Shrimp & Egg Fried Rice

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.

Yield: Serves 4 to 6

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Five Years Ago:

Green Curry Pork Tenderloin

While I’m sharing delicious green sauces, I have another one to share… Thai green curry this time. 🙂 Using prepared curry paste is a wonderful shortcut, making this dish an elegant weeknight meal.

This dish comes from my favorite column, R.S.V.P., in Bon Appetit magazine. Subscribers write in to request recipes for dishes that stayed in their minds after dining out. This recipe was adapted from Root Down in Denver, Colorado. I doubled the meat and marinade, and increased the amount of garlic and the cooking time (internal meat temperature).

We ate it with steamed spinach over brown Basmati rice. I served the tenderloin over the spinach and rice so that every component was smothered in the wonderful sauce.

Yield: Serves 4 to 6

For the Tenderloin:

  •  1/2 cup soy sauce
  • 1/4 cup (4 T) fresh orange juice
  • 2 T pure maple syrup
  • 2 T toasted sesame oil
  • 2 pork tenderloins (about 1 to 1½ pounds each)
  • coarse salt
  • 1 T grapeseed or vegetable oil

For the Sauce & Assembly:

  • 1 T plus ½ cup grapeseed or vegetable oil, divided
  • 1 medium shallot, chopped
  • 2 garlic cloves
  • ¼ cup prepared green curry paste
  • 1 teaspoon finely grated lime zest (from 1 lime)
  • 1 14.5-ounce can unsweetened coconut milk
  • 1 T agave nectar
  • 1 T fresh lime juice
  • ¼ cup cilantro leaves, plus more for serving
  • Unsalted, roasted pumpkin seeds (pepitas; for serving)
  • 1 to 2 pounds spinach, steamed until wilted, for serving
  • brown Basmati rice, for serving
  1.  Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin meat; close bag, pressing out air. Chill, turning once, 4–12 hours.
  2. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
  3. Preheat oven to 250°.
  4. Heat grapeseed oil in a large ovenproof skillet over medium-high.
  5. Cook tenderloin, turning occasionally, until browned on all sides, about 2 minutes per side, 5 minutes total.
  6. Transfer pan to the oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135°, 20–25 minutes.
  7. Transfer to a cutting board; let rest at least 10 minutes before slicing.
  8. While meat is cooking, heat 1 T oil in a large saucepan over medium.
  9. Cook shallot and garlic, stirring often, until softened, about 3 minutes.
  10. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes.
  11. Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
  12. Transfer curry mixture to a blender and add agave, lime juice, ¼ cup cilantro, and 2 T water; blend until very smooth.
  13. With motor running, add remaining ½ cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
  14. Serve pork over prepared rice and steamed spinach, topped with sauce, cilantro, and pumpkin seeds.

Do Ahead: Sauce can be made 1 day ahead. Cover and chill.

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Sesame-Citrus Soy Chicken with Garlicky Bok Choy

Oh my, this dish has been waiting in the wings for quite some time. :/ After my last post featuring my bounty of bok choy, it’s finally the perfect time to share it.

I paired this chicken dish with the sautéed bok choy. Both recipes were adapted from Bon Appetit. The chicken dish was contributed by Chris Morocco. The original chicken recipe was intended for kebabs on the grill; I modified to cook whole pieces under a broiler. The bok choy dish was contributed by Sara Dickerman and Marissa Lippert. I increased the garlic. Nice!

Yield: Serves 4

For the Sesame-Citrus Sprinkle:

  • 2 T toasted white and/or black sesame seeds
  • 1 T thinly sliced chives or 2 scallions
  • 1 tsp Aleppo-style pepper or other mild red pepper flakes (I used Ancho Chile Powder)
  • ½ tsp finely grated lemon zest
  • coarse salt

For the Chicken And Assembly:

  • â…“ cup (packed) light brown sugars
  • â…“ cup mirin (sweet Japanese rice wine)
  • â…“ cup low-sodium soy sauce
  • ¼ cup unseasoned rice vinegar
  • 1¼ pounds skinless, boneless chicken thighs (I used 5 thighs)
  • coarse salt

Make the Sesame-Citrus Sprinkle:

  1. Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.

Prepare the Chicken:

  1. Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan.
  2. Transfer ¼ cup mixture to a large resealable plastic bag.
  3. Add chicken thighs to bag with marinade and massage marinade into chicken. Chill at least 2 hours or up to 12 hours.
  4. Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8–10 minutes. Remove glaze from heat.
  5. Preheat a broiler. (I set mine to Convection Broil +Max at 500 degrees.) (Alternatively, Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates.)
  6. Lightly season the chicken with salt and place under the broiler, until browned and beginning to char in spots, about 4 minutes. Turn over, baste with additional glaze, and cook until the other side is also beginning to char, about 4 to 5 additional minutes.
  7. Serve chicken topped with sesame-citrus sprinkle.

