It’s true that many restaurants don’t have Kung Pao beef on the menu, because it’s definitely not a traditional dish. Kung Pao is usually made with chicken. But the question of authenticity on… 展开

Kung Pao Chicken is a dish from Sichuan province. Its fame brought it to other provinces as well, with different variations. The dish is spicy, with liberal use of minced ginger, chopped … 展开

So you may be wondering what I mean when I say “crusty beef.” It doesn’t sound all too appealing at first. Well, those of you who have tried our Mongolian Beef recipe and our Hunan B… 展开

Ginger and garlic can be added at the beginning or towards the end of stir-frying a dish, depending on whether you like a fresher or more mellow taste. For the ginger, I like addi… 展开