Ming Guang — Restaurant in Town of Pawling

I’m sure people have seen the photos. I did come here when they had the plastic up. They finally took it down. I have been to many Chinese food places. I came from the Bronx about 6-7 years ago. I have seen the family that runs this place get their stuff from Hannaford next door. The food is good. I ordered Chicken and Broccoli with garlic sauce and chicken fried rice. I have also ordered baked chicken with orange sauce and white rice. I have tried the Chinese spot across the street by the KFC and this one was much better. I ordered chicken fried rice at the other spot and it wasn’t even yellow it was clear white/yellow with barely any vegetables. Over here it’s a very yellow rice with plenty of pieces of vegetables and chicken/flavor. I don’t judge this place by their appearance or price. Times are what they are. It’s bad everywhere when it comes to price. And they’re appearance such as some lights being out in the ceiling might not even be their fault. I’ve seen plenty of landlord negligence over the years. I come here for breaks from work when I’m craving some Chinese food and sit down and eat. The workers are...

MONGOLIAN BEEF 2 teaspoons + 2 tablespoons oil (vegetable or olive) 1/2 teaspoon ginger, minced 4 cloves garlic, finely minced 1/2 cup soy sauce (low sodium is best) 1/4 cup water 1/2 cup packed brown sugar; less ¼ cup. 1 lb flank steak (or your favorite cut of beef thinly sliced) 1/3 cup cornstarch 2 green onions; scallions Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside. Slice the flank steak into 1/4" slices and toss with cornstarch. Gently shake off any excess. Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce). Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions....

I ordered Cantonese standards plus hot and sour soup. This was the best Chinese food I have found nearby, including Danbury. Service is very quick. However, English skills are not so good. I ordered in person, marking my choices on their paper menu. I would not order on the telephone for fear of not being understood. It would also be impossible to communicate the problem if the order were incorrect. The lady at the counter (at the time I was there) sort of listens (without understanding) until she hears an English word she can identify, then gives the English answer she associates...