This recipe is based off of the dish my old friend Chef Chris Chung of Momi Nonmi in Cambridge used to make for staff family meal when we were both cooks at Uni in Boston. He used to make it at his restaurant in Honolulu, and it's classic Chinese-American stuff.

This is a variation of a recipe will appear in my next cookbook, which is all about cooking in a wok. It uses a technique called velveting, which is what you do when you want super-tender, velvety chicken or pork.

I'm not going to print the precise recipe because... well, it's gonna be in my book and my publisher is expectedly antsy about giving away too much of the book for free but, if someone feels like following what I do and writing it out in a comment, I will pin it to the top here.