Massaman Beef Curry

June 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound beef, sliced or cubed (about 1 inch-chunk or sirloin is best)
2 teaspoons grated ginger
1 can 14 ounces unsweetened coconut milk
2 tablespoons hoisin sauce of tamari
1 tablespoon canola oil or peanut oil
2 cloves garlic, chopped fine
1 medium yellow onion, chopped small
1 small shallot, chopped fine
2 cardamom pods, whole
1 cinnamon stick, whole
1 star of anise
2 tablespoons turbinado sugar
2 tablespoons massaman curry paste

Directions

In a large mixing bowl combine beef, ginger, hoisin sauce and coconut milk and stir. Let stand to marinate at least 30 minutes. In a large sauté pan heat oil to a medium high heat, add the garlic, yellow onions, shallot, cinnamon stick, star of anise and the cardamom and saut&eactue; until onions are just beginning to be translucent, about 4 minutes. Add the sugar and continue to saut&eacte; on high heat another 3-4 minutes or until it begins to caramelize. Strain the meat from the marinade and add to the sauté mixture, and cook milk from the marinade. Reduce heat to a simmer and cook for about 10 minutes or until the meat is tender. Serve over rice.

Pork Fried Rice

May 26th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

Oil (sesame, canola or peanut)
1 pound pork loin, cut into small ½-inch cubes
Flour for dusting pork
Salt/pepper
2 carrots, chopped small (diced)
1 red bell pepper, chopped small
3 cloves garlic, chopped fine
2 tablespoons ginger, chopped fine
4 scallions, sliced
4 cups rice, cooked and cold
Soy sauce
Sriracha or sambal (optional)
2 eggs, beaten

Directions

Heat up a tablespoon of oil in a large sauté pan or a wok to a high heat. Toss pork with seasoned flour (salt and pepper). Cook pork until no longer raw in the center, 1-2 minutes. Remove pork and add carrots. Cook for 1 minute. Then add in pepper, toss together and add in ginger, garlic, and scallions. Sauté for about 1 minute and add rice. Toss everything together and start to season with soy sauce (and Sriracha or Sambal for some heat). With a wooden spoon, form a well in the center of the rice and add the eggs. Let the eggs fry in the center for about 1 minute while mixing it with the spoon. Fold egg into rice and serve immediately.

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.

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.

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.

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.

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.

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