Beijing Vinegar Peanuts and Stir-Fried Sweet Peas (The Mission Chinese Cookbook)

Again, no picture to document this one. Notes for peanuts: try to drain the pickles and limit the amount of vinegar. Notes for peas: Use less chicken stock. Get the pan really really really hot (or reduce in advance) – difficult to get al dente.

Joe’s Ratings: 6/6

Difficulty Rating: 5/6

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