Anything goes. But keep it civil, please.
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Kris told me that I can have her Chinese leftovers, but I know from experience that microwaving leftover General Tso's just turns it to unappetizing mush...
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Depends what your heating up. If it has an high oil content (deep fried) use the oven at 450F and that should work out nicely in about 15 minutes. Otherwise a hot fry pan will also work for most things.
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You might cover the kung pao to bake or you might reheat without oil in a small pan. I steam to reheat bulgogi otherwise the gravy will be lost in baking or watered down in boiling. Steam seems to not water it down too much.
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