Stephvnie Tea
8 recipes converted from their YouTube cooking videos.
Ep. 1 FAST & FED- Soy sauce chicken and noodles
A quick 30‑minute Chinese‑inspired comfort meal featuring marinated chicken thighs, savory soy‑based sauce, and al dente thin spaghetti tossed together with garlic, butter, and green onions.
Restaurant-Style Orange Chicken just like my dad’s 🍊
A faithful recreation of the orange chicken served at Papa's family Chinese restaurant. The recipe uses orange juice and orange concentrate for a bright, authentic flavor, a crispy batter made from cornstarch, all‑purpose flour, and baking soda, and a double‑fry technique that keeps the chicken crunchy even after being tossed in sauce.
Recipe: Egg Rolls
A step‑by‑step recreation of Stephvnie Tea's dad’s restaurant‑style egg rolls, using ground chicken, fresh vegetables, and a simple flour‑water paste to seal crispy spring‑roll wrappers. Freeze‑proof and perfect for a snack or appetizer.
Chinese cucumber salad 🥒
A crisp, refreshing Chinese cucumber salad tossed in a fragrant chili‑oil dressing. Thinly sliced cocktail cucumbers are lightly salted to draw out moisture, then dressed with a spicy blend of gochugaru, fennel, star anise, garlic, soy sauce, vinegar, sesame oil and a touch of sugar. Let it marinate for a few hours for maximum flavor.
Garlic Cream Cheese Stuffed Rolls
Soft King’s Hawaiian sweet rolls are sliced into pockets, filled with a sweet‑savory garlic cream cheese mixture, brushed with garlic butter, baked until golden, and finished with fresh Parmesan. Perfect for holiday gatherings or any celebration.
Papa Tea’s Beef Broccoli Recipe 🥦
A restaurant‑style beef and broccoli stir‑fry inspired by a family Chinese restaurant recipe. Thinly sliced flank steak is marinated with a baking‑soda tenderizer, then quickly cooked with crisp‑blanched broccoli in a savory oyster‑soy sauce. Ready in under 45 minutes, this dish delivers authentic flavor and a satisfying crunch.
Better than takeout Beijing Beef recipe
A restaurant‑style Chinese‑American Beijing Beef that’s crispy, sweet‑savory, and perfect for a quick takeout‑style dinner. Thinly sliced flank steak is marinated, coated, and shallow‑fried until crunchy, then tossed with bell pepper, onion, garlic, ginger, and a tangy sauce made from rice vinegar, oyster sauce, ketchup, hoisin, soy, sugar and chili flakes.
Larb aka laab recipe 😋
A vibrant, herb‑packed Lao larb made with toasted rice, juicy ground pork, lime, fish sauce and plenty of fresh herbs. Served with crisp cabbage, cucumber and sticky rice, this dish balances heat, sour and savory flavors for a truly authentic Southeast Asian experience.