Love the weeknighting series. No fancy equipment needed and it doesn't take a pro chef to whip up some tasty dishes quickly. Thanks for these as always!
Thanks for suffering for our entertainment. I love the segments where you eat things and then seeing your reaction! So good! Thanks for the great videos!!
Bri, I really love the Let’s Eat This Thing segment of your vids. Obviously it’s funny, but I feel like it also has a really nice message. Food is something to be celebrated, and making a dish at home that tastes just as good as you were hoping for is something that really does make you happy, and certainly Is worth celebrating with a silly dance. Happy new year!
Appreciate the monk fruit sweetener plug. Sugar is an under used flavoring balancer along with salt but the health impact can be brutal if you're not careful. I like Swerve brand or similar off brand
I honestly don't think the levels of sugar that would be used to season a dish like this are anything to worry about health wise. Where people get in trouble is with the processed food that's full of way too much sugar, fast food, candy and baked goods and soda etc. If people are worried about their sugar intake those are the places to start and once you cut those out of your life you'll be at a point where a teaspoon or so used to season a home cooked dish isn't going to be any concern at all.
You are one of two channels that I have notifications turned on and I dont regret it for a second. Been lovin the killer vids! We have been crushing stir-frys lately and these are some great ones to throw in the weekly mix. Thanks Bri!
@@johnnywest5445 I'm aware of that. However most of the dinners Brian has done include meat as the main protein. It's nice to see a vegetarian friendly video.
Thanks for helping me not feel disgusting since grubbing everything I could shove in my mouth during the holidays with these weeknight meals, Bri! Just what I needed… fast AND pretty healthy dinners 💪
Made the first two dishes this week for work, so good. And customizable with veggie/protein options if needed. Perfect for meal prep and just so yummy. Brian never disappoints.
I know this was a year ago, but my wife ate the dish I made for dinner, for her lunch. So of course she wanted something different. I found this on Brian's website and substituted some fresh okra for the snowpeas and some 0 calorie yam noodles and she loved it. Thanks @brianlagerstrom for making dishes that amateur cooks can do without heating up the house or making a mess.
Thanks for another great video. I’ve found myself using your videos for most of my cooking. Your delivery and instruction is really easy to follow. And the food always comes out delicious. Great job Brian!
Wow, all that colour is inspiring, especially when you could even buy those vegetable already cut up, if you needed to. Demonstrations like this make it easier and easier to cook at home and, develop your own palate, especially if you're a single person who has preconceived ideas that it's too much trouble. Clearly, it's not. It's delicious! And, I can't wait to try them all. Thank you Chef!
Bryan you said during the video don't use this nonstick surface MadeIn 12-inch above 450°F; yet when you did the ad for Made In nonstick pan you said 500°F, so which is it. Because 50°F is a lot of temperature especially on the mid to high temperature end of cooking. Just an observation. Nevertheless the recipes were great. I like cooking stir-fry it quick and delicious food.
Sweet and sour shrimp was on my menu for tonight and it was delicious! So easy to put together. Shrimp came out perfect by using your method. I had green peppers, broccoli, mushrooms and scallions in mine. Sauce was the bomb. No leftovers here. 🥰
Hey Brian, best channel on TH-cam. However, recipes usually take me about twice as long as you, curious if you'd make a video about optimising your kitchen workflow. Thanks!
as a person learning how to cook for last 2 years, first question i found myself asking is where is the time going. for example, is it going into just cutting time, grabbing ure ingredients, mixing, double checking recipe was my worst offender. it helps to know where your time goes first to see where you personally need to optimize. my friend found he was spending 2 hours doing a 20 min recipe cuz he couldnt stand dirty hands so hed wash them in between each ingredient. cooking gloves was a better alternative for him/ see where you stand
I've spent so much money on takeout and other asian restaurants in my life, and times are rough rn, so I gotta learn to make my own. Gotta tell you it's worth it!!! Hits all the umami cravings, I can cook things to my liking when it comes to texture, and I can tweak it for all my family members too! It seems expensive at first when you buy all the sauces and the like but they keep for awhile and you can just use the stuff in your fridge. I personally love a bunch of suff in mine: Cashews, chicken, broccoli, carrots, zucchini, baby corn, water chestnuts, you name it! Also yumyum/white sauce is heavenly on top!!
