pork, chicken, fried rice and stir fry noodles

Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 25-35 minutes
Ingredients:
For the Proteins:
Pork:
1 lb boneless pork loin or shoulder, thinly sliced or cut into 1/2-inch cubes
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 clove garlic, minced
1/2 tsp ginger, grated
Chicken:
1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
2 tbsp soy sauce
1 tbsp teriyaki sauce
1 tsp sesame oil
1 clove garlic, minced
For the Fried Rice:
4 cups cooked day-old white rice (essential for good fried rice texture)
2 tbsp vegetable oil
1 cup mixed frozen vegetables (peas, carrots, corn)
1/2 white onion, finely diced
2 eggs, whisked
3 tbsp soy sauce
1 tbsp oyster sauce (optional)
1/2 tsp sesame oil
Salt and pepper to taste
For the Stir Fry Noodles:
1 lb fresh lo mein noodles (or dried egg noodles, cooked al dente according to package)
2 tbsp vegetable oil
2 cups mixed stir-fry vegetables (e.g., sliced bell peppers, snap peas, shredded carrots, broccoli florets, sliced mushrooms)
1/2 red onion, thinly sliced
3 cloves garlic, minced
1 tbsp grated fresh ginger
Noodle Sauce:
1/2 cup soy sauce
1/4 cup oyster sauce (or hoisin for deeper flavor)
1 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
1/4 tsp white pepper
Garnish:
Chopped green onions
Sesame seeds
Sriracha or chili garlic sauce (optional)
Equipment:
Blackstone Griddle
Spatulas/Scrapers
Large bowls for marinating
Small bowls for sauces
Bowls for prepped vegetables
Instructions:
Marinate Proteins:
Pork: In one bowl, combine pork with soy sauce, rice vinegar, sesame oil, garlic, and ginger. Toss to coat.
Chicken: In another bowl, combine chicken with soy sauce, teriyaki sauce, sesame oil, and garlic. Toss to coat.
Let both marinate for at least 15 minutes while you prep other ingredients.