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Tag Archives | Stir Fry

‘S’ is for Simple Menu

‘Great Sauces Transform Good Food into Gourmet’ 

Simple and Healthy

‘S’ a double hairpin menu curve drove my kitchen this summer. A diversion from my , Asian Spring Asparagus Chickenregular ‘rarely cook the same thing twice’ in six months approach, my weekly fare consisted of five dishes: Stir Fry, Salad, Sandwiches, Sushi and Salmon. Sounds boring right – never, but simple. Heavy on fresh farmers market fruits and vegetables, this menu is light, healthy and fresh.

 

Spinach-Salad-Amid-Fresh-FruitStir Fry’s: Beef with Oyster Sauce, Pecan Chicken, Pork Chao Mian, Broccoli, Cabbage and Golden Zucchini with Pork, Asian Asparagus with Chicken, Shrimp and Chicken with Bamboo, Golden Coin Steak and Beef with Three Color Peppers.

BLAT-on-WheatSalads: Bacon and Egg Spinach with Poppy Seed Dressing, Quinoa Under Stained Glass, Bleu Cheese Tomato Wedge Salad, Asian Sesame Salad, Park City Salad, Caprese Salad, Mediterranean Quinoa Salad, Spinach Salad with Citrus, Peach Spinach Salad, Taco Salad with Creamy Tomatillo Sauce,Bleu Beet Salad, Cucumber Salad, Rustic Orzo Salad, Fruit Kabobs, Raw Corn and Zucchini Salad, Ty Cobb Salad, Chef’s Salad and Grilled Chicken Caesar’s.

Sandwiches: Reubens, Rachels, Grilled Ham and Cheese on Wheat, Ham and Cheese Subs, California BLT, BLT, Chicken Salad with Grapes in Croisants, Thai Larb, Lime and Tomato Tajicos, Andrew’s Pizza, White Pizza with Arugula, Burgers with Creamy Mustard Sauce, Falafel with Tzatziki Sauce, Mini Muffulettos, Chicken Curry Puffs, Bacon and Egg Salad Sandwiches and Italian Pressed Sandwiches.

Sushi-for-kidsSushi: We do a made-from-scratch, wrap-at-the-table Chirashi-sushi made in 30 minutes with shrimp, avocado and cucumber or crab, egg and cucumber, or any other combination with all vegetables. Never tire of sushi, love it!

Salmon: I call it salmon because it starts with “S” but I purchase fish or seafood from the fish market across the street on my way in from work on Friday. It’s so fresh. Salmon made it’s way to our table every other week. Black Bean Salmon, Japanese Salmon, White Fish with Golden Sweet Pepper Sauce, Fish Tacos, Fish Piccata with Lemon and Fresh Fish Sticks.

Salmon with Dashi Udon and Cucumber SaladFor the fall, I’m sprinkling in savory soup. We’ll keep the fish on Friday because it’s been such a huge hit. The Fall menu is: Wok, Sushi, Pasta, Soup and/or Salad and Fish.

 

 

SaucyCuisine.com
Cook with Sauces
‘S’ is for Simple Menu
Written by
Recipe Tester for the Washington Post
Photographs and Styling by Helen Horton
Updated: September 23, 2014

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Beef with Three Color Peppers

Part 3 of 3 part series ”Chinese Restaurant at Home” Part 1 Pecan Chicken, Part 2 Pork Chao Mein.

Tender sliced beef in tenderizing sauce with peppers in a festival of colors.

The Sauce: Tenderizing Sauce – Added to the thinly sliced beef and aromatics, a mixture of water and baking soda relaxes the fibers of the meat so even a top round cut of beef melts in your mouth.

 

Sweet pepper heaven

Hypnotic colors, warm heat and melt-in-your-mouth tender sliced beef ‘sends’ me. A pepper lover, the carnival of colors is a joyful eating experience for the palette and eyes. Wok cooked to crisp tender, the sweet peppers with the Chinese seasonings are my favorite way to eat them. But don’t stop there, make the thinly sliced peppers perfectly hand cut for even cooking and presentation by snacking on fresh ends and pieces too short or curly. Double benefit to prepare this dish Trimmed-pieces-of-peppers-to-snack-onbecause you get to eat some tasters fresh and crisp right off the cutting board as well. Or share them. I love to put these little bites in a small bowl and set them by my kids as an informal appetizer inviting them to the festival finale, Beef with Three Color Peppers. Heaven!

