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22Ingredients
25Minutes
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Ingredients
US|METRIC
2 SERVINGS
- beef (flank steak or short ribs – thinly sliced, 1/8 to 1/4-inch thick, or cut to strips)
- chicken (skinless boneless breast or thigh – Diced to 1-inch pieces, or sliced to 1/4-inch thick)
- pork (tenderloin or loin – thinly slice, 1/8 to 1/4-inch thick, or cut to strips)
- shrimps (– peeled and deveined)
- tofu (firm or extra firm – Diced to 1/2 to 2/3 inch pieces)
- 3/4 cup chinkiang vinegar (or rice wine, or balsamic vinegar, *footnote 1)
- 1/2 cup Shaoxing wine (or dry sherry, or Japanese sake, or stock)
- 1/2 cup light soy sauce (or soy sauce, or tamari, *footnote 2)
- 1/4 cup dark soy sauce (or soy sauce, or tamari, *footnote 2)
- 1 cup sugar
- 3 Tbsp. cornstarch
- chicken stock (Add right before using the sauce)
- 1/3 cup chicken stock (stock, or vegetarian stock, or water)
- 2 Tbsp. chinkiang vinegar (or rice vinegar, or balsamic vinegar)
- 2 Tbsp. Shaoxing wine (or dry sherry, or Japanese sake, or stock)
- 1 Tbsp. light soy sauce (or soy sauce, or tamari for gluten-free sauce)
- 1 Tbsp. dark soy sauce (or soy sauce, or tamari for gluten-free sauce)
- 1/4 cup sugar
- 2 tsp. cornstarch
- 2 tsp. oil
- 1 Tbsp. garlic (minced)
- 2 tsp. ginger (minced)
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Reviews(1)
Brown 3 years ago
I have had a lot of of Gen Tso, this was by far the best!!!! I will be making this from now on.