Chinese-style omelet with your choice of meat or vegetables, served with gravy.

Egg Foo Young

Spicy, deep-fried chicken pieces tossed in a sweet and spicy sauce.

General Tso's Chicken

A medley of fresh vegetables stir-fried in a light sauce.

Vegetable Delight

Crispy chicken pieces coated in a sweet sesame sauce.

Sesame Chicken

Succulent shrimp cooked in a rich lobster-flavored sauce.

Shrimp with Lobster Sauce

Tender beef slices stir-fried with fresh broccoli in a savory sauce.

Beef with Broccoli

Sliced chicken sautéed with mushrooms and vegetables in a light sauce.

Moo Goo Gai Pan

Crispy chicken pieces served with a tangy sweet and sour sauce.

Sweet & Sour Chicken

Soft noodles tossed with roast pork and vegetables.

Roast Pork Lo Mein

A mix of fresh vegetables stir-fried in a savory sauce.

Vegetable Chop Suey

In a mixing bowl, combine bean sprouts, green onions, carrots, mushrooms, and cooked chicken or shrimp (if using). Mix in soy sauce, salt, and pepper.

Prepare the Filling

In another bowl, beat the eggs until well mixed. Add the prepared filling to the beaten eggs and stir to combine.

Beat the Eggs

Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat. Pour in a portion of the egg mixture (about 1/4 cup) and cook for 2-3 minutes on each side until golden brown. Repeat with remaining mixture, adding more oil as needed.

Cook the Omelets

In a small saucepan, combine 1 cup of water, 1 tablespoon of soy sauce, and a pinch of salt. Bring to a simmer and thicken with cornstarch mixed with a little cold water if desired.

Prepare the Gravy

Serve the cooked omelets hot, drizzled with the gravy.

Serve

Eggs

Bean sprouts

Green onions, chopped

Carrots, finely chopped

Mushrooms, chopped

Soy sauce

Vegetable oil

Chicken or shrimp (optional)

Salt

Black pepper

Cut the chicken thighs into bite-sized pieces. In a bowl, beat the egg and add the chicken pieces, coating them well. Sprinkle cornstarch over the chicken and mix until evenly coated.

Prepare the Chicken

In a deep pan or wok, heat vegetable oil over medium-high heat. Once hot, carefully add the coated chicken pieces in batches and fry until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.

Fry the Chicken

In a separate saucepan, combine soy sauce, sugar, rice vinegar, sesame oil, garlic, ginger, red chili flakes, water, and cornstarch. Stir over medium heat until the sauce thickens, about 3-5 minutes.

Make the Sauce

Add the fried chicken pieces to the thickened sauce and toss to coat evenly. Cook together for an additional 2 minutes to let the flavors meld.

Combine Chicken and Sauce

Serve the General Tso's Chicken hot, garnished with green onions or sesame seeds if desired.

Boneless, skinless chicken thighs

Cornstarch

Wash and chop all the vegetables into bite-sized pieces.

Prepare the Vegetables

In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat.

Heat the Pan

Add the chopped vegetables to the pan and stir-fry for about 5-7 minutes or until they are tender but still crisp.

Stir-Fry the Vegetables

In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and a pinch of salt. Pour the sauce over the vegetables and stir well.

Add the Sauce

Cook for an additional 2 minutes, then remove from heat and serve hot.

Finish and Serve

Bell peppers

Zucchini

Carrots

Broccoli florets

Snap peas

Cut the chicken breasts into bite-sized pieces and season with salt and pepper.

Dredge each piece of chicken in cornstarch until fully coated.

Coat the Chicken

In a large skillet or wok, heat vegetable oil over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.

In a separate bowl, whisk together soy sauce, honey, sesame oil, grated ginger, and minced garlic.

In the skillet, pour the sauce over the fried chicken and toss to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly.

Sprinkle sesame seeds and chopped green onions over the top before serving.

Garnish

chicken breasts

cornstarch

vegetable oil

soy sauce

honey

sesame oil

ginger, grated

garlic, minced

sesame seeds

green onions, chopped

In a bowl, mix the lobster stock, soy sauce, cornstarch, garlic, ginger, salt, and black pepper. Stir until smooth.

