$3 Chinese Takeout Meal

Rice:

1. Before cooking the rice, add it to a fine mesh strainer. Place the strainer in a large bowl and fill it up with water. Toss the rice to remove excess starch and then lift the strainer and drain the rice. Empty the bowl and repeat this process one more time to clean the rice. 
2. Place the cleaned rice into a rice cooker with the water and cook according to your machine. Keep in the rice cooker until ready to serve.

Kung Pao Pork:

1. Add the pork to a medium bowl and season generously with salt. Add in 1.25 Tbsp (11g) cornstarch and toss to completely coat the pork. Set aside. 
2. In a small bowl, whisk together the sugar, vinegar, and soy sauce until the sugar dissolves. Whisk in the remaining 1.25 Tbsp (11g) cornstarch until dissolved and evenly combined. Set aside. 
3. Heat a large wok over medium-high heat. Add enough vegetable oil to coat the wok. When the wok is hot add in the pork, in an even layer, and sear, stirring occasionally, for 2-3 minutes or until browned on both sides. Remove to a bowl and set aside.
4. Add in more oil to coat the pan, and allow it to heat up until just beginning to smoke. 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.
5. Add in the peanuts and seared pork and stir fry for 1 minute to heat through.
6. Pour in the sauce and stir constantly until everything is thoroughly coated and the sauce starts to thicken and cling to all the ingredients, about 2 minutes. Remove from the heat and keep warm until ready to serve.

Orange Chicken

Sauce:

1. 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.
2. Stir in the chili flakes, if you want some heat, ginger, and soy sauce. Bring the mixture back to a simmer.
3. In a separate bowl whisk together the cornstarch and water until evenly combined to make the slurry.
4. 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 the heat and strain the sauce through a fine mesh sieve. Stir in the garlic and set aside.

‍Orange Chicken: 

1. In a medium bowl whisk together the eggs, water, soy sauce, and sriracha, if you want heat, until evenly combined. Add the chicken and toss to evenly coat.
2. In a separate medium bowl, whisk together the flour, salt, and cornstarch until combined.
3. Fill up a wok just over halfway with oil and heat to 350℉ (175℃). 
4. Lift the chicken from the wet mixture, letting any excess fall off and then add the chicken to the flour mixture. Firmly press the dry ingredients in to the chicken to adhere as much as possible all over the chicken. Shake off any excess flour.
5. Add half of the chicken to the hot oil, so as not to overcrowd the oil, and fry for 3-4 minutes or until crispy, golden brown and the internal temperature reaches 165℉ (73℃).
6. Remove the crispy chicken and place in a large bowl. Immediately toss with half of the sauce until completely coated. Set aside and then repeat this process with the other half of the chicken. Serve immediately.

Chow Mein:

1. Fill a medium pot with water and bring to a boil.
2. In a small bowl whisk together the soy sauce, sesame oil, sugar and cornstarch until evenly combined and the cornstarch is dissolved. Set aside.
3. In a large wok over medium-high heat, add enough oil to coat. Once the oil is just beginning to smoke add the cabbage, carrots, and season with salt. Stir fry for 1-2 minutes or until the veggies begin to soften. 
4. Add in the green onion and garlic and stir fry until softened, about 2-3 minutes.
5. 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; cook according to your package instructions. Strain the noodles from the water and immediately add to the wok.
6. Stir fry the noodles constantly for about 30 seconds or until evenly combined and beginning to brown.
7. Pour in the sauce, and stir until everything is completely coated and the sauce has thickened and is clinging to all the ingredients. Place in a bowl and serve immediately.