00Hoisin Sriracha Pork Stir-FryBy Andrew Wentz00Pepper ChickenBy Neal WentzCrunchy chicken with a peppery mouth numbing in a good way sauce!!This recipe isn't that hard, but listed as intermediate because of the ingredients needed. 00Beef & BroccoliBy Neal WentzThis is a classic Chinese dish that might actually taste better than your local Chinese take out place! 00Spring RollsBy Andrew WentzThis is the vegetarian option you can easily add chicken, pork, or shrimp to this base recipe.00Sweet & Sour SauceBy Andrew WentzEver wonder how to make the Sweet & Sour sauce your local Chinese joint has? You know that toxic red stuff that is sticky and sweet? Here it is... I didn't use the red food coloring so mine is what it looks like without the extras.
00General Tso’s ChickenBy Andrew WentzSo easy Pappa Bear can do it... Just saying.
Broken down into the chicken and sauce for ease so make sure you have enough of each ingredient. Also it helps to have the ingredients prepped ahead of time, otherwise you will be running around like a mad man.00Homemade Sriracha SauceBy Neal WentzI always thought sriracha was just ketchup with peppers in it. Turns out there aren't even any tomatoes and you have to ferment the sauce in a cool dry place for 4 days; hence the super long "cook time". #DIYCondiments00Honey-Sriracha Chicken & Broccoli BowlBy Neal WentzCook time is with raw brown rice to cooked rice. Cook time will be significantly less if using an instant rice or white rice. Be sure to adjust the rice to water ratio (1:1) for plain white rice.The Sesame Oil is only for flavor. A little can go a long way and quickly become overbearing or make the dish greasy.
