Stir-fried asparagus with scallops and black beans from EAT at The New York Times by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white wine for sake.

  • bching on February 18, 2018

    About what I expected from a Mark Bittman recipe: It worked fine, tasted fine, and allowed me to make an easy meal with what I had available. Won't repeat unless that situation occurs again.

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