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Posts Tagged ‘stir fry’

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I’m a little bit crazed for food from someone else’s world. I think growing up in the 70’s, with my white-bread and cream soup upbringing where everything was bland, flavorless and boring caused my tastebuds to automatically seek out foods that sing, soar and dance in my mouth. These days, I can’t get enough of the varied flavors and spices of foods from around the world.

We did a few turns to what was considered ethnic then; there was a favorite mexican restaurant we went to, although authentic wasn’t really it’s way, and we often ventured into a Chinese place to partake of a few dishes that seemed appealing at the time but the real stretching into more daring and exotic fare began when I was in college. My roommates and I began frequenting an Ethiopian restaurant in Minneapolis, delighting in the spongy injera, the potent blend of spices and the rich heady flavors of tea and coffee found there. We would drag ourselves home, stuffed and reeling and before the food even settled we would plot our next return. Ethnic restaurants were popping up more and more during that time, and a friend and I once made a huge list of them, promising to scratch one off every week in an effort to explore all these mysterious cuisines around us. We did all right by that list, and I tasted some pretty exciting foods. Exciting for the ’90’s, that is.

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The one place for me that I could return to again and again is the Village Wok on the University campus. It’s as close to an authentic Chinese restaurant as one can get in the confines of Minnesota’s borders, evidenced by the sheer number of Chinese college students who frequent the closely packed tables and chairs. They gather in large numbers, with huge amounts of food on the table in front of them; dishes I couldn’t recognize or explain and they tuck in with abandon. The smells here are mind-boggling and the plates of food fragrant and searing hot. There isn’t a single thing about this place that speaks of success beyond the food. It’s dinghy, the tables are rickety and the steps down to the basement bathroom are scary. All of that is irrelevant when the server drops a plate of food in front of you.
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As hard as I try, I am unable to create that flavor at home, although it isn’t for lack of effort; I make stir fries quite often as it’s a really good way for me to get Griffin to eat a big plate of vegetables without any fuss but I’ve always had to lower my expectations of that Village Wok kind of flavor as I raise the first bite to my mouth. It comes close; it’s delicious and it takes care of the craving. That’s what I strive for in the kitchen.
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The origin of this recipe is vague but no matter; it’s been reincarnated so many time that the original is mostly lost. It’s an excuse away from the everyday, although by no means anywhere near authentic; just a tiny slip of flavor that can tend to a craving for the genuine that I’ve neither time nor energy to seek out. The work of chopping and slicing is therapeutic, bowls all around me brimming with fresh vegetables, the rice cooker humming on the counter, blues music keeping me moving. It serves multiple purposes too; even with the vegetable content it’s one of Griffin’s favorite meals, and the look on his face when he knows I’m pulling this together is worth every knife stroke, every specific moment of timing that a good stir-fry requires. It can’t be soggy or overcooked- the best thing is the crunch- and for this go-round, it crunched and sang like I hoped it would. Watching him devour his large portion and sit back with such a satisfied look on his face was another part of the process to satisfaction and it wasn’t just about taking the edge off my craving.

Chicken Asparagus Stir Fry
(original version)

1 T. toasted sesame oil
1 bunch fresh asparagus, tough ends trimmed, cut into 1″ pieces- tips separate
1 # chicken tenders or boneless breasts, cut into 1″ pieces
2 scallions, trimmed and cut to 1/2″
1 shallot, sliced
1 red pepper, cored seeded and cut into 1/2″ pieces
1 c. snow peas, strings removed and cut in half
2 T. minced fresh ginger
1/4 c. oyster sauce
2 T. garlic chili sauce
1/2 c. shelled salted pistachios, coarsely chopped

Heat oil in large skillet or wok over high heat. Add shallot, asparagus and red pepper, stir fry for about 4 minutes, then add snow peas and stir fry 2 minutes. Remove to bowl, cover and keep warm. Swirl a scant 1/2 t. more of oil in pan and add chicken, allow to cook until browned on one side, then flip over and cook until you can’t see any pink. Add sauces and ginger, stir to combine. Add vegetables and stir to coat. Cook about 5 -8 minutes longer or until chicken is no longer pink. Serve over rice, if desired.