Prepare the Sauce

Heat vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes until they turn pink.

Cook the Shrimp

Pour the lobster sauce mixture over the cooked shrimp. Stir well to coat and bring to a simmer.

Combine Ingredients

Cook for an additional 2-3 minutes until the sauce thickens. Drizzle with sesame oil and garnish with sliced green onions before serving.

Finish the Dish

Shrimp, peeled and deveined

Lobster stock

Garlic, minced

Ginger, grated

Green onions, sliced

Sesame oil

Slice the beef sirloin against the grain into thin strips. In a bowl, mix the sliced beef with soy sauce, cornstarch, and a pinch of salt and pepper. Let it marinate for about 15 minutes.

Prepare the Beef

Heat vegetable oil in a large pan or wok over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 3-5 minutes. Remove the beef from the pan and set aside.

Stir-Fry the Beef

In the same pan, add the broccoli florets and stir-fry for about 2-3 minutes until they are bright green and tender-crisp. Add minced garlic and ginger, and stir-fry for another minute until fragrant.

Cook the Broccoli

Return the beef to the pan with the broccoli. Pour in the beef broth and sesame oil, mixing well. Cook for an additional 2-3 minutes until everything is heated through and the sauce thickens slightly. Adjust seasoning with salt and pepper if needed. Serve hot over rice or noodles.

Combine and Serve

Beef sirloin

Ginger, minced

Beef broth

Slice the chicken breast into thin strips and season with salt and pepper.

In a small bowl, mix the soy sauce, chicken broth, and cornstarch. Set aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned, about 4-5 minutes.

Sauté the Chicken

Add the garlic, ginger, mushrooms, broccoli, carrot, and snow peas to the skillet. Stir-fry for 3-4 minutes until vegetables are tender but still crisp.

Add Vegetables

Pour the sauce over the chicken and vegetables. Cook for an additional 2-3 minutes until the sauce thickens. Serve hot.

Boneless, skinless chicken breast

Button mushrooms, sliced

Carrot, sliced

Snow peas

Chicken broth

In a mixing bowl, coat the chicken pieces with cornstarch until well covered. Dip the coated chicken into the beaten egg to create a batter coating.

Heat vegetable oil in a deep pan over medium-high heat. Once hot, carefully add the battered chicken pieces in batches, frying until golden and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.

In a saucepan over medium heat, combine 1 cup of sugar, 1 cup of vinegar, 1/2 cup of ketchup, and 1/4 cup of soy sauce. Stir continuously until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes.

Make the Sweet and Sour Sauce

In a large bowl, mix the crispy chicken with the sweet and sour sauce until evenly coated. Serve hot with rice or noodles.

Chicken breast, cut into bite-sized pieces

Egg, beaten

Vegetable oil, for frying

In a large pot of boiling water, cook the lo mein noodles according to package instructions until al dente. Drain and set aside.

Cook the Noodles

In a large skillet or wok, heat sesame oil over medium-high heat. Add minced garlic and ginger, and sauté for about 30 seconds until fragrant.

Sauté the Vegetables

Add bell pepper, carrot, and green onions to the skillet. Stir-fry for 3-4 minutes until tender. Then add the sliced roast pork.

Add Vegetables and Pork

Add the cooked lo mein noodles to the skillet. Pour in soy sauce, and season with salt and black pepper. Toss everything together until well combined and heated through.

Combine and Season

Remove from heat and serve immediately, garnished with additional green onions if desired.

Lo mein noodles

Roast pork, sliced

Bell pepper, sliced

Carrot, julienned

In a large wok or skillet, heat 2 tablespoons of oil over medium-high heat. Add the onion, garlic, and ginger, and stir-fry for about 1-2 minutes until fragrant.

Add the bell peppers, carrots, broccoli, snow peas, and mushrooms. Stir-fry for another 5-7 minutes until the vegetables are tender-crisp.

Add Remaining Vegetables

In a small bowl, mix together soy sauce, cornstarch, and a splash of water. Pour the sauce over the stir-fried vegetables and toss to combine.

Cook for an additional 2-3 minutes until the sauce thickens. Serve hot, garnished with sesame seeds if desired.