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Super Greens (Panda Express CC)

Super Greens (Panda Express CC)

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Yield: 4

Adapted from: Woks of Life

Panda Express Super Greens (a mix of kale, cabbage, and broccoli) is a beloved side dish from the popular chain. Here’s how to make it!

Note: Original probably doesn’t have oyster sauce, but it was quite good and less salty than original.
Prep: 30 Cook: 10

  • 5cups green cabbage, roughly chopped
  • 4cups curly kale (stems removed, roughly chopped or torn, then kneaded to tenderize)
  • 3cups broccoli florets
  • 3TBS neutral oil
  • 5large cloves garlic, roughly chopped or sliced
  • ½tsp salt
  • ¼-½cup water
  • 1TBS oyster sauce


Prep:
Wash and prepare your cabbage, kale, and broccoli. Soak the vegetables in a large stainless-steel mixing bowl of cold water, changing out the water 1-3x and letting the vegetables drain in a colander while you prepare the other ingredients.

Heat your wok or large/deep skillet over high heat. When it starts to lightly smoke, add the oil, followed by the broccoli. Cook for 1-2 minutes.

Add the garlic, followed by both the cabbage and kale. Stir to combine, and sprinkle with salt. Stir-fry, using your wok spatula to mix the vegetables so they get contact with the hot sides of the wok.

As the liquid starts to dry out, pile the vegetables in the center of the wok, add a ¼-½ cup of water. If your pan has trouble maintaining high heat, stick to the low end of the range. Cover and let steam for 2 minutes.

Add the oyster sauce, if using. Stir to combine and salt to taste once again if needed. If you like your vegetables more well-done, cook for another minute or so.

Transfer to a plate and serve.

Shrimp with Lobster Sauce

Shrimp with Lobster Sauce

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Yield: 1 to 2

Adapted from: Sue & Gambo

New England style with a brown sauce. Surprise, there is no lobster in this. Once upon a time it was Lobster, but was replaced with shrimp to reduce cost. In New England the sauce is brown because of added soy or dark soy sauce. In the rest of the country it is usually a white sauce.

Shrimp & Marinade:

  • 1lb shrimp
  • 1egg + 1 egg white
  • 1pinch of salt
  • 1pinch white pepper
  • 3tsp corn starch
  • 1tsp sesame seed oil

Stir-Fry:

  • ¼lb ground pork
  • 4TBS vegetable oil, divided
  • 1tsp minced ginger
  • 1tsp minced garlic
  • ¼cup green onions
  • 1TBS black bean sauce

Slurry:

  • 2TBS water
  • 1TBS corn starch

Sauce:

  • 2cups water
  • 1TBS oyster sauce
  • 1tsp sugar
  • 1tsp soy sauce or dark soy sauce


Marinating the shrimp:

In a bowl add the shrimp, egg white, salt, 1 pinch white pepper, 3 tsp corn starch and 1 tsp sesame seed oil. Mix everything together well.

Premix Sauce:

To a small bowl, add oyster sauce, sugar, soy sauce, 1 tsp sesame seed oil, and 1 pinch of white pepper. Set it aside.

Slurry:

In another small bowl, whisk together 1 TBS of cornstarch and 2 TBS water. Set it aside.

Stir fry:

Add 2 TBS of oil and add the pork to the wok and cook on high heat until the pork is fully cooked all the way through. Set pork aside.

Next add 2 TBS of oil and add the shrimp to the wok and cook on high heat until the shrimp is cooked through.

Add minced garlic, minced ginger, black bean sauce, pork, water, and stir-fry for about a minute.

Add the premix sauce to the wok and bring to a boil.

To thicken the sauce, slowly add slurry to your stir-fry until it’s the desired consistency.

Add green onions to wok and stir-fry for 30 seconds.

Optional:

Slowly pour in the beaten egg in a thin stream. When it starts to set, transfer the food to a warm serving dish.

