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I’m a Milk Street newbie & after making this recipe, I’ve decided to invest in a year’s subscription after my free trial. I live in the SF Bay Area, which certainly helps in easily scrounging up ingredients like black vinegar. As for this recipe, the meat came out nice & velvety; the peppers & scallions were a nice counterpoint. I initially used only 2 TBS of chili-garlic sauce, found it wasn’t spicy enough and added the third afterward. (I don’t like things super spicy if that gives you an idea of how this recipe might suit you.) The fry sherry (not cooking sherry) added that certain taste you get with good Chinese takeout. Unlike such takeout, though, this dish wasn’t greasy. I used grape seed oil.