Beef and Broccoli Stir-Fry, Chicken Fried Rice and Hot and Sour Soup

Ingredients

• 4 cup cooked jasmine rice (Chilled, preferably day-old. From about 1.5 cups uncooked rice.)
• 1 lb boneless skinless chicken breast (Cut into ½-inch pieces)
• 3 tbsp vegetable oil (Divided. Use a high smoke point oil like canola or avocado.)
• 3 pcs large eggs (Lightly beaten)
• 1 pcs yellow onion (Medium, finely chopped)
• 2 pcs carrots (Medium, diced small)
• 3 cloves garlic (Minced)
• 0.75 cup frozen peas (Thawed)
• 4 tbsp low sodium soy sauce (For the sauce mixture)
• 1 tsp toasted sesame oil (For the sauce mixture)
• 1 tbsp shaoxing wine (Optional, but adds authentic flavor. Can substitute with dry sherry.)
• 1 tsp granulated sugar (Balances the saltiness)
• 0.25 tsp white pepper (For the sauce mixture)
• 3 pcs scallions (Thinly sliced, green and light green parts)
• 0.5 tsp kosher salt (To taste)

Instructions

1. 1

   Prepare Ingredients and Sauce

   • Ensure all vegetables are chopped, garlic is minced, and chicken is diced. Have the cold rice ready.
   • In a small bowl, whisk together the low sodium soy sauce, toasted sesame oil, Shaoxing wine (if using), granulated sugar, and white pepper. Set this sauce mixture aside.
2. 2

   Cook Eggs and Chicken

   • Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
   • Pour in the beaten eggs and scramble for 1-2 minutes until just set. Immediately transfer the cooked eggs to a clean plate.
   • Add another tablespoon of oil to the hot wok. Add the diced chicken in a single layer. Season with a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through (165°F or 74°C). Remove the chicken and set it aside with the eggs.
3. 3

   Sauté Aromatics and Vegetables

   • Add the final tablespoon of oil to the wok. Add the chopped onion and diced carrots. Stir-fry for 3-4 minutes until the onion becomes translucent and the carrots are crisp-tender.
   • Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.

Ingredients

• 2 tbsp Sesame Oil
• 1 tbsp Ginger (finely chopped)
• 4 cloves Garlic (finely chopped)
• 2 pcs Green Chili (slit lengthwise)
• 0.5 cup Carrot (julienned)
• 1 cup Cabbage (finely shredded)
• 0.5 cup Button Mushrooms (thinly sliced)
• 0.5 cup Green Bell Pepper (julienned)
• 5 cups Vegetable Broth (low sodium)
• 2 tbsp Light Soy Sauce
• 1 tbsp Dark Soy Sauce (for color)
• 3 tbsp Rice Vinegar
• 1 tbsp Red Chili Sauce (e.g., Sriracha)
• 100 g Firm Tofu (cut into small cubes)
• 0.75 tsp White Pepper Powder
• 0.5 tsp Sugar
• 0.5 tsp Salt (or to taste)
• 3 tbsp Cornstarch
• 0.25 cup Water (for cornstarch slurry)
• 3 tbsp Spring Onion Greens (finely chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics and Vegetables

   • Heat sesame oil in a large pot or wok over medium-high heat.
   • Add the finely chopped ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
   • Add the julienned carrot, shredded cabbage, sliced mushrooms, and green bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still have a crunch.
2. 2

   Build the Soup Base

   • Pour in the vegetable broth. Add light soy sauce, dark soy sauce, rice vinegar, and red chili sauce.
   • Stir in the white pepper powder, sugar, and salt.
   • Bring the soup to a rolling boil, which should take about 4-5 minutes.
3. 3

   Thicken the Soup

   • While the soup is coming to a boil, prepare the cornstarch slurry. In a small bowl, whisk the cornstarch and 1/4 cup of water until completely smooth with no lumps.
   • Once the soup is boiling, reduce the heat to a simmer. Add the tofu cubes.
   • Give the cornstarch slurry a final stir, then slowly pour it into the soup in a thin stream while stirring the soup continuously to prevent lumps.