I got this recipe out of a Bon Appetit magazine and made it with Mandarin Oranges in a can since Tangerines aren’t in season.. I served it over Rice, and my family LOVED it.. Easy to make, didn’t take long at all, and was very yummy…
Beef was a scarce commodity in Taipei dishes when I was there. Therefore, it was used sparingly, and the flavor was intensified when served. This recipe comes close to capturing the remembered taste…
Prepare everything ahead of time. Found this recipe on Wolfgang Puck’s web site and it is very good. It is pretty time consuming but so worth the effort!
This is a delicious recipe that uses all Chinese ingridients, but is easily prepared with a conventional oven. My last recipe had way too much fat and salt, so I lightned it up.
I needed Cantonese sauce for a recipe I was making and couldn’t get to the store, so I decided I could just make it. This recipe looked like the best with only a few minor changes. The best thing,homemade is always better!
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