Spicy green beans with meat from The Key to Chinese Cooking by Irene Kuo

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

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Notes about this recipe

  • GiselleMarie on December 27, 2020

    I didn’t want to brother with deep frying so I shallow fried the beans instead until they were lightly browned. The dish was good but I’m sure the deep frying probably would have resulted in an even better taste and texture.

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