Web and app developer. Coffee, beer, and running, in any order.
Last week I made J. Kenji Lopez-Alt’s Simple Panfried Tofu with Soy-Garlic Sauce recipe from his The Wok cookbook.
The tofu was bland and crunchier than expected. The sauce helped, but not enough. As is, 2 stars ★★☆☆☆, but with some adjustments, might could get to 3 stars.
Two weeks ago I made the Orange Peel Beef, By Way of Sichuan and Old New York recipe in J. Kenji Lopez-Alt’s The Wok.
It was tasty, but could have been tastier with more sauce and less crunch. 3 stars ★★★☆☆
Last week I made J. Kenji Lopez-Alt’s Springfield-Style Cashew Chicken from his The Wok cookbook.
This fried chicken dish is different from the General Tso’s-based previous ones, and was disappointingly better without the sauce. 2 stars ★★☆☆☆
This past week I made the Sesame Chicken recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
I felt it was too heavy on the dark soy sauce. Of course it was still good, but I would adjust that next time. 4 stars ★★★★☆
Last week I made J. Kenji Lopez-Alt’s California-Style Orange Chicken from The Wok cookbook.
The end result was good. How it could not be? 4 stars ★★★★☆