Chinese takeout is great… in theory. But so often the flavours are insipid, the sauces are watery or non-existent and the meat is tough, grey and chewy. My recipes for Chinese takeout classics are so much better! I’m using my brand new Mako wok to make three iconic Chinese dishes: egg fried rice, lemon chicken and black pepper beef. It’s homemade, but Chinese restaurant-quality worthy.

Get the recipe: https://www.marionskitchen.com/article/easy-chinese-dinner-better-than-takeout/

Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: http://bit.ly/2xOQ7zs

Binge watch a whole bunch of my Asian food recipe videos here: http://bit.ly/2JAKVUg

Come chat with me on:
https://www.facebook.com/mariongrasby
https://www.instagram.com/marionskitchen

And if you’re in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You’ll find them in the Asian aisle at these stores: http://bit.ly/2sNdNOJ

For more super tasty recipes: http://bit.ly/MKrecipes

ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

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