Btw, the husband used to dislike sweet and sour pork (soooo overdone in Chinese restaurants here in the UK, and usually in a funky radioactive pink/orange/red colour too) until I took him to a proper Cantonese restaurant in Singapore. Unfortunately, now that he likes it, it’s difficult to find somewhere that do it right in the UK, heh.
Any recipes with prawns is a winner to me. *drools at screen*]]>
More to the point: I make a similar dish with tequila instead of brandy, lose the cornstarch, and finish with a shot of lime and cilantro. Trader Joe’s frozen shrimp are always in the freezer, tequila is always in the liquor cabinet, and — you’re right — dinner can always be ready in less than a half hour (I usually make some rice to go with it). Very good, and very impressive to a new guest.]]>
Each month the owners took turns selecting a restaurant to eat at and I realized that until then, I wasn’t eating real Chinese food. They termed all the stuff we thought was Chinese food as “American Chinese Fast Food” and said the names “Panda” “Garden” and (get this) “China” in the title are dead giveaways.
I got a genuine appreciation for good food as a result.]]>