I have spoiled my family cooking Chinese food at home. Now, unless we are someplace with a really good restaurant, it is hard to get Chinese food we really like in a restaurant.

I think that once you start cooking some of your favorite dishes at home, you will come to the same conclusion. And once you get the hang of Chinese cooking techniques, it will become like second nature to cook food better than you get in a restaurant…and as you noted–it is healthier, too.

Many Chinese restaurants oil blanch their meats–which raises the fat content of the dish sky high. At home, I always dispense with that step, and have found that I like the results better skipping it–the meals are much lighter and more flavorful without excess oil clouding things up.

I made your Kung Pao this evening. Since you gave us the flexibility to fiddle with the veggies, I used water chestnuts and red bell pepper… because that’s what I was in the mood for.

The flavor was excellent – better than I’ve had in any restaurant! And better still because I had control of the oil and other fats going into the recipe. I’m going to enjoy cooking from your blog! Thanks.

Andy–I have never eaten at either of those restaurants, but I might try them the next time I am in the Baltimore/Washington area.

I don’t like kung pao that is just hot, either.