It’s not only Cantonese chefs who make great shu mai. But to achieve restaurant-quality results at home, we had to nail down a different shopping list.
Join us as we prepare a different kind of stir-fry—Thai Chicken with Basil—and prove that, with a few recipe modifications, you don’t have to be a Cantonese chef to make great shu mai.
Now that even low-cost manufacturers are offering fully clad cookware, do you still need to shell out $200 for a good pot?
Capturing the flavors of this classic Thai dish requires more than just the right ingredients. We would have to learn a whole new way to stir-fry.
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