ChristianM
Szechuan Chicken
Mar 02, 2011
I usually see what I have in the fridge or freezer and if it needs to get used soon I work with what I have. Most recipes use a lot of the same stuff over and over so I always get soy sauce, peanut oil, sesame oil, hoi...sin sauce and oyster sauce...I use cornstarch for thickening as it's healthier than flour and works best. My cast-iron wok gets used nearly every day, making these Asian dinners helps me get the vegetables in. I don't really like vegetables, but when I add them to the stir-fry they taste too good to refuse.
This recipe is similar to what I did on this one: http://chinese.food.com/re