 

2011 AniversaRecipe – Shrimp and Chicken with Bamboo and Heirlooms and Eggs

Recipe: Beef with Three Color Peppers

Prep Time: 15 Minutes | Cook Time: 6 Minutes | Yield: 4 Servings | Level: Easy

Ingredients
Onion

  • 1 lb thinly sliced beef, eye or top round
  • 1 tsp minced garlic
  • 1 tsp minced ginger root
  • 2 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • 2 tsp cornstarch
  • dash of black pepper
  • 2 Tbsp water
  • 1/8 tsp baking soda
  • 3 Tbsp canola oilThree-color-peppers-hot-chili-and-onion
  • 1 small onion, about 1 cup thinly sliced
  • 1 medium red pepper, about 1 cup thinly sliced
  • 1 medium orange pepper, about 1 cup thinly sliced
  • 1 medium yellow pepper, about 1 cup thinly sliced
  • 1 Tbsp minced hot chili pepper
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • steamed rice

Special Equipment – wok

Instructions
Tenderizing-Sauce1 Combine the beef, garlic, ginger, sesame oil, soy sauce, cornstarch and black pepper in a medium bowl. In a small bowl dissolve the baking soda in the water then add to the beef mixture and stir well. Set aside to marinate for 15-20 minutes.

2 Meanwhile, slice the onion and peppers.

3 Heat a wok or large skillet on high heat and add 2 tablespoons of canola oil rolling around to coat the sides of the wok. Add the beef mixture to the wok and cook for 1-2 minutes until it’s no longer pink, stirring to keep the meat moving. Remove from the wok and place back into the bowl. Scrap the bits off the bottom of the pan and discard.
Wok-Cooking-Beef
4 Add the remaining tablespoon of canola oil. Stirring and moving the vegetables in the wok continuously, add the onions and cook for 30 seconds.
Wok-cooked-onions
Add the red, orange, yellow and hot chili peppers plus the salt and sugar, cook for 1 minute.

Add-red-yellow-orange-peppers
5 Add the beef back to the wok and stir to combine for 20 seconds. Serve immediately with steamed rice.
Add-beef-and-cook-for-20-seconds
Information
Notes
Secrets to great Chinese Wok Cooking – 1) Prep the meat mixture, vegetables, sauces, glazes, batters, etc. before beginning to cook. 2) Cut the vegetables in similar sizes so ingredients cook evenly and the presentation looks more pleasing. 3) Use fresh colorful vegetables. 4) A rule of thumb; start cooking with aromatics (garlic, ginger or onions), then add the vegetables beginning with the hardest first and ending with the softest last so everything is evenly cooked.

Dish Designer

  • Exchange canola for vegetable oil.
  • Exchange three color peppers for any combination of 3 cups of thinly sliced peppers including green peppers, or all one color.
  • Exchange color peppers for snow peas, sugar snap peas, fresh green beans or diagonally sliced celery.

Beef-with-Three-Color-Peppers-chopsticksInspiration – Ying Ling Liu

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: September 23,

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2012

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Pork Chao Mian

Part 2 of 3 part series ”Chinese Restaurant at Home”. Click here for Part 1 Pecan Chicken

Crispy noodles with pork and crisp tender vegetables in a wok glaze.

The Sauce: Wok Glaze – A light glaze made from chicken broth and a little bit of cornstarch, it’s added to the wok right at the end. The mixtures ramps up the flavor of the dish and makes the vegetables glisten. When dished over crispy noodles, it drips down into the crevices.

 

Noodle pancake

Rice, not noodles, is my weapon of choice when I serve Chinese dishes. My rice cooker hisses and bubbles away while I prepare the ingredients, marinated meat and hand cut vegetables. But, sometimes I have a hankering for Chao Mein, fried noodles. American supermarkets sell cans of crispy Vegetables-prepped-readyfried noodles. This recipe features authentic chao mein made into a large pan-sized noodle pancake that’s golden and crispy on the outside and tender and soft on the inside. Spoon the wok cooked meat and vegetables over the noodles and let the glaze drip down through the crunchy noodle labyrinth for sauce in every bite. Once in a while I knock out a batch of homemade noodles for this recipe; double good.

