About this Pre-Recorded Class:

J. Kenji López-Alt returns to the Milk Street Cooking School o teach you three of his favorite essential Chinese-American dishes.

What’s on the Menu:

Egg Drop Soup
Beef with Broccoli
Lo Mein with Charred Cabbage, Shiitake and Chives

J. Kenji López-Alt is back at the Milk Street Cooking School. In this pre-recorded livestream class, he teaches you to make three of his favorite things to order at Chinese-American restaurants—which also happen to be three polarizing dishes that can be either be truly extraordinary or seriously mediocre. Case in point: Good beef and broccoli is tender, seared to smoky crispness and tossed in a savory-sweet, garlic and ginger-scented oyster sauce. But bad beef and broccoli is drab, gray, mushy and thin. There are simple steps you’ll learn from Kenji to guarantee the first and banish the latter, like cooking in small batches over super-high heat and being strategic with your marinade. The same goes for egg drop soup, which is often viscous, eerily neon-yellow in color and rubbery. When you make it Kenji’s way, you fortify a simple broth with umami-rich ingredients and aromatics, then combine technique and one humble pantry ingredient to achieve a perfect egg “flower”. Finally, he shows you how to make a lo mein that’s a far cry from the gloopy noodles with a couple of sad vegetables thrown in. Instead, his lo mein is nearly 50/50 noodles to vegetables, the preparation of which will give you a perfect opportunity to practice your wok cooking skills. Join Kenji to enjoy these beloved dishes as they were meant to be made.

About Kenji: J. Kenji López-Alt is the author of the James Beard Award-winning and bestselling cookbooks The Food Lab and The Wok, and the best-selling children’s book Every Night is Pizza Night. You can get any of his books wherever you typically buy your books, or order them here. He has a YouTube channel where he posts cooking videos and other food-related content. He is also a New York Times food columnist and the Chief Culinary Advisor for Serious Eats. Additionally, he’s the the former chef and founding partner at Wursthall in San Mateo, a German-inspired California beer hall and restaurant and is a huge fan and partner at Backhaus, a San Mateo bakery specializing in naturally-leavened sourdough, pretzels, and European-style pastries. Kenji lives in Seattle with his children Alicia and Koji.

What's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.

How to Download: After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB.

Discounted Products

Milk Street: Kitchin-kiji

Milk Street: Kitchin-tan™ Japanese-Style Utility Knife

Milk Street: 3-Piece 13-Inch Hammered Carbon Steel Wok

Milk Street Digital Class: Chinese American Classics with J. Kenji López-Alt

Ilan Ilan | The knife Rack