Do Ahead: Glaze can be made 12 hours ahead. Let cool; cover and chill. Bring to room temperature before using.

For the Bok Choy:

  • 1 T vegetable oil
  • 4 garlic cloves, chopped
  • 1 shallot, chopped
  • 1 pound baby bok choy, rinsed, cut into quarters, with core intact (I used 4 baby bok choy)
  • 1 tablespoon reduced-sodium soy sauce
  1. Heat oil in a large skillet or wok over medium-high heat.
  2. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds.
  3. Add bok choy, soy sauce, and 2 T water and cover immediately. Cook 1 minute.
  4. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

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Thai-Style Stir-Fried Rice Noodles with Chicken & Bok Choy

I receive a LOT of baby bok choy in my CSA share. Every time my husband spots it, he requests his favorite Thai dish, Pad See Ew. I do have a favorite version that I typically prepare, but, by chance I received a new recipe (email 😉 ) for his special dish when I received my recent bounty of bok choy.

The goal of this recipe was to recreate a high-heat wok cooked dish on a stove top by altering the stir fry technique. By cooking the ingredients in batches and combining all of the ingredients just prior to serving, the high-heat char typical of this dish was achieved. This version was indeed the closest I’ve come to reproducing my husband’s favorite take out dish.

This recipe was adapted from Cook’s Illustrated. I used baby bok choy instead of broccolini, chicken thighs instead of breasts, Thai chiles instead of serrano, and fresh rice noodles. I reduced the oil and doubled the recipe as well. Great!

Yield: Serves 8

For the Chile-Vinegar:

  • 1/3 cup white vinegar
  • 2 Thai chiles or 1 serrano chile, stemmed and sliced into thin rings

For the Stir-Fry:

  • 5 boneless, skinless chicken thighs, trimmed and cut against grain into ¼-inch thick slices
  • 2 tsp baking soda
  • 24 oz fresh wide rice noodles (can substitute 16 oz 1/4-inch wide dried rice noodles)
  • 5-6 T vegetable oil (I used sunflower seed oil)
  • 1/2 cup oyster sauce
  • 3 T soy sauce
  • 4 T packed dark brown sugar
  • 2 T white vinegar
  • 2 tsp molasses
  • 2 tsp fish sauce
  • 8 garlic cloves, sliced thin
  • 6 large eggs
  • 2 pounds baby bok choy (about 10), sliced into 1/2-inch pieces, separated into leaves and stems (broccolini or broccoli are good substitutes)
  • additional greens, if desired (I added 1/2 head of my CSA Sugarloaf Chicory as well)

For the Chile Vinegar:

  1. Combine vinegar and serrano in bowl. Let stand at room temperature for at least 15 minutes.

For the Stir Fry:

  1. Combine chicken with 4 tablespoons water and baking soda in bowl. Let sit at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
  2. If using fresh rice noodles: Place noodles in very hot tap water until they can be separated into large pieces. (If using dried rice noodles: Bring 6 cups water to boil. Place noodles in large bowl. Pour boiling water over noodles. Stir, then soak until noodles are almost tender, about 8 minutes, stirring once halfway through soak. Drain and rinse with cold water. Drain well and toss with 2 teaspoons oil.)
  3. Whisk oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce together in bowl.
  4. Heat 1 T oil and garlic in 12-inch (nonstick) skillet over high heat, stirring occasionally, until garlic is deep golden brown, about minute.
  5. Add chicken and 4 tablespoons sauce mixture, toss to coat, and spread chicken into even layer. Cook, without stirring, until chicken begins to brown, 1 to 1½ minutes.
  6. Using tongs, flip chicken and cook, without stirring, until second side begins to brown, 1 to 1½ minutes.
  7. Push chicken to 1 side of skillet. Add 1 T oil to cleared side of skillet.
  8. Add eggs to clearing. Using rubber spatula, stir eggs gently and cook until set but still wet. Stir eggs into chicken and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, 30 to 60 seconds. Transfer chicken mixture to bowl.
  9. Heat 1 T oil in now-empty skillet until smoking. Add bok choy stems and cook for 1 minute, stirring. Add the remaining bok choy leaves and 4 tablespoons sauce and toss to coat.
  10. Cover skillet and cook for about 1 to 2 minutes, stirring once halfway through cooking.
  11. Remove lid and continue to cook until broccolini is crisp and very brown in spots, 2 to 3 minutes, stirring once halfway through cooking. Transfer broccolini to bowl with chicken mixture.
  12. Sauce any additional greens in the remaining cooking liquid, if desired.
  13. Heat 1 T oil in now-empty skillet until smoking. Add half of noodles and 4 tablespoons sauce and toss to coat. Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway through cooking. Transfer noodles to bowl with chicken mixture.
  14. Repeat with remaining 1 T oil, noodles, and sauce. When second batch of noodles is cooked, add contents of bowl back to skillet and toss to combine. Cook, without stirring, until everything is warmed through, 1 to 1½ minutes.
  15. Transfer to a serving dish and serve immediately, passing chile vinegar separately.