2011 AniversaRecipe – Sweet and Sour Fish and Gazpacho

Recipe: Pork Chao Mian

Prep Time: 25 Minutes | Cook Time: 15 Minutes | Yield: 4 Servings | Level: Easy

  • 1/2 lb pork, sliced in 2-inch thin strips
  • 5 tsp soy sauce, dividedCabbage
  • 1 tsp plus 1 Tbsp cornstarch, divided
  • 3/4 cup chicken broth
  • 12 ounces fettucinni, cooked al dente, drained
  • 4 Tbsp canola oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/3 cup sliced onion
  • 1/3 cup sliced carrots
  • 1/3 cup snow peas, cut in half
  • 1 cup cabbage, hand torn in 2-inch pieces
  • 1/3 cup sliced bamboo shootsBamboo-Shoot-Tips
  • 1/3 cup sliced mushrooms
  • 1/2 tsp salt
  • 1/2 tsp sugar

Special Equipment – wok

Instructions
1 Combine the pork, 4 teaspoons soy sauce and 1 teaspoon cornstarch in a small bowl. Set aside to marinate for 15-20 minutes.

2 In another small bowl combine the chicken broth and 1 tablespoon of cornstarch for the glaze.

3 Meanwhile, heat a wok or large skillet on high heat. Add 4 tablespoons of oil, heat and roll around the sides of the wok. Place the noodles in the wok and spread evenly in a large thick pancake. Let it cook for 3-4 minutes until the bottom is golden and crispy. Do not stir.
Noodle-pancake-cooking-in-the-wok
With two spatulas, flip the noodles over and cook for 3-4 minutes until the other side is golden and crispy.
Noodle-pancake-cooking-on-the-second-side
Remove to a large platter.

Crispy-golden-noodle-pancake
4 Add the pork mixture to the wok and cook for 1-2 minutes until it’s no longer pink, stirring to keep the meat moving. Remove back to the bowl. Scrap the bits off the bottom of the pan and discard.

5 Add the ginger and garlic to the wok and stir just long enough for the aroma to start, about 10-15 seconds. Stirring and moving the vegetables in the wok continuously, add the onions and cook for 30 seconds. Add the carrots and cook for 30 seconds.
Wok-cook-the-onions-and-carrots
Add the peas and cook for 30 seconds. Add the cabbage and cook for 30-60 seconds. Add 1 teaspoon soy sauce, salt and sugar and stir to combine.
Add-Cabbage
Add the bamboo shoots and mushrooms and cook for 30 seconds.

Bamboo-shoots-and-mushrooms
6 Add the pork mixture back to the wok and stir to combine. Push the mixture to the sides leaving a space in the center. Slowly add the glaze to the center, stirring as it thickens. Then stir the meat and vegetables in. Adjust for salt and pour over the crispy noodles. Serve immediately.
Make-a-well-in-the-center-and-add-the-wok-glaze
Information
Notes
Secrets to great Chinese Wok Cooking – 1) Prep the meat mixture, vegetables, sauces, glazes, batters, etc. before beginning to cook. 2) Cut the vegetables in similar sizes so ingredients cook evenly and the presentation looks more pleasing. 3) Use fresh colorful vegetables. 4) A rule of thumb; start cooking with aromatics (garlic, ginger or onions), then add the vegetables beginning with the hardest first and ending with the softest last so everything is evenly cooked.
Kitchen-shears-cut-the-crispy-noodles
Ginger and Garlic – They can be finely grated on a microplane grater.

Cabbage – Use the outer, dark green leaves of a head of cabbage as they are milder and add lots of rich color.

To make serving easier, use a pair of kitchen scissors to cut the crispy noodles in 3 or 4 places.

Dish Designer

  • Exchange pork for chicken.
  • Exchange fetticinni for any long pasta such as spaghetti, linguini or vermicelli.
  • Exchange snow peas for small fresh green beans or sugar snap peas.
  • Exchange bamboo shoots for water chestnuts.

Pork-cut-for-wok-cookingInspiration – Ying Ling Liu

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: September 22, 2012

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Pecan Chicken

Chicken with vegetables, pecans and a wok glaze.

The Sauce: Wok Glaze – This sauce is a light glaze made from chicken broth and a touch of cornstarch. It’s added to the wok right at the end of the cooking process. The transparent light glaze enhances flavor and results in glistening crisp tender vegetables.