My hubby is always asking for stir-fry, and that's NOT my wheelhouse (pastas are my thing), so I'm always looking for easy and flavorful stir-fry dishes to serve. Thank yoU!
Even on a weeknight I'd say if you have a wok, use it. The smokiness Brian mentioned from using a wok is a feature, not a bug. That's called wok-hay, and it's a major component of what gives Asian stir fry's their unique flavor. There's no such thing as nonstick-pan-hay. And while his foil circle will go some way towards mimicking the higher heat a wok can take, it won't change the fact that the surface of the pan is not going to be as hot as you can get a wok, so the food is not going to get as nice of a crust/sear/maillard reaction as it should. Good looking recipes that would be much better if cooked in a wok.
my whole adult life I've had electric cooktops but my wife and I just bought a house and now have a gas range and I'm so excited to get a wok and try some of these recipes!
I just made the veggie teriyaki stir fry and it was SO GOOD. I did add tofu for some protein. Amazed at how well the foil trick worked, thanks for this!
I used to be a complete idiot when it came to cooking. My ex wife was not any better. So every time I messed up some perfectly good ingredients... then had to heat up some Chilli (YAK) or canned soup ... after all I had to eat to stay alive... Now I am retired and found Brian's videos. Brian does not mess around, the videos are short and concise in order not to exhaust my attention span. Christmas was a blast, I was cooking, my relatives were skeptic but we had leg of lamb and potato salad with self baked ciabatta bread. I am not claiming that cooking is easy, but just learn one dish at a time and very quickly it becomes obvious what to do and what not. Thanks and happy new year.
I like this brand. I use it to back sweeten my home brewed mead. The yeast eats the honey and apple juice sugars, which produces alcohol, however it's still very dry because all the sugar is gone. The monkfruit sweetener is not fermentable, so it sweetens without worry of waking up the yeast, which can cause a bottle to explode. No need to pasteurize or spike with sulphites this way. All natural.
This video got me to subscribe. I tried the vegetable stir fry. It's low-key a fantastic recipe. Very well balanced texture and flavor-wise. The weights in metric helped a ton, even for an American like me. This one is a keeper. Definitely planning on trying the other 2 recipes soon.
I didn't make these recipes, but this did inspire me to do a stir fry for the family the other night. I couldn't find the ingredients needed to make my own sauce, but I did take one thing away from this: cook the shrooms first, and alone for a good bit. I make a big stir fry, though, since I was cooking for a very hungry family. We had one pound of boneless, skinless chicken and, no kidding, 1.234 kg total of 11 different vegetables. With rice, it was still less than 700 calories each.
Made the quicker kung pao chicken for lunch today, it was delicious! can't wait to try the other two. I have most of those ingredients in my pantry/freezer anytime so I loved having three new recipe ideas to use them, thanks Bri!
All looks delish...gonna give the Kung Pao Bird a go. Great stuff Big B! BTW, different recipe but, your "Make French Baguettes At Home" recipe is king here in this house. I've tried others, but have consistent & great results with yours...Keep 'em coming.
@@mredwin3e That's how you know you made it right, kung pao chicken is SUPPOSED to be so hot that you cry and sweat but also so delicious that it's worth it.
Hey Bri, Love your cooking and your style - so much energy and happy vibes! Thanks very much for your tip about the monkfruit sweetener - very helpful! Take care and best to you and Lauren. :)
Wazzup Brian. Just wanted to thank you again for your easy, well explained and well edited homemade bread recipe. I know its years old and you probably don't care but you are the one who, I will FOREVER be grateful because i'm making incredibly tasty homemade bread on a regular basis now. Other tutorial were not very clear and missed steps, which ended in many failure from me. I succeeded on first try with your tutorials. Soon attacking the sourdough breads, can't wait.
Yo B. I've got a good one for you to try. I'd love to see you do a Philly soft pretzel. When I was a kid you could buy them off almost any street corner usually 6 or 8 in a paper bag for just a few bucks. Sadly there is only a few spots to get a really good one these days and most pretzels you see are commercialized garbage. Anyway what makes a good Philly pretzel in my mind is the distinct shape, a chewy crust, and a soft but dense inner crumb. It's similar to a New York bagel in a way.
Hey Bri, the Kung Pao is delicious. Subbed scallions for celery. Veggie Teriyaki hits the spot, too. Both are in the rotation now. We aren't fans of anything sweet & sour so we skipped that one. Love the channel. You're keeping our dinner time fresh. Thank you!
