General Tso's Chicken, Vegetable Lo Mein and Crab Rangoon

Ingredients

• 8 oz Lo Mein Noodles (Fresh or dried. Spaghetti can be used as a substitute.)
• 2 tbsp Vegetable Oil (Or another high smoke point oil like canola or avocado oil.)
• 1 tbsp Toasted Sesame Oil (Divided use: 1 tsp for noodles, 2 tsp for sauce.)
• 4 pcs Garlic Cloves (Finely minced.)
• 1 inch Ginger (Peeled and freshly grated.)
• 2 pcs Carrots (Medium-sized, peeled and julienned.)
• 1 pcs Bell Pepper (Medium-sized, any color, thinly sliced.)
• 1 cup Cremini Mushrooms (Sliced.)
• 1 cup Snow Peas (Trimmed.)
• 2 cup Bok Choy (Roughly chopped.)
• 3 pcs Scallions (Thinly sliced, green and white parts separated.)
• 3 tbsp Low Sodium Soy Sauce (Use tamari for a gluten-free option.)
• 1 tbsp Dark Soy Sauce (Primarily for color and a deeper flavor.)
• 1 tsp Granulated Sugar (Balances the saltiness of the soy sauce.)
• 1 tsp Cornstarch (To thicken the sauce slightly.)
• 2 tbsp Water (For the sauce.)
• 0.25 tsp White Pepper Powder (Adds a distinct, mild heat.)

Instructions

1. 1

   Prepare the Noodles and Sauce

   • Cook the lo mein noodles according to package directions until al dente, typically 3-5 minutes. Drain immediately and rinse under cold water to stop the cooking process.
   • Toss the drained noodles with 1 teaspoon of the toasted sesame oil to prevent them from sticking together. Set aside.
   • In a small bowl, whisk together the low sodium soy sauce, dark soy sauce, the remaining 2 teaspoons of toasted sesame oil, granulated sugar, cornstarch, water, and white pepper. This is your lo mein sauce. Set aside.
2. 2

   Stir-Fry the Aromatics and Vegetables

   • Heat the vegetable oil in a large wok or skillet over high heat. The oil should be shimmering before you add ingredients.
   • Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
   • Add the julienned carrots and sliced bell pepper. Stir-fry for 2-3 minutes until they are tender-crisp.
   • Add the sliced mushrooms and snow peas. Continue to stir-fry for another 2 minutes until the mushrooms have released their moisture and started to brown.
   • Finally, add the chopped bok choy and stir-fry for 1 minute until the leaves have just wilted but the stems remain crisp.

Ingredients

• 8 oz Cream Cheese (Full-fat, block style, softened to room temperature)
• 6 oz Canned Lump Crab Meat (Drained very well and flaked)
• 2 tbsp Scallions (Finely chopped, green parts only)
• 0.5 tsp Garlic Powder
• 1 tsp Worcestershire Sauce
• 1 tsp Light Soy Sauce
• 0.5 tsp Granulated Sugar
• 24 pcs Wonton Wrappers (Square shape)
• 3 cup Vegetable Oil (For deep frying)
• 0.25 cup Water (In a small bowl for sealing wrappers)

Instructions

1. 1

   Prepare the Filling

   • In a medium bowl, use a spatula to beat the softened cream cheese with the garlic powder, Worcestershire sauce, soy sauce, and sugar until smooth and creamy. This prevents lumps.
   • Gently fold in the well-drained, flaked crab meat and finely chopped scallions. Mix just until combined to maintain the texture of the crab.
2. 2

   Assemble the Rangoons

   • Place a wonton wrapper on a clean surface in a diamond orientation (one corner pointing towards you).
   • Spoon about 1 teaspoon of the filling into the center. Do not overfill.
   • Dip your finger in the small bowl of water and moisten all four edges of the wrapper.
   • Bring the bottom corner up to meet the top corner, forming a triangle. Press the edges firmly to seal, pushing out any air bubbles.
   • Moisten one of the bottom corners of the triangle, then bring the two bottom corners together, overlapping them slightly, and press to seal. This creates the classic tortellini-like shape.
   • Place the finished rangoon on a parchment-lined baking sheet and cover with a damp cloth to prevent drying while you assemble the rest.
3. 3