Sweet and Sour Chicken

EggNorth

Sweet and Sour Chicken with Vegetables.  Page 76 from The Breath of a Wok (seen previously on this forum)

Fried up the chicken, should have gotten a Wok with a handle, but after burning my hand several times (doing a Homer) figured out I can just pull it back to stir, with gloves on.  

12" wok (I think) flat bottom on the Mini Max.  After the MM was heated, I shut the bottom vent and kept the lid open, except for a little when cooking the vegetables when I closed it on the Wok to try and 'steam' the vegetables a little ... it worked!




Cooking the vegetables.





With vegetables cooked, removed and added chicken and sauce to thicken.  This was the smaller batch I did for my son who refuses to eat vegetables. 



Added the cooked vegetables to heat it all up.



On the plate.   It was great!   Will definitely do again.



Thanks

pgprescott

BRAVO! 

blind99

geeez.... that plated shot looks amazing!

GregW

That looks really good. I've had so much BBQ over the last week that something like the sweet and sour chicken would really be good.

johnkitchens

That looks really good!

Killit_and_Grillit

That is a great lookin' plate!

JohnnyTarheel

Nice brother!!

dmchicago

Nice change of pace. 

Richard Fl

Looks great.  Here is my version.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1276998&catid=1

EggNorth

Richard Fl said:

Looks great.  Here is my version.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1276998&catid=1

Your meal looks great, I didn't even know the old forum was still up.

GrateEggspectations

Looks good. Personally, I think that Mandarin woks (single long handle) are far superior to Cantonese (two “D style” handles) for the Egg. Way easier to manipulate the cooking foods, not to mention bring the meal into the house once cooking is complete.