Scissors make snipping the beans into 4-inch lengths a breeze. Use plain sesame oil, not toasted.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I even added a sliced jalapeno and it was not that spicy!
Love this recipe. I like spicy food, so I added a bit more red pepper flakes, ginger and garlic. Great main dish. For a simple side dish, leave out the shrimp, add more beans, and stir fry until almost dry. I use my wok a lot; this is perfect in a wok.
i have been making this dish for over a year when i saw it in the fine cooking mag last june/july 09. i love making this dish for myself family and friends. everyone enjoys this meal.3
We really didn't like this. I usually LOVE everything from your magazine. I would suggest recommending only Lee Kum Kee chinese sauces in your recipes. They are by far the best. Our recipe did look like the picture however if I did it again, I would not marinate the shrimp and just use Lee Kum Kee's chili garlic sauce or black bean sauce.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?