Food World

Shanghai Fried Noodles ❤️🥕🌿

Shanghai fried noodles, also known as "chow mein," is a delicious dish typically made with fresh noodles stir-fried with vegetables and sometimes meat or seafood. Here's a recipe you can try at home:

Ingredients:

- 250g fresh Shanghai noodles (you can also use egg noodles or spaghetti)
- 150g sliced chicken breast, beef, or shrimp (optional, for protein)
- 1 cup shredded cabbage
- 1 medium carrot, julienned
- 1/2 cup sliced bell peppers (any color)
- 1/2 cup sliced mushrooms (shiitake or button mushrooms work well)
- 2-3 spring onions, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce (for color, optional)
- 1 tablespoon Shaoxing wine or dry sherry (optional)
- 1 teaspoon sugar
- Salt and pepper to taste
- Cooking oil (vegetable or peanut oil)

Instructions:

1. **Prepare the noodles:**
- If using fresh Shanghai noodles, blanch them in boiling water according to package instructions (usually 2-3 minutes). Drain and rinse under cold water to stop cooking. If using dried noodles, cook them according to package instructions, then drain and rinse under cold water.

2. **Prepare the sauce:**
- In a small bowl, mix together soy sauce, oyster sauce, dark soy sauce (if using), Shaoxing wine or sherry (if using), sugar, salt, and pepper. Set aside.

3. **Stir-fry the protein (if using):**
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the sliced chicken, beef, or shrimp and stir-fry until cooked through. Remove from the pan and set aside.

4. **Stir-fry the vegetables:**
- In the same pan or wok, heat another tablespoon of oil over medium-high heat. Add garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Add shredded cabbage, julienned carrots, sliced bell peppers, and mushrooms. Stir-fry for 2-3 minutes until vegetables are tender-crisp.

5. **Combine everything:**
- Add the cooked noodles to the pan with the vegetables. Pour the sauce over the noodles and vegetables. Toss everything together gently using tongs or chopsticks until well combined and heated through.
- If using cooked protein, add it back to the pan and toss to combine with the noodles and vegetables.

6. **Finish and serve:**
- Taste and adjust seasoning if needed, adding more soy sauce or salt as desired.
- Garnish with chopped spring onions and serve hot.

Tips:
- **Noodle choice:** Fresh Shanghai noodles are traditional, but you can substitute with other types like egg noodles or even spaghetti if needed.
- **Vegetables:** Feel free to vary the vegetables based on what you have or prefer. Snow peas, bean sprouts, or bok choy are also great additions.
- **Protein:** Customize with chicken, beef, shrimp, or tofu for a vegetarian option.
- **Sauce:** Adjust the sauce to your taste. Some prefer a richer flavor with more dark soy sauce, while others might prefer less saltiness.

Enjoy your homemade Shanghai fried noodles!

Moo Shu Chicken ❤️🥕🌿

Ingredients:

- **For the Chicken Marinade:**
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon cornstarch

- **For the Stir-Fry Sauce:**
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1/4 cup water

- **For Stir-Frying:**
- 2 tablespoons vegetable oil, divided
- 3-4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup shiitake mushrooms, thinly sliced (optional)
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 2-3 green onions, thinly sliced
- 8-10 small flour tortillas or Mandarin pancakes

Instructions:

1. **Marinate the Chicken:**
- In a bowl, combine thinly sliced chicken with soy sauce, hoisin sauce, rice wine or dry sherry, and cornstarch. Toss to coat evenly and let it marinate for about 15-20 minutes.

2. **Prepare the Stir-Fry Sauce:**
- In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, brown sugar, cornstarch, and water. Set aside.

3. **Stir-Fry the Chicken and Vegetables:**
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and minced ginger. Stir-fry for about 30 seconds until fragrant.
- Add the marinated chicken slices to the skillet. Stir-fry for 4-5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

4. **Stir-Fry the Vegetables:**
- In the same skillet, heat the remaining 1 tablespoon of vegetable oil.
- Add sliced onion and red bell pepper. Stir-fry for 2-3 minutes until slightly softened.
- Add shiitake mushrooms (if using), shredded cabbage, and shredded carrots. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

5. **Combine and Finish:**
- Return the cooked chicken to the skillet with the vegetables.
- Pour the prepared stir-fry sauce over the chicken and vegetables. Stir well to coat everything evenly.
- Cook for another 1-2 minutes until the sauce has thickened slightly and everything is heated through.

6. **Serve:**
- Heat the flour tortillas or Mandarin pancakes according to package instructions.
- Spoon Moo Shu Chicken mixture onto each tortilla or pancake.
- Garnish with thinly sliced green onions.
- Roll up and serve immediately.

Enjoy your delicious Moo Shu Chicken! Adjust the vegetables and seasonings according to your preference for a personalized touch.

Thanks for being a top engager and making it on to my weekly engagement list! 🎉

Margaret Louie, Norden Lepcha, Rna Azzh, William Winslow, Kim Sang Gil, 원수장, Jeffrey Ho, Kareematu Musa Muhammad, Efrat Feldman

Beef and Broccoli ❤️🔥🥬

Ingredients:

- **For the Beef Marinade:**
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine or dry sherry

- **For the Sauce:**
- 1/2 cup beef broth or chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch

- **For Stir-Frying:**
- 2 tablespoons vegetable oil, divided
- 3-4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 head broccoli, cut into florets
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced (optional for added color and flavor)

- **For Serving:**
- Steamed rice
Instructions:

1. **Marinate the Beef:**
- In a bowl, combine thinly sliced beef with soy sauce, oyster sauce, cornstarch, and rice wine or dry sherry. Toss to coat evenly and let it marinate for about 15-20 minutes.

2. **Prepare the Sauce:**
- In a small bowl, whisk together beef broth, soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and cornstarch. Set aside.

3. **Stir-Fry the Beef and Vegetables:**
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
- Add minced garlic and minced ginger. Stir-fry for about 30 seconds until fragrant.
- Add the marinated beef slices to the skillet. Stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the skillet and set aside.

4. **Stir-Fry the Vegetables:**
- In the same skillet, heat the remaining 1 tablespoon of vegetable oil.
- Add sliced onion and stir-fry for 1-2 minutes until slightly softened.
- Add broccoli florets and red bell pepper (if using). Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
5. **Combine and Finish:**
- Return the cooked beef to the skillet with the vegetables.
- Pour the prepared sauce over the beef and vegetables. Stir well to coat everything evenly.
- Cook for another 1-2 minutes until the sauce has thickened slightly and everything is heated through.
6. **Serve:**
- Transfer Beef and Broccoli to a serving dish.
- Serve hot over steamed rice.

Enjoy your delicious Beef and Broccoli! Adjust the vegetables according to your preference, and feel free to add more soy sauce or hoisin sauce for extra flavor.

Hunan Beef ❤️🔥🥬

Ingredients:

- **For the Beef Marinade:**
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine or dry sherry

- **For the Stir-Fry Sauce:**
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch

- **For Stir-Frying:**
- 2 tablespoons vegetable oil
- 3-4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 1 cup broccoli florets
- 1-2 dried red chilies, crushed (adjust to taste for spiciness)
- Green onions, sliced for garnish

- **For Serving:**
- Steamed rice

Instructions:

1. **Marinate the Beef:**
- In a bowl, combine the thinly sliced beef with soy sauce, cornstarch, and rice wine or dry sherry. Toss to coat evenly and let it marinate for about 15-20 minutes.

2. **Prepare the Stir-Fry Sauce:**
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, oyster sauce, brown sugar, sesame oil, and cornstarch. Set aside.

3. **Stir-Fry the Beef and Vegetables:**
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
- Add the marinated beef slices and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
- In the same skillet, add another tablespoon of vegetable oil if needed.
- Add minced garlic, minced ginger, and crushed dried red chilies. Stir-fry for about 30 seconds until fragrant.
- Add sliced red bell pepper, green bell pepper, and onion. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add broccoli florets and continue stir-frying for another 2 minutes.

