restaurant-style sweet-and-sour sauce. Leung oversees a modern and sophisticated take on Cantonese dining at YAO, in the heart of New York's Financial District. When asked by The Takeout how to ...

After years of perfecting Chinese takeout favorites at home, I’ve discovered that making restaurant-quality sweet and sour ...

With a sweet and sour pan sauce made ... at a precarious time for restaurant owners trying to pencil out a profit that hinges on alcohol sales. Slices of New York-style pizza, once confined ...

Marinade the chicken in a marinade of garlic and ginger paste, some corn flour along with soy sauce and salt. Keep it aside for an hour. 2. In a wok take some oil, saute in the carrots, the cabbage, ...

You've tasted sweet and sour ... the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Sprinkle with sliced spring onions and serve hot. This recipe has ...

Set aside for 2-3 hours. 2. Deep fry in hot oil until chicken is tender. 3. Drain and keep warm while preparing the sauce. Heat sesame oil. Stir-fry spring onions, garlic and chilli for 1 minute. 2.