Stephvnietea

Papa Tea is in his element today! 🦀 Watching him make this Crab Stir Fry is just as good as eating it. He brings so much passion to the kitchen, and you can really taste it in every single bite. This is one of those special meals that makes home feel like the best restaurant in town!

➡️ Recipe: Papa Tea’s Crab Stir Fry (Serves 2-3)
Ingredients:
1 Dungeness crab, about 2-3 lbs
1/2 cup cornstarch
Frying oil
4 tbsp butter
1 small onion, cut into wedges
2 small shallots, cut into large chunks
1 jalapeño, sliced
3-4 green onions, cut and divided into 1/4 inch ends and 2-inch greens
The Flavor Base:
5-6 cloves of garlic, minced
2 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp sugar
1/2 tbsp chicken bouillon
Tomalley (also known as crab head butter) 🤫 (Pro-Tip: Do not throw this away; it is where all the deep, rich flavor lives!)

Instructions:
Scrub and clean the crab really well. Break it down into individual legs and pieces. 🤫 (Pro-Tip: Lightly toss the crab with cornstarch to help the sauce cling to the shell!)
In a large pan, shallow fry the crab for about 1 minute on each side. Strain the pieces and set them aside. Empty out the fry oil.
In the same large pan, add the butter and stir-fry the minced garlic and the small green onion ends until they are fragrant.
Stir in the chicken bouillon, fish sauce, and sugar.

Add the sliced onions and the tomalley. Cook this mixture for about 2-3 minutes to build that savory base.
Toss the crab back into the pan and cover it for 5-7 minutes, or until the crab is fully cooked through.
Lastly, add the larger green onion chunks and the jalapeño. Mix everything well so the crab is perfectly coated.

SAVE this for your next special seafood night! 🙋🏻‍♀️
Who else is a fan of Dungeness crab? Tell me below!
Let's go eat!

This Mac and Cheese is the cheesiest, most indulgent version you will ever taste. It is a total crowd-pleaser that I love making for family gatherings! It is creamy, gooey, and everything a holiday side dish should be. 🧀✨

➡️ Recipe: Cheesiest Mac N Cheese (Serves 8-10)
Ingredients:
1 lb elbow macaroni, cooked
½ cup reserved pasta water
Roux & Sauce:
½ cup butter
½ cup flour
6 cups whole milk
8 oz Velveeta, cubed 🤫 (Pro-Tip: This is the ultimate secret ingredient for that classic creaminess!)
1 ½ cups extra sharp cheddar cheese, shredded (reserve ½ cup for topping)
1 cup fontina cheese, shredded
½ cup Parmesan, grated
1 tsp Dijon mustard (optional)

Seasonings:
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp ground black pepper
½ tsp kosher salt

Instructions:
Shred all your cheeses except the Velveeta, which you should cube. 🤫 (Pro-Tip: Always shred your own cheese for the best flavor and texture!)
Cook the elbow macaroni in salted water according to the box instructions, but stop 2 minutes early. Drain it and make sure to reserve ½ cup of that pasta water.
In a large pan over medium heat, melt the butter. Slowly add the flour in two batches, stirring constantly to avoid any lumps. Cook until the roux turns a light golden brown.
Gradually whisk in the milk. Stay patient here; the mixture will go from thick to runny and then back to thick again!
Incorporate all the seasonings, the Dijon mustard if you are using it, and the cheeses. Stir until the sauce is rich, smooth, and thick.
Add the cooked pasta and that reserved pasta water. Mix it well. It might look a bit watery at first, but don’t worry: the pasta will absorb all that sauce while it bakes!
Transfer everything to a baking dish and sprinkle the reserved cheddar cheese on top.
Bake at 350°F (175°C) for 25 minutes, until the topping is beautifully golden and bubbly.
SAVE this for your next family gathering! 🙋🏻‍♀️
Who’s making this for the holidays? Tell me below!
Cheers!

Nothing beats a bowl of fried rice made by Papa Tea! ✨ He’s sharing the secrets from his restaurant days to help you get those "better-than-takeout" results in your own kitchen. It is a family favorite for a reason: it is simple, delicious, and made with so much love. You’re going to want to save this one for sure!

➡️ Recipe: Papa Tea’s Shrimp Fried Rice
Ingredients:
6 cups cold or day-old rice
1/2 cup of peas and carrots
5 Eggs
1 medium onion, small dice
1 tsp Sesame oil
Green onions, thinly sliced
Cooking oil

Shrimp & Marinade:
1lb Shrimp, peeled and deveined
2 tbsp cornstarch: this is a Pro-Tip for that perfect "snap"! 🤫
2 tsp shaoxing wine
1/2 tsp kosher salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp white pepper
1 egg

The Secret Sauce:
2 tbsp soy sauce
2 tbsp Shaoxing wine
2 tbsp oyster sauce
1 tbsp sugar
1/2 tsp kosher salt
1/2 tbsp chicken bouillon
1/2 tsp White Pepper: this is the key to that restaurant taste! 🤫

Instructions:
In a bowl, marinate the shrimp with cornstarch, shaoxing wine, salt, onion powder, garlic powder, white pepper, and one egg. Mix well and set aside.
In a separate bowl, combine the soy sauce, shaoxing wine, oyster sauce, sugar, salt, chicken bouillon, and white pepper. Mix well and set aside.
Crack five eggs into a bowl and whisk to prep for cooking.
In a large pan or wok, heat a little cooking oil and sauté the shrimp until they are 80% cooked through: usually about 2-3 minutes. Remove from the pan and set aside.
Heat another 2-3 tbsp of cooking oil on high heat. Sauté the onions until they are translucent. Then scramble the eggs until they are almost cooked through: about 1 minute.