Kung Pao Shrimp

Kung Pao Shrimp

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Yield: 4

Adapted from: Woks of Life

This Kung Pao Shrimp recipe is accentuated by the crunch of peanuts and the spice of chili—make this restaurant-quality dish at home!
For roasting the peanuts:

  • 1tsp neutral oil
  • 1cup raw peanuts (shelled, with or without the skin)

For the shrimp:

  • 1lb peeled and deveined large shrimp
  • 1tsp neutral oil
  • 1tsp Shaoxing wine
  • ¼tsp salt
  • ⅛tsp white pepper powder
  • ½tsp cornstarch

For the sauce:

  • 3TBS water
  • 1TBS rice wine vinegar
  • 1TBS light soy sauce
  • 1tsp sugar
  • 1tsp cornstarch
  • ½tsp Sichuan peppercorn powder
  • ½tsp dark soy sauce

For the rest of the dish:

  • 3TBS neutral oil
  • 3cloves garlic (smashed and sliced)
  • 1TBS ginger (minced)
  • 2-4dried red chilies (de-seeded and chopped; these can be quite spicy, so adjust to your own taste)
  • 6scallions (white parts only, cut into ½-inch/1cm pieces)


Roast the peanuts:

Heat 1 tsp of oil in a wok over medium heat. Add the peanuts. Stir constantly (or they’ll burn) for 4- to 5-minutes. Turn off the heat, and stir for another minute using the residual heat of the wok. Set aside to cool.

They will turn crunchy once completely cooled. You can also skip this step and use already roasted, shelled unsalted peanuts.

Prepare the shrimp:

Butterfly each shrimp, making a small cut along its back without cutting it all the way through. Add the shrimp to a bowl, along with the oil, Shaoxing wine, salt, and white pepper powder. Set aside for 15 minutes.

Mix in the cornstarch right before cooking.

Prepare the sauce:

In a medium bowl, make the sauce by combining the water, rice wine vinegar, light soy sauce, sugar, cornstarch, Sichuan peppercorn powder, and dark soy sauce.

Assemble the dish:

Heat the wok over high heat, until it just starts to smoke. Add 2 TBS of oil, followed by the shrimp (be sure to stir the ½ tsp cornstarch into the shrimp before searing). Quickly sear the shrimp on both sides, and transfer to a bowl once they turn light pink. Set aside.

Reduce the heat to low. Add the remaining TBS of oil, garlic, ginger, chilies, and scallions. Cook for 1- to 2-minutes, until fragrant, maintaining low heat.

Increase the heat to high and add the shrimp back to the wok. Stir-fry for 30 seconds. Stir up your prepared sauce (the cornstarch settles to the bottom and should be re-stirred). Add the sauce to the wok, and stir-fry for another minute. The sauce should thicken very quickly. Add the peanuts and turn off the heat. Mix everything well, and serve!

Szechuan Shrimp

Szechuan Shrimp

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Yield: 2

Adapted from: https://www.chinasichuanfood.com/szechuan-shrimp-stir-fry/#wprm-recipe-container-22272

Common Szechuan stir fry usually involves Sichuan peppercorn, dried chili pepper and aromatics. You may find this one looks a similar to Mala chicken. The shrimp of this version is quite tender rather than dry-cooked.


Marinating:

  • 8oz 16-20 or 21/25 shrimp
  • ½tsp salt
  • ¼tsp ground pepper
  • 1TBS soy sauce
  • 1thumb ginger, shredded
  • 1tsp Shaoxing wine
  • 2tsp cornstarch

Stir frying:

  • 3cloves garlic, chopped
  • 1thumb ginger, chopped
  • 3scallions, cut into sections
  • 3TBS vegetable cooking oil, divided
  • ½cup dried chili pepper, pre-soaked
  • 1TBS Sichuan peppercorn
  • ½TBS Douban Jiang
  • 1TBS soy sauce
  • ½TBS cooking wine
  • 1tsp toasted sesame seeds

Prep chili pepper:

Cut dried chili peppers into small sections and then soak the pepper with clean water for 15 minutes. Then drain and set aside.

Marinate shrimp:

Mix shrimp and marinating seasonings in a medium bowl and set aside for 15 minutes. Then mix in 1 TBS of cornstarch before frying.

Stir fry:

Heat your pan or wok and then add cold oil. Place the shrimp in, let them stay for half a minute and then turn over. Fry until the shrimp changes color. Set it aside.

Add oil and fry peppers until aromatic and dry again.

Then add douban jiang and stir-fry over low heat.

Add garlic, ginger, scallion and Sichuan peppercorn, fry for half a minute.

Return shrimp to the wok. Add soy sauce and Shaoxing wine along the edges of the wok.

Then add green onion sections, toasted sesame seeds and sesame oil.

Mix well and then serve hot.

