I've made this twice as a side dish, scaling the recipe WAY back. I seem to have a problem with the ginger and garlic scorching before the black bean sauce is added, and then the black bean sauce doing the same. I'm not sure what the remedy is. The second time I tried tossing a bit of water in with the sauce, and it may have helped a little. Nevertheless, the recipe does taste great. I LOVE chinese-style green beans. I am still hoping to find a way to keep everything but the beans from scorching on me. Thanks!
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I've made this twice as a side dish, scaling the recipe WAY back. I seem to have a problem...