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Showing 1-7 of 7
on March 06, 2011
Great base recipe. I made it with a few tweaks:
Boiled the beans for 4 minutes rather than frying them.
Used ham instead of ground pork.
Added a bit of corn starch to thicken the sauce at the end.
Doubled the recipe.
By Chef #545664
on July 26, 2007
on March 26, 2007
Just delicious. I left out the pork and all oils. Used Pam to spray the large skillet and "fry" the beans. Then added broth,extra soy sauce,garlic and sugar Covered for about 10 minutes. My family does not like "crist" beans so cooked them longer than suggested. Family and guests were very complimentary. Thanks ebechan.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 16, 2006
very fresh version of the szechwan dry cooked green beans. none of the heaviness of the more traditional saucy versions.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 06, 2005
I am VERY happy with the meal we got from this recipe. I was happy to see the pre-frying of the green beans, as this is a very common technique in Chinese cooking. I did substitute Chinese wine for sherry, but kept strictly to the amounts and kinds of seasonings and broth. I did use ground chicken rather than pork, because that's what I had. And, the biggest way I fiddled with the recipe was that I added about 1 lb of cooked taro root, so we could have this as a main dish, rather than a side. It might be a bit saucy if only green beans are used, but it was just perfect for us. BTW, the amount of scallion is not mentioned - I used 3 tablespoons. Thank you very much for this recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Linda R
on April 16, 2003
on April 16, 2003
Serving Size: 1 (471 g)
Servings Per Recipe: 2
The following items or measurements are not included: