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Not to prolong the discussion needlessly, but practically every Chinese cookbook I bought from the time when I took my first Chinese cooking class in Santa Barbara (that would be 76 -78), discusses the use of dry sherry as a sub. Both in the discussion of ingredients, as well as in the recipes. To whit:
1972:
1977:
1988:
1988:
And the exalted one...2001:
Not to prolong the discussion needlessly, but practically every Chinese cookbook I bought from the time when I took my first Chinese cooking class in Santa Barbara (that would be 76 -78), discusses the use of dry sherry as a sub. Both in the discussion of ingredients, as well as in the recipes. To whit:
1972:
1977:
1988:
1988:
And the exalted one...20001:
