My family has enjoyed this side dish a number of times. I have learned to make the sauce in the serving bowl and then add the stir-fried beans directly to the serving bowl and toss with the sauce that way. One less bowl to clean and still turns out tasty.

Reviewed On: May 11, 2009

I have been making this exact recipe for 4 years and love it every time. Each time I make it at least a week or more ahead of the planned party and have had wonderful results with freezing it and then defrosting the day or day before the party to serve to my guests. I wrap the cake in two to three tight layers of plastic wrap once it has had enough time to soak up all the glaze and cool completely. Very flavorful and always moist!

Reviewed On: May 11, 2009

This was easy to make and tasted great (the cardamon was lovely). It does make a very large loaf of bread and I will cut the recipe in half to make for my family of five each year. The kids even enjoyed helping to roll and twist the dough as well as add in their own colored eggs.

Reviewed On: May 11, 2009