(1) Ingredients

1. 2 tablespoon vegetable oil

2. 3/4 pound boneless skinless metas(Beef, chicken or prok) cut into thin slices

3. 10 ounces noodles pre-cooked

4. 2 cups mix vegetables(carrots, corns, snow pea or celery)

5. 1/2 cup red bell pepper thinly sliced

6. 1 teaspoon garlic minced

7. 2 tablespoons hoisin sauce or Teriyaki sauce

8.  2 tablespoons soy sauce

9. 2 teaspoons cornstarch

(2) Directions

1. Preheat the vegetable oil in a large pan over medium high heat. 

2. Add the meats and season with salt and pepper to taste. Cook for 3-4 minutes per side or until golden brown. 

3. Remove the meats from the pan.

4. Add the garlic and ginger and cook for 30 seconds.

5.  Add the mixed vegetab;es cook for 4-5 minutes or until just softened. 

6. Add the noodles to the pan, along with the chicken. Toss to combine.

7. Then add  hoisin sauce, soy sauce, or Teriyaki sauce to the pan. Toss to combine with the noodles.

8. Sprinkle with green onions, then serve.

(1) Ingredients

1. Boneless skinless chicken breast

2. Hoisin sauce (Get from Asian market, Walmart, smart and Final or Ralphs..etc.)

3. Vinegar (rice vinegar or Apple apple vinegar)

4. Cornstarch 

5. Granulated sugar

6. Red & green bell peppers

7. Green onions and half medium onion

8. Roasted peanuts

9. Dried red chili peppers

10.Fresh garlic & ginger

(2) Directions

1. Cut the boneless, skinless chicken breast into uniform strips.

2. Toss it in a little soy sauce and coat the chicken pieces with cornstarch

3. Pan fry these chicken pieces

4. Stir-fry the bell peppers Then add the scallions, cashews, ginger, garlic, and dried chili peppers. 

5. Stir fry all of that for a minute or two, and then stir in the Kung Pao sauce (Hosin Sauce) and cooked chicken.

6. Simmer. Let all of the flavors meld over the heat for a few more minutes. 

7. Add Rosted peanuts on top of Kung Pao chicken.

(1) Ingredients

-2 large eggs, beaten

-1 cup cornstarch

-1/3 cup all-purpose flour

-Kosher salt

-Freshly ground black pepper

-2 lb. boneless skinless chicken breasts, cut into 1” pieces

-Vegetables oil

-3 cloves garlic, minced

-1 tsp. freshly minced ginger

-2/3 c. freshly squeezed orange juice

-3 tbsp. soy sauce

-2 tbsp. apple cider vinegar

-2 tbsp. sweet chili sauce

-2 tbsp. hoisin sauce

-2 tbsp. brown sugar

3 green onions, thinly sliced

Cooked white rice, for serving

(2) Directions

1. Add eggs in a large bowl, and in a second bowl, mix together cornstarch and flour, salt and pepper. Coat chicken pieces in egg, then toss in flour mixture.

2. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate. 

3. Heat 3 tablespoons oil. Add garlic, ginger and cook 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and simmer for 1 min. 

4. In a small bowl, whisk together remaining 1 tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer for about  5 minutes. 

5. Toss chicken with sauce and green onions. Serve over rice.

(1) Ingredients

(1)  2 pound flank steak, cut into thin strips

(2）1 teaspoon ground white pepper

(3)  cup low sodium soy sauce

(4) 2 tablespoon brown sugar

(5) 7 cloves garlic, minced

(6) 2 one-inch piece fresh ginger, peeled and grated

(7) 1 tablespoon sesame oil

(8) 3 cups of  broccoli, cut into florets and blanched

(9) 2 tablespoon toasted sesame seeds

(10) 4 scallions, sliced on the bias

(1) Ingredients

(1) 4 large eggs, lightly beaten

(2) 4 cups chicken stock

(3) 2 tablespoon cornstarch

(4) 1 teaspoon grated ginger

(5) 1  1/2 tablespoon soy sauce 

(6) 4 green onions, chopped

(7) 1/2 teaspoon white pepper

(8) 1 cup mushrooms 

(2) Directions

(1) Put stock, ginger, soy sauce, onions, mushrooms in pot and bring to boil: Place the remaining chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil.

(2) Make the cornstarch slurry: Measure out 1/2 cup of the stock and mix with the cornstarch until dissolved.

(3) Stir in the corn starch slurry

(4)  Slowly pour in the beaten eggs while stirring the soup slowly. 

(5) Turn off the heat and garnish with a few more chopped green onions and some white pepper. 

(1) Ingredients

(1) 3 large eggs

(2) 1 tablespoon vegetable oil

(3) 4 cloves garlic, minced

(4) 1 tablespoon freshly grated ginger

(5) 5 cups reduced sodium chicken broth

(6) 1  cup  mushrooms

(7) 1 tablespoon soy sauce

(8) 2 pack of instant noodles

(9) 3 cups baby spinach

(10)  1 cup of Chicken meats (left over chicken meat)

(11) 1/3  carrots, grated

(12) 1/2 cup onion

(12) 1/3 cup chopped green onion

(2) Directions

(1) Make hard boiled eggs

(2) Stir fry the ginger, mushrooms, carrots, onion and carrots.

(3) Add the chicken broth and 3 cups water.

(4) Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Add noodles  until loosened and cooked through, about 2-3 minutes.

(5) Serve immediately, garnished with eggs.

(1)INGREDIENTS

For the buns

• 1 teaspoon kosher salt

• 2 tablespoons granulated sugar, divided

• 1 teaspoon double-acting baking powder

• 1 tablespoon (1 packet) active dry yeast

• 1 cup warm water, plus additional as needed

• 4 cups all-purpose flour 

For the filling

• 3 tablespoons soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon rice wine

• 8 ounces ground pork or ground chicken

• 1/4 cup finely chopped Chinese cabbage 

• 1/2 cup finely chopped scallions

Light soy sauce (7.2% sodium) – Soy sauce is a condiment traditionally made from a fermented paste of cooked soybeans. After fermentation, the paste is pressed, producing a liquid, which is the soy sauce. Soy sauce is a traditional ingredient in Asian cuisines. Soy sauce is used in cooking .Chinese soy sauce can be roughly split into two classes which can be brewed or blended. 

BREWED

Soy sauce are brewed  directly from a fermentation process using wheat, soybeans, salt, and water without additional additives.

BLENDED

Additives with sweet or umami (savory) tastes are sometimes added to a finished brewed soy sauce to modify its taste

Dark soy sauce (9.3% sodium) – has more intense in flavor and saltiness. It is Perfect for color and flavor . Dark soy sauce adds a terrific mahogany stain to food such as  the noodles or meat.

Oyster sauce tastes like a combination of soy sauce and barbecue sauce. It is both salty and sweet. It is less salty than soy sauce .The most popular way to incorporate oyster sauce into a recipe is in a stir-fry sauce. The food to which it is added will have a glossy appearance.

Oyster sauce is normally sold in bottles, but it is sometimes packaged in cans. Popular brands is Lee Kum Kee. You can find oyster sauce in  Asian section of the international food aisle of the supermarket and  Asian grocery stores and online.