My husband has always been a fan of Chinese stir-fry. Last night I decided to make Szechuan Chicken sans bean sprouts (because there weren't any at the store) (Spice and Spirit, page 245). Although I made a lot of it, it was all finished up. I think that that is a good sign. The stir-fry had a nice blend of vegetables, and a tasty and spicy sauce (you can use less crushed red pepper, if you prefer less spicy)
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