This recipe is truly a high quality restaurant style meal. I reduced the sugar to 3/4 C. and I added 2 tsps. of chile paste because we like a little heat. I took the advice of other reviewers and used peanut oil- which has a high smoking temperature, and is more traditional in Chinese cooking. I served it withe steamed broccoli and white rice, which the sauce tasted great over. Although it is a little time consuming it tasted alot better than Chinese takeout. My 2 year old loved it, and so did my husband- he wanted to know if there were seconds!!This recipe is definitely going in the rotation.
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