Source: Chinese Food Made Easy, by Ching-he Huang (p. 64)
Cook Time: Approx 45 minutes prep, though I had a second pair of hands to help
Difficulty: Easy, but quite fiddly
Servings: 2 large servings, as claimed in the book
Equipment used: Loads of stuff! Wok, chopping boards, 2 saucepans, knives, spoons, bowls
This was a fairly easy, and very tasty stir-fry. With this book, I've found that it's extremely important to prepare the ingredients before starting cooking - once you start, you have no time to do anything else.
(Actually, that's something that's quite annoying about this book. I quite like the format in Jamie's "Ministry of Food" book - ingredients, then preparation instructions, then cooking, then serving. However, that seems to be the only book I have that adopts that format.)
Anyway, once it was all put together, it made for a very filling meal for two, and was extremely tasty. Recommended.
Result: Excellent. 8/10