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Flavors of Asia give boost to green beans

“This is one that can be served room temperature or hot, whichever way you prefer,” SCCC instructor Tom Alicandro said of his Asian-style green bean dish.
Photographer: Marc Schultz
“This is one that can be served room temperature or hot, whichever way you prefer,” SCCC instructor Tom Alicandro said of his Asian-style green bean dish.
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“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today, instructor Tom Alicandro continues a four-part series on vegetable side dishes. For Tom Alicandro, spring green means Asian-style green beans. “This is one that can be served room temperature or hot, whichever way you prefer,” Alicandro said. “So a lot of times in the summertime, this is a great dish to serve as a side dish because you can just ...


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