4. **Combine and Finish:**
- Return the cooked beef to the skillet with the vegetables.
- Pour the prepared stir-fry sauce over the beef and vegetables. Stir well to coat everything evenly.
- Cook for another 1-2 minutes until the sauce thickens slightly and everything is heated through.

5. **Serve:**
- Transfer Hunan Beef to a serving dish.
- Garnish with sliced green onions.
- Serve hot over steamed rice.

Enjoy your delicious Hunan Beef! Adjust the amount of dried red chilies based on your preferred level of spiciness.

Wonton Soup ❤️🔥🥬

Ingredients:

- **For the Wontons:**
- 1/2 pound ground pork
- 1/4 pound raw shrimp, peeled, deveined, and finely chopped
- 2-3 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, minced
- 1 clove garlic, minced
- 1/4 teaspoon white pepper
- 1 package wonton wrappers (about 40 wrappers)
- Cornstarch (for dusting)

- **For the Soup:**
- 6 cups chicken broth
- 2-3 slices ginger
- 2-3 cloves garlic, smashed
- 1 tablespoon soy sauce (or to taste)
- Salt and white pepper to taste
- 2-3 cups baby bok choy or spinach, chopped
- Green onions, thinly sliced for garnish

Instructions:

1. **Make the Wonton Filling:**
- In a bowl, combine ground pork, chopped shrimp, green onions, soy sauce, rice wine or dry sherry, sesame oil, minced ginger, minced garlic, and white pepper. Mix well until evenly combined.

2. **Assemble the Wontons:**
- Lay out a wonton wrapper on a clean surface.
- Place about 1 teaspoon of the filling in the center of the wrapper.
- Dip your finger in water and moisten the edges of the wrapper.
- Fold the wrapper diagonally to form a triangle, pressing the edges to seal tightly. Optionally, bring the two opposite corners together and press to seal (traditional wonton shape).
- Repeat with the remaining filling and wrappers.

3. **Prepare the Soup Base:**
- In a large pot, bring chicken broth to a simmer over medium heat.
- Add ginger slices and smashed garlic cloves to the broth. Simmer for about 10 minutes to infuse the flavors.

4. **Cook the Wontons:**
- Carefully add the wontons to the simmering broth.
- Cook the wontons for about 5-7 minutes, or until they float to the surface and are cooked through.

5. **Add Greens and Season:**
- Stir in chopped baby bok choy or spinach into the soup.
- Season with soy sauce, salt, and white pepper to taste. Adjust seasoning as needed.

6. **Serve:**
- Ladle the wonton soup into bowls.
- Garnish with thinly sliced green onions.
- Serve hot as a comforting appetizer or main dish.

Enjoy your delicious Wonton Soup!

Pork Fried Rice ❤️🔥🥬

Ingredients:

- **For the Fried Rice:**
- 3 cups cooked rice (preferably chilled or day-old)
- 1/2 pound pork loin or pork tenderloin, diced
- 2 tablespoons vegetable oil, divided
- 2 eggs, lightly beaten
- 1 onion, diced
- 1 cup frozen peas and carrots, thawed
- 2-3 cloves garlic, minced
- 2-3 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- Salt and pepper, to taste

Instructions:

1. **Cook the Pork:**
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the diced pork and cook until browned and cooked through, about 5-7 minutes. Remove the pork from the skillet and set aside.

2. **Scramble the Eggs:**
- In the same skillet, add the beaten eggs. Scramble until fully cooked. Remove the scrambled eggs from the skillet and set aside.

3. **Stir-Fry the Vegetables:**
- Heat the remaining 1 tablespoon of vegetable oil in the skillet.
- Add the diced onion, minced garlic, and frozen peas and carrots. Stir-fry for about 3-4 minutes until the vegetables are tender.

4. **Combine Everything:**
- Add the cooked rice to the skillet with the vegetables. Stir-fry for about 2-3 minutes to heat through and break up any clumps of rice.

