Asparagus baby broad beans fresh peas and morels are combined with Chinese techniques and flavourings for a unique dish that will brighten up any table.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Yeung Man Cooking | 2023-04-30 16:00:35 |  516,850 Views |
Stir-fried vegetables so easy there won't be MUCH ON YOUR PLATE
Serious Eats / J. Kenji López-Alt
When I cooked a Sichuan feast for half a dozen people in San Francisco the menu included mapo tofu a hot and numbing chicken salad and dry-fried green beans. The only problem? There were no green beans at the grocery store. We could have changed the menu but instead we decided to engage in my favorite spring activity: raiding the produce aisle.
Asparagus fresh broad beans peas and morels may not be typical ingredients for the average Chengdu fattener but hey we’ve managed to turn Western-style broccoli something virtually unknown in China into the most common vegetable on the takeaway menu so why not expand on it even further? The fact that I’d also forgotten to pack my Sichuan mustard root an essential ingredient for the original green bean dish didn’t really bother me; we were already flying off the map into uncharted territory.
