Is there a good way to re-heat Chinese food?

jdroth · **Posted:** Tue Apr 10, 2007 2:44 pm

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... :cry:

Dylan · **Posted:** Tue Apr 10, 2007 5:04 pm

Use a very hot fry pan and stir, only takes a couple of minutes.

canadiandream · **Posted:** Wed Apr 11, 2007 11:32 am

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.

CD

Long Way from Home · **Joined:** Mon Apr 30, 2007 12:12 pm **Posts:** 15

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.

gkleinman · **Posted:** Mon Apr 30, 2007 6:11 pm

Yeah I always re-heat my thai food on the stove top in a fry or sauté pan.

Is there a good way to re-heat Chinese food?

Who is online