Fortune Cookies

Soft Drink

Strips of beef with bell peppers and onions.

Beijing Beef

Battered chicken in a sweet orange sauce.

Orange Chicken

Egg Roll

Spring Rolls

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, beat the egg whites until foamy. Add the melted butter, water, vanilla extract, and almond extract, then mix until well combined.

Mix Wet Ingredients

Gradually add the wet mixture to the dry ingredients, stirring gently until a smooth batter forms.

Combine Ingredients

Using a tablespoon, drop small circles of batter (about 3 inches in diameter) onto the prepared baking sheet. Leave enough space between each cookie as they will spread while baking.

Spoon Batter

Bake in the preheated oven for about 8-10 minutes or until the edges are golden brown.

Bake Cookies

Remove the cookies from the oven and let them cool for about 1 minute. While they are still warm and pliable, place a fortune message in the center of each cookie, fold the cookie in half, and then gently bend the ends to create the traditional fortune cookie shape.

Shape Cookies

Allow the cookies to cool completely on a wire rack before serving.

Cool Completely

All-purpose flour

Granulated sugar

Salt

Vanilla extract

Almond extract

Egg whites

Unsalted butter, melted

Water

Fortune messages

In a large mixing bowl or pitcher, combine carbonated water and sugar. Stir gently until the sugar is fully dissolved.

Mixing the Base

Pour the flavoring syrup into the mixture and stir gently until it is evenly combined with the carbonated water and sugar.

Adding Flavor

Place the mixture in the refrigerator to chill for at least 30 minutes before serving to enhance the flavor.

Chill and Serve

Take a glass and fill it with ice cubes (about 1 cup).

Prepare the Glass

Once chilled, pour the soda mixture over the ice cubes in the glass.

Pour the Soda

Garnish with a lemon wedge and mint leaves if desired.

Garnish

Carbonated Water

Sugar

Flavoring Syrup

Lemon Wedge

Mint Leaves

Ice Cubes

Thinly slice the beef sirloin against the grain into strips approximately 1/4 inch thick.

Slice the Beef

Slice the red and green bell peppers and the yellow onion into thin strips.

Prepare Vegetables

In a bowl, combine soy sauce, cornstarch, minced garlic, minced ginger, sesame oil, and black pepper. Mix well.

Mix Marinade

Add the sliced beef to the marinade, ensuring all pieces are coated. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate Beef

In a small bowl, mix together brown sugar, soy sauce, rice vinegar, and chili sauce. Set aside.

Prepare Sauce

Heat a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for about 3-5 minutes until browned.

Stir-Fry Ingredients

Add the sliced bell peppers and onion to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

Add Vegetables

Pour the prepared sauce over the stir-fried beef and vegetables. Stir well to coat everything in the sauce. Cook for another 2-3 minutes until the sauce thickens slightly.

Combine with Sauce

Remove from heat, then sprinkle sesame seeds and chopped green onions over the dish. Serve hot over rice or noodles.

Garnish and Serve

Beef sirloin

Red bell pepper

Green bell pepper

Yellow onion

Soy sauce

Cornstarch

Garlic, minced

Ginger, minced

Sesame oil

Black pepper

Brown sugar

Rice vinegar

Chili sauce

Sesame seeds

Green onions, chopped

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

Prepare the Chicken

In a bowl, combine the all-purpose flour and cornstarch. In another bowl, beat the eggs. Dip each chicken piece first in the egg, then coat with the flour-cornstarch mixture.

Prepare the Battering Mixture

In a large skillet or wok, heat the vegetable oil over medium heat. Once hot, carefully add the battered chicken pieces. Fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken and drain on paper towels.

Fry the Chicken

In a saucepan, combine the orange juice, brown sugar, soy sauce, minced garlic, and grated ginger. Bring to a simmer over medium heat.

Make the Orange Sauce

In a small bowl, mix the cornstarch with water to create a slurry. Once the sauce is simmering, slowly stir in the cornstarch slurry until the sauce thickens, about 2-3 minutes.

Thicken the Sauce

Add the fried chicken pieces to the saucepan with the orange sauce. Stir until the chicken is well coated in the sauce.

Combine Chicken and Sauce

Serve the orange chicken hot, garnished with sliced green onions. Enjoy!

Chicken breast

Eggs

Vegetable oil

Orange juice

Ginger, grated

Cornstarch (for thickening)

Green onions, sliced

In a large skillet over medium heat, add the ground pork. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat.

Cook the Pork

Stir in shredded cabbage, grated carrots, chopped green onions, minced garlic, and grated ginger. Cook for an additional 3-5 minutes until the vegetables are tender.

Add soy sauce, sesame oil, salt, and black pepper to the skillet. Mix well and cook for another 2 minutes. Remove from heat and let the filling cool.

Season the Filling

Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of the filling in the center of the wrapper.

Prepare the Wrappers

Fold the corner closest to you over the filling, then fold in the sides, and roll away from you to seal the egg roll. Use a little water to moisten the edge to help seal it.

Roll and Seal

Continue assembling the remaining egg rolls until all the filling is used.

Repeat

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).

Heat the Oil

Carefully place 3-4 egg rolls in the hot oil and fry for about 3-5 minutes, or until golden brown and crispy. Remove and drain on paper towels.

Fry the Egg Rolls

Serve hot with dipping sauce of your choice, such as sweet and sour sauce or soy sauce.

Serve

Ground pork

Shredded cabbage

Carrots, grated

Egg roll wrappers

Lay a spring roll wrapper on a clean, flat surface. Place 2-3 tablespoons of the vegetable filling at the bottom third of the wrapper.

Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly to seal. Repeat with the remaining wrappers and filling.

Roll the Spring Rolls

In a large frying pan or wok, heat the vegetable oil over medium-high heat until hot.

Carefully add the spring rolls to the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.