This is potentially the best Chinese takeout meal combination you can make at home.
TABLE OF CONTENTS
Egg Rolls
3-4 Servings
Prep Time 20-25 Minutes
Cook Time 15-20 Minutes
Sweet Chili Dipping Sauce
1 ½ cup (300g) granulated sugar
½ cup (120ml) water
1 cup (240ml) white distilled vinegar
½ cup (120ml) fish sauce
½ cup (20g) dried Korean chilies
5 cloves garlic, peeled and left whole
2 green onions, rough chopped
Egg Rolls
1 pound (450g) pork shoulder see note
1 tablespoon (15g) vegetable oil
1 inch knob ginger, grated
2 green onions, thinly sliced (whites and greens)
4 cloves garlic, grated
1 teaspoon (4g) MSG
¼ teaspoon (1g) ground white pepper
1 teaspoon (4g) granulated sugar
1 tablespoon (15g) Shaoxing wine
2 tablespoons (30g) soy sauce
1 teaspoon (4g) toasted sesame oil
1 tablespoon (15g) oyster sauce
2 carrots, shredded
½ head green cabbage (2 cups), thinly sliced
1 pack egg roll wrappers
3 quarts (2.8L) vegetable oil for frying
METHODS
Sweet Chili Dipping Sauce
In a 2 quart sauce pot, combine sugar, water, white distilled vinegar, fish sauce, Korean chilies, garlic, and green onion. Bring the mixture to a boil over medium high heat. Once hot, place a lid on the pot or a cartouche onto the mixture, reduce the heat to medium low and simmer for 10-15 minutes, or until all ingredients have softened. The best way to tell is if the dried chilies tear easily when pulled apart. If your mixture starts to get too thick before that happens, you can add ¼ cup of water at a time until it simmers to a point of softening.
Transfer the softened contents of the pot to a blender, and blend on high until as smooth as possible. Transfer the blended sauce to a bowl to cool.
Egg Rolls
To make the filling, begin to heat a 6-quart large heavy bottomed pot or rondeau over medium high heat. Once hot, add oil to coat the pan followed by your ground pork. Using a wide spatula and pressing it down with the back of a mixing spoon, smash the pork into the bottom of the pan, creating as much contact with the hot pan as possible, and sear for 2 minutes. Once the pork is beginning to brown, use a potato masher to break up the ground pork as much as possible. Continue to cook, stirring often, until mostly crispy and browned, about 3-4 minutes. Reduce the heat to medium and add ginger, green onion and garlic to the pot. Stir and cook until the vegetables begin to soften about 1-2 minutes. Once softened, add MSG, white pepper, sugar, Shaoxing wine, soy sauce, toasted sesame oil, oyster sauce, carrots, and cabbage. Increase the heat to high and cook, tossing often, for 2-4 minutes or until the cabbage and carrots have softened. Transfer the filling to a baking tray to cool.
While the filling is cooling, fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Be cautious not to overfill the pot anymore than 60% of the way up.
Lay out an egg roll wrapper onto a work surface so that one of the corners is pointed towards you. Lightly wet the edges with water. Place 2 spoonfuls (3-4 tablespoons) of filling slightly off center closer to you. Fold the bottom point up and over the filling and then fold the left and right sides of the wrapper into the middle and continue to roll the wrapper away from you, keeping it as tight as possible. Kind of like a burrito. Before you close the wrapper, wet the tip of your finger with water and lightly dab the top point of the wrapper. Finish rolling to seal completely. Repeat for all wrappers and filling.
Add the egg rolls to the pot of hot oil and fry until golden brown and crispy, about 2-4 minutes. Using a spider, remove the egg rolls from the oil and transfer to a wire rack lined baking tray to drain. Once you’ve fried all your egg rolls, serve with your sweet chili dipping sauce on the side.
* Note: If you don't want to grind your own meat, high fat ground pork can be purchased from a local butcher.
Potstickers
2-4 Servings (4-6 potstickers per person)
Prep Time 25-30 Minutes
Cook Time 5-8 Minutes
Dipping Sauce
½ cup (120ml) soy sauce
¼ cup (60g) Chinese black vinegar
1 teaspoon (4g) sesame oil
2 teaspoons (8g) mirin
1 ½ teaspoon (6g) honey
1 Thai chili, thinly sliced (optional)
¼ cup (60g) rice wine vinegar
Potstickers
¼ head of cabbage, thinly sliced
1 pound (450g) ground pork
4 green onions, finely chopped, reserve some greens for garnish
3 cloves fresh peeled garlic, finely chopped
1 ½ inch knob ginger, grated
2 teaspoons (8g) soy sauce
1 pack dumpling wrappers
2 tablespoons (30g) canola oil, for cooking
¼ cup (60g) water, for cooking
1 ½ teaspoons (6g) toasted sesame oil, for finishing
Chili oil for garnish (optional)
Salt to taste
METHODS
Dipping Sauce
In a small mixing bowl, combine all ingredients for the dipping sauce. Whisk until fully combined and reserve.
