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this was really good, i followed the recipe exactly, except i eyeballed the soy sauce instead of measuring 2 tablespoons (after fighting the oyster sauce i didnt feel like fighting with that little spout on the soy sauce bottle lol). it was a little thick after the corn starch mixture was added but still very good. next time i might do it without the cornstarch and maybe add some ginger to it. i used canned water chestnuts and just used the water i drained from the can for the 1/2 cup of water, added the sugar and pepper to that then poured it into the skillet. might also cut down the pepper a little bit next time because it might be too spicy for some people, just pepper to taste. very very good recipe with a lot of tinkering potential, but also great as is.

Great angel food cake! I did this recipe to use up a large number of leftover egg whites, and I wasn't even expecting it to come out. It was very simple, and delicious to boot.

This was the very first recipe I tried from this site. My mother requests it all the time. When I took a batch to work for a Black Friday potluck, my boss and two other coworders HUGGED me! (This experience also convinced me that I need a slow cooker with a locking lid, but that's another story.) My modifications: more broth instead of water, golden hominy, black beans and southwestern corn instead of frozen corn, no chicken (vegetarian), 1 tsp of cayenne for added flavor, and a dash of lime juice just before serving. I also dump a truly ridiculous amount of shredded cheese in my own bowlful.