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This is a nice start for a good Chinese type stirfry. The name sounds more Thai or made-up to me, but I'm not going to worry about that. I did think that having both onion and green onion in the dish was a bit of overkill. The recipe calls for "stirfry sauce", which is something I have never used. Since the ingredients also include garlic, chicken stock and cornstarch, I decided to add a few more ingredients for flavor in lieu of the stirfry sauce. I added soy sauce, oyster sauce, a little sugar, Chinese wine and a small amount of sesame oil. I thought it worked pretty well, and though it could be improved on, provided me with a pleasant dinner.

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mianbao April 27, 2012
Gai Pad Med Mak Muey