Ready jet cook

This homemade Cashew Chicken is even more delicious than takeout, loaded with flavors, veggies, and rich protein, and it's done in 30 minutes!

Kung Pao originated from southwest China and is pretty popular in the states. The classic version has peanuts, but I like substituting cashews for their crunch and flavor. A pinch of ground Szechuan peppercorn powder is traditional. Add it if you have it, but you'll be fine without it! Also you can substitute any meat, seafood, or tofu for the shrimp.

Food Network on Instagram: "🚨 Ready Jet Cook is BACK!! 🚨 First up, @jettila’s take on Sweet and Sour Pork that never disappoints! Watch the FULL episode of #ReadyJetCook cooking step-by-step with Jet on Food Network’s YouTube! Get the recipe for Sweet and Sour Pork on FoodNetwork.com!"

This is Taiwan's national dish. The "three cups" refer to the primary ingredients: soy sauce, rice wine and sesame oil. I must admit, I use less than a full cup of sesame oil! It is originally a Chinese dish, but very popular in Taiwan. This version, with Thai basil, is made in the Taiwan style. The traditional Jiangxi recipe has no basil.

🚨 Ready Jet Cook is BACK!! 🚨 First up, Chef Jet Tila's take on Sweet and Sour Pork that never disappoints! Watch the FULL episode of #ReadyJetCook...

Beef Lo Mein is a classic Chinese-American dish that has become a favorite comfort food for many. Its origins can be traced back to the culinary traditions of China, where noodles are a staple and

Jet Tila on Instagram: "READY JET COOK is back, Team Tila!! First up, I’m sharing my take on Sweet and Sour Pork. Watch the full episode on @foodnetwork’s YouTube channel or click the link in my bio. https://youtu.be/ejH131UVobI"

The name of this dish is now written in English as gong bao shrimp, and this recipe takes inspiration from the American Chinese versions that come from the Sichuan Province of China. Here, flashes of chile heat shine in a glossy swirl of a salty, sour and sweet sauce. With a confetti blend of shrimp, peppers and peanuts, each mouthful is a little spicy and chewy, savory and crisp. The deep malty tang comes from Chinkiang vinegar, a jet-black condiment from China that is traditionally…

Food Network on Instagram: "Chopstick Etiquette 101 with @jettila 🥢 Don’t miss special episodes of #ReadyJetCook on Food Network Saturdays at 12|11c!!"