Shrimp and Vegetables

Shrimp and Vegetables

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Yield: 2 to 4

Scott Nowell

Yum. Tasty, tasty, tasty. Your choice of vegetables. Whatever you want.

Premix sauce:

  • ½cup water
  • 1spoon BTB chicken, heat and stir
  • 1-3TBS Hoisin sauce
  • 3tsp Shaoxing cooking wine
  • ½tsp sugar
  • 1TBS of oyster sauce
  • ½-1tsp sesame oil
  • 1tsp soy sauce, mix well

Shrimp:

  • 1lb large shrimp, peeled, deveined, rinsed, patted dry
  • salt & pepper, season shrimp, add
  • 1/4cup corn starch, mix well to coat shrimp

Vegetables:

  • 1carrot, peeled and sliced thinly diagonally. Precook in MW 2 to 3 minutes.
  • 4oz green peas
  • 4oz green beans, other vegetables optional, e.g.,
  • 2oz red and orange peppers, sliced thin

Stir-fry:

  • vegetable oil, divided
  • 1tsp ginger, sliced
  • 1tsp garlic, minced
  • ½onion, julienned and separated
  • 1-2scallions, cut small

Slurry:

  • 1TBS corn starch mixed with 2 TBS water

Stir fry shrimp: In a hot wok add 1-2 TBS oil and add the shrimp. Cook until browned on bottom, then flip and brown other side. About 1-2 minutes on each side. Remove to bowl.

Vegetables: If the wok is dry add a little oil. Add the garlic and ginger to the wok and stir fry for 30 seconds.

Next add vegetables to the wok, stir fry until lightly browned.

Add premix sauce to the wok and let it boil for a couple minutes.

Add slurry to thicken.

Return the shrimp back into the wok and stir everything together. Adjust seasoning.

One-Pan Banh Mi–Style Beef Tacos

One-Pan Banh Mi–Style Beef Tacos

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with Pickled Cucumber & Sriracha Mayo

Yield: 2

Adapted from: Hello Fresh

Combining tender meat, crunchy pickled veggies, fresh cilantro, spicy chiles, and creamy spreads, the Vietnamese banh mi is one of our all-time favorite sandwiches. Here, we take all those same flavors and textures and channel them into some seriously delicious tacos. Tangy-sweet beef is piled into warm tortillas with sautéed carrots, pickled cucumber, cilantro, and Sriracha mayo.
Prep: 5 Cook: 20

  • 1lime
  • 10oz ground beef
  • 4TBS sweet soy glaze
  • 6wheat flour tortillas
  • 1mini cucumber
  • 5tsp rice wine vinegar
  • 2TBS mayonnaise
  • ¼oz cilantro
  • 4oz shredded carrots
  • 1tsp sriracha
  • salt & pepper
  • ½tsp sugar
  • 2tsp cooking oil


Prep:

Wash and dry produce.

Halve lime. Trim and halve cucumber lengthwise, thinly slice crosswise into half-moons. Finely chop cilantro.

Pickle cucumber:

In a small bowl, combine half the vinegar (you’ll use the rest later), juice from half the lime, ½ tsp sugar, and a pinch of salt.

Stir in cucumber. Set aside to quick pickle.

Cook carrots:

Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper.

Turn off heat, transfer to a plate.

Cook beef:

Heat another drizzle of oil in the same pan over medium-high heat. Add beef, season with a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

Stir in sweet soy glaze and remaining vinegar. Bring to a simmer, then immediately turn off heat. Taste and season with salt and pepper.

Make sriracha mayo:

In a second small bowl, combine mayonnaise with Sriracha to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & serve:

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with saucy beef, carrots, pickled cucumber (draining first), and cilantro. Drizzle with Sriracha mayo. Cut the remaining lime into wedges and serve on the side.

Szechuan Beef 🔥

Szechuan Beef 🔥

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Yield: 4 Servings

Sue & Gambo


Beef & marinade:

  • ½lb sliced beef, tenderloin or sirloin
  • ½tsp salt
  • 1tsp sesame seed oil
  • 1pinch of white pepper
  • 1egg white
  • 3TBS corn starch
  • 4TBS oil

Stir-fry:

  • 1tsp minced ginger
  • 1tsp minced garlic
  • ¾cup onions
  • ½cup carrots
  • ¾cup green peppers
  • 1cup celery
  • 1cup mushrooms
  • 4-8Szechuan peppers
  • 1TBS Shaoxing wine
  • 1cup water + 2 TBS water
  • 1TBS oyster sauce
  • ½tsp hot pepper sauce
  • 1heaping tsp sugar
  • 1tsp dark soy sauce


Marinating the beef:

In a bowl, mix the beef, salt, sesame seed oil, white pepper, egg white, 2 TBS of corn starch and 1 TBS of oil.