Good call on the sub, celery in kung pao chicken sounds really, really weird. Can never go wrong with scallions in any Asian inspired stir fry, they basically work with everything.
Thank you, Brian! I received a gorgeous Made In wok for Christmas and will be using your recipes ... if you have not done a chow mein recipe it's my Dad's fave and would be much appreciated at some point.
Hilarious when you do things like chomp on inedible chilis 😂. Also the fact you think those sweeteners suck cuz they absolutely do. Thanks for the heads up on the alternative.
I think I'll just make stuff like this for the rest of the january. Holidays got me good with the fat, the sugar and alcohol. Holy trinity of holiday eating if you ask me.
3 in 1! Guessing the two-stage cooking of the vegetables in the first dish is to ensure they all get some color and don't just steam? If you expect to have leftovers after making the kung pao, I would advise not putting peanuts into the sauce. Yeah, it's nice to have them all coated in the sauce and well integrated, but they get mushy when you reheat them later. Just add them when you plate it up. Don't leave them out, peanuts are what make kung pao so awesome!
Another absolute banger of a video! I'm looking forward to trying these recipes. On that note, I usually find it pretty tough to estimate the amount of portions a recipe makes, could you mention that in the video or in the description perhaps?
I made the veggie teriyaki the other day. Over cooked the veggies a bit, but still very good. Tonight I am making the sweet and sour shrimp. I can't wait to try it.
My neighborhood Chinese restaurant closed down about a month ago and I’ve been left high and dry, craving Kung Pao chicken almost daily... now my suffering is at an end! I’m on my way to the market as we speak. Thanks Bri!
Love the weeknighting series. No fancy equipment needed and it doesn't take a pro chef to whip up some tasty dishes quickly. Thanks for these as always!
Thanks for suffering for our entertainment. I love the segments where you eat things and then seeing your reaction! So good! Thanks for the great videos!!
I love that this guy gives multiple options for people w/o all the equipment or ingredients available.
Bri, I really love the Let’s Eat This Thing segment of your vids. Obviously it’s funny, but I feel like it also has a really nice message. Food is something to be celebrated, and making a dish at home that tastes just as good as you were hoping for is something that really does make you happy, and certainly Is worth celebrating with a silly dance. Happy new year!
Appreciate the monk fruit sweetener plug. Sugar is an under used flavoring balancer along with salt but the health impact can be brutal if you're not careful. I like Swerve brand or similar off brand
I honestly don't think the levels of sugar that would be used to season a dish like this are anything to worry about health wise. Where people get in trouble is with the processed food that's full of way too much sugar, fast food, candy and baked goods and soda etc. If people are worried about their sugar intake those are the places to start and once you cut those out of your life you'll be at a point where a teaspoon or so used to season a home cooked dish isn't going to be any concern at all.
BRI! You're not dead! I'm glad!
Awesome! Great technique.
You are one of two channels that I have notifications turned on and I dont regret it for a second. Been lovin the killer vids! We have been crushing stir-frys lately and these are some great ones to throw in the weekly mix. Thanks Bri!
"It's the Kung Pao! George likes spicy chicken!" Looking forward to making it very soon.
Does the aluminum foil have a different effect than if you just used the lid for the pan?
Yes, I know that not all frying pans come with lids, but I have a universal lid for such pans and plan to use instead of foil. Good question.
Stir fry is my quick go to also. So easy to just use what I have. Thanks for your videos. My family enjoys watching you together.
I don’t think I’ve ever seen fresh baby corn! I love it
Thanks for including some vegetarian friendly recipe! Happy 2023 Bri
Any stir fry can be vegetarian, just leave out the meat or replace it with tofu.
@@johnnywest5445 I'm aware of that. However most of the dinners Brian has done include meat as the main protein. It's nice to see a vegetarian friendly video.
we want a cookbook! we want a cookbook!
Thanks for helping me not feel disgusting since grubbing everything I could shove in my mouth during the holidays with these weeknight meals, Bri! Just what I needed… fast AND pretty healthy dinners 💪
Made the first two dishes this week for work, so good. And customizable with veggie/protein options if needed. Perfect for meal prep and just so yummy. Brian never disappoints.
I know this was a year ago, but my wife ate the dish I made for dinner, for her lunch. So of course she wanted something different. I found this on Brian's website and substituted some fresh okra for the snowpeas and some 0 calorie yam noodles and she loved it. Thanks @brianlagerstrom for making dishes that amateur cooks can do without heating up the house or making a mess.
Thanks for another great video. I’ve found myself using your videos for most of my cooking. Your delivery and instruction is really easy to follow. And the food always comes out delicious. Great job Brian!
If I have a lid that fits my non stick skillet, can I just use that instead of the foil action?
Wow, all that colour is inspiring, especially when you could even buy those vegetable already cut up, if you needed to. Demonstrations like this make it easier and easier to cook at home and, develop your own palate, especially if you're a single person who has preconceived ideas that it's too much trouble. Clearly, it's not. It's delicious! And, I can't wait to try them all. Thank you Chef!
Dude this is 100% my go to for when I want something light but ULTRA flavorful. Makes meal prep loads of fun as well! Love it man!
Bryan you said during the video don't use this nonstick surface MadeIn 12-inch above 450°F; yet when you did the ad for Made In nonstick pan you said 500°F, so which is it. Because 50°F is a lot of temperature especially on the mid to high temperature end of cooking. Just an observation.
Nevertheless the recipes were great. I like cooking stir-fry it quick and delicious food.
Once again Thanks Brian!
Yes! My grandfather used to make stir fry. Then I made it for my boys. Thank you for bringing back the memories
Same! Stir Fry FTW every week. It's so easy and great way to get the veg content up!
Brian your and your team camera work and editing are getting INSANE. Especially the depth of field manipulation. Stunning video
I ALSO USE MY MILK FOAMER FOR MIXING MY FRIED RICE SAUCE!!!! I feel so validated as a home cook now!
I would have never thought to do that, but now I want one. Lol
Great recipes! Could you use the non-stick pan's normal lid for steaming? Or does it have to be the aluminum foil sheet?
Love this, quick and easy.
Sweet and sour shrimp was on my menu for tonight and it was delicious! So easy to put together. Shrimp came out perfect by using your method. I had green peppers, broccoli, mushrooms and scallions in mine. Sauce was the bomb. No leftovers here. 🥰
He's back!
IM BACK
Hey Brian, best channel on TH-cam. However, recipes usually take me about twice as long as you, curious if you'd make a video about optimising your kitchen workflow. Thanks!
as a person learning how to cook for last 2 years, first question i found myself asking is where is the time going. for example, is it going into just cutting time, grabbing ure ingredients, mixing, double checking recipe was my worst offender. it helps to know where your time goes first to see where you personally need to optimize. my friend found he was spending 2 hours doing a 20 min recipe cuz he couldnt stand dirty hands so hed wash them in between each ingredient. cooking gloves was a better alternative for him/ see where you stand
I've spent so much money on takeout and other asian restaurants in my life, and times are rough rn, so I gotta learn to make my own. Gotta tell you it's worth it!!! Hits all the umami cravings, I can cook things to my liking when it comes to texture, and I can tweak it for all my family members too!
It seems expensive at first when you buy all the sauces and the like but they keep for awhile and you can just use the stuff in your fridge.
I personally love a bunch of suff in mine: Cashews, chicken, broccoli, carrots, zucchini, baby corn, water chestnuts, you name it! Also yumyum/white sauce is heavenly on top!!
Hey Bri can u do more videos like the soup blueprint one it was super helpful!!
I second this!
@@tychred third!
My hubby is always asking for stir-fry, and that's NOT my wheelhouse (pastas are my thing), so I'm always looking for easy and flavorful stir-fry dishes to serve. Thank yoU!
Even on a weeknight I'd say if you have a wok, use it. The smokiness Brian mentioned from using a wok is a feature, not a bug. That's called wok-hay, and it's a major component of what gives Asian stir fry's their unique flavor. There's no such thing as nonstick-pan-hay. And while his foil circle will go some way towards mimicking the higher heat a wok can take, it won't change the fact that the surface of the pan is not going to be as hot as you can get a wok, so the food is not going to get as nice of a crust/sear/maillard reaction as it should.
Good looking recipes that would be much better if cooked in a wok.
I keep small precut mixed vegetables, peppers, etc., in freezer to make these...they only cost 1 or 2 $ a package and they work well too.
Gratitude 😊
I was just wondering when the next vid was gonna drop. Hope you had a good christmas/new years!
