I love it when readers write in and tell me about their cooking adventures with Don the Apron recipes!
Holy cow, where’s your blog been all my life????
Two quick notes on the recipe (from Andrew’s questions) — you can sub rice wine for rice vinegar, just make sure to use the clear, light colored version. In addition, the black bean sauce is a fermented, pungent paste — not just a few spoonfuls of cooked canned black beans. You won’t get the same flavor (at all!) if you use normal beans.
Thanks for sending in your pictures and compliments, Andrew! Happy cooking, everyone 🙂