Takeout Chinese at Home

If you feel a slave to takeout, this is your episode. Sara will show how to make traditional Chinese takeout dishes at home faster than driving to pick them up. First stir-fry queen Grace Young shows us how to season a wok and her fast and easy Chinese Burmese Chicken. Then Sara makes homemade Baby Egg Rolls with Soy Dipping Sauce. Her goal? To have it on the table before her two staff members can pick the same dish up at a Chinese restaurant. It’s beat the clock - Sara style.

[@gloriastanberry1131]

I love Sarah ❤️❤️ cooking ❤️🔪❤️!

[@alexie1119]

love her cooking

[@beatriceakabeaferguson5616]

Cute concept. Now I know how to make everything and I can make a shopping list and a plan. However, timewise most days, it's a phone call from the office, stop to pickup and arrive home with everything ready to plate. Just saying "my beat the clock" is way different from Sara style.

[@carolynsmith9172]

Sara's home is lovely and big🤗

[@deedeeb9980]

It's not her home.

[@Amy-iu3wc]

thanks, sara!

[@patriciaprice1784]

I understand the reasoning for placing the hot veggies in the freezer to cool quickly, but what about the frozen food that's already stored in the freezer. Isn't that being compromised? Does that not cause the freezer temp. to change enough to be a problem? Just asking. :-)

[@jessicavalentine2689]

Do you freeze before or after cooking?

[@happytobeme5324]

yummy

[@bethweygandt6727]

Hi Sara I like you

[@richolson1907]

Sara is a Babe.

[@bethweygandt6727]

You are silly