KATE’S NOTES:
The oyster sauce can be swapped with black bean sauce, as I did in this particular preparation. I’ve found that even a short amount of time marinating the chicken in the sauce can add a lot of flavor.

Obviously a stir fry is open to endless interpretation. Add more chili garlic sauce for extra heat; swap out the vegetables or the meat or remove the meat altogether and add some seared tofu. Change out the sauce or the crunchy nut garnish. The pistachios are amazing with this- who knew??

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Stir Fried Chicken in Lettuce Leaves

From Food and Wine magazine, April 2007

1# boneless skinless chicken, cut into strips
3 large garlic cloves, finely minced
2 T. fresh ginger, finely minced
½ t. crushed red pepper flakes
1 T. vegetable Oil
Salt and pepper

Combine all ingredients in bowl, let stand for 10-15 minutes

For the sauce:

¼ c. Chinese black bean sauce
2 T. soy sauce
1 T. sugar
1 T. cornstarch dissolved in 2 T. water
2 T. dry sherry (optional)

Mix all ingredients together in small bowl.

Pour two tablespoons of oil into sauté pan and heat until smoking. Add chicken (watch for splattering!! Use a screen, or cover initially) and allow to cook on one side until almost cooked through, about 3-5 minutes. Toss chicken and cook about 3 minutes more. Stir sauce and add to pan, stirring continually. Cook for about 2-3 more minutes.

Serve with shredded carrot and mint in lettuce leaves. Use butter lettuce or green leaf. Crushed peanuts are optional, but highly delicious.

RECIPE NOTES: The original recipe for this dish calls for boneless chicken thighs. If you like your chicken dark, go for it. I doubled the sauce recipe because we like food like this to be saucier, by all means cut it back if you prefer less sauce. I did not have sherry on hand and the dish was delicious regardless. The carrot originally is served shredded and cold, but I used the side dish and it was fine. The addition of chopped peanuts was wonderful.

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Stir Fry Chicken with Bok Choy

  • 3/4 cup chicken stock or low-sodium broth
  • 2 tablespoons Chinese black bean sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon sugar
  • 1 teaspoon Chinese chile-garlic sauce
  • 2 teaspoons cornstarch
  • 1/4 cup vegetable oil
  • 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
  • Salt and freshly ground pepper
  • 2 tablespoons minced fresh ginger
  • 1 pound bok choy, cut into 3/4-inch pieces
  • 1 cup snow peas
  • Steamed white rice, for serving
  1. In a small bowl, whisk the chicken stock with the black bean sauce, sherry, sugar, chile-garlic sauce and cornstarch.
  2. Heat a large wok or skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the wok in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the wok.
  3. Add the remaining 2 tablespoons of oil to the wok. Add the ginger and stir-fry until fragrant, about 30 seconds. Add the bok choy and snow peas and stir-fry until bright green and crisp-tender, 2 to 3 minutes. Return the chicken and any accumulated juices to the wok. Stir the sauce, then add it to the wok and simmer, stirring, until thickened, about 5 minutes. Transfer to a bowl and serve with rice

Yeah, it looks delicious all in it’s own right, I know. But here’s what I did to make it Frahnkenshteen perfect. In addition to the bok choy, I added a small head of napa cabbage, and about a cup of shredded carrot. I omitted the pea pods as I did not have any, and they have been crazy expensive lately, causing me thoughts of taking out a second mortgage just to enjoy their crunchy, snappy goodness in my food. (Not gonna happen, y’all. I like ’em but I a girl only will go so far for good food) I doubled the sauce ingredients as we love a good saucy stir fry, and instead of rice, I used mung bean threads- thinner than rice noodles and oh so yummy. (and they had been in my cupboard for a while so they had to go) Also, I imagine they are lower on the ol’ glycemic scale too. I also added a package of tofu for some added nutritional ooomph. I sauteed everything separately and then tossed it all together at the end to blend, meld and marry each other nicely to live happily ever. The sauce was stellar; I love black bean sauce and I have had a jar in my cupboard forEVER waiting for me to pop it open with inspirational joy. It thickened nicely and tasted fine despite my lack of sherry that was called for in the recipe. Who needs it?? Would I have noticed it?? Maybe, or possibly not. The only thing I would do differently would be to cut back the ginger, as it seemed a bit much, and I would cook the napa separate from the bok choy as it was just a tad crisper than I like, but otherwise, this dish was a winner. It was good Thursday night food; y’know, the kind that Mike and I love but that Griffin would have looked at with a look of sheer contempt. “Tofu?? What is that? And cabbage? Two kinds? Do you really hate me that much?? Can I pick out the chicken and just eat that??”

