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

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 SoupBeef with BroccoliLo Mein with Charred Cabbage, Shiitake and ChivesJ. 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 ofte