For three dollars you could have orange chicken, chow mein, kung pao pork, and a side of rice. If you’re at a restaurant, that might only get you a side of rice.
Rice
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 6
INGREDIENTS
2 cups (380g) medium grain white rice
2 cups (473ml) water
INSTRUCTIONS
Start by washing and rinsing the rice three times or until the water runs clear. Add the rice and water to a rice cooker and cook according to your machine’s instructions.
Once cooked, keep warm in the rice cooker until ready to serve. ,
Kung Pao Pork
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Serves: 6
INGREDIENTS
1 pound (450g) boneless Boston butt, cut into ⅓-inch thick slices
Salt, to taste
2 1/2 tablespoons (22g) corn starch, divided, plus more for dusting
2 tablespoons (27g) granulated sugar
2 tablespoons (22g) white distilled vinegar
1/4 cup (60ml) soy sauce
2 1/2 tablespoons (37g) vegetable oil, plus more as needed
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 green onions, cut into 1-inch segments
7 cloves garlic, finely chopped
1-inch knob ginger, finely chopped
1 ½ teaspoons (4g) red pepper flakes
1/2 cup (64g) roasted peanuts
INSTRUCTIONS
Place pork in a medium bowl, season with salt to taste. Add 1 ¼ tablespoons corn starch and toss together until completely coated. Set aside.
In a small bowl, whisk together the sugar, vinegar, and soy sauce until the sugar dissolves. Whisk in the remaining 1 ¼ tablespoons corn starch until homogeneous.
In a large wok over medium high heat, add the oil to coat the bottom of the pan.
Once the oil is hot, add in the pork, spreading it evenly in the pan, and sear for 2 -3 minutes, tossing occasionally, until the pork begins to brown. Remove to a small bowl and set aside.
Add in more oil to coat the pan, as needed, and allow it to heat up. Once hot, add the bell peppers, green onions, garlic, ginger, and salt to taste. Stir fry for 2-3 minutes or until the vegetables begin to soften. If you’d like some heat, stir in the red pepper flakes and cook until fragrant.
Add in the peanuts and seared pork and stir fry for 1 minute to heat through.
Pour in the sauce and stir constantly until everything is thoroughly coated and the sauce starts to thicken, about 2 minutes. Remove from the heat and serve immediately.
Orange Chicken
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 6
INGREDIENTS
Sauce
1/3 cup (65g) light brown sugar
1 cup (240ml) orange juice
1 teaspoon (2g) red pepper flakes, (optional)
1/2-inch knob ginger, grated
½ cup (120ml) soy sauce
1 tablespoon (9g) corn starch
1 tablespoon (15g) water
6 cloves garlic, finely chopped
Orange Chicken
1 1/2 pounds (680g) boneless, skinless chicken thighs, cut into bite-size pieces
2 large eggs
3 tablespoons (48g) water
Splash soy sauce
2 tablespoons (31g) Sriracha, (optional)
3/4 cup (112g) all-purpose flour
3/4 teaspoon (6g) fine sea salt
1/4 cup (33g) corn starch
Vegetable oil, for frying
INSTRUCTIONS
For The Sauce
In a medium saucepan over medium heat, whisk together the sugar and orange juice. Bring to a simmer, stirring occasionally, and simmer for about 2 minutes to reduce.
Stir in the chili flakes, if you want some heat, ginger, and soy sauce. Bring the mixture back to a simmer.
In a separate bowl whisk together the corn starch and water until evenly combined to make the slurry.
Whisk in the slurry, one splash at a time, until the sauce reaches your desired thickness. Use all of the slurry for a thicker sauce and use about half of the slurry for a looser sauce. Remove from heat and strain the sauce through a fine mesh sieve. Stir in the garlic and set aside.
For The Dredge
In a small bowl whisk together the eggs, water, soy sauce, and sriracha, if you want heat, until combined. Add the chicken and toss to evenly coat.
In a separate medium bowl, whisk together the flour, salt, and corn starch until combined.
Fill up a wok just over halfway with oil and heat to 350℉ / 177℃.
Add the chicken to the dredge and firmly press it into the dry ingredients to adhere as much as possible all over the chicken. Shake off any excess flour.
Add the chicken to the hot oil, in batches, so as not to overcrowd the oil and fry for 3-4 minutes or until crispy, golden brown and the internal temperature reaches 165℉ / 74℃.
Remove the crispy chicken and place in a large bowl. Immediately toss with half of the sauce and toss until completely coated. Repeat this process with the other half of the chicken and serve immediately.
Chow Mein
Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 6
INGREDIENTS
2 tablespoons (32g) soy sauce
1/2 teaspoon (2g) toasted sesame oil
1 tablespoon (13g) granulated sugar
2 teaspoons (6g) corn starch
2 1/2 tablespoons (37g) vegetable oil
4 cups (200g) thinly sliced green cabbage
1 carrot, peeled and julienned
Salt, to taste
2 green onions, cut into 1-inch segments
2 cloves garlic, finely chopped
1 pound (450g) fresh or dry chow mein noodles
INSTRUCTIONS
Fill a medium pot with water and bring to a boil.
In a small bowl whisk together the soy sauce, sesame oil, sugar and corn starch until evenly combined and the corn starch is dissolved. Set aside.
In a large wok over medium high heat, add the oil to coat the pan. Once the oil is hot, add the cabbage, carrots, and season lightly with salt. Add in the green onion and garlic and stir fry until softened, about 2-3 minutes.
To the boiling water, stir in the fresh noodles and cook for 30 seconds. Alternatively you can use dry noodles, but these will need to cook a little longer. Strain the noodles from the water and immediately add to the wok. Stir fry constantly for about 30 seconds or until evenly combined and beginning to brown.
Pour in the sauce, and stir until everything is completely coated and the sauce has thickened. Place in a bowl and serve immediately.
