We weren't fussy over the flavour the rice wine vinegar gave the dish. We prefer a less sour taste and a touch of sesame seed oil.
Very good. Second time I made it I cut back the sugar to 1/2 tsp. which was about perfect. The sugar called for in the original recipe was a little too much for my taste. Didn't have the ginger so used 5 spice instead which worked well. Also added about 4 oz. of ground pork because I had it on hand. Altogether excellent and very flexible recipe.
great recipe thanks alot for posting didnt use the sugar sub used brown sugar 2 teaspoons
Hi Barb! Everyone was correct..these are FANTASTIC!! A little too hot, but will cut back on the chili flakes next time. I like things hot, but WOW! Will definately be making these again. Thanks for a great recipe. DH loved them!!
This is the one I've been hungry for - just like I used to get at the ChungKing in Vancouver. Made for Chinese New Year Dimsum for my Red Hat group and everyone loved them. Thanks for posting.
We cut the ginger & garlic amounts in half- and it was still very flavorful. Good recipe!
This was super super good. Everyone in the entire family enjoyed it. Next time I will double it, because it did not feed a family of four - I have a very hungry teenage boy! Served it as a side dish to "Spicy Crispy Beef" Spicy Crispy Beef. My children thought this was better than eating chinese out! Will try chinese long beans next time, but perfect as is!
Barb these are really yummy and easy to make especially since you steam the beans in the same dish! I served as part of an asian vegetarian meal. Thanks for posting.
I added thin strips of leftover pork chops which I'd put into the sauce in step 3 for a moment before warming with green beans. Great main course - nothing left!