Comments on: Vegan Dry-Fried String Beans With Fresh Shiitake Mushrooms http://www.tigersandstrawberries.com/2007/03/29/vegan-dry-fried-string-beans-with-fresh-shiitake-mushrooms/ Cook Local, Eat Global Wed, 29 Aug 2012 23:26:54 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Tigers & Strawberries » When All Goes Awry… http://www.tigersandstrawberries.com/2007/03/29/vegan-dry-fried-string-beans-with-fresh-shiitake-mushrooms/#comment-253193 Tigers & Strawberries » When All Goes Awry… Wed, 25 Jul 2012 14:08:38 +0000 http://www.tigersandstrawberries.com/?p=678#comment-253193 [...] that was going, I decided to start preparing to make dinner. It WAS going to be ma po tofu with dry fried string beans and steamed jasmine [...]

]]> By: Barbara http://www.tigersandstrawberries.com/2007/03/29/vegan-dry-fried-string-beans-with-fresh-shiitake-mushrooms/#comment-49161 Barbara Mon, 24 Dec 2007 19:42:12 +0000 http://www.tigersandstrawberries.com/?p=678#comment-49161 Oooh–Suganya–broccoli! I have to try it! Thank you for the idea!

]]> By: Suganya http://www.tigersandstrawberries.com/2007/03/29/vegan-dry-fried-string-beans-with-fresh-shiitake-mushrooms/#comment-49116 Suganya Sun, 23 Dec 2007 05:18:51 +0000 http://www.tigersandstrawberries.com/?p=678#comment-49116 First tried them with green beans, next with broccoli both where good.

Thanks

]]> By: Barbara http://www.tigersandstrawberries.com/2007/03/29/vegan-dry-fried-string-beans-with-fresh-shiitake-mushrooms/#comment-19048 Barbara Sun, 01 Apr 2007 23:43:54 +0000 http://www.tigersandstrawberries.com/?p=678#comment-19048 Kathy–try pickled daikon or salted, preserved daikon. Or, you could use a bit of Korean kimchi. They won’t taste exactly the same, but they will be similar enough.

Especially the kimchi. Just drain the kimchi well before using it.

]]> By: Kathy http://www.tigersandstrawberries.com/2007/03/29/vegan-dry-fried-string-beans-with-fresh-shiitake-mushrooms/#comment-19006 Kathy Sun, 01 Apr 2007 11:20:30 +0000 http://www.tigersandstrawberries.com/?p=678#comment-19006 This recipe sounds so good. I’d like to try it, but I’m in Japan and am not sure if I can to find the Sichuan preserved vegetable since I’m still pretty bad at reading kanji. Is there anything you would recommend as a substitute?

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