Stir fry:

Heat 2 TBS of oil in a wok and add the Szechuan peppers. Stir fry for 30 seconds and add the beef and stir frying until the beef is golden-brown.

Set the beef and Szechuan peppers aside to drain.

In a wok add 1 TBS of oil, minced ginger, minced garlic and stir-fry for few seconds.

Next add all the vegetables and stir fry for a minute. Add Shaoxing wine and a cup of water, enough to just cover the vegetables. Cover and cook for 1 minute.

To make the sauce add 1 TBS oyster sauce, ½ – 1 tsp hot pepper sauce, and a heaping tsp of sugar.

Return the cooked beef and 1 tsp dark soy sauce to add color.

To thicken the sauce, whisk together 1 TBS of cornstarch and 2 TBS of water in a bowl and slowly add to your stir-fry until it’s the right thickness.

Pork and Celery Stir-Fry

Pork and Celery Stir-Fry

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Yield: 4

Sue & Gambo

I like celery in stir fry’s!

Marinade & pork:

  • lb pork cutlets, cut into 2-in strips
  • pinch of salt
  • pinch of white pepper
  • 1egg
  • 1TBS canola oil
  • 2-3TBS corn starch

For the stir-fry:

  • 4-5medium ribs celery, sliced into batons (approx. 4 cups)
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • 1carrot, cut into battonetes
  • 3green onions, cut into 2-inch lengths
  • 4TBS Shaoxing rice wine
  • 1TBS sesame oil
  • pinch white pepper
  • ½TBS soy sauce
  • 2TBS oyster sauce
  • cilantro sprigs


Pork:
Slice pork into thin ¼-inch strips, then cut strips into ¼-inch batons. Place in bowl. Season with salt and pepper. Mix.
Add in egg and mix.
Add 2 TBS corn starch and mix to coat. Add more if needed to coat.
Add about ½ TBS oil and mix.
Heat pan and add enough oil to cover bottom of pan.
Add pork and stir fry, stirring to separate so they aren’t stuck together. Remove to bowl.
Add another TBS oil, ginger and garlic, green onion and carrot. Add celery and stir to combine.
Add 4 TBS Shaoxing wine, 1 TBS sesame oil and a small pinch of white pepper. Mix and add ½ TBS soy sauce and 2 TBS oyster sauce. Mix.
Add cooked pork. Mix well. Mix in some cilantro sprigs and serve.

Chicken & Bean Sprouts

Chicken & Bean Sprouts

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Yield: 2 Servings

Woks of Life

Chicken and Bean Sprouts is a classic Chinese stir-fry dish and is a refreshing, and easy-to-make stir fry made with chicken breast and crunchy bean sprouts.

Chicken marinade:

  • 8oz chicken thighs (or chicken breast, cut into thin strips)
  • 1TBS water
  • 1tsp vegetable oil
  • ½tsp soy sauce
  • 1tsp cornstarch

Rest of the dish:

  • 1lb fresh mung bean sprouts
  • 4scallions (cut in half lengthwise, and then into 2-inch pieces, white and green parts separated)
  • 2cloves garlic (minced)
  • 5shiitake mushrooms (fresh or dried/reconstituted, sliced)
  • 3TBS vegetable oil (divided)
  • 2tsp Shaoxing wine
  • 2tsp oyster sauce
  • ¾tsp salt
  • ¼tsp sesame oil
  • ⅛tsp ground white pepper
  • ¼tsp MSG (optional, really gives that extra restaurant flavor)
  • 1tsp cornstarch (dissolved in 2 tsp water)


For the chicken:

Mix 1 TBS of water with the strips of chicken until the water has been completely absorbed by the meat. Add the oil, soy sauce, and cornstarch, and mix until well combined. Set aside for 20 minutes.

