Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I've been making this recipe for years and it's a favourite with everyone in my family. The only difference to the recipe is I mince the ginger and garlic because I like the way the flavours meld together better. Otherwise, double the recipe because you'll want leftovers!
Outstanding recipe. Have made it three times and will continue to. I add half a red bell pepper. Stellar dish.
this was really good. will use low-sodium soy sauce next time though.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.