May 8, 2011 at 11:01 am (Asian, beansprouts, cilantro, corn on the cob, cornstarch, five-spice powder, fresh ginger, frozen peas, garlic, honey, large shrimp, lime juice, Main Dish, peanut oil, Quick Dishes, red chile pepper, rice sticks, sesame oil, snow peas, soy sauce, stovetop, vegetable oil, vermicelli)
This is the kind of recipe where you can swing by the grocery store on your way home from work, pick up a few bits, and have a great meal on the table within ten minutes of arriving in your kitchen. Just get all your stuff ready for this one–when you start cooking, it all kicks off! Good luck.
Serves 2.
a thumb-sized piece of ginger
2 cloves of garlic
1 fresh red chile
a small bunch of fresh cilantro
peanut or vegetable oil
1/2 lb large shrimp, raw, peeled
1 heaped teaspoon five-spice powder
1 t cornstarch
1/2 C fresh corn kernels
a small handful of snow peas
2 T soy sauce
juice of 1 lime
1/2 t honey
1 t sesame oil
a handful of frozen peas
7 oz rice sticks or vermicelli
a small handful of beansprouts
~~~~~~~~~~~~~~~~
To prepare:
Put a large pan of water on to boil.
Peel and finely slice the ginger and garlic.
Finely slice the chile.
Pick the cilantro leaves from the stalks and put to one side, then roughly chop the stalks.
To cook:
Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of peanut oil and swirl it around.
Stir in the cilantro stalks, ginger, garlic, chile, shrimp, and five-spice powder, and fry for a minute.
Add the cornstarch, corn, and snow peas and give them a good toss or stir for another minute.
Stir in the soy sauce, lime juice, honey, sesame oil, and frozen peas.
Add the rice sticks (or vermicelli) to the pan of boiling water and use a wooden spoon to break them up a bit.
Cook for just 2 minutes, no longer.
Drain the rice sticks in a colander over a bowl, reserving the cooking water.
Add a large spoonful or ladleful of the cooking water to the wok and cook for a further minutes or two.
To serve:
Use tongs to divide the rice sticks between your serving bowls, or to lift them on to one large serving platter.
Spoon the shrimp, veggies, and any juices over the top and sprinkle with the beansprouts and cilantro leaves.
Leave a Comment
May 4, 2011 at 5:58 pm (bok choy, brown sugar, chile paste, coconut milk, curry powder, firm tofu, fresh basil, fresh ginger, hot cooked rice, Indian, Main Dish, mushrooms, roma tomatoes, salt, scallions, soy sauce, stovetop, Vegetarian, yellow bell pepper)
Prep Time: 25 Min
Cook Time: 15 Min
Ready In: 40 Min
Serves 6.
2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste
~~~~~~~~~~~~
1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Serve over rice. Garnish with remaining green onion.
Variation: If bok choy is unavailable, substitute a bag of spinach for it.
Leave a Comment
March 27, 2011 at 9:41 am (Appetizers, canola oil, chaat masala, cilantro, cubanelle pepper, cumin, fresh ginger, frozen peas, Indian, jalapeños, poblano pepper, potatoes, Quick Dishes, salt, serrano peppers, stovetop)
Chaat is such a popular street food in India and Pakistan that individual vendors are celebrated for “specializing in their own particular versions,” said Steven L. Katz in The Washington Post. Chaat usually has three main components–a fruit or vegetable, a spice blend called chaat masala, and a mix of condiments such as yogurt and a sweet chutney or tamarind. The results can be served “in a heap” or, as with aloo tikki, served as a manageable finger food. The unifying ingredient is the chaat masala, a mix of “black salt, mango powder, red chile powder, and roasted cumin powder.” Available at Indian groceries, it helps produce an “irresistible combination of flavors.”
1 T canola oil
1 t cumin seeds
1/4 C frozen green peas, defrosted
1/4 t chaat masala
3 medium potatoes, peeled, cut into pieces, boiled and drained
1 1/2″ piece peeled ginger, finely chopped
1 1/2 T green chile pepper, chopped
2 T cilantro leaves, finely chopped
salt
~~~~~~~~~~~~~~~
Heat oil in pot over medium heat. When oil shimmers, add cumin and peas. Reduce to medium-low and cook 15 minutes until moisture evaporates. Stir in chaat masala and remove from heat.
Coat a cast-iron skillet with nonstick cooking spray; heat over medium-high. Meanwhile, mash potatoes with ginger, chile, and cilantro, and season with salt. Divide into 10 to 12 balls. Flatten each ball slightly and stuff some pea mixture into center. Close ball and shape into a 3-inch-wide cake.
