First off, let me just say how nice it is to see a real recipe here and not “Aunt Thelma’s Mayo Cheese Cake Mix Biscuits”. This recipe is GREAT. This was my first successful foray into Chinese cooking at home, and mostly thanks to all of the in depth technique notes (keeping the wok very very hot, etc.), it came out beautifully. I made a few substitutions: I swapped the dried bean curd out for hickory smoked tofu marinated in tamari, brown sugar, black pepper, and cayenne pepper. I also added in the highly recommended preserved black beans, and they were amazing as promised. Also, I did not have enough fresh ginger or garlic on hand, but the recipe came out okay with 3T of garlic and 2T of ginger. All in all a great recipe, my boyfriend and I loved it, and there are PLENTY of leftovers! I think that next time I make it, I'll want a little drizzle of sweet sauce (like a plum wine reduction or something) to set off the savory, lightly caramelized flavors.
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