ChefXi OfficialA classic Chinese-American appetizer sampler featuring a variety of grilled, fried, and skewered favorites served with a dipping sauce.
In a bowl, combine soy sauce, honey, and hoisin. Toss the pork ribs in the marinade and refrigerate for at least 2 hours.
Marinating overnight is even better for deep flavor penetration.
In a separate bowl, mix sliced flank steak with minced ginger, garlic, and a splash of soy sauce. Thread onto bamboo skewers.
Soak bamboo skewers in water for 30 minutes to prevent burning.
Prepare the egg roll filling by sautéing shredded cabbage and any preferred aromatics; wrap tightly in egg roll wrappers.
Preheat your oven to 375°F (190°C). Arrange the marinated ribs on a rack over a baking sheet and roast until tender and glazed.
Baste with leftover marinade halfway through.
While ribs roast, deep fry the egg rolls and chicken wings in vegetable oil until golden brown and crispy. Drain on paper towels.
Dredge shrimp in cornstarch and fry until opaque and crispy, about 2-3 minutes per side.
Grill or pan-sear the beef skewers over high heat for 2-3 minutes per side until charred but juicy.
Arrange all components around a central flaming hibachi or a bowl of sweet and sour sauce. Serve immediately.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.