A kiosk in the WTC concourse used to sell this dish of
crunch green soybeans cooked with slivers of hard bean
curd and the red-in-snow vegetable, along with other
"mandarin" specialties. I was addicted, but the kiosk
has diappeared. Dear chowhounds, do any of you know
(1) a chinatown restaurant that offers this dish, or
(2) how to make it? I tried with canned green soybeans
and red-in-snow, but it was inedible. Thanks!