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Dry-Fried Green Beans from 'The Chinese Takeout Cookbook'

Diana Kuan's dry-fried green beans in The Chinese Takeout Cookbook are less embellished than versions seen at Chinese restaurants; she keeps things simple by skipping the ground pork and preserved vegetable that are often included. Instead, the beans are bolstered by minced and browned fresh shiitakes and the requisite Sichuan pepper, chili bean sauce, and dried red chiles. These changes not only make the dish easier to prepare with grocery staples, but they also give the beans themselves a greater chance to shine. More

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