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Recipes I've Shared:
This is adapted from a recipe in the book by Dean Ornish 'Everyday Cooking with Dr. Dean Ornish'. His recipe calls for 2 egg whites and I just add 1 whole egg.
Sichuan-Style Stir-Fried Chicken With Peanuts
Also known as kung pao chicken, this Sichuan classic, with its multidimensional hot-sweet and salty-sour flavors, reflects the regional style. Serve with rice and a steamed vegetable.
The ingredients vary slightly in the original recipe so read carefully. Some ingredients on the food finder did not have exact ingredients such as the paprika, should be smoky paprika. Thanks!