That’s the name of the author of a very useful cookbook, “Simple Chinese Cooking” (photo of attractive Ms. Kwong is on the book jacket). The book is well organized. The recipes are foolproof (of course, BSK always adds a tasty tweak). Last night, BSK used a well-seasoned wok to cook “Mum’s Stir-Fried Chicken Fillets”. Sliced skinless, boneless chicken thighs were marinated in a mix of mirin, soy sauce, oyster sauce, sesame oil and grated ginger. Then stir fried in vegetable oil, stock, onions, scallions and plenty of Szechuan pepper. Bowls of jasmine rice. Delicious meal. Thanks, Kylie.
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