5. **Add Pork and Eggs:**
- Return the cooked pork and scrambled eggs to the skillet with the rice and vegetables.
- Drizzle with soy sauce and oyster sauce (if using). Stir-fry for another 2-3 minutes until everything is heated through and well combined.

6. **Season and Serve:**
- Season the pork fried rice with salt and pepper to taste.
- Garnish with thinly sliced green onions.
- Serve hot as a main dish or side dish.

Enjoy your delicious Pork Fried Rice!

Beijing Beef ❤️🔥🥬

Ingredients:

- **For the Beef:**
- 1 pound flank steak, thinly sliced against the grain
- 1/2 cup cornstarch
- Vegetable oil for frying

- **For the Sauce:**
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1-2 dried red chilies, crushed (optional for heat)

- **For Stir-Frying:**
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1/2 cup sliced carrots (optional)
- Green onions, sliced for garnish
- Sesame seeds for garnish

- **For Serving:**
- Steamed rice
Instructions:

1. **Prepare the Beef:**
- In a bowl, toss the thinly sliced flank steak with 1/2 cup of cornstarch until evenly coated.
- Heat vegetable oil in a deep skillet or wok over medium-high heat.
- Fry the cornstarch-coated beef in batches until crispy and golden brown, about 2-3 minutes per batch. Remove and drain on paper towels.

2. **Make the Sauce:**
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, ketchup, brown sugar, sesame oil, cornstarch, and water until smooth. Set aside.

3. **Stir-Fry the Vegetables:**
- In the same skillet or wok, remove excess oil, leaving about 1 tablespoon.
- Add minced garlic, minced ginger, and crushed dried red chilies (if using). Stir-fry for about 30 seconds until fragrant.
- Add thinly sliced onion, bell pepper, and sliced carrots (if using). Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

4. **Combine and Finish:**
- Return the crispy beef to the skillet or wok with the stir-fried vegetables.
- Pour the prepared sauce over the beef and vegetables, tossing to coat evenly.
- Cook for another 1-2 minutes until the sauce has thickened and everything is heated through.

5. **Serve:**
- Transfer Beijing Beef to a serving dish.
- Garnish with sliced green onions and sesame seeds.
- Serve hot with steamed rice.
Enjoy your delicious Beijing Beef!

Chicken Lettuce Wraps with Peanut Sauce ❤️🔥🥬

Ingredients:

- **For the Chicken Filling:**
- 1 pound ground chicken
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2-3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, finely diced
- 1 cup water chestnuts, drained and chopped
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha or chili paste (optional for heat)
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro (optional)

- **For the Peanut Sauce:**
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon sriracha or chili paste (adjust to taste)
- 1/4 cup warm water (adjust for desired consistency)

- **For Serving:**
- 1 head of butter lettuce or iceberg lettuce, leaves separated
- Chopped peanuts
- Lime wedges

Instructions:

1. **Prepare the Chicken Filling:**
- Heat the vegetable oil in a large skillet over medium-high heat. Add the ground chicken and cook until browned and cooked through, about 5-7 minutes, breaking it up into small pieces as it cooks.
- Add the chopped onion, garlic, and ginger to the skillet. Cook for 2-3 minutes until the onion is translucent and the mixture is fragrant.
- Stir in the diced red bell pepper and chopped water chestnuts. Cook for another 2-3 minutes until the bell pepper is tender.
- Add the soy sauce, hoisin sauce, rice vinegar, sesame oil, and sriracha or chili paste (if using). Stir to combine and cook for another 2-3 minutes until everything is well combined and heated through.
- Stir in the sliced green onions and chopped cilantro (if using). Remove from heat.

2. **Prepare the Peanut Sauce:**
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or brown sugar, sesame oil, and sriracha or chili paste. Gradually add the warm water, whisking until the sauce reaches your desired consistency.

3. **Assemble the Lettuce Wraps:**
- Spoon the chicken mixture into the center of each lettuce leaf.
- Drizzle with the peanut sauce.
- Garnish with chopped peanuts.

