Simplified Chinese Cuisine

Food - recipes, reviews, and discussion
Post Reply
Message
Author
User avatar
Randy Bowman
GCC Member
GCC Member
Posts: 9778
Joined: January 27th, 2009, 2:23 pm
Location: Napa, CA

Simplified Chinese Cuisine

#1 Post by Randy Bowman » May 30th, 2019, 7:28 pm

I've always liked Kung Pao Chicken, but most restaurants use junk meat and sometimes the veggies are mushy. On the other hand, I don't eat Broccoli Beef because it has Broccoli, but Carrie says some restaurants use lesser cuts of beef and overcook the Broccoli.

Carrie found Panda Express sauces on line and bought some to try. She uses diced chicken breast for the Kung Pao and New York steak for the Broccoli Beef. All veggies are fresh and crispy. She put some Broccoli Beef on my plate and I grudgingly tried it. Wow. I now eat Broccoli. Both have great flavor and the fresh crispy veggies add so much more flavor. We usually have fried rice or fried riced cauliflower for an accompaniment. (It also resulted in the purchase of two Woks so Carrie could take it to the next level.)

Thought I'd throw this out for anybody that likes Panda Express, Kung Pao Chicken and/or Broccoli Beef. A nice addition to the home menu.
IN THE BUSINESS SHILL: An associate of a person selling goods, who pretends no association to the seller and assumes the air of an enthusiastic customer.

User avatar
Robert M yers
Contributor
Contributor
Posts: 2421
Joined: March 10th, 2010, 8:24 pm
Location: Cleveland

Re: Simplified Chinese Cuisine

#2 Post by Robert M yers » May 30th, 2019, 8:27 pm

I’d like to know how they get that meat on a toothpick so tender :)

Post Reply

Return to “Epicurean Exploits - Food and Recipes”