Sichuanese 'dry-fried' green beans [Vegetarian version] (Gan ban si ji dou [Su]) from Every Grain of Rice: Simple Chinese Home Cooking (page 150) by Fuchsia Dunlop

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Notes about this recipe

  • Delys77 on December 07, 2023

    We tried this without the optional ya cai and it was a bit bland. Won’t repeat

  • jenburkholder on February 01, 2022

    This was good, but really mild in flavor. Without the ya cai I can’t imagine it would have tasted like much at all. With, it was a pleasant side dish, if not one I’m rushing to make again.

  • patioweather on August 15, 2021

    I steamed the green beans first in the microwave (4 mins) then messed up by accidentally pouring the steam water into the wok with the beans. I cooked it longer until most of the water boiled off. My beans were softer than expected but still delicious.

  • Apollonia on July 19, 2021

    Big fans of this dish in our house. We usually make it with the ya cai option and serve with other Sichuan vegetables.

  • jenmacgregor18 on October 03, 2020

    This one ended up being waaay too spicy for me. And I like some spice. It was hard to tell if we even would enjoy the flavor with all the heat. What I could taste, didn't really didn't do too much for me. If I make again, I'll cut it at least in half, maybe 1/3.

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