Cook 4 minutes or until lightly browned. Turn. Cook about 6 minutes. Serve hot, with cilantro and tamarind chutneys.
Leave a Comment
March 26, 2011 at 11:30 am (Asian, balsamic vinegar, basmati rice, black pepper, butterhead lettuce, canned pineapple chunks, cilantro, cornstarch, five-spice powder, fresh ginger, garlic, long-grain white rice, Main Dish, peanut oil, pork tenderloin, Quick Dishes, red bell peppers, red onion, romaine, sea salt, sesame seeds, soy sauce, stovetop, vegetable oil, yellow bell pepper)
Ok, this is easy but it’s a quick one, so you’ll have to concentrate and stay on the ball. Sweet and sour pork is an absolute classic and was one of the first Chinese-style dishes introduced to Britain. I’ve tried to make it fresh, light, and full of wonderful crunch, sweetness, and flavor. I’ve also brightened it up by introducing some lettuce leaves, which add texture and freshness. It’s best to cook this for two–perfect, fast, one-pan cooking for nights in.
Serves 2.
sea salt and freshly ground black pepper
1 C long-grain or basmati rice
1/2 pound pork tenderloin
1 small red onion
1 red or yellow bell pepper (or 1/2 of each)
a thumb-sized piece of fresh ginger
2 cloves of garlic
1/2 – 1 fresh red chile, to your taste
a small bunch of fresh cilantro
peanut or vegetable oil
1 heaped teaspoon five-spice powder
1 t cornstarch
2 – 3 T soy sauce
1 (8 oz) can of pineapple chunks
2 T balsamic vinegar
1 small heart of romaine or 1/2 a butterhead lettuce
2 t sesame seeds
~~~~~~~~~~~
To prepare:
Bring a pan of salted water to a boil and add the rice.
Cook according to the package instructions.
Drain the rice in a strainer, put back into the pan, and cover with aluminum foil to keep warm until needed.
Halve the pork tenderloin and cut into 3/4″ cubes.
Peel and halve the red onion, then dice into 3/4″ cubes.
Halve the bell pepper, seed, and cut into 3/4″ cubes.
Peel and finely slice the ginger and garlic.
Finely slice the chile.
Pick the cilantro leaves and put them to one side.
Finely chop the cilantro stalks.
To cook:
Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of peanut oil and swirl it around.
Add the pork and the five-spice powder and toss or stir them around.
Cook for a few minutes until browned then transfer to a bowl using a slotted spoon.
Carefully give the wok or pan a quick wipe with a ball of paper towels and return to the heat.
When it’s really hot, add 2 good lugs of peanut oil and all the chopped ingredients.
Toss or stir everything together and cook for 2 minutes.
Stir in the cornstarch and 2 T of soy sauce.
Let everything cook for 30 to 40 seconds, then add the pineapple chunks with their juice, the browned pork and balsamic vinegar.
Season with black pepper and a little more soy sauce, if needed.
Break apart a piece of pork, check it’s cooked through, and remove from the heat.
Reduce the sauce to a gravy-like consistency by cooking for a few minutes more.
To serve:
Divide the rice and lettuce between 2 bowls or plates.
Spoon the pork, veggies, and sauce over the top and sprinkle with the sesame seeds and reserved cilantro leaves.
Leave a Comment
November 12, 2010 at 4:08 pm (allspice, Autumn, boneless skinless chicken breast, boneless skinless chicken thighs, canned black beans, chicken thighs, cinnamon, cornstarch, dried thyme, ground ginger, honey, Jamaican, lime juice, Main Dish, nutmeg, oven, pumpkin pie spice, red pepper (cayenne), salt, scallions, stovetop, sweet potatoes, vegetable oil, Winter)
Packed with chicken, black beans and sweet potatoes, this Jamaican-style casserole is a meal in one.
Prep time: 15 minutes
Cook time: 1 hour
Serves 6.
1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
3/4 teaspoon ground allspice
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken thighs
1 tablespoon vegetable oil
1 can (15 oz) black beans, drained, rinsed
1 large sweet potato (1 lb), peeled, cubed (3 cups)
1/4 cup honey
1/4 cup lime juice
2 teaspoons cornstarch
2 tablespoons sliced green onions (2 medium)
~~~~~~~~~~~
1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
2. In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
3. Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.
Tips: If a dry jerk seasoning or rub is available, use it to save a few minutes. This is a mild jerk seasoning rub; an authentic jerk rub will be spicier. You can substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and 1/8 teaspoon ground nutmeg for the pumpkin pie spice.
Small boneless skinless chicken breasts can be substituted for the thighs, if you prefer. Or use bone-in thighs.
