I remember years ago when Ma would host lavish parties, which always became the talk of the neighborhood. She and Daddy sure knew how to throw a party. Nothing wild, but fun, with great food, crazy games, and a warmth that made everyone feel at home. Going even further back to when I was quite little, I can remember getting up early the next day after one of their big affairs to a house where ladies’ perfume along with cigarette smoke lingered, I picked at a few leftover peanuts and pretzels, ran my fingers over the pretty glasses that held adult drinks, peeked at some of the hostess gifts, and fantasized over someday having my own big parties. But here is the funny thing, Ma always tried out new recipes on her guests, never knowing if it would work or not. We teased her for that, sometimes gave her a good ribbing for what on earth would she do if the entire meal of new recipes bombed. Ma never wavered, she was confident, and always pulled it off. I have always said, it isn’t about being a good cook, it’s about knowing a good recipe from bad, and she mastered that. Still does!
And here’s where Yin Yang Beans come in to play. I have never made this dish before, and last night I made it for our company, with great confidence because every recipe I have tried from Grace’s Stir-Frying to the Sky’s Edge has never let me down, so why would it this time? Another great dish. Thank you Grace! The recipe called for ground pork, and after seeing the red pepper flakes in the recipe, I thought I would make it even spicier by using a smokey hot Andouille sausage in place of the ground pork. We loved the heat of this dish which went perfectly with my Company Pork Tenderloin.
Here are all my Wok Wednesday articles if you would like to catch up.