For those of you who haven't viewed the attendent video you need to do so. It states that the sugar and vinegar should be altered to your favored taste profile, like "salt and pepper to taste".
Like most asian quick fried recipes there are many other adjustments you can make-additions of veggies, etc. Use what you've got and see how it goes!
The reviews have conflicting recommendations regarding cooking oil. Extra virgin Olive Oil (EVOO) is a FINISHING oil...used on salads and also in the last few minutes of cooking as it has a very low smoking point (375 degrees). Like sesame oil (350 degrees), it's there for the flavor. Olive Oil (not labeled EVOO) is a cooking oil that has a lighter color, less flavor and higher smoking point ('light olive oil' is around 450 degrees) and is roughly comparable to Canola oil in performance and dietetically-and Canola is lower in cost.
And if you love this recipe and stir fry as much as I do, get a wok! You can flash fry this recipe in a fraction of the oil. This is where peanut oil (and other high smoking point oils) come into play as your pan will get to 400 degrees or higher. Start with a cup or so and as you do your batches add more if you need it. You'll have oil left in that quart bottle (rather than your arteries). Search 'carbon steel wok' at Amazon-319 choices!
Drizzle the corn starch slurry in to your desired viscosity-it will thicken as it cools; you'll get almost 3 cups of sauce. Now go play with your food!
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For those of you who haven't viewed the attendent video you need to do so. It states that the...