This recipe comes from Stir-Frying To The Sky’s Edge by Grace Young page 233. It is part of the Wok Wednesdays project which can be found on Facebook and www.wokwednesdays.com
We could not get enough of this dish. I thought the beans were a little old, but they cooked up wonderfully. I followed the instructions to cook beans for a minute or so to let the beans brown and blister a bit and then stir-fry for 30 seconds and repeat the process.. Total bean cooking time was about six minutes. They were tender crisp and nice and hot. Note the steam rising off the beans.
I used preserved vegetables (not Sichuan preserved veggies as the recipe called for), because that is what I had on hand. Next time, I will add some Sichuan peppercorns to give it more spice, but this was nice for those that might not want a spicy dish. My husband tasted these preserved vegetables and started eating right out of the jar with his rice.
I have marked this as one of my top five recipes made so far from SFSE. Could eat it everyday!!