Jul 03, 2011
It's not unusual for me to eat Chinese out two or three times per week, so I have a LOT of experience in eating Chinese food. I've been to 90% of the Chinese restaurants in the metro area I live in. And hey--this stuff passes the test. It's the first time I've tried cooking Chinese and I can't believe how easy it was. Further, it turned out fabulously. It's as good or better than most Chinese restaurants. Here's what I did: 1) used champagne instead of white wine; it's what I had available, 2) absolutely double, triple or quad the recipe; if you don't eat it now, you will eat it later ... the recipe doesn't make very much unless you eat like a bird, 3) for my family, the hot level was perfect ... it was certainly hot, but not too hot, 4) the sauce WAS a little thick--I will try decreasing the cornstarch next time ... as it was, adding water worked for me too, 5) if you can't find chile paste at your local grocery store, check out almost any Asian grocery store--they will likely have many choices.
—CURTISLEE
