Beef and Sweet Potato Stir Fry

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 medium red onion, sliced thin
3 garlic cloves, sliced thin
1½ pound sweet potatoes (about 3 large)
8 ounces snow peas, trimmed
1½ pound boneless beef sirloin or flank steak
6 scallions
1 cup chicken broth
½ cup hoisin sauce
1 tablespoon cornstarch
6 tablespoons peanut oil
3 teaspoons Asian sesame oil

Directions

Peel sweet potatoes, cut lengthwise and slice into 18-inch thick slices. Diagonally halve snow peas. Diagonally cut scallions into thin slices. Slice the meat, against the grain, into thin strips similar in size to the sweet potato slices. In a small bowl whisk together broth, hoisin sauce, and cornstarch until combined well. Set aside.
Heat 2 tablespoons peanut oil in a wok or large heavy skillet over high heat until hot but not smoking. Add onion and stir-fry until softened. Add garlic and stir-fry until fragrant; about 30 seconds. Add sweet potatoes and stir-fry until just tender; 6 to 8 minutes. Add snow peas and stir-fry about 2 more minutes. Transfer vegetables to a large bowl.
Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of beef until browned and transfer to bowl with vegetables. Add remaining tablespoon peanut oil and stir-fry remaining beef in same manner, then transfer to bowl.
Add broth mixture to wok or skillet and bring to a boil, stirring constantly. Simmer broth mixture 1 minute. Return beef-vegetable mixture with scallions to wok or skillet and stir-fry until combined and heated through. Season stir-fry with salt and pepper and stir in sesame oil.
Serve stir-fry over rice, garnished with scallions.

Broccoli with Ginger and Sesame

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1½ tablespoons sesame seeds, toasted
¾ cup vegetable stock
1½ tablespoons soy sauce
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1½ pound broccoli florets
3 cloves of garlic, minced
1½ tablespoons minced fresh ginger
Canola, or grapeseed oil for sautéing

Directions

Mix the vegetable stock, soy sauce, and dark sesame oil together in a small bowl and set aside.
Coat the bottom of a large sauté pan with oil, heat over medium flame and add the broccoli florets. Stir to coat the florets with the oil and sauté for about a minute. Add the ginger and garlic and sauté for half a minute more, until fragrant.
Add the vegetable stock mixture to the pan. Bring to a simmer, reduce the heat and cover for 2-3 minutes; until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon and set aside. Return pan to high heat and boil down the liquid until about 3 tablespoons remain. Turn off heat, return broccoli to the pan, add the toasted sesame seeds and toss all with the liquid. Serve immediately.

Brown Rice Fried Rice

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons canola or peanut oil
1 cup mixed vegetables (carrots, broccoli florets, peppers), chopped small
¼ cup frozen peas, defrosted
¼ cup water
1 small green chili, chopped fine
3 scallions, sliced thin
2 cloves garlic, chopped fine
A 1-inch piece of fresh ginger, peeled and chopped fine
2 cups cooked short grain brown rice
2 eggs, beaten
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon mirin or rice wine

DIRECTIONS

In a large deep skillet or wok, over medium-high heat, add oil. Cook the vegetables, 5 minutes.
Add peas and water and cover to steam vegetables until tender, but still have a bite. Add chili, scallions, garlic and ginger and continue to cook, 1 minute. Add the cooked rice and combine. Create a space in the center of pan and add eggs. Cook, breaking up the eggs with a spoon until they are lightly browned. Increase heat slightly and cook until the rice is crispy, about 5 minutes.

In a small bowl, combine soy sauce, sesame oil and mirin with 2 tablespoons of water. Pour the mixture over the rice.

Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. Season with the salt and pepper and serve, with extra soy sauce on the side.

Chicken and Cashews

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 pieces skinless boneless chicken thighs, sliced thin
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons canola or peanut oil
1 red bell pepper, chopped
1 small green chili, chopped fine
4 cloves garlic, chopped fine
A 1-inch piece of fresh ginger, peeled and chopped fine
3 scallions, sliced thin (separate green and white parts)
¾ cup chicken broth
1½ tablespoons soy sauce
1½ teaspoons cornstarch
1 teaspoon sugar
½ cup cashews, toasted

DIRECTIONS

Season chicken with salt and pepper. Set aside.

In a large skillet or wok, over medium-high heat, add 2 tablespoons of the oil. Cook the chicken until golden and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, chili, garlic, and scallion whites to wok or skillet and stir-fry until peppers are just tender, 5 to 6 minutes.

Stir together broth, soy sauce, cornstarch, and sugar, then stir into wok or skillet. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate. Serve.

