Veggie & Meat (for Four) Recipe

Prepare rice: keep 4 cups cooked white rice warm in a covered dish or rice cooker until assembly.

Steam or reheat mixed vegetables until bright and tender-crisp (about 4–6 minutes). Season lightly with salt and set aside.

Arrange salad greens, sliced cucumber, shredded cabbage and bean sprouts on one side of a large serving platter or divide across four dinner plates for individual portions.

Keep garnishes (scallions, cilantro, sesame seeds, lemon/lime wedges) ready in small bowls for finishing.

Make the marinade

In a medium bowl combine 4 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp sesame oil, 2 tbsp brown sugar (or honey), minced garlic (4 cloves), minced ginger (1 tbsp), 2 tsp cornstarch and 1 tsp black pepper. Whisk until smooth.

Divide marinade: reserve half of the marinade (about 3–4 tbsp) as a finishing sauce; use the rest to marinate both the chicken and steak pieces for 15–30 minutes at room temperature or up to 2 hours in the refrigerator.

Cook chicken: heat 1 1/2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add marinated chicken pieces in a single layer and cook without moving for 2–3 minutes to brown. Stir and continue cooking until cooked through and glazed, about 4–6 more minutes. Remove to a warm plate.

Cook steak: add remaining 1 1/2 tbsp oil to the same skillet and increase heat to high. Add steak slices in a single layer and sear 1–2 minutes per side for medium (adjust time for desired doneness). Toss with reserved finishing sauce and remove from heat.

Keep both proteins warm while finishing the vegetarian protein and assembling the platter.

Press tofu for 15–30 minutes beforehand to remove excess moisture. Cut into 3/4-inch cubes and toss gently with 1 tbsp cornstarch to lightly coat.

Heat 2 tbsp vegetable oil in a nonstick skillet or cast-iron over medium-high heat. Add tofu cubes in a single layer and cook, turning occasionally, until all sides are golden-brown and crisp, about 8–10 minutes. Transfer to a plate lined with paper towel and lightly season with salt.

In the same skillet, add sliced mushrooms and sauté over medium-high heat 4–5 minutes until they release liquid and begin to brown. Add 2 tbsp light soy sauce and 1 tbsp mirin (or rice vinegar) and cook another 1–2 minutes to glaze.

Return tofu to the pan, toss gently to combine with mushrooms and heat through for 1 minute. Remove from heat.

Warm hoisin sauce in a small saucepan over low heat if desired, and mix in 2 tbsp chili-garlic sauce for a spicy-hoisin dipping sauce. Taste and adjust heat or salt as needed.

To assemble the House Combination Platter: On a large platter or on four plates, spoon 1 cup cooked rice per person. Arrange equal portions of steamed vegetables (1 cup), salad greens (2 cups), cucumber (1/2 cup), cabbage (1/2 cup) and bean sprouts (1/4 cup) around the rice.

Add proteins: place roughly 4 oz (about 1/4 pound) cooked chicken and 4 oz cooked steak per person on the platter, and add approximately 3.5 oz (half package) of tofu/mushroom mixture divided among the four servings.

Garnish each serving with sliced scallions, toasted sesame seeds, cilantro leaves and a lemon or lime wedge. Serve the hoisin–chili dipping sauce on the side and offer extra soy or oyster sauce if desired.

Serve immediately while proteins are warm. Encourage guests to squeeze citrus and combine sauce with rice and vegetables to taste.