Potstickers
To make the filling, start by adding your cabbage to a large mixing bowl and seasoning with salt. Using your hands, massage the salt into the cabbage until it begins to release some of its moisture. To remove the rest of liquid from the cabbage, use either your bare hands, or wrap the cabbage in a towel, and squeeze the cabbage until as much liquid as possible is expelled, then discard the liquid.
Add the cabbage back to the large mixing bowl and then add ground pork and mix by hand to incorporate. Once incorporated, add green onion, garlic, ginger, soy sauce, and optionally, salt to taste. Mix and knead by hand until fully incorporated.
To fold the dumplings, first lay out 16-24 dumpling wrappers on your work surface. Place about 1-2 teaspoons (5-10 grams) of filling into the center of the wrapper. Be sure not to overfill the wrappers. Use your finger to wet the entire border of a wrapper with water and then fold up the wrapper in half like a taco. Pinch the top of the taco in the center, leaving two open split ends. From each open split end, crimp and fold the front half of the taco over itself 3 times, sealing it against the back half of the taco. Please refer to the video on how to fold if you need visual aid. Repeat with the rest of the filling and wrappers.
In a 10-inch non-stick pan set over medium heat, add canola oil and once hot, add 8-12 potstickers to the pan in a single layer, folded side up, ensuring the potstickers all have full contact with the pan and are not touching each other. Sear the potstickers for 2-4 minutes or until the bottom of the potstickers are a deep golden brown in color. Add your water to the pan and immediately cover with a lid and steam for 2-4 minutes or until the water has completely evaporated. Turn off the heat and lightly drizzle the tops of the potstickers with toasted sesame oil. Transfer the potstickers to a plate and top with chili oil (optional) and thinly sliced green onion. Serve with dipping sauce on the side and enjoy.
Vegetable Lo Mein
2 Servings
Prep Time 10-12 Minutes
Cook Time 5-8 Minutes
Sauce
2 tablespoons (30g) dark soy sauce
1 tablespoon (15g) Shaoxing wine
1 teaspoon (4g) ground white pepper
½ teaspoon (2g) toasted sesame oil
1 ½ tablespoon (22g) oyster sauce
2 teaspoons (8g) water
2 teaspoons (8g) cornstarch
Noodle Assembly
2 tablespoons (30g) canola oil
2 stalks green onion, sliced into 1-inch segments
3 cups green cabbage, thinly sliced
1 large rib celery, thinly sliced
1 carrot, julienned
1 cup (120g) bean sprouts
6 ounces (170g) lo mein noodles
1-inch knob, ginger, grated
4 cloves garlic, finely chopped
Green onions, thinly sliced for toppings
METHODS
Sauce
To a small mixing bowl, combine all ingredients for sauce and whisk together until fully combined.
Noodle Assembly
To a wok over medium high heat add canola oil and swirl to coat. Once the oil is beginning to smoke, add green onion, green cabbage, celery, carrot, and bean sprouts to the wok. Season lightly with salt and cook for 30 seconds to 1 minute, stirring often until the vegetables begin to develop color, have wilted slightly, but still have some crunch.
Add your lo mein noodles to the wok, and stir fry until heated through, around 45 seconds (take note of the noodle package directions to confirm if your noodles need to be heated prior to stir-frying). Then to the wok add your ginger, garlic and sauce, and toss to combine. Transfer cooked noodles to a bowl and garnish with thinly sliced green onion. Serve and enjoy.
Pork Fried Rice
3-4 Servings
Prep Time 5-8 Minutes
Cook Time 3-5 Minutes
Sauce
2 tablespoons (30g) soy sauce
2 teaspoons (8g) Shaoxing wine
1 tablespoon (15g) mirin
½ teaspoon (2g) ground white pepper
½ teaspoon (2g) MSG
1 teaspoon (4g) toasted sesame oil
Fried Rice Assembly
3 large eggs
2 tablespoons (30g) canola oil
1 shallot, thinly sliced
1 carrot, finely diced
3 green onion stalks, thinly sliced, whites for cooking, greens for garnish
1/2 pound (225g) char siu pork (video), small diced, optional (or another protein of your choice)
3 cups (585g) cooked and refrigerated medium grain rice
1/2 cup (70g) frozen peas
4 cloves garlic, finely chopped
Salt to taste
METHODS
Sauce
In a small bowl, combine all your sauce ingredients and whisk until fully combined.
Fried Rice
In a small mixing bowl beat 3 eggs and reserve.
To a wok over medium high heat add canola oil and swirl to coat. Once the oil is beginning to smoke add your shallot, carrot, the whites of the green onions, and season to taste with salt. Stir fry for 30 seconds and optionally add char siu pork or another cooked protein of your choice. Stir fry 1 minute longer, or until the vegetables have softened and your protein is browned.
Push the contents of the wok to the side and tilt the wok so that the emptied part rests on your burner and heats intensely. Add a little extra vegetable oil if needed and then add the beaten egg to the empty part of the pan. Stir eggs until they are just set, 30-45 seconds, and season lightly with salt. Using your spoon, chop the cooked egg into small pieces and toss with vegetables and protein to combine. Add your rice to the wok and break up the rice as best as possible. Stir fry just until the rice is hot. Then add your peas and your sauce to the wok. Toss and stir fry for 30 seconds until combined. Add your garlic and then turn off the heat and toss to combine.