Thank goodness he was out, as usual.

Oh, and the wine I mentioned? This recipe said it would be perfect with a Torrontes, which, ironically I had a bottle of stashed in my basement. It. Was. Lovely.

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Pesto Vegetable Pizza

1 pre-made pizza crust (Boboli)
2 garlic cloves, cut in half
1/2 c. prepared pesto sauce
1 yellow pepper, cored, trimmed and sliced thin
4 roma tomatoes, seeded and sliced
1 8oz pkg sliced potabella mushrooms
3/4 c. fresh spinach, chopped
1/2 c. shredded parmesan cheese
1 c. lo-fat mozzarella cheese

Rub cut garlic cloves over crust, discard. Spread crust with pesto. Top with peppers, tomatoes, mushrooms and spinach. Sprinkle with cheeses, Bake at 400 degrees until hot and bubbly, approx. 14-18 minutes.

Chicken with Asparagus Stir Fry

1 T. toasted sesame oil
1 1/2 # fresh asparagus, tough ends trimmed, cut into 1″ pieces
1 # chicken tenders or boneless breasts, cut into 1″ pieces
2 scallions, trimmed and cut to 1″
1 shallot, minced
1 red pepper, cored seeded and cut into 1″ pieces
1/2 c. snow peas, de-stringed and cut in half
2 T. minced fresh ginger
1/4 c. oyster sauce
2 T. garlic chili sauce
1/2 c. shelled salted pistachios, coarsely chopped

Heat oil in large skillet or wok over high heat. Add asparagus and red pepper, stir fry for about 4 minutes, then add snow peas and stir fry 2 minutes. Remove to bowl and keep warm. Swirl a scant 1/2 t. more of oil in pan and add chicken, allow to cook until browned on one side, then flip over and cook until you can’t see any pink. Add sauces, ginger, shallot and scallions, stir to combine. Add vegetables and stir to coat. Cook about 5 -8 minutes longer or until chicken is no longer pink. Serve over rice, if desired.

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Thai Cashew Chicken

1/4 cup soy sauce
1/4 cup fish sauce
1 1/2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
4 skinless, boneless chicken breast halves – cut into thin strips
1 cup dry jasmine rice
2 cups water
1 tablespoon sesame oil
3 tablespoons brown sugar
1 small onion, quartered then sliced
3/4 cup water
3 tablespoons creamy peanut butter
1 cup unsalted cashew nuts

In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator. In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes. Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned. Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

Beef Curry with Peanuts and Fresh Basil

3 T. vegetable oil
2 T. red curry paste
1 lb. thinly sliced beef (flank or sirloin works well)
1 14-oz can light coconut milk
2 T. fish sauce
1 T. brown sugar
1/4 t. salt
14 c. dry roasted peanuts, chopped fine
1/2 red bell pepper, cut into thin strips
Fresh Basil Sprigs

In a large saute pan over medium heat, combine oil and curry paste, stirring to mix. Cook 3-4 minutes, adjusting heat to keep it sizzling gently without spattering, while mashing and scraping pan to soften and warm. Add beef and cook 2-3 minutes, separating pieces to coat with paste and brown evenly. Stir coconut milk well to mix, and add 1 c. to pan. Bring to a gentle boil over medium heat and cook for about 10 minutes, adjusting heat to keep it simmering. Add remaining coconut milk, fish sauce, sugar, salt and peanuts. Cook gently about 5 more minutes, stirring occasionally. Add pepper strips and stir into curry. Taste and adjust seasonings. Transfer to small bowl and garnish with basil. Serve over rice if desired

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