Broccoli beef

Ingredients

8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces

6 oz (175 g) broccoli florets

Water, for boiling

2 1/2 tablespoons oil

2-in (5 cm) ginger, peeled and sliced

Marinade

1/2 tablespoon soy sauce

1 teaspoon rice wine or sherry

1/4 teaspoon sesame oil, optional

3 dashes white pepper

1 tablespoon corn starch

Sauce

1 tablespoon soy sauce

1 tablespoon oyster sauce

1/4 teaspoon sesame oil

1/2 teaspoon sugar

1 teaspoon corn starch

4 tablespoons water

Directions

1. Marinate the beef with all the ingredients for the Marinade, about 15 minutes.
2. Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
3. Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
4. Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
5. As soon as the Sauce thickens, dish out and serve immediately.

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Cashew chicken

Ingredients

1 boneless & skinless chicken breast, about 10 oz., cut into small cubes

2 tablespoons oil

5 slices peeled ginger

1 small green bell pepper, about 4 oz., cut into small square pieces

1/4 onion, cut into small square pieces

1/2 cup unsalted cashew nuts

Marinade:

1 teaspoon baking soda

1 teaspoon corn starch

1/2 teaspoon rice wine

Sauce:

1/2 tablespoon oyster sauce

3/4 teaspoon soy sauce

3 tablespoons water

3 dashes white pepper

1/2 teaspoon sugar

1/2 teaspoon rice wine, optional

1/4 teaspoon sesame oil

Salt to taste

Directions

1. Marinate the chicken meat with the baking soda for 15 minutes and then rinse the chicken thoroughly. Please make sure that the chicken is properly rinsed clean of the baking soda.
2. Pat the chicken meat dry with paper towels and then marinate with the rice wine and corn starch, for 15 minutes.
3. Mix all the Sauce ingredients together and set aside.
4. Heat up a wok with 1 tablespoon of oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
5. Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell pepper and onion.
6. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
7. Add in the Sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, if you like.
8. Add in the cashew nuts and do a few quick stirs. Dish out and serve the Cashew Chicken hot with steamed white rice.

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Shrimp Scramble

Ingredients

*12 oz. shrimp, shelled and deveined

*8 large eggs (at room temperature)

*1/2 teaspoon salt, or to taste

*1/8 teaspoon ground white pepper (or to taste)

*1 teaspoon sesame oil

*2 scallions, chopped

*3 tablespoons oil

Directions

1. Clean your shrimp and take your eggs out of the refrigerator early since it is best to cook them at room temperature. Beat your eggs in a large bowl and add salt, white pepper, and sesame oil. Chop the scallions. Set aside a bit of chopped scallion for the garnish and add the rest to the egg mixture.
2. Heat wok in medium heat, add 1 Tablespoon of oil, stir fried shrimp until they just turn pink, dish up and set aside.
3. Heat the wok on high until nearly smoking and add remaining oil. Swirl the oil around the wok thoroughly and pour in your egg mixture. Return shrimp to wok. Use a wooden spoon or spatula and fold the eggs gently but quickly to create a fluffy clouds of egg with your shrimp dispersed throughout.
4. Once the eggs look done with a little runny in the middle, transfer to a plate, garnish with scallion/sprouts, and serve with steamed rice.

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Christmas Eve Homemade Chinese Meal

We start celebrating Christmas with our Christmas eve tradition to order Chinese food from a local restaurant. This year, since my parents are in town, we decided to cook our own Chinese food from Bonnie's fabulous kitchen. It was wonderful to have my dad to help with prepping and me and my mom cooked.

Here is our menu and click below for recipes:

*Mo Po tofu

*Shrimp scramble

*Cashew chicken

*Broccoli beef

*Sweet and sour pork

*Lettuce wrap

*Pan-Fried rice noodles

*Brussel sprouts with garlic