OMG, this was sooooo good!I spent 35 years on the west coast eating great Asian food and now live in the southern Appalachians...lovely beyond words, but not exactly famous for great chinese! Thank you Pam_1, and may God bless you grandmother-in-law. I bow to your husband's noble ancestor. A couple tips for newbies to asian cooking. Cutting onion wedges, rather than rings, gives the onion more body after it cooks, but be sure to cut the root end off before you cut the wedges-I cut the wedges pretty thin and they separate during cooking. Also, don't cook the veggies completely. Set aside while still pretty crisp...they'll continue to cook while resting and have that great cooked, but crisp texture. And it only took a minute to thicken the sauce at the end. Don't over do it.
I cooked it exactly like your grandmother said and it came out perfect! PERFECT! This one is going into the monthly rotation!
A rare honor.
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OMG, this was sooooo good!I spent 35 years on the west coast eating great Asian food and now...