I loved that this was a veggie-loaded dish. Other members of my family may have complained that they wished it had more meat. 😉 Everyone enjoyed it!
I used asparagus combined with farm stand sugar snap peas and my CSA garlic scapes and bunching broccoli. Any crisp vegetable could be incorporated. We ate it over rice drizzled with Sriracha to add extra heat- perfect.
This Sichuan-inspired stir-fry recipe was adapted from Bon Appétit, contributed by Deb Perelman.
Yield: 4 servings
1 to 2 T peanut or vegetable oil, divided (I used 6 teaspoons)
2+ lbs crispy green vegetables (I used 1 lb asparagus, trimmed, cut on a diagonal into 1″–2″ pieces with 1 lb bunching broccoli, cut into 2″ pieces, and 2 cups sugar snaps)
8 oz ground pork
- pinch or dash of red pepper flakes, optional
4 to 6 scallions, white and pale green parts only, finely chopped
- 2 garlic scapes, finely chopped, optional
5 garlic cloves, finely chopped
1 2″ piece ginger, peeled, finely chopped
2 T Shaoxing wine (Chinese rice wine) or medium-dry sherry
2 T soy sauce
1 tsp toasted sesame oil
- white or brown rice, cooked, for serving
- store-bought chili crisp or sriracha, for serving, optional
- Heat 1 or 2 teaspoons of peanut oil in a large skillet over medium-high to high. (I used a 14-inch stainless steel skillet.)
- Once pan is hot (oil will be lightly smoking), add half of the vegetables and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer to a plate. Add another 1 or 2 teaspoons of peanut oil to skillet (no need to wipe it out) and repeat process with remaining vegetables.
- Reduce heat to medium-high; add remaining 1 or 2 teaspoons of peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and a pinch of red pepper flakes, if desired. Cook, undisturbed, until meat begins to brown underneath, about 2 minutes.
- Break up meat with a wooden spoon and add scallions, garlic scapes (if using), garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. (I used a mini-food processor to finely chop the scallions, garlic, garlic scapes, and ginger.)
- Add wine and soy sauce and return the vegetable to the skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.
- Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and hot sauce.
Posted in Greens, Pork, Quick, Recipes
Tags: asparagus, broccoli, bunching broccoli, Chinese, dinner, easy, fast, garlic scapes, ground pork, peanut oil, pork, quick, scallions, sesame oil, Sichuan, stir fry, sugar snaps, toasted sesame oil
This is a quick and tasty comfort food dish. It is from a century-old dim sum restaurant in New York City. I think we’re going to have to dine there soon! 🙂
This recipe was adapted from Food and Wine, adapted from Jonathan Wu of Nom Wah Tea Parlor in New York, contributed by Wilson Tang. I increased the amount of shrimp to convert this side dish into a main dish. Perfect.
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Posted in Quick, Recipes, Shrimp
Tags: Asian, Basmati rice, Chinese, Chinese New Year, dinner, egg, fried rice, Nom Wah, peas, quick, shrimp, soy sauce
I had to make this dish because I have to try as many “mustard chicken” recipes as possible, but also because this dish was included in the “Top 20 New York Times Recipes of 2014.” The beauty of this recipe is that it minimizes the boneless skinless chicken breast cooking time in order to keep the meat moist. It also utilizes a Chinese technique called velveting to doubly ensure this moistness. This recipe also shines because of the delicious creme fraiche-mustard sauce that the chicken cooks in. Mmmmm….
I did make a mistake though. I doubled the recipe and used very large chicken breasts- which I halved. My mistake was halving them into two smaller- but still thick pieces. I should have cut them horizontally into 2 thinner cutlets! (What was I thinking?!?) I had to increase the cooking time and I may have missed some of the beauty of this dish…. This recipe was adapted from the New York Times, contributed by David Tanis. Learn from my mistake and try this technique!
- 4 large boneless skinless chicken breasts, halved, each piece about 6 ounces
- coarse salt and freshly ground black pepper
- 4 egg whites (about 4 tablespoons)
- 8 tablespoons cornstarch
- 4 tablespoons Dijon mustard
- 4 tablespoons whole-grain Dijon mustard
- 2 teaspoons dried mustard
- 2 tablespoon grated horseradish
- 1 cup crème fraîche
- 1 1/2 cups chicken broth
- 6 tablespoons melted butter or vegetable oil
- 2 teaspoons roughly chopped thyme leaves
- 4 tablespoons snipped chives, for garnish
- Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. (**If using larger breasts, slice them into 1/2-inch-thick cutlets.**) Season generously on both sides with salt and pepper.
- Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated.)
- Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraîche. Set aside.
- Put butter or oil in a skillet over medium heat. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Remove breasts and blot on paper towels. Discard remaining oil and wipe pan.
- Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breasts and simmer for 1 minute, then turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch. (I cooked until the center of the meat reached 165 degrees F.)
- Transfer breasts to a warm platter. Bring sauce to a boil, add chopped thyme and reduce until slightly thickened.
- Spoon sauce over breasts, sprinkle with chives, if desired, and serve.
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Posted in Chicken (Poultry), Quick, Recipes
Tags: chicken, chicken breasts, Chinese, chives, creme fraiche, dijon mustard, dinner, horseradish, mustard, thyme, velvet, velveting, whole grain mustard