This is my version of the dish that’s on every take out Chinese food menu in America. I’ve always loved it, and I’ve been known to eat a quart of it all by myself. Lately, however, it’s seemed unpleasantly sweet and sticky. I don’t think the dish has changed, it’s probably just me getting sour in my old age, and wanting my food to keep pace with me. I decided to make a less sweet, brothier version. It’s simple as pie to make, takes no time at all, and is very tasty – retaining the appealing salty/sweet/hot dynamic without the heavy syrup.

Here’s Immortal Technique’s diatribe against preachy vegetarians Beef and Broccoli. (Don’t listen if you don’t like sweary music!!) I’ve been a vegetarian since I was twelve, but I’ve got a sense of humor about it, and I think this song is pretty funny (but it has a lot of curse words! You’ve been warned!)
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