This is an excellent recipe, and yes it is very simple; however, I would separate the eggs whites from the yolks--this really does makes for a super mosit cake.

Reviewed On: May 27, 2009

My Rating: Excellent basic recipe; I agree with the many others who have rated this recipe. This recipe is wonderful because you can actually modify it to your liking and it still turns out good, at least for the most part – especially if you are a cook. If you are not a cook, I would suggest you make the recipe as is first, determine what you don't like – if anything, and then adjust the next time. My Changes: Instead of using the suggested amount of meat, I used a little more – 1-1/2 lbs. of sirloin beef, I cooked it a little longer than 1 minute (more like 8 minutes—I like more well-done). I just used the salt and pepper to season the meat. I didn’t use the additional 2 teaspoons of cooking oil, instead I used 2 tablespoons of butter to sauté my veggies in the same skillet that the meat was cooked in to make them a little more tender and crisp and flavor; I added the garlic and ginger at this point as well. Additionally, I added the 1 tablespoon of cornstarch to the veggies while sautéing. I added an additional cup of water after adding the meat to the skillet. I also added more cornstarch to thicken the sauce to my liking (don’t know how much more—just added a little at a time and let it boil a little each time). This made me have more sauce, and thicker – I don’t like the sauce to thick, but not to runny either; thick enough that a thin layer will coat the back of a spoon or folk. I don’t like water-chestnuts, so I didn’t use them.

Reviewed On: Jul. 6, 2007