Combo A Recipe

Prepare the Soup

In a large pot, heat the chicken broth over medium heat.

Add diced carrots, celery, onion, and minced garlic. Bring to a boil.

Reduce heat and simmer for 20 minutes until vegetables are tender.

Season with salt and pepper. Stir in chopped parsley before serving.

Prepare the Filling

In a bowl, mix ground pork, shredded cabbage, grated carrots, green onions, and soy sauce.

Place a tablespoon of filling in the center of an egg roll wrapper.

Fold the sides and roll tightly. Seal with water.

Heat oil in a deep pan and fry the egg rolls until golden brown, about 3-4 minutes.

Cook the Eggs

In a large skillet, heat a little oil and scramble the beaten eggs until cooked. Remove and set aside.

In the same skillet, add cooked rice, frozen peas and carrots, and soy sauce.

Stir-fry for about 5 minutes. Add the scrambled eggs and sesame oil.

Top with chopped green onions before serving.

Prepare the Chicken

Coat the cubed chicken breast with cornstarch.

Heat vegetable oil in a pan and fry the chicken until golden brown and cooked through.

Remove chicken from the pan and sauté bell pepper and pineapple chunks until tender.

Add the fried chicken back to the pan and pour in sweet and sour sauce. Stir to combine.

Cook the Chicken

In a skillet, heat sesame oil over medium heat. Add sliced chicken breast and cook until no longer pink.

Add broccoli florets and cook for another 5-7 minutes until broccoli is tender.

Stir in soy sauce, minced garlic, and ginger. Cook for an additional 2 minutes.