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Added January 05, 2005 | Recipe #107624
Showing 1-2 of 2
on March 15, 2005
This was good but it was a lot of work. Maybe i would get more efficient if I did it more often. Because I was using a cheap cut of stewing beef, I cooked it in my little crockpot with a can of beef broth and some red pepper flakes for most of the day, which turned out very moist and tender. I then used the broth from the meat instead of the water. The part that I found cumbersome was the stir frying of each of the vegetables individually. I was also not quite sure how you are supposed to crush ginger. I put it through my garlic press and the ginger flavor was quite pronounced. I ended up with quite a mess in the kitchen to clean up. DH liked it a lot; DD and DS preferred to just have the egg rolls and egg drop soup that I served along side.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #190057
on January 23, 2005
I've resolved to learn to cook Chinese food and started with this one and now I'm hooked! I'm glad I made a double batch because I could eat this for a month. The only thing I did different was I added more than double the amount of salt to the vegetables. Guess I was going for that restaurant MSG taste.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (521 g)
Servings Per Recipe: 3