Have you noticed how Chinese food had decreased in quality over the last number of years?

Well I certainly have.

Even when you try a supposedly “authentic” Chinese restaurant the quality just isn’t there

So…..

Gonna start making it myself.

We, well Merilynn already does a nice fried rice.

Im doing the Chow mein.

I will put this up against any Chow Mein in Vancouver.

Of course I put way more chicken in than restaurants, as well as peppers, carrots, Bok Choy and bean sprouts.

I marinate the chicken in soy, garlic and ginger. The sauce for the noodles is soy, fish sauce, Mirren and sesame oil.

Next up….Kung Pau chicken.