4. **Serve:**
- Serve the lettuce wraps with lime wedges on the side for squeezing over the top.
Enjoy your delicious Chicken Lettuce Wraps with Peanut Sauce!

Egg Roll Soup ❤️🔥🥬

Ingredients:

- **For the Soup:**
- 1 pound ground pork
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2-3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups chicken broth
- 2 cups water
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ground white pepper (optional)
- 2 cups shredded cabbage (Napa or green cabbage)
- 2 carrots, julienned or shredded
- 1 red bell pepper, diced
- 1 cup bean sprouts
- 2 green onions, sliced

- **For Garnish:**
- Crispy wonton strips (store-bought or homemade)
- Sesame seeds
- Additional sliced green onions

Instructions:

1. **Cook the Pork:**
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the ground pork and cook until browned and cooked through, about 5-7 minutes. Break up the pork into small pieces as it cooks.

2. **Add Aromatics:**
- Add the diced onion, minced garlic, and minced ginger to the pot with the pork. Cook for 2-3 minutes until the onion is translucent and the mixture is fragrant.

3. **Add Broth and Seasonings:**
- Pour in the chicken broth and water. Stir in the soy sauce, rice vinegar, sesame oil, and ground white pepper (if using). Bring the mixture to a boil.

4. **Add Vegetables:**
- Once the soup is boiling, add the shredded cabbage, julienned carrots, diced red bell pepper, and bean sprouts. Reduce the heat to medium and let the soup simmer for about 10-15 minutes until the vegetables are tender.

5. **Finish the Soup:**
- Stir in the sliced green onions and cook for another 1-2 minutes.

6. **Serve and Garnish:**
- Ladle the soup into bowls. Garnish with crispy wonton strips, sesame seeds, and additional sliced green onions.

Enjoy your delicious and comforting Egg Roll Soup!

General Tso’s Chicken ❤️🔥🥬

Ingredients:

- **For the Chicken:**
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/2 cup flour
- Vegetable oil for frying

- **For the Sauce:**
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 1/4 cup sugar
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
- 1 tablespoon sesame oil
- 2-3 dried red chilies, crushed (optional for extra heat)

- **For the Stir Fry:**
- 2 tablespoons vegetable oil
- 2-3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2-3 green onions, sliced (white and green parts separated)
- 1 red bell pepper, chopped
- 1/2 cup broccoli florets

- **For Garnish:**
- Sesame seeds
- Green onions (green parts)

Instructions:

1. **Prepare the Chicken:**
- In a bowl, toss the chicken pieces with the beaten eggs until well coated.
- In a separate bowl, mix the cornstarch and flour.
- Dredge the egg-coated chicken pieces in the cornstarch-flour mixture, ensuring they are well coated.

2. **Fry the Chicken:**
- Heat vegetable oil in a deep skillet or wok over medium-high heat.
- Fry the coated chicken pieces in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

3. **Prepare the Sauce:**
- In a bowl, whisk together the chicken broth, soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and crushed dried red chilies (if using). Set aside.

4. **Cook the Stir Fry:**
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat.
- Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 1-2 minutes until fragrant.
- Add the chopped red bell pepper and broccoli florets. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.

5. **Combine and Serve:**
- Pour the prepared sauce into the skillet with the vegetables. Bring to a simmer and cook for 2-3 minutes until the sauce thickens.
- Add the fried chicken pieces to the skillet, tossing to coat them evenly in the sauce.
- Cook for another 2-3 minutes until everything is heated through.
- Garnish with sesame seeds and the green parts of the green onions.
- Serve hot over steamed rice.

Enjoy your delicious General Tso’s Chicken!

Pork Stir Fry ❤️🔥🥬

Ingredients:

- **For the Pork:**
- 1 pound pork tenderloin or pork loin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine or dry sherry

- **For the Stir Fry:**
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2-3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced

- **For the Sauce:**
- 1/4 cup soy sauce
- 1/4 cup chicken broth or water
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil

- **For Garnish:**
- 2-3 green onions, sliced
- Sesame seeds (optional)

Instructions:
1. **Marinate the Pork:**
- In a bowl, combine the sliced pork with soy sauce, cornstarch, and rice wine. Toss to coat evenly and set aside to marinate for about 10-15 minutes.

