3 Reviews of Chinese Beef or Pork Stew (Red Cooked Meat)

From: ns

On Mar 4, 2002

Dear tgobbi, Today (3/3/02) is already the second time I'm making this. It tastes just like I've remembered it from my favorite restaurant. The fragrance fills the house better than any pot pourri, scented candle or incense. I decreased the amount of meat by half and added fried firm tofu at the end. ...Are the contributors' recipes indexed at this site like the ingredients are??...tgobbi,I am very much interested in your other favorites!! Thanks, Nancy

From: Chef Shana

On Oct 4, 2007

Soooooo Good and so easy!!! I will make again and again.

From: BHENG D.

On Jun 14, 2009

I prepare this today for our dinner and we loved it. Mine is a bit salty because it was very hard for me to eyeball the measurements for two persons. I thicken the sauce with cornstarch and water. This is very close to what I had back in hingkong. Thank you tgobbi. This dish is sure for keeps.