In an effort to eat less meat, I dug out a similar recipe from The Joy of Cooking and, well, fixed it. But this makes a quick, healthy dinner on a weeknight
Szechuan Tofu
1 tbsp vegetable oil
1 clove garlic, minced
1 tsp minced ginger (or 1/4 tsp ground)
1 bunch scallions, minced
Various Stir-Fry veggies (we had carrots, broccoli, pea pods, mushrooms)
1/2 cup chicken or vegetable broth
2 tbsp soy sauce
1 tbsp fish sauce
2 tsp chile paste
1 tbsp dry sherry (or white wine)
1 tbsp corn starch
1/4 tsp sugar
1 package firm to extra-firm tofu, pressed and diced into 1/2" pieces.
Heat large skillet over medium heat. Add oil and heat thru. Add garlic, ginger and scallion to the pan and stir fry for 1 minute. Add vegetables of choice and stir fry 3-5 minutes or until somewhat wilty. Combine chicken broth thru sugar and then add to pan. Cook 1-2 minutes or until thickened. Add in tofu and simmer until warmed thru, about 3 minutes. Serve with rice.
Showing posts with label asian. Show all posts
Showing posts with label asian. Show all posts
Tuesday, May 12, 2009
Tuesday, March 24, 2009
Caramelized Thai Chicken with Stir-Fry Noodles
I recently signed up for a trial subscription to Food & Wine magazine. After I'd received my confirmation email from them, I went to check out their recipe section of the website and stumbled across this one, which served as the leaping off point for dinner that night. My version uses about half the amount of sugar, and it was plenty sweet.
Caramelized Thai Chicken with Stir-Fry Noodles
1/4 cup dark brown sugar
1/4 cup fish sauce
1/4 cup low-sodium chicken broth
3 tbsp rice vinegar
1 tsp minced garlic
1 tsp ground ginger
1 tsp coarsely ground pepper
1/2 tsp thai chile paste
1 tbsp olive oil
1 shallot, thinly sliced
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chile sauce.
Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is almost cooked through, about 10 minutes.
Meanwhile, prepare a pot of boiling water. Add dry rice stir fry noodles to pot. Cook according to package directions. However, after draining, add noodles to chicken mixture. Continue cooking, stirring constantly, until chicken is cooked thru and noodles are well-coated. Serve immediately.
Caramelized Thai Chicken with Stir-Fry Noodles
1/4 cup dark brown sugar
1/4 cup fish sauce
1/4 cup low-sodium chicken broth
3 tbsp rice vinegar
1 tsp minced garlic
1 tsp ground ginger
1 tsp coarsely ground pepper
1/2 tsp thai chile paste
1 tbsp olive oil
1 shallot, thinly sliced
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chile sauce.
Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is almost cooked through, about 10 minutes.
Meanwhile, prepare a pot of boiling water. Add dry rice stir fry noodles to pot. Cook according to package directions. However, after draining, add noodles to chicken mixture. Continue cooking, stirring constantly, until chicken is cooked thru and noodles are well-coated. Serve immediately.
Thursday, October 16, 2008
Asian-Spiced Tilapia with Stir-Fry Veggies
Admittedly, the stir-fry veggies are a cheat - they're frozen ones in a bag. I know, I know. But it was still tasty.
Asian-Spiced Tilapia with Stir-Fry Veggies
4 tilapia filets
1/2 tsp chinese five-spice powder
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup soy sauce
dash of mirin
1/4 cup chicken broth
1/4 tsp garlic
1/4 tsp ginger
1/8 tsp wasabe powder
1 pkg frozen stir-fry veggies
Heat a skillet over medium heat. Spray with cooking spray and add 1/2 tbsp olive oil.
Mix together the five-spice powder, salt, pepper, and sprinke both sides of the tilapia filets with the mixture. Add to pan and sautee 1 minute each side. Remove fish from pan; keep warm.
Mix together soy sauce, mirin and chicken broth. Add to pan and whisk, loosening the browned bits from the bottom of the pan. Add spices and whisk more to combine. Add veggies and stir, coating them thoroughly in the sauce. Let cook about 5 minutes. Add fish on top of veggies and continue to cook, about 10 minutes, until fish is done. Plate and serve immediately.
Asian-Spiced Tilapia with Stir-Fry Veggies
4 tilapia filets
1/2 tsp chinese five-spice powder
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup soy sauce
dash of mirin
1/4 cup chicken broth
1/4 tsp garlic
1/4 tsp ginger
1/8 tsp wasabe powder
1 pkg frozen stir-fry veggies
Heat a skillet over medium heat. Spray with cooking spray and add 1/2 tbsp olive oil.
