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3–4
as a main course .Complex
Published 1982
This is the first stir-fried dish I ever attempted, and it is an ideal place to begin if you are new to a Chinese kitchen. Subtly sweet and rich, with a classic contrast of velvety chicken, slippery-crisp vegetables and crunchy nuts, it combines every technique you need to know to produce elegant, restaurant-style stir-frys.