chefwendy

Both pretty and tasty! I doubled the recipe for 8 diners, but doubling the shallot was probably a little too much — I’d go lighter on the shallot next time.

I made this with a bag of cruciferous crunch plus snow peas and shredded carrots because the store was out of the stir fry veg, and it was good but needed something more by way of seasoning. Someone suggested swapping the dressing for TJ’s Thai peanut — that sounds worth trying.

This was a big hit with my family, and so easy! I might use two jars of soup to make it more soup-y.

This recipe was originally tested with White Lily's self-rising flour which has a lower protein content than some other brands of self-rising flour. Please check the protein content of your flour before starting. If your self-rising flour has 2 grams of protein per 1/4 cup, then you can use the amount stated in the recipe. If your self-rising flour has 3 grams of protein per 1/4 cup, then remove 6 tbsp of the flour from the amount in the recipe and replace with 6 tbsp of cornstarch.
Homemade self-rising flour: If your all purpose flour has 3 grams of protein per 1/4 cup, use the following measurements: Add 2 cups + 10 tbsp all purpose flour, 4.5 tsp baking powder, 6 tbsp cornstarch and 3/4 tsp salt to a bowl. Whisk until evenly combined. If your all purpose flour has 2 grams of protein per 1/4 cup, use the following measurements: Add 3 cups all purpose flour, 4.5 tsp baking powder, and 3/4 tsp salt to a bowl. Whisk until evenly combined.
To properly measure flour, spoon the flour into

A hit with the family! I sautéed the onions and garlic first, before adding meat. Needs salt early in the process, and maybe a little more herbs/less Worcestershire — also pepper?