This is a delicious recipe, as many reviewers have documented. It's the third wok recipe I've ever tried making (not a highly skilled wok cook, but can now get by without screwing up or burning anything.)
I came across this one by searching the web for anythingclose to this, because I was wanting to make something like it with some extra steak I'd bought on sale, but had never seen nor sampled such a dish. Fortunately I had the wok and almost all the ingredients save the corn starch and juice concentrate already.
It may take you close to an hour and a half to make this the first time around, but the effort is worth it. Subsequent efforts should be easier. I suggest cutting it in half the first go to test.
My sauce came out slightly too thick and darkened, but that was my fault not the recipe's. I had left slightly too much oil in the pan, thus while cooking down the sauce I had to reduce it longer to make up for this, but still wasn't burnt, and still tasty.
My only real improvement to this dish is to add 2 tbsp ground fresh chili paste (Chinese wet condiment) to the sauce when you start cooking it. Adds just enough kick. Also reduce the ginger at least half and don't fret over the fresh stuff, when your spice rack will do.
Finally, the OJ concentrate can be replaced with liquid OJ, as long as you increase the quantity at least 75% (recommend pulp free). I also add a touch more soy sauce/vinegar and bit less sugar.
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This is a delicious recipe, as many reviewers have documented. It's the third wok recipe...