This is a lighter version. It’s pan fried instead of deep fried and lightly coated with cornstarch. Delicious! Get recipe here.
So easy and delicious! Adapted from Pei Mei’s Chinese Cook Book.
Quick, easy and delicious! Get recipe here.
Part 2 of my Chinese cooking series. The book didn’t specify what type of green vegetable. It does show pictures of the types of vegetables that are commonly used. I think it would go nicely with snap peas or broccoli.
Recipe was adapted from Pei Mei’s Chinese Cook Book Volume 1. The book belongs to my mother. It was purchased for her by a co-worker that owned a Chinese restaurant and highly recommended it. It has some wonderful easy step by step recipes. A great introduction to Chinese cooking.