 

Pecans always available

Pecans have an assigned ‘parking place’ in my kitchen. An essential ingredient, they find their way into savory and sweet dishes. They have a more bitter taste than the softer, milder cashew conventionally used in this dish. They’re feistier, crunchier and a standout feature.

Most pecans are grown in Georgia, a shout out to a place I love and lived in twice. They haven’t been widely used in China until the past decade. Now more prevalent in Chinese kitchens, they’re often roasted. In this recipe, the nuts are pan roasted in the wok for a few seconds to enhance their flavor. Crunchy pecans, crisp tender vegetables and juicy chicken make this a dish you can frequently serve. It’s healthy and fresh.

2011 AniversaRecipe – Shrimp and Pork Balls with Spicy Lime Dipping Sauce and Golden Coin Steak

Recipe: Pecan Chicken

Prep Time: 20 Minutes | Cook Time: 10 Minutes | Yield: 4 Servings | Level: Easy

Ingredients
Peppers-Bamboo-Shoots-Peas-Garlic

  • 4 dry shitake mushrooms
  • 1 lb boneless chicken breast, cut in 2/3-inch chunks
  • 1 tsp minced ginger
  • 3 Tbsp soy sauce, divided
  • 1 Tbsp egg white
  • 3 tsp cornstarch, divided
  • 1/3 cup chicken broth
  • 1/2 cup pecans
  • 3 tablespoons canola oil, divided
  • 1 cup red pepper, cut in small pieces
  • 1 clove garlic, smashed
  • 1 cup bamboo shoots, 2/3-inch cubed
  • 1/2 cup sugar snap peas, cut in half on the diagonal
  • 1 tsp sugar
  • 1/4 tsp salt
  • steamed rice

Instructions
Shitake-mushrooms-soaking-with-a-small-plate-over-them-batter-glaze-pecans1 Place the shitake mushrooms in small bowl and cover with luke warm water. Place a small cup or plate on top to hold the mushrooms underwater. When they are dry they float. Set aside to reconstitute, 5-10 minutes. Once soft, cut the stem off and discard. Cut the cap in small chunks.

2 Combine chicken, ginger and 2 tablespoons soy sauce in a medium bowl. Set aside to marinate for 15-20 minutes while preparing the vegetables.

3 Meanwhile, mix egg white and 1 tablespoon cornstarch in a small bowl to make a thin batter. Set aside.

4 Mix the chicken stock and 1 teaspoon of cornstarch in another small bowl for the glaze. Set aside.

5 Heat a wok or large skillet on high heat. Pour in 2 tablespoons of oil, heat and roll around the sides of the wok to coat. Add the pecans and cook for 15-20 seconds stirring then remove with a spider or slotted spoon.

6 Pour the batter into the chicken mixture and stir to coat the chicken pieces. Add the chicken to the wok and cook for 2-3 minutes until it’s light brown, stirring to keep the meat moving. Remove back to the bowl. Scrap the bits off the bottom of the pan and discard.

7 Add 1 tablespoon of oil to the wok and briefly heat, rolling around to coat the sides of the walk. Add the red pepper and cook and stir for 1 minute.
Cooking-the-red-peppers
Add the garlic and sugar snap peas and continue cooking and stirring for 1 minute.
Red-Peppers-and-Sugar-Snap-Peas
Add the bamboo shoots and mushrooms, 1 tablespoon soy sauce, sugar and salt. Cook and stir for 30 seconds.

Wok-cooking-red-peppers-sugar-snap-peas-bamboo-shoots

8 Add the chicken, pecans and stir to combine. Push the mixture to the sides leaving a space in the center. Slowly add the chicken glaze mixture to the center, stirring as it thickens. Then stir the chicken and vegetables in. Adjust for salt and serve immediately over steamed rice.
Make-a-well-to-cook-the-glaze

Information
Notes
Secrets to great Chinese Wok Cooking – 1) Prep the meat mixture, vegetables, sauces, glazes, batters, etc. before beginning to cook. 2) Cut the vegetables in similar sizes so ingredients cook evenly and the presentation looks more pleasing, i.e chunks, dice or shred. 3) Use fresh colorful vegetables. 4) A rule of thumb; start cooking with aromatics (garlic, ginger or onions), then add the vegetables beginning with the hardest first (carrot or broccoli) and ending with the softest last (mushrooms or bamboo shoots) so everything is evenly cooked. 5) When cooking in a wok,

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the meat mixture causes browned bits on the bottom of the wok. Once you remove the meat from the wok, use your wok spatula to scrap the bits off the pan then wipe them off the spatula onto a paper towel so they are mostly removed. If you continue cooking the vegetables the bits become darker and may even burn.

