Beef and Broccoli Stir-Fry, Hot and Sour Soup and Chicken Lo Mein

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.

Ingredients

• 12 oz Lo Mein Egg Noodles
• 1 lb Boneless Skinless Chicken Breast (Cut into thin, bite-sized strips)
• 0.25 cup Low Sodium Soy Sauce (Divided for marinade and sauce)
• 4 tsp Cornstarch (Divided for marinade and sauce)
• 1 tbsp Shaoxing Wine (Optional, or use dry sherry)
• 2 tbsp Vegetable Oil (Divided for cooking)
• 4 tsp Toasted Sesame Oil (Divided for noodles and sauce)
• 2 tbsp Oyster Sauce
• 1 tsp Sugar
• 0.25 tsp White Pepper (Optional, but recommended for authentic flavor)
• 2 tbsp Water
• 4 clove Garlic (Minced)
• 1 inch Ginger (Freshly grated)
• 2 medium Carrot (Julienned or thinly sliced)
• 1 medium Red Bell Pepper (Thinly sliced)
• 2 cup Bok Choy (Roughly chopped)
• 4 stalk Scallions (Sliced, with white and green parts separated)
• 1 tsp Sesame Seeds (For garnish)

Instructions

1. 1

   Marinate Chicken & Prepare Sauce

   • In a medium bowl, combine the chicken strips with 1 tablespoon of soy sauce, 1 tablespoon (3 tsp) of cornstarch, and the Shaoxing wine (if using). Mix well and set aside to marinate for at least 15 minutes.
   • In a small bowl, whisk together the remaining 3 tablespoons of soy sauce, oyster sauce, sugar, the remaining 1 teaspoon of cornstarch, water, and white pepper. This is your lo mein sauce. Set aside.
2. 2

   Cook Noodles

   • Bring a large pot of water to a boil. Cook the lo mein noodles according to package directions until just al dente (usually 3-5 minutes).
   • Drain the noodles immediately and rinse with cold water to stop the cooking process. Toss with 1 teaspoon of toasted sesame oil to prevent them from sticking together. Set aside.
3. 3

   Cook Chicken & Aromatics

   • Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it begins to shimmer.
   • Add the marinated chicken in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the wok and set aside.
   • Reduce heat to medium-high. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the garlic, ginger, and the white parts of the scallions. Stir-fry for 30-45 seconds until fragrant.