At the recipe reading, India McCleod asked, "Is this fried chicken?" Good question, but no. It's Chinese "stir" fry, not fried like you might be thinking. It's healthier.
We discussed what types of sauces there are, and how sauce happens. One way is that many vegetables shrink when heated, and the liquid that evaporates out of the vegetable helps to make a sauce. Adding cornstarch, as in this recipe, makes a sauce thick. Jazelle Minor thought about this and said: "Cooking is like science!"
Later, when we mixed together the thickening agent, Radiant Magnetic exclaimed: "The cornstarch thing looks like milk." Everyone watched and waited with anticipation while the sauce thickened.
Nylah Williams, in her journal, loved this week's dish. She gave it a 10 out of 10.
-- Lisa Krader, Debbie Skolnick