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4
Easy
By Ken Hom
Published 1998
This became a very popular dish in Chinese-American restaurants in the 1970s, when menus began to expand to include many more authentic and traditional examples of Chinese cuisine. It continues to be a great favourite.
It is a classic Sichuan dish that has gone through many mutations. From my research, its first appearance in the US was in New York, and subsequently it spread to menus throughout the country. Today there is hardly a Chinese restaurant in America that does not offer t