Tag: dry-fried

Dry-fried Beans and Bamboo Shoots

Dry-fried Beans and Bamboo 1

The actual purpose of this recipe is to showcase some Brine-Packed Bamboo Shoots I featured in a recent post. However, the recipe itself is a modification of a very popular Sichuan dish called ‘Dry-Fried Four Season Beans’, the beans being a variety of the common green runner bean that is usually cooked to a nasty tasteless greyness in western kitchens. In this Sichuan specialty, the beans are generally deep-fried first in order to make them deliciously crisp-tender, and are then pan-fried with other ingredients. Typically, the additions will be garlic, ginger and chili, but non-vegetarian versions can include ground pork, dried shrimp, or even both… Continue reading “Dry-fried Beans and Bamboo Shoots”