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@mimu.islam642: #copsoftiktok #policeofficer

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Sunday 17 May 2026 09:39:17 GMT
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camcourt12
Jack Jack 💕 :
I mean what if he really couldn’t hold it
2026-05-17 10:15:13
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Sunday Chinese Takeout… Except I Made the Damn Takeout 🥢😂 Somehow Sunday has become Chinese food day in our house. And feeding a family of five Chinese takeout is somehow over $100 now. OVER. A. HUNDRED. DOLLARS. 😑 And honestly, I don’t even know what the hell is in half of it. So this Sunday I decided I was making my own—and I finally figured out what velveting is and how they get the meat at Chinese restaurants so ridiculously tender. THIS. IS. IT. The chicken and beef were insanely tender, the vegetables still had some crunch, and I made a ridiculous amount of glossy garlic sauce because we’re not eating dry-ass stir-fry over here. 😂 Saucy Garlic Chicken & Beef Stir-Fry Meat * 1.25 lbs boneless, skinless chicken thighs, thinly sliced * 1.8 lbs top sirloin, thinly sliced * Baking soda, for velveting After rinsing the chicken: * 1½ tbsp cornstarch * 1 tbsp low-sodium soy sauce * 1 tbsp avocado oil After rinsing the beef: * 2 tbsp cornstarch * 1 tbsp low-sodium soy sauce * 1 tbsp avocado oil Vegetables * 2 broccoli crowns, cut into florets * ½ head green cabbage, roughly chopped * 8 oz sliced baby bella mushrooms * Avocado oil Saucy Garlic Sauce * 3 cups water * 3 tsp Better Than Bouillon Beef Base * ¾ cup low-sodium soy sauce * ⅓ cup oyster sauce * ¼ cup rice vinegar * 3 tbsp honey * 6 tbsp chopped garlic * 2 tbsp fresh ginger, optional * 1 tbsp sesame oil * Chili crisp or crushed red pepper, optional Slurry * ¼ cup cornstarch * ½ cup cold water Directions Thinly slice the chicken and beef and keep them separate. Lightly coat each with baking soda and let sit 15–20 minutes. Rinse REALLY well with cold water and pat completely dry. Toss the chicken with 1½ tbsp cornstarch, 1 tbsp soy sauce and 1 tbsp avocado oil. Toss the beef with 2 tbsp cornstarch, 1 tbsp soy sauce and 1 tbsp avocado oil. Let sit another 10–15 minutes. Heat a wok with a little avocado oil and cook the chicken and beef separately, in batches. Remove and set aside. Stir-fry the broccoli, mushrooms and cabbage in a little avocado oil until crisp-tender. Remove. Add the sauce ingredients to the wok and bring to a simmer. Mix the cornstarch and cold water, then slowly add the slurry until the sauce is thick, glossy and still SUPER saucy. Add everything back in, toss until coated and serve over rice. And THAT is how I’m spending Chinese Sunday now. Because apparently I can velvet my own damn meat and keep my $100. 😂🥢 #chinesefood #Recipe #betterthantakeout #familydinner #EasyRecipe
Sunday Chinese Takeout… Except I Made the Damn Takeout 🥢😂 Somehow Sunday has become Chinese food day in our house. And feeding a family of five Chinese takeout is somehow over $100 now. OVER. A. HUNDRED. DOLLARS. 😑 And honestly, I don’t even know what the hell is in half of it. So this Sunday I decided I was making my own—and I finally figured out what velveting is and how they get the meat at Chinese restaurants so ridiculously tender. THIS. IS. IT. The chicken and beef were insanely tender, the vegetables still had some crunch, and I made a ridiculous amount of glossy garlic sauce because we’re not eating dry-ass stir-fry over here. 😂 Saucy Garlic Chicken & Beef Stir-Fry Meat * 1.25 lbs boneless, skinless chicken thighs, thinly sliced * 1.8 lbs top sirloin, thinly sliced * Baking soda, for velveting After rinsing the chicken: * 1½ tbsp cornstarch * 1 tbsp low-sodium soy sauce * 1 tbsp avocado oil After rinsing the beef: * 2 tbsp cornstarch * 1 tbsp low-sodium soy sauce * 1 tbsp avocado oil Vegetables * 2 broccoli crowns, cut into florets * ½ head green cabbage, roughly chopped * 8 oz sliced baby bella mushrooms * Avocado oil Saucy Garlic Sauce * 3 cups water * 3 tsp Better Than Bouillon Beef Base * ¾ cup low-sodium soy sauce * ⅓ cup oyster sauce * ¼ cup rice vinegar * 3 tbsp honey * 6 tbsp chopped garlic * 2 tbsp fresh ginger, optional * 1 tbsp sesame oil * Chili crisp or crushed red pepper, optional Slurry * ¼ cup cornstarch * ½ cup cold water Directions Thinly slice the chicken and beef and keep them separate. Lightly coat each with baking soda and let sit 15–20 minutes. Rinse REALLY well with cold water and pat completely dry. Toss the chicken with 1½ tbsp cornstarch, 1 tbsp soy sauce and 1 tbsp avocado oil. Toss the beef with 2 tbsp cornstarch, 1 tbsp soy sauce and 1 tbsp avocado oil. Let sit another 10–15 minutes. Heat a wok with a little avocado oil and cook the chicken and beef separately, in batches. Remove and set aside. Stir-fry the broccoli, mushrooms and cabbage in a little avocado oil until crisp-tender. Remove. Add the sauce ingredients to the wok and bring to a simmer. Mix the cornstarch and cold water, then slowly add the slurry until the sauce is thick, glossy and still SUPER saucy. Add everything back in, toss until coated and serve over rice. And THAT is how I’m spending Chinese Sunday now. Because apparently I can velvet my own damn meat and keep my $100. 😂🥢 #chinesefood #Recipe #betterthantakeout #familydinner #EasyRecipe
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Personne n’est parfait. #citation #inspiration #motivation #vawlenz
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