Ginger – Rather than mincing the ginger, grate it against a microplane grater.

Egg – Save the yolk and the rest of the white for a scramble.

Pecan-HalvesPecans – Store pecans in the freezer to lengthen their shelf life. For this dish they can be used right out of the freezer. Select unbroken pecan halves to create a beautiful presentation.

Bamboo Shoots – Bamboo shoot tips can be purchased in an Asian grocer. They’re more tender than those on the Asian aisle in the supermarket and can be cut in cubes. Sliced bamboo shoots could be used in this recipe.

Mushrooms – Dry Shitake mushrooms can be purchased at an Asian grocer. They keep on the shelf for a long time, a Cooking-the-glaze-in-the-wellyear or more. Rich in flavor and slightly chewy, they’re a very authentic Chinese ingredient. Or, substitute fresh crimini mushrooms cut in chunks.

Creating a well in the center of the pan speeds cooking the glaze and prevents the vegetables from becoming limp and over cooked.

Dish Designer

  • Exchange pecans for cashews or walnuts.
  • Exchange chicken breast for thigh meat.
  • Exchange red for yellow or orange peppers.
  • Exchange bamboo shoots for sliced water chestnuts.
  • Exchange sugar snap peas for snow peas.

Inspiration – Ying Ling Liu

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: September 21, 2012

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‘Chinese Restaurant at Home’ Series

Vegetable dance

Crisp tender vegetables searing in a wok, dance like ballerinas executing six o’clock arabesques, grand battements and triple pirouettes. The short exposure to the high heat of the wok render them Wok-Spatula-Spider-Spooncrunchy and fragrant from the ginger and garlic aromatics they ‘dance’ with. Then, combine the vegetables with paper thin slices of meat and a light glaze or sauce. So, so good! I love how simple and delicious it is. A far cry from dead cooked vegetable dishes. Serve with steamed rice or noodles. My mouth is watering with anticipation for these Chinese dishes I learned to cook when I lived in Asia.

 

Friday, September 21, 2012
Pecan Chicken
– Sister dish to the more famous Cashew Chicken with pecans and wok vegetables, peppers, sugar snap peas and bamboo shoots

Saturday, September 22, 2012
Pork Chao Mian
– Noodles crisp on the outside, tender on the inside with pork and wok vegetables in a light glaze served over the noodles

Sunday, September 23, 2012
Beef with Three Color Peppers
– Thin sliced beef with red, yellow and green peppers with a glance of heat


Continue Reading · 4

Golden Coin Steak

Part 3 of 3 part series “Chinese Stir Fry”.  Click here for Part 1, click here for Part 2.

 A few Chinese dynasties ago, an abundance of shiny golden coins were a sign of wealth and prosperity.  One way to increase the quantities of ‘coins’ was to echo the shape in elaborate art work, carvings, and statuary.  Not limited to constructive materials, Chinese chefs would cut steak into round coin-size pieces and serve them seared over stir fried broccoli.
Cut the steak in either coins or bite size pieces.  Searing, rather than browning, is the real money of the dish.  Add a few pieces of steak at a time to maintain the high temperature of the fry pan. The caramelization on the outside heightens the flavor of the marinated steak.  The juicy tenderness on the inside elevates this dish, worthy of serving the emperor.  Present on a platter of stir fried broccoli and garnish with tomato half coin circles. Now imagine you are dining in the Forbidden City because this dish was on the menu.

Click here for Helen’s Chinese Cooking Expertise

Prep Time: 15 Minutes | Cook Time: 15 Minutes | Yield: 4 Servings | Difficulty: Easy

Ingredients
The Sauce-Marinate
1 tsp minced Garlic
1 tsp Salt
3 Tbsp Soy Sauce

The Rest
1 lb 1/2 –inch thick Beef Tenderloin, cut into 1-inch pieces
7 Tbsp Vegetable Oil, divided
2 Broccoli bunches, about 1 1/2 lbs cut in small flowerettes
1/4 tsp Sugar
1/2 tsp Salt
Dash of Black Pepper
2 Tbsp boiling Water
1 Tomato, cut into half slices
5-6 slices Tomato

Preparation Instructions
1. Combine the marinate ingredients in a bowl, add the beef and stir to coat. Set aside for 20 minutes.