I love eating the chiles - really wakes up the palate!!
I admire you because you are very imaginative and creative and the recipes are delicious
my whole adult life I've had electric cooktops but my wife and I just bought a house and now have a gas range and I'm so excited to get a wok and try some of these recipes!
I just made the veggie teriyaki stir fry and it was SO GOOD. I did add tofu for some protein. Amazed at how well the foil trick worked, thanks for this!
Literally making the previous kung pao recipe again tonight. Really looking forward to mixing it up with these!
Made it with shrimp yesterday. It's one of my favorites.
I used to be a complete idiot when it came to cooking. My ex wife was not any better. So every time I messed up some perfectly good ingredients... then had to heat up some Chilli (YAK) or canned soup ... after all I had to eat to stay alive... Now I am retired and found Brian's videos. Brian does not mess around, the videos are short and concise in order not to exhaust my attention span.
Christmas was a blast, I was cooking, my relatives were skeptic but we had leg of lamb and potato salad with self baked ciabatta bread.
I am not claiming that cooking is easy, but just learn one dish at a time and very quickly it becomes obvious what to do and what not.
Thanks and happy new year.
I've made the S&S shrimp twice since seeing this vid. The whole family loves it. Thanks!
All three look so good, but I might start with the chicken. That looks sensational. Thank you for your amazing videos.
What do you say about sesame oil? I feel it really makes my kung poa smell and taste legit. Unless it's in mirin... I haven't looked into that.
YOURE BACK!!! I missed you bro, i mean bri ... love your videos and recipes ...you da man
That milk frother is such a big brain move 🤯 immediatly had to order one
Lol I did too!!!
I want one too, Amazon will be sold out soon. Lol
The dishes look delicious
Thanks for the video. I will make the first option Friday night for dinner. I've been hoping you would make a weeknight version of stir fry. Thanks.
I like this brand. I use it to back sweeten my home brewed mead. The yeast eats the honey and apple juice sugars, which produces alcohol, however it's still very dry because all the sugar is gone. The monkfruit sweetener is not fermentable, so it sweetens without worry of waking up the yeast, which can cause a bottle to explode. No need to pasteurize or spike with sulphites this way. All natural.
happy new year Brian. Hope you and the wife enjoyed the time off!
Hey Bri! Welcome back 🙂. Hope you had an awesome holidays with the family! 🤙
All 3 look great. I'll probably try all of them at some point.
Beansprouts will be nice
This video got me to subscribe. I tried the vegetable stir fry. It's low-key a fantastic recipe. Very well balanced texture and flavor-wise. The weights in metric helped a ton, even for an American like me. This one is a keeper. Definitely planning on trying the other 2 recipes soon.
I've been feeling gross also. Healthy, quick stir fry. OH THANK YOU!!
I didn't make these recipes, but this did inspire me to do a stir fry for the family the other night. I couldn't find the ingredients needed to make my own sauce, but I did take one thing away from this: cook the shrooms first, and alone for a good bit. I make a big stir fry, though, since I was cooking for a very hungry family. We had one pound of boneless, skinless chicken and, no kidding, 1.234 kg total of 11 different vegetables. With rice, it was still less than 700 calories each.
Can’t wait to try this out. And thanks for saying what we’re all thinking: stevia is gross
Made the quicker kung pao chicken for lunch today, it was delicious! can't wait to try the other two. I have most of those ingredients in my pantry/freezer anytime so I loved having three new recipe ideas to use them, thanks Bri!
Greetings from Jacksonville Florida USA. I got a wok recently, and have been wondering where to start. Thanks for my first three!
Brian, if you cook the mushrooms with water they will cook faster and better
They all looked fantastic!
A weeknight playlist please!!
Thanks Brian! Really glad to know I can use my Monkfruit for these recipients! Gave up sugar this year!
I want to know more about that roast you were carving. That looked yummy.
I slapped a “Like” on this video purely for you eating that chili 🌶️ lol. That was such a bad idea but humorous.
All three stir fries look delish. Thanks!
Mudwater frother! Great use! Mini immersion blendie
haha yup. I use that thing so much
Thanks for mentioning the sugar alternative 💗
All looks delish...gonna give the Kung Pao Bird a go. Great stuff Big B! BTW, different recipe but, your "Make French Baguettes At Home" recipe is king here in this house. I've tried others, but have consistent & great results with yours...Keep 'em coming.
that sweet and sour sauce looks insane and i need to try it with chicken😮
I was just looking for some new stir fry sauces that I actually have ingredients for... yum!!
