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Szechwan Shrimp

Reviewed: Mar. 17, 2014
This review is just for the sauce--I made a chicken and vegetable stir-fry. I have to say I was more than a little nervous when the sauce was just mixed but wasn't thickened. It didn't particularly taste good and the cornstarch gave it a grainy taste and texture and the crushed red pepper made it surprisingly spicy--and I love spicy food. The ketchup seemed to be the only flavor that was coming through and that wasn't exactly what I was going for. So I started thinking "who are all of the people who rated this so high?" Are they just all tasteless semi-homemade cooks? I almost threw out the sauce completely after I started fretting about ruining my $12 package of m organic chicken with company on the way. But I trusted in the reviews and I was so glad that I did! My mother LITERALLY licked her plate and my 10 year old picky nephew went back for 3rds. Even my naysaying husband who is always saying that Asian food is impossible for non-Asians to pull off was thoroughly impressed. I only wished I had made more. I made the sauce exactly as specified in the recipes but at the last moment in panic I added a squirt of honey. It all worked beautifully. What I made: I cubed and marinated the chicken in a ginger soy marinade while I prepped the veggies. I cut up broccoli, onions, red pepper, bok choy and sliced garlic. I cooked the chicken first and then set it aside while I cooked the veggies. At the end I added the sauce and added the chicken back in until the sauce thickened. Yum
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Delicious Chickpea Curry

Reviewed: Nov. 28, 2007
mmm.. this was SO good! The cilantro at the end really helped round out the flavor, and the sweetness of the pears and raisins really went well with the spiciness of the dish. We ate it with onion nan and brown rice. definitely a recipe I will be making again!
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