# @seattlehanddoc on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DddHOeGBa2L
- **Gondola URL:** https://gondola.cc/posts/70691081-seattlehanddoc-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/dba0f7f3d1.jpg
- **Posted:** 2026-09-19T04:08:29.000+00:00
- **Account Owner:** Wayne & Nancy (@seattlehanddoc) — https://gondola.cc/seattlehanddoc

## Caption

When our son’s best friend calls and asked if the boys can come for dinner before they leave for college, I almost cried. Our son had already left for school, so naturally, I went ALL OUT.

BEEF UDON STIR-FRY

Beef
4 lb sirloin, thinly sliced
2 tsp baking soda
1½ tsp kosher salt
½ cup cornstarch
2 Tbsp neutral oil + more for cooking

Noodles + Veggies
5 packs frozen udon
1 white onion, 1 red + 1 yellow bell pepper, sliced
12 garlic cloves, minced
1 bunch scallions, sliced

Sauce
1 cup low-sodium soy sauce
½ cup oyster sauce
6 Tbsp Shaoxing cooking wine
2 Tbsp sugar
2 tsp black pepper
4 tsp sesame oil

MAKE IT: Toss beef with baking soda; sit 20 min. Rinse away baking soda with water + pat very dry. Toss with salt, cornstarch + oil. Sear in batches; remove. Sauté onion, peppers + garlic. Add frozen udon + sauce; toss until noodles soften. Return beef + finish with scallions.

HONEY GARLIC SOY CHICKEN

Chicken
4 lb skin-on chicken thighs, bones removed
1½ tsp kosher salt + ½ tsp black pepper
½ cup cornstarch
2–3 Tbsp neutral oil

Sauce
12 garlic cloves, minced
½ cup honey + ½ cup low-sodium soy sauce
1 bunch scallions, sliced

MAKE IT: Pat chicken dry; season + coat with cornstarch. Sear skin-side down 4–5 min until crispy; flip + cook to 165°F. Remove. Add garlic, honey + soy; bubble until glossy. Return chicken, coat + finish with scallions.

LAZY PORK & SHRIMP POTSTICKERS

Filling
1 lb ground pork + 1 lb raw shrimp, finely minced
1 Tbsp grated ginger + 6 garlic cloves, minced
5 scallions, sliced
¼ cup low-sodium soy sauce
2 Tbsp sesame oil
1 Tbsp sugar + ½ tsp black pepper

To Cook
24–30 square dumpling/wonton wrappers
2–3 Tbsp neutral oil
½ cup water per large skillet batch
Sliced scallions

MAKE IT: Mix filling. Oil skillet + scoop ~2 Tbsp filling per dumpling directly into pan. Lay wrapper over each mound + press around filling. Add water, cover + steam 6–8 min until cooked through. Uncover + crisp bottoms. Finish with scallions.

Full recipes + details on Substack!
 #stirfry #potstickers #chinesefood #authentic #DinnerIdeas

## Stats

- **Views:** 6,773,617
- **Likes:** 387,808
- **Shares:** 0
- **Comments:** 2,763

## Tags

authentic, potstickers, dinnerideas, chinesefood, stirfry

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