Thread: Stir-Friday!
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Unread 03-23-2013, 08:49 AM   #25
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Originally Posted by Smoothsmoke View Post
I used bottled sauce. The oyster sauce was used on the rice. Although bottled, tasted pretty great. I have to tone down some on the kung pao sauce, it was a bit high in sodium and I'm feeling the results right now. After a few cooks I may venture in making my own.




Maybe, 3-4 minutes? Thanks! Obsession it is, I'm thinking of chop suey next time. Or a dish with water chestnuts, moo goo gai pan.
I probably end up cooking this once a month at my house....Making your own sauce is pretty easy and doesn't take much.

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