Beef and Broccoli Stir-Fry, Pork Lo Mein and Wonton Soup

Ingredients

• 450 g pork loin (thinly sliced against the grain)
• 340 g lo mein noodles (fresh or dried)
• 1 tbsp light soy sauce (for pork marinade)
• 1 tbsp shaoxing wine (for pork marinade)
• 1 tbsp cornstarch (for pork marinade)
• 3 tbsp vegetable oil (divided for cooking)
• 4 cloves garlic (minced)
• 1 tbsp ginger (freshly grated)
• 2 medium carrots (peeled and julienned)
• 2 cups napa cabbage (shredded)
• 1 cup snow peas (trimmed)
• 3 stalks scallions (greens and whites separated, thinly sliced)
• 1 tbsp dark soy sauce (for the sauce)
• 2 tbsp oyster sauce (for the sauce)
• 2 tbsp chicken broth (for the sauce, low sodium)
• 1 tsp toasted sesame oil (for the sauce)
• 1 tsp sugar (for the sauce)
• 0.25 tsp white pepper (for the sauce)

Instructions

1. 1

   Prepare Components (5 minutes)

   • In a medium bowl, combine the sliced pork with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch. Mix well and set aside to marinate.
   • In a small bowl, whisk together all the sauce ingredients: 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp oyster sauce, 2 tbsp chicken broth, 1 tsp toasted sesame oil, 1 tsp sugar, and 1/4 tsp white pepper. Set aside.
2. 2

   Cook Noodles (5-7 minutes)

   • Bring a large pot of water to a boil. Cook the lo mein noodles according to package directions until al dente (just tender with a slight bite).
   • Drain the noodles immediately and rinse with cold water to stop the cooking process. Toss with 1 tsp of vegetable oil to prevent sticking.
3. 3

   Stir-Fry Pork (3-4 minutes)

   • Heat a large wok or skillet over high heat until it is very hot, almost smoking. Add 1 tbsp of vegetable oil and swirl to coat.
   • Carefully add the marinated pork in a single layer. Let it sear for 1-2 minutes without moving, then stir-fry until it's browned and cooked through.
   • Remove the pork from the wok and set it aside on a plate.

Ingredients

• 227 g Ground Pork (About 1/2 pound)
• 227 g Shrimp (Peeled, deveined, and finely minced)
• 24 pieces Wonton Wrappers (Square wrappers)
• 4 stalks Green Onions (2 finely chopped for filling, 2 thinly sliced for garnish)
• 2 inch Ginger (1 inch piece grated for filling, 1 inch piece thinly sliced for broth)
• 4 cloves Garlic (2 minced for filling, 2 smashed for broth)
• 2 tbsp Soy Sauce (Low sodium recommended)
• 2 tsp Sesame Oil (Toasted sesame oil)
• 1 tbsp Shaoxing Wine (Or dry sherry)
• 1 tsp Cornstarch
• 0.25 tsp White Pepper (Ground)
• 0.5 tsp Salt (For filling, adjust to taste)
• 8 cups Chicken Broth (Low sodium)
• 2 heads Bok Choy (Baby bok choy, roughly chopped)

Instructions

1. 1

   Prepare the Wonton Filling

   • In a medium bowl, combine the ground pork, minced shrimp, 2 chopped green onions, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, Shaoxing wine, cornstarch, white pepper, and salt.
   • Mix with a spoon or your hands until all ingredients are just combined. Be careful not to overmix, as this can make the filling tough.
2. 2

   Assemble the Wontons

   • Set up a small bowl of water for sealing. Place a wonton wrapper on your work surface.
   • Spoon about 1 teaspoon of the filling into the center of the wrapper.
   • Moisten the edges of the wrapper with water using your fingertip.
   • Fold the wrapper in half to form a triangle, pressing firmly to seal the edges and push out any air bubbles.
   • Dab a little water on one of the bottom corners of the triangle. Bring the two bottom corners together, overlapping them slightly, and press to seal.
   • Place the finished wonton on a parchment-lined tray to prevent sticking. Repeat with the remaining filling and wrappers.
3. 3

   Prepare the Broth