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.
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.
1st, this was tasty.
2nd this recipe is way to aggressively flavored on green beans alone its okay. On shrimp or whitefish, its just way to overpowering.
Try it on veggies, if you like it try it with some sort of fish
omg... this dish was killer. Hubby ate it up.. I have passed the recipe on. thank you
I am writing this basking in the aroma of a memorable meal. This was wonderful, and so easy! I used black sesame oil, and it worked out well. I also used asparagus, and it worked out well.
The recipe specifically states not to use toasted sesame oil, but I prefer the flavor of toasted over untoasted, so that's what I used. I also used french green beans, which much easier to find than the Chinese long beans the recipe calls for. Even with these substitutions, and not being sure if I had the right "kind" of mirin, the recipe was delicious and I will definitely make it again.
This recipe was fabulous for a light bite for party of 6. I changed the oil to 1 TBS sesame oil, 1 TBS olive oil so that it wasn't too heavy in flavor. It was all eaten at once! Everyone loved it!
This was amazing. I halved the recipe for two of us for dinner tonight. I did not have mirin, so I used sherry. I also used toasted sesame oil, which the recipe warned against. I added a few grape tomatoes just after putting in the beans. This dish stood alone just fine, but next time I would probably serve it with jasmine rice as a starch.