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Always looking for an excuse to use hoisin sauce in a vegetarian recipe. This was quite good as the hoisin mixed well with the beans. I cut back on the butter and oil and used a non-stick frying pan. My favorite brand of hoisin sauce is Lee Kum Kee brand, I've found that it's the best by far. Wrapped the leftovers in a small flour tortilla (good substitute for pancakes served at chinese restaurants, if you can't find any at the store) and had for lunch the next day. Thanks for a terrific recipe!

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Kumquat the Cat's friend February 12, 2006

I had this dish at a friend's house last night for dinner and it was wonderful! I could have made a meal from just this one great tasting recipe. It is in my cookbook - Thanks HopeK

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Bergy August 26, 2004

I took some liberties with this and added some extra "East" stuff. I added 5 spice powder, soaked chinese mushrooms, soy, fish sauce and some oyster sauce. I thought it was excellent. To add to the fusion aspect, I used tortilla with extra hot sauce as the "wrapping". Thanks HopeG

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Tebo January 27, 2004

This was exactly what I was craving tonight, and it was perfect. I used 1 tbsp. olive oil only to fry and it was plenty. I also added some diced extra-firm tofu...it was satisfying and tasty in a pita wrap. Definitely will be making this one again.

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jellie January 19, 2004
East-West Veggies