2. In the meantime, prepare the broccoli and tomato slices.

3. Heat a wok or large fry pan on high heat with 3 tablespoons of oil. Stir fry the broccoli with sugar, salt and pepper for 2 minutes. Add the boiling water and continue to stir fry 2-3 more minutes until crisp tender and water has evaporated. Remove to a serving plate and set a pan lid over it to keep warm.

4. Heat 4 tablespoons of oil in a medium non-stick fry pan on high heat. Frying the beef in 3 batches, sear the meat for about 30-60 seconds on each side. Don’t overcrowd or sear too many pieces at a time. As each batch is done, spoon over the broccoli.

5. Arrange tomato slices around the broccoli and serve with hot cooked rice.

Dish Designer
Exchange beef tenderloin for rib eye or fillet mignon.
• Exchange tomato slices for carrot slices.

Source—Ying Ling Lui

SaucyCuisine.com
sauces over under and through

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Shrimp and Chicken with Bamboo

Part 2 of 3 part series ‘Chinese Stir Fry’.  Click here for Part 1, click here for Part 3.

If I say this is filling from a Chinese cabbage roll recipe, would you read on? Either way, right now I’m not saying if it is. Seafood meets domestic bird in this scrumptious pairing. It’s easy on your budget since you only need a small amount of shrimp. Your family will think company is coming for dinner and will be pleasantly surprised when it’s just for the fam. The bamboo has a crunchy texture and absorbs the flavors in the dish. The dried shitakes add texture, are rich in color and have concentrated mushroom essence. You can substitute fresh shitakes but the dried are rave in this Chinese dish. The glaze is a translucent sauce which makes the dish glisten and renders full-bodied flavor.
OK, now the real story. This is sort of a deconstructed dish. It is actually great made into cabbage rolls and accompanied with a delicious cream sauce but that will be for another day. This version makes it simple enough to serve any night of the week. In the time it takes the rice to steam you can stir fry a feast that’s healthy and delicious. It will transport you to Honk Kong or San Fran Chinatown.

 

Click here for Helen’s Chinese Cooking Expertise

Prep Time: 25 Minutes | Cook Time: 8 Minutes | Yield: 4 servings | Difficulty: Easy

Ingredients
The Sauce-Glaze
1/3 cup Chicken Broth
1/2 Tbsp Cornstarch

The Rest 1-Chicken
1/2 lb Chicken Breast, 3/4-inch diced
1 Tbsp Soy Sauce
1 tsp Cornstarch

The Rest 2-Shrimp
1/2 lb Shrimp, shells and veins removed in 3/4-inch diced
1/4 tsp Salt
1/4 tsp Cornstarch

The Rest 3-Vegetables and Rice
3 Dried Shitake Mushrooms ;)
1/2 cup diced Bamboo Shoots, sliced ;)
1/4 cup frozen Peas
2 Tbsp Vegetable Oil
Hot Cooked Rice

Preparation Instructions
1. Put mushrooms in a bowl of water and set plate right on top of the water to ensure they are submerged. Let set for 20 minutes to reconstitute then remove stems and cut into pieces.

2. In the meantime, combine the chicken with soy sauce and 1 tsp cornstarch. Set aside to marinate.

3. In another small bowl, combine shrimp with salt and 1/4 tsp cornstarch. Set aside to meld.

4. In a small bowl combine the glaze ingredients, chicken broth and 1/2 tablespoon cornstarch.

5. Heat oil on high in a wok or large frying pan. Add chicken and stir fry for 2 minutes. Add shrimp and continue stir frying for 1-2 minutes until shrimp barely turns pink. Add bamboo and mushrooms and stir fry keeping everything moving, about 60-90 seconds.

6. Create a well in the center of the pan by pulling the ingredients up on the sides of the wok. Give the sauce a quick stir to redistribute the cornstarch. Pour in the well a little at a time stirring as the glaze thickens. Stir down the contents of the pan into sauce and combine.

7. Take off heat and pour on a platter. Serve immediately with hot cooked rice.

;) Dried Shitake Mushrooms—Find them in the Asian section at your grocer or at the Asian food store. They keep forever so buy a bag and store in a dry location.

