ext_263545 ([identity profile] anu3bis.livejournal.com) wrote in [personal profile] jducoeur 2011-04-25 08:22 pm (UTC)

This is very close to the master recipe for the Shun Lee cookbook, the one that broke the barrier between me and the Chinese food I've been wanting to cook all my life. The only difference I see is the protein cooking method. They use a method called "passing through", where you cook it in 300 degree oil for about 40 seconds. You cut it thin enough so that the meat is cooked through, but still tender and yummy.

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