Like other reviewers I doubled the ginger, garlic, and sauce. I added carrots and onions one time and I’ve substituted the pea pods for broccoli. Both have turned out great. I didn’t have rice wine, but you can use sherry cooking wine (and I read somewhere you can use dry gin also). I served over steamed white rice. I really love this recipe, but I can’t get the meat right. Both times it turned out tough and rubbery. If you have any suggestions out there please let me know as I love the flavor of the sauce on the veggies and rice, but end up scraping all the meat off. Help!
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Like other reviewers I doubled the ginger, garlic, and sauce. I added carrots and onions one...