;) Bamboo Shoots—Good bamboo shoots come in cans at the Asian food store. Buy the unsliced bamboo tips.

Dish Designer
• Omit shrimp but use 1 1/2 lbs of chicken.
• Exchange dried mushrooms for fresh shitakes or other mushrooms.
• Exchange bamboo for sliced water chestnuts.
• Exchange mushrooms for bite size pieces of sweet pepper or carrot circles.

 

Inspiration—Ying Ling Lui

SaucyCuisine.com
sauces over under and through

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‘Chinese Stir Fry’ Series

Ni hao. Stir frying Chinese dishes was a regular happening in our home when my children were growing up. Two to three times a week we ate healthy dishes filled with Asian meat or seafood and farmers market fresh produce. We love sticky rice served under dishes with enough body to easily eat with chopsticks. The dishes were colorful, full of flavor and the light glazes would drip into the rice. Just talking about it makes my mouth water. On September 21st, 22nd and 23rd Saucy Cuisine features a three-part series called ‘Chinese Stir Fry’. Recipes include Sweet and Sour Fish, Shrimp and Chicken with Bamboo and Golden Coin Steak. Serve them over white or brown sticky rice. These are a few of our favorites.
Chinese Cooking Expertise—My proficiency with Chinese cooking stems from six months of formal Chinese culinary training under the knife of Ying-Ling Lui. The young daughter of one of Chiang Kai-Shek’s generals, Ying-Ling wanted to learn to cook. She begged her father but he would not concede. It was forbidden because as he would say, “Cooking is servants’ work.” Ying-Ling sought the friendship of the family chef. He invited her to his restaurant and spent afternoons teaching her 5-star quality Chinese cuisine on the sly. Years later she and her husband moved to Okinawa and that’s when our lives intersected. I had the rare opportunity to study Chinese cooking techniques and obtain a portfolio of authentic

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Chinese recipes. The technique makes the difference and I want to share my knowledge, experience and recipes with you on Saucy Cuisine.

SaucyCuisine.com
sauces over under and through

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Thai Chicken with Fresh Basil

Stir fried Thai chicken dish with fresh basil served with rice.

Thai fish sauce

Thai-Chicken-with-Fresh-BasilMy latest new sauce is Nuoc Nam or Thai Fish Sauce. Looking for a new recipe to try I ran a search with fish sauce and basil. I adapted a recipe from Cooks.com and found the collision of the potent fish sauce with fresh and fragrant basil was an excellent combination. The chicken is easy to stir fry. The sauce becomes slightly thickened as the sugar cooks through the sauce. Served over rice, some of the sauce drips down and coats the kernels with the caramel colored glaze.

 
Recipe: Thai Chicken with Fresh Basil

Prep Time: 10 Minutes | Cook Time: 8 Minutes | Yield: 4 servings | Level: Easy

IngredientsThai-Chicken-with-Fresh-Basil-and-Garlic

  • 3 Tbsp fish sauce
  • 2 Tbsp water
  • 2 Tbsp sugar
  • 3 Tbsp vegetable oil
  • 2 Tbsp garlic, coarsely chopped
  • 3/4 cup fresh basil, thinly sliced, divided
  • 2 serrano chilies, sliced
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    thin

  • 1 lb boneless chicken breast, cut in 3/4-inch pieces
  • hot cooked rice

Special Equipment – wok or large fry pan

Instructions
1 Combine the fish sauce, water and sugar in a small bowl. Set aside.

2 Heat oil in a wok on high heat. Add garlic and stir until it smells fragrant, about 10 seconds.

3 Add 1/2 cup basil and the chilies and stir fry 1 minute.

4 Add the chicken and continue to stir fry until chicken is almost cooked through, about 3-4 minutes.

5 Stir in the sauce and cook until the sauce bubbles and thickens slightly, about 2 more minutes.

6 Turn off the heat, add the last 1/4 cup of basil and pour onto serving platter. Serve with hot cooked rice.

Information
When buying fish sauce, buy a good quality brand. It only costs a few dollars but it will be worth it. It lasts a long time and makes a good base for marinated fish.

Dish Designer

  • Use either white or brown rice.
  • Reduce or increase the amount of Serrano chilies based on heat preference.

