Quote:
Originally Posted by mark46th
Maybe hold the brown sugar and use mirin in its place? Never seen anything Asian with brown sugar. I watched my Chinese mother in law cook for 35 years and I never saw her put white sugar, let alone brown sugar, in any of her Chinese dishes.....
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I've been all over Asia ('cept China) and they all cook differently. We could hunt down the origin of this recipe and see if sugar was added in the original recipe!
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