Wednesday, 11/15/17

I had originally intended to make gung bao chicken, but realized I didn't have the celery or red peppers. It probably wouldn't have mattered, but I went with black pepper chicken instead. I usually make black pepper tofu, but this was a delicious variation. I did cut back the butter a little (but not too much), and added a lot of raw spinach at the end. I also threw some peanuts on top. So, so good. It takes a fair amount of prep but comes together quickly.

Lots of tiny bowls