Mix together the five-spice powder, salt, pepper, and sprinke both sides of the tilapia filets with the mixture. Add to pan and sautee 1 minute each side. Remove fish from pan; keep warm.
Mix together soy sauce, mirin and chicken broth. Add to pan and whisk, loosening the browned bits from the bottom of the pan. Add spices and whisk more to combine. Add veggies and stir, coating them thoroughly in the sauce. Let cook about 5 minutes. Add fish on top of veggies and continue to cook, about 10 minutes, until fish is done. Plate and serve immediately.
Tuesday, August 12, 2008
Lime Glazed Scallops on Creamy Wasabi Fettuccine
The nice thing about this recipe is you can make almost any substitution you want for some of the more basic items. Just use whatever you have in your pantry.
12 oz dry fettuccini or tagliatelle
1/3 cup pickled ginger
2 lbs large sea scallops
1 tbsp freshly grated lime peel
2 cloves garlic, minced
salt and pepper to taste
2 tbsp vegetable oil
1 tbsp wasabi powder
1 ¼ cups skim milk (thickened it with corn starch)
¼ cup butter
1 cup grated parmesan cheese
chives, to taste
Bring a large pot of salted water to boil. Add pasta and cook until al dente, 10 to 12 minutes. Drain well. Chop ¼ cup of the ginger and reserve.
Remove connective muscle (it looks like a little knob on the side of the scallop) from each scallop and discard. Pat dry. Toss scallops with lime peel, garlic and a little salt and pepper.
Heat vegetable oil in a large, heavy skillet set over medium-high heat. Add about one-third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden. They may stick at first but will then release as they become brown. Turn and cook 2 minutes longer or until cooked through and deeply golden on the other side. Remove from pan and repeat as necessary to cook all of the remaining scallops.
Blend wasabi with 2 tbsp of milk to make a paste. Pour remaining cream into skillet used to cook the scallops. Add butter and bring to a boil. Reduce heat and whisk in wasabi paste, chopped ginger and Parmesan. Add noodles and cooked scallops.
Toss to coat in sauce. Taste and adjust salt and pepper to taste. Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger.
12 oz dry fettuccini or tagliatelle
1/3 cup pickled ginger
2 lbs large sea scallops
1 tbsp freshly grated lime peel
2 cloves garlic, minced
salt and pepper to taste
2 tbsp vegetable oil
1 tbsp wasabi powder
1 ¼ cups skim milk (thickened it with corn starch)
¼ cup butter
1 cup grated parmesan cheese
chives, to taste
Bring a large pot of salted water to boil. Add pasta and cook until al dente, 10 to 12 minutes. Drain well. Chop ¼ cup of the ginger and reserve.
Remove connective muscle (it looks like a little knob on the side of the scallop) from each scallop and discard. Pat dry. Toss scallops with lime peel, garlic and a little salt and pepper.
Heat vegetable oil in a large, heavy skillet set over medium-high heat. Add about one-third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden. They may stick at first but will then release as they become brown. Turn and cook 2 minutes longer or until cooked through and deeply golden on the other side. Remove from pan and repeat as necessary to cook all of the remaining scallops.
Blend wasabi with 2 tbsp of milk to make a paste. Pour remaining cream into skillet used to cook the scallops. Add butter and bring to a boil. Reduce heat and whisk in wasabi paste, chopped ginger and Parmesan. Add noodles and cooked scallops.
Toss to coat in sauce. Taste and adjust salt and pepper to taste. Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger.
Chap Chee Noodles
In an effort to beef up my blog, here are some recipes that I made ages ago and posted elsewhere
Original recipe here. Below are my modifications.
Chap Chee Noodles
Marinade:
3 tablespoon low-sodium soy sauce
3 tablespoon sesame oil
6 green onions, finely chopped
3 1 clove garlic, minced
3 1 teaspoon sesame seeds
1/2 teaspoon black pepper
dash of chili sauce
1 pound chicken breasts, thinly sliced
1 tsp vegetable oil
1 cup thinly sliced carrots
1 cup sliced bamboo shoots, drained
1 cup napa cabbage, sliced
2 cups chopped fresh spinach
3 ounces cellophane noodles, soaked in warm water
soy sauce, salt & pepper to taste
In a large bowl, combine marinade ingredients. Stir in sliced chicken, and marinate at room temperature for 15 minutes.
Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook chicken & marinade until evenly brown. Stir in carrots, bamboo shoots, and napa cabbage. Sautee until veggies are tender, about 15 minutes. Add spinach and cellophane noodles, soy sauce, salt, and pepper. Reduce heat to medium, and cook until heated through.
Original recipe here. Below are my modifications.
Chap Chee Noodles
Marinade:
3 tablespoon low-sodium soy sauce
3 tablespoon sesame oil
6 green onions, finely chopped
3 1 clove garlic, minced
3 1 teaspoon sesame seeds
1/2 teaspoon black pepper
dash of chili sauce
1 pound chicken breasts, thinly sliced
1 tsp vegetable oil
1 cup thinly sliced carrots
1 cup sliced bamboo shoots, drained
1 cup napa cabbage, sliced
2 cups chopped fresh spinach
3 ounces cellophane noodles, soaked in warm water
soy sauce, salt & pepper to taste
In a large bowl, combine marinade ingredients. Stir in sliced chicken, and marinate at room temperature for 15 minutes.
Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook chicken & marinade until evenly brown. Stir in carrots, bamboo shoots, and napa cabbage. Sautee until veggies are tender, about 15 minutes. Add spinach and cellophane noodles, soy sauce, salt, and pepper. Reduce heat to medium, and cook until heated through.
Thursday, June 12, 2008
Asian-Marinaded Salmon
This was supposed to be grilled but I really didn't feel like fussing with it last night. So I baked it instead - turned out brilliantly.
Asian-Marinaded Salmon
2 tbsp less-sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp chile paste
1 bunch scallions, finely chopped
1/4 tsp ginger
1 lb salmon filet
Mix all the marinade ingredients together. Put salmon in a small baking dish, skin sidedown. Pour marinade over top, cover and refrigerate. Let marinade 1-2 hours, turning halfway thru.
Bring dish out of refrigerator and let come to room temperature. Preheat oven to 375º. Uncover and place dish in oven. Bake at 375º for 15-20 minutes or until fish flakes easily when tested with a fork. Remove skin, plate and serve.
Asian-Marinaded Salmon
2 tbsp less-sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp chile paste
1 bunch scallions, finely chopped
1/4 tsp ginger
1 lb salmon filet
Mix all the marinade ingredients together. Put salmon in a small baking dish, skin sidedown. Pour marinade over top, cover and refrigerate. Let marinade 1-2 hours, turning halfway thru.
Bring dish out of refrigerator and let come to room temperature. Preheat oven to 375º. Uncover and place dish in oven. Bake at 375º for 15-20 minutes or until fish flakes easily when tested with a fork. Remove skin, plate and serve.
Wednesday, January 9, 2008
Chinese Five-Spice Stir Fry
Last night was definitely back to "normal" around our house. Inspiration started with the purchase of The Spice House's wonderful 5-spice blend and not having used it. Couldn't tell you how much of anything went into the sauce, but it was damn good. The napa cabbages at the store were HUGE, so I resorted to buying a bag of "stir fry" veggies that were conveniently placed next to these mammoth things. I think it's a scam.
Chinese Five-Spice Stir Fry
1 tbsp olive oil
1/2 medium white onion, sliced
2 cloves garlic, crushed
1 lb chicken breast, cut into 1" strips
1 baby bok choy, diced
1 bag "stir fry" veggies
8 oz baby bella mushrooms, sliced
bean sprouts (about a handful)
Heat a pan over medium-high heat. Add olive oil and coat the pan. Add onions and garlic, stirring occasionally until lightly browned. Add in chicken, stirring occasionally until cooked thru. Add in the bok choy and stir fry veggies and cover. Let cook, stirring occasionally, for 5 minutes. Add bean sprouts, cover again and sautee another 5 minutes. In a separate pan, sautee up mushrooms and add to stir fry. Add sauce (see below) and simmer, stirring occasionally, until heated through.
Stirfry Sauce
soy sauce
mirin
rice wine vinegar
lemon juice (just a dash)
hot chili sauce
garlic
ginger
chinese 5-spice
crushed red pepper flakes
Mix ingredients together to taste. I made about a cup of sauce, all told.
