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LYL – Cashew Chicken

LYL – Cashew Chicken

This week’s recipe is a classic Cantonese stir-fry, and one that I bet many of your have had before at your local Chinese restaurant. What did you think of the homemade version? Leave your thoughts and/or a link to your blog post below!

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6 responses »

  1. I have taken a break from FB so I appreciate these emails. Thank you.

    Reply
    • Great photography Cathy. This is the first time I’m noticing the numbers in the prep bowls! Let me know what you think of the cashew chicken with the addition of red pepper flakes or jalapeño.

      Reply
    • Karen, I’m flattered to see you writing in Sky’s Edge. As for a stir-fry party, in addition to stir-fries that you would make a la minute, prepare a few stir-fries ahead of time that would still be delicious at room temp. Some of my favorites are the pepper and salt shrimp and Nyonya-Style Noodles. Most stir-fries aren’t good reheated but fried rice is forgiving.

      Reply

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