This is the kind of plain meat and vegetable dish that Mrs. Chiang’s mother served her family for dinner almost every day. The proportions of meat and vegetable would vary in accordance with the availability of meat at the time. Mrs. Chiang’s version probably uses more meat than the original did, but it is still a simple and unpretentious dish. It calls for only the most minimal of seasonings — just a little soy sauce and sesame oil — and takes no more than
