Stir-Fried Sichuan Green Beans
Appears in Cook's Illustrated January/February 2007
WHY THIS RECIPE WORKS
To achieve a chewy texture similar to that of gan bian si ji dou, a traditional Sichuan green bean dish, we stir-fried the beans longer than usual so that they became charred in places, giving them the deep, caramelized flavor we wanted. To...