August 22, 2020
Hey Cooped Cooking with Katie & Becca Fans! Here are the recipes from yesterday’s livestream!!
Toss the chicken with 1 teaspoon oil, ½ teaspoon all-purpose cornstarch, ½ teaspoon salt, soy sauce and white pepper in a bowl. Cover and refrigerate for 20 minutes.
Cook broccoli in boiling water until tender, about 1 minute. Using a slotted spoon, transfer the snow peas to an ice bath until cool. Drain and set aside.
In a small bowl, combine 2 tablespoons chicken stock, oyster sauce and 1 tablespoon all-purpose cornstarch. Set aside.
Heat the remaining 3 teaspoons of oil in a wok or skillet over medium-high heat. Add the beef, ginger and garlic and stir-fry until fragrant, about 1 minute. Add the broccoli and the remaining ¼ teaspoon salt and stir-fry for 1 minute. Add the remaining 2 tablespoons chicken stock and cook until the stock comes to a boil. Add the all-purpose cornstarch mixture and cook until thickened, about 15 seconds and all the ingredients are nicely coated. Dish out and serve immediately with hot steaming rice.
Season the eggs with salt and pepper. Heat 1 Tablespoon of the oil in a wok or large non-stick skillet over medium-high heat. Add the eggs and cook until scrambled but still moist. Remove eggs from pan.
Add the 1 Tablespoon of oil to the wok or skillet. Add the bean sprouts, mushrooms, salt and pepper. Stir-fry for 1 minute. Add the remaining oil. Add rice and stir-fry 1 minute. Add the soy sauce and stir-fry until combined. Add the beansprouts and peas and stir-fry for 1 minute. Add the reserve eggs, shrimp and green onions and stir-fry for 30 seconds.
Garnish with more green onions (scallions) and serve immediately.