Happy Family
全家福·(quánjiāfú)
The Iconic Mains
Happy Family isn't just a clever name; it's a culinary philosophy born in the bustling kitchens of Chinese-American takeout joints. Designed for ultimate indulgence, it's a little bit of beef, a little bit of chicken, pork, and plump shrimp, all living in harmony with crisp vegetables under a blanket of deeply savory, glossy brown sauce. The secret to recreating that exact neighborhood-spot magic is alkaline velveting—a quick baking soda marinade that transforms standard grocery store meat into impossibly tender bites. Prep your ingredients, fire up the stove, and get ready for the ultimate Tuesday night triumph.
Before you start
Velvet the meats.
Toss the beef, chicken, and pork with 1 teaspoon of the baking soda, and the shrimp with the remaining 1/2 teaspoon. Let sit at room temperature for exactly 20 minutes to tenderize.
Rinse and coat the proteins.
Thoroughly rinse all the meats under cold running water to strip away the baking soda, pat them completely dry with paper towels, then toss the beef, chicken, and pork with 1 tablespoon each of soy sauce, cornstarch, and neutral oil to form a protective barrier.
Mix the master brown sauce.
Whisk the cold chicken broth, oyster sauce, the remaining 3 tablespoons of soy sauce, Shaoxing wine, sugar, bouillon, white pepper, and the remaining 1 1/2 tablespoons of cornstarch until completely smooth.
Ingredients
- flank steak8 oz
- boneless skinless chicken breast8 oz
- pork loin8 oz
- large shrimp8 oz
- baking soda1 1/2 tsp
- soy sauce4 tbsp
- cornstarch2 1/2 tbsp
- neutral oil4 tbsp
- low-sodium chicken broth1 cup
- oyster sauce3 tbsp
- Shaoxing wine2 tbsp
- granulated sugar1 tbsp
- chicken bouillon powder1/2 tsp
- ground white pepper1/2 tsp
- toasted sesame oil1 tsp
- broccoli2 cup
- medium carrot1 med
- canned sliced water chestnuts8 oz
- canned baby corn15 oz
- fresh snow peas1 cup
- white button mushrooms1/2 cup
- garlic4 med cloves
- fresh ginger1 tbsp
Method
- 01
Sear the shrimp.
Heat a large wok or wide skillet over high heat until smoking, add 1 tablespoon of oil, and sear the shrimp for 1 minute per side until just cooked through before removing them to a clean plate.
- 02
Blister the velveted meats.
Add another tablespoon of oil to the hot pan, spread the beef, chicken, and pork in a single layer, and leave untouched for 60 seconds to develop a sear before tossing violently for 2 to 3 minutes until browned and mostly cooked through. Transfer to the plate with the shrimp.
- 03
Bloom the aromatics.
Add the final tablespoon of oil, drop in the minced garlic and ginger, and stir continuously for 15 seconds until intensely fragrant without letting them burn.
- 04
Blister the vegetables.
Immediately dump in the broccoli, carrots, and mushrooms, stir-fry for 2 minutes, then add the baby corn, water chestnuts, and snow peas for 1 additional minute until crisp-tender.
- 05
Bring the family together.
Give the reserved brown sauce a final whisk to dissolve any settled starch, pour it directly over the hot vegetables, and as soon as it bubbles and thickens into a glossy glaze, return all the meats to the pan and toss vigorously for 1 minute.
- 06
Apply the final polish.
Turn off the heat, drizzle with the toasted sesame oil, toss once more, and serve immediately alongside steamed white rice.
Notes
The alkaline secret.
Baking soda raises the pH of the meat, preventing the proteins from bonding and squeezing out moisture. Do not let the meat sit in the baking soda for longer than 30 minutes, or it will turn mushy.
A cloudy sauce is a good thing.
Whisking the cornstarch into cold liquid prevents clumping. The sauce will look cloudy in the bowl, but will turn beautifully clear and glossy the second it hits the hot wok.