2. **Prepare the Sauce:**
- In a small bowl, whisk together the soy sauce, chicken broth, hoisin sauce, oyster sauce, rice vinegar, cornstarch, honey or sugar, and sesame oil. Set aside.

3. **Cook the Pork:**
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork and cook until browned and cooked through, about 5-7 minutes. Remove the pork from the skillet and set aside.

4. **Cook the Vegetables:**
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the onion, red bell pepper, green bell pepper, broccoli, snap peas, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

5. **Combine and Serve:**
- Return the cooked pork to the skillet with the vegetables. Pour the sauce over the pork and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes until the sauce has thickened and everything is heated through.
- Garnish with sliced green onions and sesame seeds if desired.
- Serve hot over steamed rice or noodles.

Enjoy your delicious Pork Stir Fry!

Moo Goo G*i Pan ❤️🔥🥬

Ingredients:

- **For the Chicken Marinade:**
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine or dry sherry

- **For the Stir Fry:**
- 2 tablespoons vegetable oil
- 1 cup mushrooms, sliced
- 1 cup snow peas
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 can (8 ounces) bamboo shoots, drained
- 1 can (8 ounces) water chestnuts, drained
- 2-3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced

- **For the Sauce:**
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil

- **For Garnish:**
- 2-3 green onions, sliced
- Sesame seeds (optional)

Instructions:

1. **Marinate the Chicken:**
- In a bowl, combine the chicken slices with soy sauce, cornstarch, and rice wine. Toss to coat evenly and set aside to marinate for about 10-15 minutes.

2. **Prepare the Sauce:**
- In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, hoisin sauce, cornstarch, rice vinegar, sugar, and sesame oil. Set aside.

3. **Cook the Chicken:**
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until it is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

4. **Cook the Vegetables:**
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the mushrooms, snow peas, broccoli, red bell pepper, bamboo shoots, and water chestnuts. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
- Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.

5. **Combine and Serve:**
- Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes until the sauce has thickened and everything is heated through.
- Garnish with sliced green onions and sesame seeds if desired.
- Serve hot over steamed rice or noodles.

Enjoy your delicious Moo Goo G*i Pan!

Sweet and Sour Meatballs ❤️🌭🥦

Ingredients:

- **For the Meatballs:**
- 1 pound ground beef (or a mix of ground beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon soy sauce
- Salt and pepper to taste

- **For the Sauce:**
- 1/2 cup ketchup
- 1/2 cup rice vinegar (or apple cider vinegar)
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 cup pineapple chunks (canned or fresh)
- 1 small onion, chopped

Instructions:

1. **Make the Meatballs:**
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground beef, breadcrumbs, milk, egg, minced garlic, finely chopped onion, soy sauce, salt, and pepper. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for about 15-20 minutes, or until they are cooked through and browned.

2. **Prepare the Sauce:**
- While the meatballs are baking, prepare the sauce. In a medium bowl, whisk together the ketchup, rice vinegar, brown sugar, and soy sauce until well combined.
- Heat a large skillet over medium heat and add the chopped green and red bell peppers, pineapple chunks, and chopped onion. Cook for about 3-4 minutes until the vegetables are slightly tender.
- Pour the sauce mixture into the skillet with the vegetables and bring to a simmer. Cook for another 2-3 minutes until the sauce is heated through.
- Add the cornstarch mixture to the skillet, stirring constantly until the sauce thickens.

3. **Combine and Serve:**
- Add the baked meatballs to the skillet with the sweet and sour sauce. Gently toss to coat the meatballs evenly in the sauce.
- Cook for another 2-3 minutes to allow the meatballs to absorb the flavors of the sauce.
- Serve the sweet and sour meatballs hot over steamed rice or noodles.

Enjoy your delicious Sweet and Sour Meatballs!