"This is out of one of my Weight Watchers cookbooks called "Take-Out Tonight!" Both DH and I really liked this dish. You can use 1/2 shrimp and 1/2 sea scallops if you prefer. You can also replace the asparagus with broccoli florets or fresh snow peas. This had 5 points on the old program."
(Mao Shi Hong Shao Rou)Red-braised pork is a dish that in Hunan is inseparably bound up with the memory of Chairman Mao: many restaurants call it "The Mao Family's red-braised pork." Mao Zedong loved it, and insisted his Hunanese chefs cook it for him in Beijing. It's a robust concoction, best eaten with plain steamed rice and simple stir-fried vegetables, from npr
Quick and simple, for when you are hungry "right now".
You can put the prawns on skewers or cook them in a grill basket if your grill has large openings between rows. If using bamboo skewers, soak them in water for 30 minutes to keep them from burning. NOTE: You can use a mix of fresh herbs, depending on your tastes, i.e. fresh mint, basil, etc.
Here's another one of those dishes that totally surprised me as being invented in New York. Apparently New York launched into a full on craze for Hunan food in the 60’s, and one dish in particular, General Chin’s chicken, was tweaked to suit the New Yorker's taste and renamed General Tso’s Chicken. Recipe Source: appetiteforchina, adjusting according to taste