Leave a Comment
October 27, 2010 at 3:30 pm (Asian, dark sesame oil, flank steak, fresh ginger, garlic, grill, hoisin sauce, light soy sauce, Main Dish, nutmeg, red pepper flakes, rice vinegar, stovetop, vegetable cooking spray)
The warmth of nutmeg helps round out the sweet, salty and tangy marinade. Try it with grass-fed flank steak, if available. Serve this dish with steamed sugar snap peas and rice or soba noodles.
Serves 4.
3 T hoisin sauce
2 T water
2 T rice vinegar
1 T low-sodium soy sauce
2 t grated peeled fresh ginger
1 t dark sesame oil
1/4 t freshly grated nutmeg
1/8 t crushed red pepper
2 garlic cloves, minced
1 (1 lb) flank steak, trimmed
Cooking spray
~~~~~~~~~
1. Combine first 9 ingredients in a small bowl. Reserve 1/4 C hoisin mixture; spoon remaining mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag, discard marinade.
2. Prepare grill or grill pan to medium-high heat.
3. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with reserved 1/4 C sauce.
Leave a Comment
October 27, 2010 at 3:03 pm (Asian, baby spinach, black pepper, bok choy, boneless skinless chicken breast, chow mein noodles, cilantro, cornstarch, fresh ginger, garlic, limes, Main Dish, peanut oil, Quick Dishes, red chile pepper, romaine, scallions, sea salt, shiitake mushrooms, soy sauce, vegetable oil, water chestnuts)
by Jamie Oliver.
This dish makes use of a tender juicy Asian cabbage called bok choy, which is simple to cook and really tasty. You should be able to find bok choy in your local grocery store, but, if not, a nice heart of romaine (halved) or a handful or two of baby spinach thrown into the wok for the last 2 or 3 minutes of cooking will do the trick.
Serves 2.
a thumb-sized piece of fresh ginger
2 cloves of garlic
1/2 – 1 fresh red chile, to your taste
1 large skinless chicken breast fillet
sea salt and freshly-ground black pepper
2 scallions
a small bunch of fresh cilantro
1 bok choy
optional: 4 shiitake mushrooms
4 oz (2 bundles) chow mein noodles
peanut or vegetable oil
1 heaped teaspoon cornstarch
1 (8 oz) can water chestnuts
2 – 3 T soy sauce
1 small lime
~~~~~~~~~~~
To prepare:
1. Put a large pan of water on to boil.
2. Peel and finely slice the ginger and garlic.
3. Finely slice the chile.
4. Slice the chicken into finger-sized strips and lightly season with salt and pepper.
5. Cut the ends off your scallions and finely slice.
6. Pick the cilantro leaves and put to one side and finely chop the cilantro stalks.
7. Halve the bok choy lengthwise.
8. If using the mushrooms, either tear into pieces or leave whole.
To cook:
1. Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of peanut oil and swirl it around.
2. Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly.
3. Add the ginger, garlic, chile, cilantro stalks, mushrooms (if using), and half the scallions.
4. Stir-fry for 30 seconds, keeping everything moving around the wok quickly.
5. Add your noodles and bok choy to the boiling water and cook for 2 to 3 minutes, no longer.
6. Meanwhile, add the cornstarch, water chestnuts, and their water to the wok and give it another good shake to make sure nothing sticks to the bottom.
7. Remove from heat and stir in 2 T soy sauce.
8. Halve the lime, squeeze the juice of one half into the pan, and mix well.
9. Drain the noodles and bok choy in a colander over a bowl, reserving a little of the cooking water.
10. Stir in the noodles and bok choy , with a little of the cooking water to loosen if necessary, and mix well.
11. Have a taste and season with more soy sauce if needed.
To serve:
1. Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter.
2. Spoon any juices over the top and sprinkle with the rest of the scallions and the cilantro leaves.
3. Serve with lime wedges.
Leave a Comment
October 26, 2010 at 4:21 pm (Appetizers, Asian, dark sesame oil, fresh ginger, garlic, granulated sugar, ground beef, light soy sauce, red pepper flakes, rice wine vinegar, scallions, stovetop, water chestnuts, wonton wrappers)
Active time: 30 minutes
Total time: 1 hour
Makes 42.
Dumplings:
12 oz lean ground beef
1 can (8 oz) sliced water chestnuts, drained and chopped
1/3 C sliced scallions
1 T minced garlic
1 T minced ginger
1 T lite soy sauce
1 T rice wine vinegar
1 pkg (12 oz) wonton wrappers
Dipping sauce:
1/2 C lite soy sauce
1/2 C rice wine vinegar
2 T sliced scallions
1 t minced ginger
1 t dark sesame oil
1 t sugar
1/4 t crushed red pepper flakes
~~~~~~~
1. Dumplings: Put a steamer basket into a large nonstick skillet. Add just enough water to almost come up to the bottom of the basket. Line a baking sheet with foil or wax paper. Fill a small bowl with water.
