Mushroom

To clean the mushrooms, simply wipe the caps with a damp paper towel; do not rinse, as they will become soggy. Toast the sesame seeds in a dry skillet over medium heat until golden.

We used frozen pearl onions, but you could use fresh instead. To peel, place them in boiling water for 1 minute, and then let them cool slightly before slipping off their papery skins.

You can substitute Chinese broccoli with broccolini or dark, leafy greens such as kale, turnip, or mustard greens. Before marinating the tofu, press it as described in step 1 to remove excess moisture.

This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.

You can purchase a whole roast duck at your local Chinese restaurant. Some varieties of noodles suggest soaking them in boiling water instead of cooking them; check your package instructions before preparing them.

The USDA recommends cooking duck breasts until they register 170°F. For a moister breast, we cooked ours to 125°F; after it rests, the duck will be cooked to medium-rare. Chicken is also delicious in this recipe: Substitute four 12-ounce boneless skin-on chicken breast halves for the duck. In step 3, don’t score the breasts. To cook, heat 2 teaspoons oil in a large skillet over medium heat; cook until golden brown, about 10 minutes. Flip the chicken, and transfer to the oven. Cook until the chicken reaches 175°F, about 25 minutes. For the sauce, substitute dry white wine for the red wine.

Serve this packet hot off the grill, but be cautious when opening it.