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Cooking took a little longer than expected and required constant scraping and stirring to keep the sauce from burning, but finally the beans were crispy-soft and the drippings clung to them. Rich, sweet flavor in just enough sauce to coat the beans: we loved it!

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Lavender Lynn March 16, 2013

I boil the beans about 3-4 min before adding them to the oil to help soften them up.. absolutely love this recipe!

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punkrockgrl78 July 22, 2013
'Chinese Buffet' Green Beans