I've made this for every major holiday almost for the past couple years. I've always left the one cup of sugar out of the recipe and it was plenty sweet. Always a big hit. I can never seem to make enough of it and people always request the recipe.

Reviewed On: Nov. 21, 2007

This is a regular dish of mine now for three years now. For better results, I double the amount of flour and starch (it's worth going out of your way for the correct flour), at least triple the amount of soy sauce and sometime substitute the grated ginger with powdered. Using light peanut oil makes a difference too.

Reviewed On: Jun. 6, 2006