Chinese Five-Spice Stir Fry
1 tbsp olive oil
1/2 medium white onion, sliced
2 cloves garlic, crushed
1 lb chicken breast, cut into 1" strips
1 baby bok choy, diced
1 bag "stir fry" veggies
8 oz baby bella mushrooms, sliced
bean sprouts (about a handful)
Heat a pan over medium-high heat. Add olive oil and coat the pan. Add onions and garlic, stirring occasionally until lightly browned. Add in chicken, stirring occasionally until cooked thru. Add in the bok choy and stir fry veggies and cover. Let cook, stirring occasionally, for 5 minutes. Add bean sprouts, cover again and sautee another 5 minutes. In a separate pan, sautee up mushrooms and add to stir fry. Add sauce (see below) and simmer, stirring occasionally, until heated through.
Stirfry Sauce
soy sauce
mirin
rice wine vinegar
lemon juice (just a dash)
hot chili sauce
garlic
ginger
chinese 5-spice
crushed red pepper flakes
Mix ingredients together to taste. I made about a cup of sauce, all told.
Thursday, October 11, 2007
Asian Hot Pot Redux
About a year or so ago I made a very tasty Asian hotpot using not-so-Asian ingredients (green beans, for example).
Yesterday I revisited the idea, with a few twists. My main inspiration was the pound of firm tofu sitting in the fridge.
Asian Hot Pot Redux
3 cups low-sodium chicken broth (I actually used a mish-mosh of open vegetable and chicken broth)
6 tablespoons soy sauce
1/4 cup rice-wine vinegar
1/4 cup mirin
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 teaspoons Asian sesame oil
2 teaspoons sugar
1 1/2 teaspoons salt
3/4 pound angel hair pasta (could also use cellophane noodles)
3/4 pound Chinese cabbage, cut into 2-inch pieces
8 oz mushrooms, sliced
1/2 pound firm tofu, cut into 3/4-inch cubes
1 pound boneless skinless chicken breasts, cut into 1/8-inch slices about 1/2 inch wide and 1 1/2 inches long
3 scallions including green tops, sliced
Cook pasta according to package directions. Drain. Return to pot.
While pasta is cooking, in a medium stainless-steel saucepan, combine the broth, soy sauce, vinegar, mirin, ginger, garlic, sesame oil, sugar, and salt. Bring just to a simmer, stirring occasionally.
Add the hot ginger broth to the pasta along with the cabbage, tofu, mushrooms and scallions. Bring back to a simmer and cook. While broth is coming to a simmer, sautee chicken in a separate pan. When cooked thru, add to broth and stir to combine. Remove from the heat and let sit about 1 minute. Serve hot.
p.s. I added a dash of chili sauce to give it a kick. Yum.
p.p.s. This is obviously easily made vegan/vegetarian by removing the chicken and substituting in vegetable broth for the chicken broth
Wine Pairing: I pulled out a bottle of Alsatian Pinot Blanc. It paired beautifully, I think. Another option would be a Viogner.
Yesterday I revisited the idea, with a few twists. My main inspiration was the pound of firm tofu sitting in the fridge.
Asian Hot Pot Redux
3 cups low-sodium chicken broth (I actually used a mish-mosh of open vegetable and chicken broth)
6 tablespoons soy sauce
1/4 cup rice-wine vinegar
1/4 cup mirin
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 teaspoons Asian sesame oil
2 teaspoons sugar
1 1/2 teaspoons salt
3/4 pound angel hair pasta (could also use cellophane noodles)
3/4 pound Chinese cabbage, cut into 2-inch pieces
8 oz mushrooms, sliced
1/2 pound firm tofu, cut into 3/4-inch cubes
1 pound boneless skinless chicken breasts, cut into 1/8-inch slices about 1/2 inch wide and 1 1/2 inches long
3 scallions including green tops, sliced
Cook pasta according to package directions. Drain. Return to pot.
While pasta is cooking, in a medium stainless-steel saucepan, combine the broth, soy sauce, vinegar, mirin, ginger, garlic, sesame oil, sugar, and salt. Bring just to a simmer, stirring occasionally.
Add the hot ginger broth to the pasta along with the cabbage, tofu, mushrooms and scallions. Bring back to a simmer and cook. While broth is coming to a simmer, sautee chicken in a separate pan. When cooked thru, add to broth and stir to combine. Remove from the heat and let sit about 1 minute. Serve hot.
p.s. I added a dash of chili sauce to give it a kick. Yum.
p.p.s. This is obviously easily made vegan/vegetarian by removing the chicken and substituting in vegetable broth for the chicken broth
Wine Pairing: I pulled out a bottle of Alsatian Pinot Blanc. It paired beautifully, I think. Another option would be a Viogner.
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