Souffléed chicken served with sugar snap peas & mushrooms over rice. I first found this recipe in 1985 in an old used cookbook (I think it was called Mrs. Wong’s Chinese Cookbook). This recipe has been one of the most popular meals for my children and now my grandchildren. They are all grown up now, but they still call and ask for it.
Another delicious-sounding recipe from Food Network magazine. I love to stir-fry and I can’t wait to try this dish.
This quick Cantonese dish comes from an old Playboy magazine. I think it’s the hoisin sauce that makes it.
Colorful, tasty and juicy with the wonderful texture of the crisp noodles, which places this firmly within my top 5 all time favorite stir-frys. You may want to use less mushrooms, but I love having tons in this!
This is a very sophisticated dish. Nothing fits the bill for a elegant dinner better than these Cornish hens flambé style.
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