InspirationCooks.com

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 17, 2012

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Asian Pencil Asparagus with Chicken

Stir fried asparagus with chicken and carrot served on Asian rice

Chinese cooking classes

I love fine restaurant quality stir fry.  With the skills and experience I gained while living in Asian for several years and my Chinese cooking classes, I’m sharing some basic techniques that will make you an expert at this delicious and healthy cooking.  Let’s not get this confused with the Chinese food you get at buffets aplenty.  They are often loaded with grease and sit in soggy sauces. I had the opportunity to cook a 10-course Chinese banquet for some international executives.  They had traveled the world and eaten at some of the finest Chinese restaurants.  Their comment was, “Who cooked this dinner?  It is the best Chinese food I have ever eaten.”  Here is some information about how to cook the rice.  Simple techniques make the difference between mediocre and fabulous Chinese cuisine.

 
Recipe: Asian Pencil Asparagus with Chicken

Prep Time: 12 Minutes | Cook Time: 30 Minutes | Yield: 4 servings | Level: Easy

Ingredients

  • 3 cups Calrose riceChicken-Marinate-Asian Pencil Asparagus
  • water
  • salt
  • 1 lb boneless chicken breast, thinly sliced
  • 1 Tbsp cornstarch
  • 1 garlic clove, minced
  • 1 Tbsp soy sauce
  • 2 Tbsp vegetable oil, divided
  • 3/4-inch piece of fresh ginger root
  • 1 bunch of pencil thin asparagus, cut in 2-inch pieces
  • 1 large carrot, peeled and thinly sliced on the diagonal
  • 3/4 cup chicken broth
  • salt and pepper

Special Equipment – Wok, Rice Cooker

Instructions
1 Cook the rice in a rice cooker or medium sauce pan.

2 In a medium bowl combine the chicken, cornstarch, garlic and soy sauce and combine.

3 Prepare the asparagus, carrots and ginger before stir frying.

4 Once the rice is cooked, begin stir frying while it steams for 10 minutes. Heat the wok or a large frying pan on high heat with 1 Tbsp of oil swirling it around the pan to thinly coat.  When the oil is shimmering, slide the meat into the wok and stir fry the meat until the pink is gone, then scoop it back into the bowl.

5 Scrap the bottom of the pan to remove the bits remaining and throw away.  These bits will burn when you stir fry the vegetables.

6 Add the last tablespoon of oil and once hot, add the ginger and stir fry 30-45 seconds.  Add the carrots and stir fry for 1-2 minutes.  Then add the asparagus and continue to stir fry until the vegetables are crisp tender, about 2 minutes depending on thickness.

7 Add back the chicken and the chicken broth.  Stir and cook just long enough to heat the broth and cook any residual raw meat juices.  Check for salt and pepper then slide onto a waiting platter.  Serve immediately with rice.

Information
Chicken Broth—Use homemade, canned or boxed. If not, use reconstituted chicken paste or bouillon.

Rice-Cooker-Asian-Pencil-AsparagusCooking Rice—Place the rice in the rice cooker pot. At the sink, fill it up with cold water amply covering the kernels. Rice is coated with talc which keeps the kernels dry and separated in the packaging. With a loose-fisted hand, swish the rice around to loosen the talc. The water becomes milky. Drain out the milky water and repeat this process until the water is just about clear. It takes several rinses, sometimes rinsing even 6 or 7 times, but it’s worth it. Fill the pot with enough water to cover rice with 1 inch of headspace. I use my finger tip to measure it. Add 1/2 teaspoon of salt and set your rice on to cook. Once it is done let set to steam for at least 10 minutes before serving to rebalance the moisture.

Rice Cooker—No rice cooker? Use a medium sauce pan and use the same technique to wash the rice. Add water, and salt and heat to a boiling. Then simmer for 17-20 minutes. Don’t remove the lid. When it is done, take off the heat and let set for 10 minutes.
Pencil-Asparagus-Carrots-Ginger

Dish Designer

  • Exchange pencil thin asparagus for a larger size. Peeling recommended to ensure the stems are tender.  Cut the sticks into 1-1 ½ inch lengths depending on width so they stir fry evenly with the carrots.
  • Exchange asparagus for fresh green beans.
  • Exchange carrots for orange bell peppers.
  • Exchange chicken for pork.

Inspiration—Ying Ling Lui

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 27, 2012

Continue Reading · 2

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