If you feel a slave to takeout, this is your episode. Sara will show how to make traditional Chinese takeout dishes at home faster than driving to pick them up. First stir-fry queen Grace Young shows her fast and easy Chinese Burmese Chicken. Then Sara makes homemade Baby Egg Rolls with Soy Dipping Sauce. Her goal? To have it on the table before her two staff members can pick the same dish up at a Chinese restaurant. It’s beat the clock – Sara style.
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Food Provided by: Citarella Markets | Kitchen Equipment provided by: VIKING RANGE LLC | Boos Block Cutting Boards | Casabella | Chantal | Dream Farm | Le Creuset | OXO | Silpat | SwissMar |