For the mung bean sprouts:

Next, wash the mung bean sprouts in a large bowl of cold water, leaving the bean sprouts in the water for two to three minutes so they are rehydrated. This step not only washes the sprouts but also allows them to absorb some of that cold water to regain their freshness and crunch. Transfer them to a colander, setting them over a bowl or the sink to let the excess water drain completely. The root portion of the bean sprout can be a bit stringy and unpleasant, and some folks do pinch it off–but a word of caution that it is a lot of work, so we usually settle for a good couple of rinses in cold water.

For the other vegetables:

Finally, prepare the other ingredients–namely the scallions, garlic, and mushrooms. Cooking this dish quickly is important, so your bean sprouts don’t turn to mush. If you’re not great at adding quick measurements of spices, oils, and sauces, it’s best if you have all those ingredients prepped and measured in advance, in addition to the fresh ingredients.

Stir Fry:

Heat your wok on high heat until it just starts to smoke and spread 2 TBS of oil around the perimeter of the wok. Add the chicken and use your spatula to spread the meat evenly across the wok. Sear for another 20 seconds (i.e., without mixing the chicken around), stir fry for another 20 seconds, and transfer the chicken to a bowl.

Add another TBS of oil to the wok, along with the mushrooms and the white portions of the scallions. Stir fry for 10 seconds and add the garlic. You should have the wok at the highest heat you can muster at this point!

Next, add the mung bean sprouts and stir fry everything together. Spread the Shaoxing wine around the perimeter of the wok and give everything another quick stir. Then add the oyster sauce, salt, sesame oil, white pepper, and MSG, if using.

Add the chicken back to the wok, along with any liquid in the bowl, and the green portions of the scallions. Again, the burner should be at maximum heat at this point!

Stir-fry for another 10 seconds until everything is well combined, making sure to spread the mixture around the sides of the wok to get that Wok Hei sear and flavor. There will be some liquid in the wok and when that is bubbling, stir in the cornstarch and water mixture.

Stir fry for another 15 seconds or so, until the mung bean sprouts are just starting to turn transparent. Serve!

Chicken with Garlic Sauce

Chicken with Garlic Sauce

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Yield: 2 to 4 Servings

Sue & Gambo

Slightly spicy chicken with garlic sauce stir-fry recipe.

  • Chicken and Marinade
  • 1lb of chicken breast and/or thighs sliced
  • 1pinch of salt
  • 1pinch of white pepper
  • 1egg
  • 4TBS of corn starch
  • 1-2TBS oil

Vegetables

  • 1cup sliced mushrooms
  • ½cup sliced white onions
  • ½cup sliced red, green and/or orange peppers
  • ½cup of celery, 2-inch pieces, split into narrow strips.
  • ½cup of sliced Black Fungus (wood ear mushrooms) cut into thin strips
  • ⅓cup green onions chopped into 2-inch pieces
  • 1-2TBS oil
  • 1tsp minced garlic
  • 1tsp sliced ginger
  • ¼tsp crushed red pepper

Premix sauce:

  • 1TBS of white vinegar
  • 2TBS of cooking sherry wine
  • 1TBS of oyster sauce
  • 1TBS of sugar
  • ½TBS sesame seed oil
  • ½TBS of Koon Chun double black soy sauce
  • 4TBS of water

Marinate the chicken

Add pinch of salt, pinch of white pepper, 1 egg with the 12 oz of chicken. Mix well.

Add around 3 TBS of corn starch to the chicken. Mix again.

Lastly around 1 to 2 TBS of oil to the chicken and mix again.

Premix sauce:

Mix 1 TBS oyster sauce, 1 TBS sugar, ½ TBS sesame seed oil, ½ TBS double black soy sauce, and 2 TBS of water.

Slurry:

Mix 2 TBS of water with 1 TBS of corn starch as a thickening agent for the sauce.

Boil the vegetables

Boil the celery, wood ear mushrooms, green peppers, and mushrooms for 4-5 minutes

Set the cooked vegetables aside.

Cook the chicken

Add some oil to the wok and then cook the chicken until it is golden brown and cooked through. After it’s cooked, set the chicken aside in a bowl.

Stir fry

Add some oil to the wok and then minced garlic, sliced ginger and crushed red pepper.

Stir for a few seconds and next add the cooked vegetables and stir fry. After a minute add a TBS of white vinegar and a TBS of Shaoxing wine. Stir through. Add premix sauce.

Add slurry a little bit at a time until the sauce is to your preferred thickness.

Lastly add the chicken and the chopped green onions and stir for a minute or two.

Serve.