Bo Luc Lac, directly translated to English as Shaking Beef, got its name because of the shaking action involved while cooking it in a Wok. Once you put the beef into the Wok and let it sear for about a minute on one side, you begin shaking it so it can sear and cook on... Continue Reading →
Sweet and Sour Shrimp with a Kick
Sometimes when I come home from work, I get too lazy and tired to run to the store to buy things to cook. Since I try not to eat out too often, I look in my refrigerator/freezer and pantry and create a quick dish with what's available. As long as there is some protein and... Continue Reading →