Notes about Recipes in this book

• Cast iron roasted Chinese chicken thighs

  • nicolepellegrini on July 20, 2025

    Extremely tasty and simple. I let the thighs marinate for about an hour, though, instead of just a few minutes.

• Sweet and sour chicken

  • nicolepellegrini on February 05, 2025

    This was a really good and not too heavy/greasy version of sweet and sour chicken...not heavily breaded, just lightly coated and quickly fried.

• Cashew chicken

  • nicolepellegrini on December 09, 2022

    Nice light version of cashew chicken with lots of vegetables.

• Five-spice wok-roasted pork

  • nicolepellegrini on July 18, 2025

    A very easy recipe that was quite tasty as well. Only complaint is the pork was a bit dry under the sauce - if I had time in the future I would either brine the pork or at least marinate it in the sauce ingredients before cooking.

• Beef and broccoli with oyster sauce

  • nicolepellegrini on January 31, 2025

    Basic but good. As with other recipes in this book, I stage the cooking differently to avoid overcooking the meat. Here I took the onion mix + beef out of the wok after browning, then cooked the vegetables, and returned the meat to the wok with the sauce at the end.

• Mongolian beef

  • nicolepellegrini on February 06, 2026

    Pretty? No. Delicious? Yes.

• Sichuan beef and vegetables

  • nicolepellegrini on March 14, 2026

    Since my husband doesn't do well with too much spice/heat, I used regular sesame oil instead of hot sesame oil, and just added the red pepper flakes to my taste at the end. This was still really good and had a unique flavor from the Sichuan peppercorns, which I love (and don't use often enough!)

• Sesame ginger beef

  • nicolepellegrini on August 03, 2025

    Classic beef stir fry flavor. I actually made it with venison steak to keep it leaner.

• Beef and peppers with black bean sauce

  • nicolepellegrini on December 23, 2022

    Straightforward, pleasant stir fry.