Yin yang beans from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young

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Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • Zosia on May 15, 2017

    This was spicy and quite lively because of all of the ginger. I omitted the pork to make it vegetarian friendly but it was still very good.

  • dinnermints on September 16, 2016

    This was good, and I'd make it again. I minced up some pancetta instead of using ground pork since that's what I had on hand, but the pork would've been better - pancetta made it a bit salty, even though I reduced the salt for that reason.

  • Vanessa on September 03, 2014

    This was spicy and very very good. I needed to double the amount of soy sauce and Shaoxing rice wine. I used a bit of leftover carnitas instead of the raw ground pork.

  • sarahcooks on July 17, 2012

    A bit spicier than I expected from all the ginger. I prefer more traditional dry fried green bean recipes.

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