Description
I love this cookbook. The author does such a good job of using easy to obtain ingredients and simplifying classic Chinese recipes. There are nice pictures of the finished dishes too.
Have you ever made a chicken stir-fry at home and the chicken turns out dry and chewy? On page 12 of this book, the author has the best, easy tip for how to tenderize the chicken quickly before you start your recipe. Hint, all you need is baking soda. I use this technique now and it makes a huge difference!
Her lettuce wraps are great, as were the orange chicken and garlic chicken (can you tell I like chicken?). Next up I’m going to try the mapo tofu and Sichuan string beans, two of my absolute favorite Chinese dishes. Bee Yinn Low also includes lots of good information on other techniques, ingredients and basics to get you comfortable with cooking Chinese food at home!
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