This is exactly what I needed, thanks! ♥️
The sir fry turned out well! Thank you
Brian has ascended to bad boy status 😂🥳
Maybe my batch of Arbols are super-hot, but the Kung Pao as demo'd was really hot for us. Made the S&S Shrimp tonight and it was perfect!
Same! I only used 7g and I was crying and sweating eating this lol. But it was so good I couldn’t stop.
@@mredwin3e That's how you know you made it right, kung pao chicken is SUPPOSED to be so hot that you cry and sweat but also so delicious that it's worth it.
Hey Bri, Love your cooking and your style - so much energy and happy vibes! Thanks very much for your tip about the monkfruit sweetener - very helpful! Take care and best to you and Lauren. :)
Wazzup Brian.
Just wanted to thank you again for your easy, well explained and well edited homemade bread recipe. I know its years old and you probably don't care but you are the one who, I will FOREVER be grateful because i'm making incredibly tasty homemade bread on a regular basis now. Other tutorial were not very clear and missed steps, which ended in many failure from me. I succeeded on first try with your tutorials. Soon attacking the sourdough breads, can't wait.
wow, that's really cool to hear. Thanks for the comment, man.
Nice! You had me at baby corn!
Yo B. I've got a good one for you to try. I'd love to see you do a Philly soft pretzel. When I was a kid you could buy them off almost any street corner usually 6 or 8 in a paper bag for just a few bucks. Sadly there is only a few spots to get a really good one these days and most pretzels you see are commercialized garbage. Anyway what makes a good Philly pretzel in my mind is the distinct shape, a chewy crust, and a soft but dense inner crumb. It's similar to a New York bagel in a way.
I love your videos being so detailed! cheers:)
Hey Bri, the Kung Pao is delicious. Subbed scallions for celery. Veggie Teriyaki hits the spot, too. Both are in the rotation now. We aren't fans of anything sweet & sour so we skipped that one. Love the channel. You're keeping our dinner time fresh. Thank you!
Good call on the sub, celery in kung pao chicken sounds really, really weird. Can never go wrong with scallions in any Asian inspired stir fry, they basically work with everything.
Thank you, Brian! I received a gorgeous Made In wok for Christmas and will be using your recipes ... if you have not done a chow mein recipe it's my Dad's fave and would be much appreciated at some point.
Hilarious when you do things like chomp on inedible chilis 😂. Also the fact you think those sweeteners suck cuz they absolutely do. Thanks for the heads up on the alternative.
I think I'll just make stuff like this for the rest of the january. Holidays got me good with the fat, the sugar and alcohol. Holy trinity of holiday eating if you ask me.
I always watch Wok with Tak and so I got really excited when I saw your new episode with these!
Having stir fry tonight. Thanks Bri!
Made the teriyaki stir fry tonight! It was a hit for the whole family. Thanks for a great recipe Bri.
3 in 1!
Guessing the two-stage cooking of the vegetables in the first dish is to ensure they all get some color and don't just steam?
If you expect to have leftovers after making the kung pao, I would advise not putting peanuts into the sauce. Yeah, it's nice to have them all coated in the sauce and well integrated, but they get mushy when you reheat them later. Just add them when you plate it up. Don't leave them out, peanuts are what make kung pao so awesome!
These look fantastic thank you!
I want to try all of them! Love your videos, especially the grams :D
oooOOOHHH that last one, yum
Ima give a try on the monk fruit powder sounds like a bRILlIANT idea to substitute sugar! Thank you for sharing that and the recipes!!!
Thanks for watching Max
Another absolute banger of a video! I'm looking forward to trying these recipes. On that note, I usually find it pretty tough to estimate the amount of portions a recipe makes, could you mention that in the video or in the description perhaps?
I made the veggie teriyaki the other day. Over cooked the veggies a bit, but still very good. Tonight I am making the sweet and sour shrimp. I can't wait to try it.
My neighborhood Chinese restaurant closed down about a month ago and I’ve been left high and dry, craving Kung Pao chicken almost daily... now my suffering is at an end! I’m on my way to the market as we speak. Thanks Bri!
In which state do you live?
Well?! How did it go!? 😃
let’s cook this shriiiiiiimp