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LYL – Dry-Fried Sichuan Beans

Of all the recipes in Stir-Frying to the Sky’s Edge, I get particularly excited at the ones that focus on vegetables. The wok is an instrument that is singularly suited to celebrating the vegetable. Add on the fun technique of “dry-frying”, and you have yourself one of my all-time favorite recipes.

How did you like this week’s stir-fry adventure? Were you able to get your hands on traditional preserved vegetable? Did you substitute? However you went about it, leave us a comment and/or a link to your blog post.

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4 responses »

    • Thanks for your post Cathy. You know I’ve never bought the canned Sichuan preserved vegetable. In San Francisco and New York Chinatown I can always buy it in an open bin so it’s interesting to hear the canned tastes taste is off. Love your miss en place photo and your beans look like they are super fresh.

      Reply

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