168 Better Than Takeout Chinese Recipes by Mandy Fu

  • Sichuan kung pao chicken (page 34)

    from 168 Better Than Takeout Chinese Recipes 168 Better Than Takeout Chinese Recipes by Mandy Fu

    • Categories: Stir-fries; Dressings & marinades; Main course; Cooking for 1 or 2; Chinese
    • Ingredients: boneless skinless chicken breasts; onion powder; Chinese cooking wine; cornstarch; egg white; Sichuan peppercorns; dried red chilies; cooking oil; Sichuan chilli bean paste; garlic; ginger; brown sugar; soy; Chinese black vinegar; dark soy sauce; scallions; unsalted roasted peanuts
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1962986470
  • ISBN 13 9781962986472
  • Published Oct 09 2024
  • Format Hardcover
  • Page Count 424
  • Language English
  • Countries United States
  • Publisher Independently published