In a small pot, combine 2 tablespoons each of hoisin, sriracha, ketchup, Chinese cooking wine, soy sauce, red vinegar, and toasted sesame oil.

Add 1 tablespoon each of chili crisp, mala spice, white sugar, and 3 cloves of garlic, minced.

Add 1 teaspoon of grated ginger, then squeeze in the juice of half an orange.

Stir until everything is well combined, and bring to a low rolling boil. Set aside.

In a bowl, combine 2 cups cornstarch, ¼ cup icing sugar, 1 tablespoon white pepper, and 1 tablespoon salt.

Cut 1 lb of skirt steak into thin strips, slicing against the grain.

Evenly coat the beef strips in the dry mixture, using your fingers to loosely toss. Lightly spray with water to help the coating form slight clumps.

Set up a wire rack over a sheet pan next to your stove.

Heat a heavy-bottomed pot or wok over medium heat. Add 1 inch of neutral oil and heat to 375°F.

Deep-fry the beef in batches for 1–2 minutes. Use a spider strainer to transfer the beef to the wire rack to drain. Repeat with the remaining beef strips.

While hot, season the cooked beef with a bit more white pepper, mala spice, and sugar.

In a large bowl, toss the crispy beef with the sweet and spicy sticky sauce. Garnish with toasted sesame seeds.

Small dice 3 cremini mushrooms, 3 green onion stems, 3 cloves garlic, and a small knob of ginger.

Heat a wok on high heat. Add all the vegetables and stir-fry for 2–3 minutes, flipping frequently.

Crack in 1 egg and stir constantly to scramble and combine.

Add cooked rice on top of the egg and vegetables, breaking up any clumps as you stir.

Drizzle with a little soy sauce, then add corn kernels and green peas. Stir-fry for another minute to mix everything together.

Finish with a drizzle of sesame oil.

In a hot wok, add neutral oil and heat until it just begins to smoke.

Add 1 teaspoon each of sliced ginger and garlic, and sauté briefly.

Deglaze with a splash of soy sauce and Chinese cooking wine.

Drizzle in 1 teaspoon each of hoisin and chili oil.

Add the green beans and cook until wilted and caramelized. Set aside.