This was an adaptation of a recipe I found here. My husband and I have always enjoyed the Americanized version of this dish (you know, with the opaque sauce and peas and carrots from the local Chinese takeout joint?), but our minds were BLOWN when we ordered this at an incredible Asian restaurant in Chicago. We had never seen this dish with a brown sauce before so I scoured the internet to find a more authentic Cantonese recipe and this one delivered. I couldn’t resist the peas, though.
* Updated 12/16/16 with new pictures (finally!)*
Cook and Kick It 