Stir-fried peas with chilli and Sichuan pepper (Qiang qing wan dou) from Every Grain of Rice: Simple Chinese Home Cooking (page 152) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on December 09, 2020

    Simple and delicious. I did vary from the recipe slightly, as I used ground sichuan pepper and I snipped my dried chillies up rather than leaving them whole (having read the recipe too quickly) but to be honest I'd do both these things again! I made a half quantity, which was good for two-three people as a little side dish accompanying a main and rice.

  • Bloominanglophile on January 10, 2015

    This was rather disappointing. Didn't use the full amount of chilis, used frozen peas, and my Sichuan peppercorns could be fresher--which probably contributed to some of the disappointment. Regardless, I don't think I would be satisfied with this under the best of circumstances/ingredients. The first recipe from this book that I haven't loved!

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