If you don't have a wok maybe this will help. I don't have a wok. I made this recipe once before and it was so so. The meat was chewy and the veggies were bland and I figured it was because I didn't use a wok. This time I deconstructed it a little and it came out much better. First I combined the soy sauce, rice wine, sugar, corn starch, ginger, and garlic in a small sauce pan to simmer. That gave the sauce time to thicken. I steamed my veggies by themselves so they kept more flavor. I cut my meat super thin to help it cook quickly and not get chewy, I threw it in a skillet with some olive oil and let it cook just till it was slightly pink in the middle. Drained the water/juice from the meat, added the veggies, and poured the sauce over both. Served over rice. Turned out much better this time and I will make it again. I made extra sauce because it didn't seem to have enough on the first try. I also added a bit more brown sugar to the sauce as it seemed a bit to salty at first.
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If you don't have a wok maybe this will help. I don't have a wok. I made this recipe once...