We definitely know how to feed a crowd of hungry teenagers, so when our kids show up for dinner with friends, Chinese food is often the request! Tonight we went all in with 3 recipes from our good friend @Chris Joe new cookbook, Cook Asian: Classic Chicken Lo Mein Beef with Broccoli Classic Egg Fried Rice And every single one was a hit. We’re sharing the full Chicken Lo Mein recipe below, but if you want the complete recipes for all three dishes, comment COOK ASIAN and we’ll send you a link to CJ’s new cookbook! CLASSIC CHICKEN LO MEIN For Marinating the Chicken • 8 oz boneless, skinless chicken breast or thighs, sliced ¼-inch thick on the bias, then cut into 2-inch pieces • 1 tbsp Shaoxing wine • 1 tbsp soy sauce • 1½ tsp cornstarch • 1½ tsp neutral-flavored oil • ½ tsp kosher salt • ¼ tsp ground white pepper For the Sauce • ½ cup Chinese Superior Stock or low-sodium store-bought stock • 2 tbsp soy sauce • 1 tbsp dark soy sauce • 1 tbsp Shaoxing wine • 1 tbsp oyster sauce • 1½ tsp sugar • 1½ tsp cornstarch • 1½ tsp toasted sesame oil • ¼ tsp ground white pepper • ¼ tsp MSG, optional For the Noodles • 1 lb fresh lo mein noodles or 12 oz dried lo mein noodles • 1 tsp toasted sesame oil For Stir-Frying • 6 tbsp neutral-flavored oil, divided • 1-inch piece fresh ginger, peeled and minced • 5 garlic cloves, minced • ½ head green cabbage, sliced ½-inch thick, about 4 cups • ½ large yellow onion, sliced ½-inch thick • 2 medium carrots, sliced ¼-inch thick on the diagonal • 1 bunch scallions, sliced on the diagonal into 2-inch pieces, white and green parts separated Directions 1. Marinate the chicken: Combine the chicken, Shaoxing wine, soy sauce, cornstarch, oil, salt and white pepper. Set aside for 15 minutes. 2. Make the sauce: Whisk together the stock, soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, sugar, cornstarch, sesame oil, white pepper and MSG, if using. Set aside. 3. Cook the noodles: Bring a large pot of water to a boil and cook the noodles for about 1 minute less than the package directions. Drain and rinse under cold water to stop the cooking. Pat dry, drizzle with sesame oil and toss. 4. Cook the chicken: Heat 3 tablespoons neutral oil in a large wok or sauté pan over high heat until smoking. Add the chicken, discarding any excess marinade, and stir-fry for about 3 minutes, until cooked through. Transfer to a plate. 5. Stir-fry: Add the remaining 3 tablespoons oil. Add the ginger and garlic and stir-fry for about 15 seconds without letting them brown. Add the cabbage, onion, carrots and scallion whites and stir-fry for about 3 minutes, until slightly softened. 6. Add the noodles and chicken back to the pan. Drizzle the sauce around the edges and toss everything together until evenly coated and the sauce has thickened, about 1 to 2 minutes. Turn off the heat, add the scallion greens and serve! BEEF WITH BROCCOLI You’ll Need • Flank steak • Baking soda • Cornstarch • Soy sauce • Neutral-flavored oil • Oyster sauce • Ground white pepper • Chinese Superior Stock or low-sodium stock • Sugar • Shaoxing wine • Dark soy sauce • Toasted sesame oil • MSG, optional • Broccoli • Garlic • Fresh ginger • Toasted sesame seeds • Steamed long-grain white rice, optional CLASSIC EGG FRIED RICE You’ll Need • Soy sauce • Sugar • Kosher salt • Chicken bouillon powder • Ground white pepper • MSG, optional • Neutral-flavored oil • Scallions • Garlic • Fresh ginger • Frozen peas and carrots • Eggs • Cooked long-grain rice, ideally dried uncovered in the refrigerator overnight Want the complete Beef with Broccoli and Classic Egg Fried Rice recipes, plus the rest of CJ’s recipes? Comment COOK ASIAN and we’ll send you the link to Cook Asian! Wok is from @Made In Cookware #stirfry #beefandbroccoli #lomein #friedrice #chinesefood