This comes from the Peking House restaurant in Green Bay, Wisconsin. Easily adaptable to what you have on hand, including any meat you like, or use tofu. The cook times are approximate since none were given. It cooks fast, though, if you are using all leftover rice, eggs, and meat, which this recipe assumes. If you have to cook the meat, scramble eggs, etc. then it will take longer. It’s best to use leftover rice.
The recipe is from New York’s best Chinese Chef, Chun Lee. Its very authentic, easy to make, and tastes fantastic.
This is an American-Chinese food. It’s sweet and tangy — if you like sweet and sour flavours, this is great. It’s easy to make for quick dinners, and has vegetable, meat, and rice all in one.
Shrimp with two different flavors, divided in half on a serving platter, makes a striking presentation and can be very romantic.
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