A plate of homestyle Kung Pao Chicken, stir-fried in Fresno, California. The recipe is from the cookbook “Chinese Rice &amp; Noodles, with Appetizers, Soups, &amp; Sweets” by Su-Huei Huang &amp; Mu-Tsun Lee. Published by Wei-Chuan Publishing (Sept. 2005, Taiwan).
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<span class="int-own-work" lang="en">Own work</span>