Transfer fried rice to a bowl for serving and garnish with remaining thinly sliced green onion greens.
Beef and Broccoli
1-2 Servings
Prep Time 8-10 Minutes
Cook Time 3-5 Minutes
1 pound (450g) flank steak, very thinly sliced
1 teaspoon (4g) baking soda
1 teaspoon (4g) dark soy sauce
2 tablespoons (30g) soy sauce
1 ½ teaspoons (6g) white distilled vinegar
½ teaspoon (2g) ground white pepper
1 tablespoon (15g) granulated sugar
½ inch knob ginger, grated
1 tablespoon (15g) oyster sauce
6 tablespoons (90g) vegetable oil
½ cup (60g) cornstarch
2 crowns broccoli, broken in florets
½ yellow onion thinly sliced
4 cloves garlic finely chopped
Salt to taste
METHODS
Begin by slicing flank steak as thin as possible against the grain. In a medium mixing bowl, toss the sliced beef with baking soda until coated. Cover the beef and refrigerate for at least 20 minutes. This step is called velveting beef, and it is optional, but highly recommended, as it will help make the beef more tender when it cooks.
To make the sauce, in a small mixing bowl add dark soy sauce, soy sauce, white distilled vinegar, ground white pepper, granulated sugar, ginger, and oyster sauce and whisk together until combined.
To a wok over medium high heat add 2-3 tablespoons (30-45g) vegetable oil and swirl to coat. While the wok heats, remove your beef from the refrigerator and add cornstarch to the bowl with the beef and toss to coat, shaking off any excess cornstarch. Reserve your beef. Once the oil in the wok is beginning to smoke, add broccoli and season with salt to taste, then add onion and season again lightly with salt to taste, and stir fry for 2 minutes ensuring the broccoli is slightly browned but still crunchy. Remove the vegetables from the wok and add 2-3 tablespoons (30-45g) vegetable oil. Add your beef to the wok and allow to sear for 1 minute or until one side is browned nicely, stir fry for an additional minute. Add your broccoli and onion back to the wok, followed by your sauce, and stir fry for 1 minute. Turn off the heat and add your garlic to the wok and toss to combine. Transfer cooked beef to a plate and serve.
General Tso’s Chicken
2-4 Servings
Prep Time 10-15 Minutes
Cook Time 5-8 Minutes
Chicken
1 ½ pounds (675g) boneless skinless chicken thighs, cut into 1-inch pieces
2 teaspoons (8g) salt
1 tablespoon (15g) soy sauce
1 tablespoon (15g) Shaoxing wine
1 inch knob ginger, finely chopped
2 cloves garlic, finely chopped
1/2 cup (60g) cornstarch
1/2 cup (70g) all-purpose flour
3 quarts (2.8L) vegetable oil, for frying
Salt to taste
Sauce
1 tablespoon (15g) cornstarch
1 ½ tablespoon (22g) white distilled vinegar
2 tablespoons (30g) vegetable oil
2 inch knob ginger, finely chopped
4 cloves garlic, finely chopped
5 dried red Korean chili peppers
1 teaspoon (4g) Sichuan chili flakes
3 tablespoons (45g) granulated sugar
½ cup (120ml) chicken stock
3 tablespoons (45g) soy sauce
1 tablespoon (15g) Shaoxing wine
Toasted sesame seeds, for garnish
Thinly sliced green onion, for garnish
METHODS
In a large mixing bowl combine chicken thighs, salt, soy sauce, Shaoxing wine, ginger, and garlic and toss by hand to fully coat chicken in marinade. Cover and refrigerate at least 1 hour, ideally overnight.
Fill a 6-quart Dutch oven or heavy bottomed pot about half way with vegetable oil and heat to 350°F (175°C). While the oil is heating, make your dredge. In a large mixing bowl combine cornstarch, all-purpose flour and salt to taste. Add marinated chicken to the dredge and toss by hand to fully coat, making sure you shake any excess starch from the chicken before frying. Once the oil is hot, fry 3-5 minutes or until the chicken is golden brown and cooked through. Using a spider, transfer cooked chicken to a paper towel lined baking tray to drain and season lightly with salt.
Sauce:
To make your sauce, heat a wok over medium high heat, add vegetable oil and swirl to coat. While the wok heats, make your slurry by adding cornstarch and vinegar to a small bowl and mixing until combined. Reserve the slurry. Once the wok is hot, add ginger, garlic, dried chili pepper, and chili flakes to the wok and saute just until the chiles begin to brown, around 10-30 seconds. Then to the wok add sugar, chicken stock, soy sauce, and Shaoxing wine, and bring to a boil. Add half your slurry and stir into your sauce. Once thickened, assess if the sauce needs additional slurry or not. It should be very thick, almost like an extra thick teriyaki sauce. Once thickened to your liking, add your chicken to the wok and constantly toss until every piece of chicken is coated in the sauce.
Transfer the sauced chicken to a bowl and garnish with toasted sesame seeds and thinly sliced green onion. Serve and enjoy.
