April 28, 2020
1 pound tenderloin or sirloin steak, cut across the grain into 1/8-inch slices
1 tablespoon canola oil
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon white pepper
1 pound broccoli florets
1/4 cup chicken broth
1/4 cup oyster sauce
2 tablespoons cornstarch
3 tablespoons canola oil
1 teaspoon finely chopped fresh ginger
1 garlic clove, minced
2 tablespoons canola oil
1/2 teaspoon salt
1/2 cup chicken broth
Toss the beef, 1 tablespoon oil, 1 teaspoon cornstarch, 1 teaspoon salt, sugar, soy sauce and white pepper in a bowl. Cover with plastic wrap and refrigerate for 20 minutes.
Blanch broccoli: Place broccoli in boiling water for 1 minute. Remove and drain. Rinse with cold water and drain. Mix 1/4 cup chicken broth, the oyster sauce and 2 tablespoons cornstarch. Set aside.
Heat a large non-stick frying pan or wok over medium-high heat until not. Add the 3 tablespoons oil, beef, ginger and garlic and stir-fry until beef is brown, about 3 minutes. Transfer beef to a plate.
Add 2 tablespoons oil to the frying pan or wok. Add the broccoli and 1/2 teaspoon salt and stir-fry for 1 minute. Stir in 1/2 cup chicken broth and heat until boiling. Add beef and heat until mixture boils. Stir in cornstarch mixture and cook until thickened, about 15 seconds. Dish out and serve immediately with hot jasmine rice.
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
2 teaspoons Shaoxing wine or dry sherry
1 tablespoon granulated sugar
3 tablespoons chicken broth
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1 tablespoon lite soy sauce
1 egg, lightly beaten
1/4 teaspoon white pepper
1/3 cup cornstarch
Vegetable or corn oil for frying
2 green onions (white and green parts), finely chopped
6 dried red chili peppers
Combine the sauce ingredients in a small bowl. Set aside.
Place the chicken pieces, egg, soy sauce, white pepper and cornstarch in large bowl. Toss to coat.
Heat the corn oil or vegetable oil in a deep skillet or wok until 350 degrees. Fry the chicken pieces (4 to 5 at a time) for about 3 minutes. Remove chicken pieces onto a paper towel lined cookie sheet.
In a separate frying pan, heat 2 tablespoons oil to medium high. Add the green onions and dried chilies and stir-fry for 30 seconds. Add the reserve chicken pieces and stir-fry for 1 minute. Add the sauce mixture and stir-fry until chicken pieces are coated, about 1 minute. Serve immediately with hot jasmine rice.