This Fuchsia Dunlop recipe from her book Land of Fish and Rice, is easily the thing I make most in a pinch.

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I’ve made it north of 50 times at this point. It’s delicious. Andy you can add any kind of veggies or whatever you have in it, too. It’s  great staple.

Wow this does look delicious. Have you made it before? How did it turn out?

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It’s a light cooking wine you can get at most Asian food markets! Sometimes even regular grocery stores if they have a solid section!

Truly obsessed with her work. I’ve read both of her cookbooks like novels.

82 $DEGEN cuz you’ve 100% made this for me