Add in the rice and use a spatula to break up any clumps. Add the peas, carrots, and the shrimp back in.
Pour in the sauce, sesame oil, and green onions. Mix everything well so every grain of rice is perfectly coated.
Garnish with extra green onions and enjoy!

SAVE this for your next family dinner! 🙋🏻‍♀️
Let's go eat!

I've got your next favorite meal idea! 🤫 If you love egg rolls but want something even more fun to share, you have to try these Egg Roll Nachos. It is the ultimate fusion snack for your next family get-together!
Want to know a secret? Deconstructed egg rolls in nacho form are actually SO much better than the original. It is crunchy, savory, and has that "better-than-takeout" magic we all love. 🍜✨

➡️ Recipe: Egg Roll Nachos (Serves 6-8)
Filling:
1 lb ground pork, chicken, or turkey
1 tbsp cooking oil
1/2 tsp kosher salt
1/2 tsp garlic powder
1/4 tsp ginger powder
1/4 tsp black pepper
4 cups green cabbage, thinly sliced (about half a cabbage head)
3 cups purple cabbage, thinly sliced
1 medium onion, thinly sliced
1 medium carrot, shredded
3 tbsp oyster sauce
2 tbsp soy sauce
1 tsp sugar
1/2 tsp black pepper
Optional: 1 tsp sesame oil for finishing
3 green onion stalks, thinly sliced for garnish
Chips:
1 package wonton wrappers, cut diagonally
2 cups frying oil (peanut or canola oil)
Sauces:
Choice of sweet chili sauce or sweet and sour sauce
Spicy mayo: 1/3 cup Kewpie mayo + 1-2 tbsp sriracha

Instructions:
Heat frying oil in a large pan over medium-high heat until it reaches 350°F. Fry the wonton wrappers in batches of 3–4, flipping each one so they cook evenly. Remove when they are lightly golden and crispy. 🤫 (Pro-Tip: Set them on a plate with a paper towel to soak up any extra oil!)
In a large wok, heat a little cooking oil over medium-high heat. Add the ground pork and cook, breaking it up as you go. Season with salt, garlic powder, ginger powder, and black pepper.

Once the pork is fully cooked, add the onions and carrots. Sauté for about 2 minutes, just until the onions become slightly translucent. Add both cabbages and season with oyster sauce, soy sauce, sugar, and black pepper. Stir everything together until the vegetables are tender but not mushy.
Add the sesame oil now if you are using it. Finish with those sliced green onions for that fresh pop of color!
To serve, spoon the filling into a large serving dish. Keep the crispy wonton chips separate so they don’t get soggy. Serve with the spicy mayo and sweet chili sauce on the side for drizzling. Enjoy!

SAVE this for your next meal idea! 🙋🏻‍♀️

One thing I miss most from my parents Chinese restaurant is their orange 🍊 chicken! Safe to say that this recipe is approved by Papa Tea and I took all the heat for it so you’re welcome lol�

➡️ Recipe: Papa Tea’s Orange Chicken
Serves 3-4

- [ ] 1 1/2 lbs chicken thigh, boneless, skinless
- [ ] 1/2 tbsp kosher salt
- [ ] 1/2 tbsp garlic powder
- [ ] 1/2 tsp White pepper

Batter—
- [ ] 3/4 cup corn starch
- [ ] 1/4 cup all purpose flour
- [ ] 1 tsp Baking powder (I know I said baking soda in the video but meant to say powder 🥲)
- [ ] 2/3 cup water

Sauce—
- [ ] 1/2 cup water
- [ ] 1/2 cup orange juice
- [ ] 1/3 cup Orange concentrate
- [ ] 3 tbsp sugar
- [ ] 2 tbsp vinegar
- [ ] 1 tbsp Soy sauce
- [ ] 1/2 tbsp dark soy sauce

Optional: 2 drops yellow food coloring and 1 drop red food coloring (for color)

Slurry—
- [ ] 2 tbsp water
- [ ] 1 tbsp cornstarch

- [ ] Frying oil, I like using peanut oil

1. Trim off fat from chicken. Slice into 1/4 inch pieces. Season with salt, white pepper, and garlic powder. Set aside and marinade for at least 30 minutes.
2. In a large bowl, combine cornstarch, flour, baking powder, and water. Whisk together until smooth and thick consistency.
3. Add marinated chicken to the batter. Mix well until chicken is evenly coated.
4. In a bowl, mix together, water, orange juice, orange concentrate, sugar, vinegar, soy sauce, and dark soy sauce.
5. In a large wok, heat oil to 350°F. Fry battered chicken for 3-4 minutes or until the batter is firm and is a pale beige color. Remove from oil and strain. Let it cool. (You can store this in the fridge for up to one week)
6. When ready to cook, fry par fried chicken for another 2-3 minutes at 400°F or until batter turns lightly golden.
7. In a pan heat as much sauce mixture as you need. (I usually do half at a time) Once sauce is boiling, add cornstarch slurry to thicken.
8. Add double fried chicken pieces, toss well and until everything is evenly coated. Serve hot and enjoy!