Hoisin-Drenched Vegetable Medley

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1½ tablespoons canola or peanut oil
1 bunch scallions, sliced thin (reserve ¼ cup to garnish)
A 1-inch piece of fresh ginger, peeled and chopped fine
3 cloves garlic, chopped fine
1 small chili, sliced thin
1 red bell pepper, sliced
1 cup snow peas
1 cup snap peas
2 tablespoons mirin
3½ tablespoons tamari
3 tablespoons hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
2 teaspoons rice wine vinegar

DIRECTIONS

In a large deep skillet or wok over high heat, add oil. Add scallions, ginger, garlic and chili, and cook until fragrant, about 30 seconds. Add bell peppers, cook 2 minutes. Add snow peas, snap peas and mirin rice wine and continue cooking until vegetables are tender, about 3 minutes.
Add tamari, hoisin sauce, honey, sesame oil and rice wine vinegar and cook 1 minute. Take off heat and add ¼ cup reserved thinly sliced scallions. Serve warm.

Shrimp & Quinoa with Vegetables

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 cup cooked quinoa
2 small carrots, thinly sliced
1 large red bell pepper, cored, seeded and chopped
3 teaspoons grated ginger
2 clove garlic, sliced
1 small red chile, minced (optional)
8 ounces snow peas, trimmed
¼ teaspoon black pepper
1 egg, beaten
6 ounces small shrimp, peeled and cleaned
3 scallions, chopped (whites and part of greens)
½ cup cilantro
1 tablespoon soy sauce
Vegetable or canola oil

Directions

Coat the bottom of a large skillet with oil and heat over medium-high heat. Cook carrot, stirring occasionally, until it softens; about 1 minute. Add bell pepper, ginger, garlic and chile if using. Cook, stirring frequently, about 2 minutes. Add shrimp and cook for another minute. Then add snow peas, season with salt and pepper and cook, stirring frequently, 1 minute or until shrimp are just cooked.
Transfer vegetables and shrimp to a bowl and return skillet to heat. Add cooked quinoa, along with egg, and cook, stirring constantly, until egg is evenly distributed; about 2 minutes. Add vegetables, shrimp, scallions, cilantro and soy sauce; fold all ingredients together for 1 more minute and remove from heat. Serve warm.

Shrimp with Sweet Basil, Purple Eggplant and Peppers

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

3 tablespoons mirin
2 tablespoons soy sauce
A 1-inch piece of fresh ginger, peeled and chopped fine
1 pound shrimp, peeled and deveined
3 tablespoons canola or peanut oil
1 purple eggplant, cubed
1 red bell pepper, chopped
½ cup water
1 small chili, chopped fine
2 cloves garlic, chopped fine
2 tablespoons fish sauce
1½ tablespoons black soy sauce
1 teaspoon sugar
1½ tablespoons water
¼ cup basil leaves, torn

DIRECTIONS

In a small bowl, combine mirin, soy sauce, and ginger. Add shrimp, and marinate 15 to 20 minutes.

In a large deep skillet or wok over high heat, add 1½ tablespoons oil. Add shrimp, and cook for 3 minutes or until shrimp has changed to light pink color. Remove shrimp, and set aside on plate. Clean out pan.

In the same pan, add remaining oil. Add eggplant and red peppers, and cook, 5 minutes. Add ½ cup water, and cover pan to steam vegetables slightly. Remove lid, and add chili and garlic. Stir until fragrant, 1 minute. Add fish sauce, black soy sauce, sugar and water and bring to a boil. Add cooked shrimp and basil and mix. Serve immediately.

Sichuan-Style Green Beans

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

½ cup chicken broth
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sugar
½ teaspoon toasted sesame oil
2 teaspoons black soy sauce
1 teaspoon cornstarch
1½ pounds green beans, trimmed
2 tablespoons canola or peanut oil
2 scallions, chopped
2 cloves garlic, chopped fine
1 small chili, sliced thin

DIRECTIONS

Prepare a large bowl with ice and water and set aside. In a small bowl, combine first 7 ingredients to make a sauce, and set aside.

In a large pot, bring 5 cups of water to a boil. Add a handful of salt. Next, add the green beans, and bring back to a boil. Cook, uncovered 5 to 6 minutes or until almost cooked but still crisp.
Drain and shock in bowl of ice and water.

In a large deep skillet or work over high heat, add oil. Add scallions, garlic, and chill; and cook briefly. Add already combined sauce, and bring to a boil, stirring constantly to prevent lumps, until thickened. Return the cooked beans to the pan, and toss lightly to coat with sauce. Serve.

Thai Style Spicy Vegetables

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons creamy peanut butter
1 to 3 Thai red chile peppers (more=spicy), minced
1 medium shallot, chopped
3 teaspoon minced fresh gingerroot
3 tablespoons canola oil
1½ pound fresh green beans, trimmed
Fresh cilantro, chopped
Dry roasted peanuts, chopped (optional)

Directions

In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and minced red chilies; set aside.
In a wok or large skillet, sauté shallot and ginger in oil over medium heat for about 2 minutes until softened. Add green beans; cook and stir for 3 minutes or unti crisp-tender. Add reserved sauce mixture; toss to coat. Sprinkle with cilantro and peanuts if using. Serve immediately.

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