Stir-Fry
Fuchsia Dunlop's Sichuanese Dry-Fried Green Beans
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11 Reviews
Nicole
May 11, 2023
These were horrible and tasted like nothing. Definitely do not blanch your string beans first, such a weird move to make that choice with this recipe.
Deni
May 11, 2023
I suspect that what James Rodgers did was assume that the Dry-Fried Green Beans recipe in Dunlop's Land of Plenty is the same as the Dry-Fried Green Beans recipe in Dunlop's Every Grain of Rice. The two are not the same. The Land of Plenty version has no blanching (and is the version generally made in restaurants). The Every Grain of Rice version does have a blanching step and is (as Dunlop notes) healthier than the all-oil version.
Valhalla
June 17, 2014
I want to strive for authentic flavors, but so often I find really questionable ingredients (such as preservatives) in products at my local Asian market. I made some pickled mustard greens, so hopefully that will work in this.
Matt Y.
February 18, 2014
This recipe looks great, but I'm really interested in that mini bamboo spatula in the picture! What is that, and where can I find one? I've always used the typical metal spatula that my parents' used with their wok, but that little paddle-spatula looks so convenient and much less clunky.
Doug H.
August 11, 2013
I suspect that what James Rodgers did was assume that the Dry-Fried Green Beans recipe in Dunlop's Land of Plenty is the same as the Dry-Fried Green Beans recipe in Dunlop's Every Grain of Rice. The two are not the same. The Land of Plenty version has no blanching (and is the version generally made in restaurants). The Every Grain of Rice version does have a blanching step and is (as Dunlop notes) healthier than the all-oil version.
James R.
February 26, 2013
These aren't dry-fried. These are blanched. The main appeal of her recipe is the wrinkled texture from flash frying the fresh beans in oil. You've misrepresented her recipe quite badly. (???)
Nicholas D.
March 3, 2013
It appears that you haven't read the recipe in Every Grain of Rice. (It's true that, strictly speaking, the dry-fried in the recipe name should be in quotes. But that's all I'll give you.)
Deni
February 20, 2013
Curious about the whole Szechwan pepper...do you remove them before serving? or can they be crushed and added?
cookingatdebras
February 17, 2013
"This was the most authentic Chinese dish I have had outside of China," said my husband. Outstanding flavor and bite, easy to make. Inspiring. We ate every last perfecly spiced bean. I didn't have Szechwan peppercorns, so I used regular black peppercorns, slightly crushed. Many thanks. It will become a regular dish in this household.
marilyn K.
February 14, 2013
This sounds so good, I am anxious to try it. I love the beans in the buffets and am always looking for new ways of using veggies from the garden.
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