Broad beans with preserved mustard greens (Ya cai chao can dou) from Every Grain of Rice: Simple Chinese Home Cooking (page 161) by Fuchsia Dunlop

  • broad beans
  • Sichuan preserved vegetables

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

  • krista_jo on August 20, 2018

    I used frozen broad beans, which have less flavour than fresh but are all I can get this time of year. The frozen beans are precooked so I skipped the blanching step. The combination of the salty, umami-flavoured ya cai with a smidge 'too much' oil surprisingly created a bacon-y taste. This was delicious!

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