2. Combine beef, water chestnuts, scallions, garlic, ginger, soy sauce and vinegar in a bowl. Mix with your hands or a wooden spoon until blended.
3. Put 4 wonton wrappers on work surface. Place 1 heaping teaspoon beef mixture in center of each. Dip your finger in bowl of water and run it along edges of wrappers. Bring up 1 set of opposite corners of wrapper over filling and pinch to seal. Bring up other set of opposite corners and pinch to seal. Place on prepared baking sheet. Repeat with remaining filling and wrappers.
4. Put as many dumplings as will fit in an even layer in steamer basket. Cover and steam 10 to 12 minutes until dough is tender and center is cooked through (you’ll need to cut one open to check). Remove dumplings and repeat with remaining dumplings. (If the first batch cools off before serving, they can be reheated in microwave.)
5.Dipping sauce: Stir all ingredients in a small bowl until blended and sugar dissolves. Serve with dumplings.
Leave a Comment
October 26, 2010 at 3:51 pm (chicken broth, chutney, curry powder, eggs, fresh ginger, fresh tiny peas, garlic, ground beef, Indian, Main Dish, onion, oven, pepper, potatoes, refrigerated pie crusts, salt, stovetop, vegetable oil)
Active time: 30 minutes
Total time: 50 minutes
Serves 4.
1 box (15 oz) refrigerated pie crusts
2 t oil
1 C diced potato
1/2 C chopped onion
8 oz lean ground beef
2 T curry powder
1 T minced garlic
1 T minced ginger
1/4 t salt
1/4 t pepper
1 C frozen baby peas
1/2 C chicken broth or water
1 egg, slightly beaten
Purchased chutney as an accompaniment
~~~~~~~~~~~~~
1. Heat oven to 400 degrees. Coat a baking sheet with nonstick spray. Let pie crusts sit at room temperature for about 15 minutes.
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Saute potato and onion 4 minutes or until almost tender. Add beef; cook 2 minutes, breaking up, until no longer pink. Drain off any excess fat. Return to heat.
3. Stir in curry powder, garlic, ginger, salt and pepper; cook 1 minute. Stir in peas and chicken broth; cook 2 minutes until almost dry and potatoes are tender. Remove from heat; let cool slightly.
4. Unroll a pie crust on cutting board. Cut into 4 equal wedges. Moisten edges of 1 wedge with water. Place 1/3 C filling onto half of wedge, leaving about a 1/2″ border on two sides. Fold in half to make a triangle, pressing edges to seal in filling. Transfer to baking sheet. Repeat with remaining crust and filling.
5. Brush lightly with egg. Bake 15 to 20 minutes until golden. Serve samosas warm with chutney on the side.
Leave a Comment
October 26, 2010 at 1:44 pm (black pepper, boneless skinless chicken breast, broccoli florets, carrots, chicken broth, cornstarch, dark sesame oil, garlic, granulated sugar, ground ginger, hot cooked rice, kosher salt, light soy sauce, Main Dish, medium shrimp, mushrooms, olive oil, onion, orange juice, Quick Dishes, red pepper (cayenne), snow peas, stovetop)
Serves 6.
Sauce:
1 C water
1/3 C soy sauce
1/4 C cornstarch
1/4 C orange juice
1 T sugar
1/2 t ground ginger
1/2 t dark sesame oil
1/4 t kosher salt
1/4 t ground red pepper
1/2 t freshly ground black pepper
1 (14-oz) can chicken broth
Stir-fry:
2 t olive oil, divided
12 oz skinless, boneless chicken breast, cut into 1″ pieces
2 C coarsely chopped broccoli florets
1 C chopped carrot
1 C mushrooms, halved
1 C snow peas, trimmed
1/2 C chopped onion
2 garlic cloves, chopped
1 1/2 lb medium shrimp, cooked and peeled
3 C hot cooked long-grain rice
~~~~~~~~~~~~~~
1. To prepare sauce, combine the first 11 ingredients in a large bowl, stirring with a whisk. Set aside.
2. To prepare stir-fry, heat 1 T olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan, and stir-fry for 4 minutes or until done. Remove chicken from pan, and keep warm. Add the remaining 1 T olive oil to pan. Add chopped broccoli and the next 5 ingredients (through garlic) to the pan, and stir-fry for 4 minutes or until the vegetables are crisp-tender. Return chicken to pan and stir in shrimp. Add sauce, and bring to a boil. Reduce heat, and simmer for 5 minutes or until the sauce thickens. Serve over rice.
Leave a Comment
« Older entries
