Chinese Entrées Recipe

Make sauce

In a bowl whisk together 1/2 cup light soy sauce, 3 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 cup chicken stock (or water), and 1 tablespoon sesame oil until sugar dissolves and mixture is homogenous.

Grate 1 tablespoon fresh ginger and mince 3 garlic cloves. Thinly slice 4 green onions, keeping whites and greens separate. Reserve whites for cooking and greens for garnish.

Marinate protein (chicken/beef/shrimp)

If using chicken, beef, or shrimp: place 1 lb thinly sliced protein in a bowl. Add 2 tablespoons light soy sauce, 1 tablespoon cornstarch, 1 tsp vegetable oil and 1 egg white (optional). Toss to coat and let rest 10–15 minutes. This velvets the meat and helps the sauce adhere.

Prepare tofu (if using)

If using tofu: press 14 oz firm tofu 15–30 minutes to remove excess moisture, then cut into 1-inch cubes. Lightly toss tofu with 1 tablespoon cornstarch to help it brown.

Wash and cut vegetables: trim broccoli into small florets (about 4 cups), julienne 1 cup carrot, slice 1 cup red bell pepper, and prepare 1 cup snap peas. Have everything ready because stir-frying is quick.

Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the reserved white parts of the green onions, 1 tablespoon grated ginger and half the minced garlic; stir-fry 20–30 seconds until fragrant.

Add firmer vegetables first: add broccoli and carrots; stir-fry 2–3 minutes until bright and starting to become tender-crisp. Add red bell pepper and snap peas; stir-fry 1–2 more minutes. Remove vegetables to a bowl and set aside.

Return the wok to high heat and add 2 tablespoons vegetable oil. When oil is very hot, add the marinated protein in a single layer. For chicken or beef, stir-fry 2–4 minutes until edges are browned and interior nearly cooked (beef may be cooked slightly less for medium). For shrimp, cook 2–3 minutes until opaque and curled. For tofu, sear cubes 3–4 minutes turning to brown on multiple sides. Work in batches if needed to avoid crowding.

When protein is nearly cooked, push it to the side of the wok or remove to the plate temporarily (keeping juices in the pan).

Add the remaining 1 tablespoon vegetable oil to the wok if needed, add the rest of the minced garlic and quickly stir 10 seconds. Return vegetables and protein to the wok and pour the prepared sauce over everything.

Stir to combine, let sauce come to a simmer. Mix 2 tablespoons cornstarch with 3 tablespoons water to make a slurry; slowly pour slurry into the simmering sauce while stirring until sauce thickens to a glossy coating (about 30–60 seconds). Taste and adjust seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or a splash more soy sauce if desired.

Toss in sliced green onion greens and remove from heat. Drizzle 1 teaspoon sesame oil over the dish and toss to finish.

Garnish with toasted sesame seeds and chopped cilantro if using. Serve immediately with steamed rice or a side salad.