Mongolian Beef, Crab Rangoon and Pork Lo Mein

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

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.