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I’m sharing my special stir fry at Angie’s Fiesta Friday #146, co-hosted by Antonia @Zoale and Petra @Food Eat Love. Enjoy! 🙂

Seared Scallops with Bacon-Braised Chard

More CSA chard! Just when my husband thought that he couldn’t eat any more greens, I cooked them with bacon and topped them with scallops. 🙂 I served this dish with corn muffins on the side too- just to be absolutely sure that he would be happy.

This recipe was adapted from Food and Wine, contributed by Top Chef Stephanie Izard. The scallops are first pan-seared and then basted with butter halfway through the cooking process over lower heat. Rich and delicious!

Yield: Serves 3 to 4

  • 2 thick slices of bacon, cut crosswise into 1/4-inch strips
  • 1 small yellow onion, cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 1 medium tomato, seeded and diced
  • 1 3/4 pounds rainbow chard—stems sliced crosswise 1/2 inch thick, leaves cut into 1-inch strips
  • 2 tsp soy sauce
  • coarse salt and freshly ground pepper
  • 12 large sea scallops (1 to 1 1/2 pounds)
  • 2 T extra-virgin olive oil
  • 1 T unsalted butter
  1. In a large, deep skillet, cook the bacon over moderate heat until crisp, 4 minutes. Spoon off all but 2 tablespoons of the fat.
  2. Add the onion to the skillet and cook, stirring, until slightly softened, 3 minutes.
  3. Add the garlic and stir until tender but not browned, 2 minutes.
  4. Add the tomato and cook until it begins to break down, 2 minutes.
  5. Add the chard stems and cook until crisp-tender, 4 minutes.
  6. Add the chard leaves and cook over moderately high heat, tossing, until wilted, 5 minutes; drain off any liquid.
  7. Add the soy sauce and cook until the leaves are tender, 2 minutes longer. Season with salt and pepper and keep warm.
  8. Dry the scallops and season with salt and pepper.
  9. In another large skillet, heat the oil until just smoking. Add the scallops and cook over high heat for 30 seconds. Reduce the heat to moderate and cook until golden on the bottom, about 3 minutes.
  10. Turn the scallops and add the butter. Cook, spooning the butter on the scallops, until just white throughout, about 3 minutes.
  11. Spoon the chard onto plates, top with the scallops and serve.

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Broiled Salmon with Asparagus & Shiitake Mushrooms

This dish is a lovely single sheet pan dinner ready in under 30 minutes. Genius! The flavorful sauce was wonderful with the shiitakes and asparagus. This recipe was adapted from Martha Stewart Living. Simple and elegant.

Yield: Serves 4

  • 1/4 cup soy sauce (I used light soy sauce)
  • 3 tablespoons fresh lemon juice, plus wedges for serving
  • 3 tablespoons granulated sugar
  • 2 teaspoons finely grated peeled fresh ginger (from a 1-inch piece)
  • 1 bunch asparagus, trimmed and halved crosswise (about 1 to 1 1/2 pounds)
  • 12 ounces shiitake mushrooms, stems removed, halved if large
  • 3 tablespoons safflower or canola oil, plus more for drizzling
  • coarse salt and freshly ground pepper
  • 4 skinless wild salmon fillets (each about 5 ounces and 3/4 inch thick)
  • rice, for serving, optional

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  1. Preheat broiler with rack 4 inches from heating element.
  2. Stir together soy sauce, lemon juice, sugar, and ginger in a small bowl until sugar is dissolved.
  3. On a rimmed baking sheet, toss asparagus and mushrooms with oil, season lightly with salt and pepper, and spread in an even layer. Broil 5 minutes. Add soy-sauce mixture, stir to coat, and broil 3 minutes more.
  4. Add salmon, sprinkle with salt, and drizzle with oil and some sauce from pan. Broil 2 to 3 minutes more (for medium-rare). Serve, with lemon wedges, if desired.

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If you like this you may also like:

Pad See Ew #2

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I have made several versions of Pad See Ew, otherwise known as my husband’s favorite Thai dish. 🙂 I have never been able to replicate the sauce from his tasty take-out version. Months ago, when I saw this version from Nell’s I Need a Feed on Fiesta Friday, I knew that I had to try it. When I received 6 baby bok choy in my CSA box, I knew it was finally time! (My next box had 3 additional bok choy which I sautéed and added to the leftovers- great timing!)

The most exciting thing about making this dish – besides eating it, of course- is that I am able to purchase fresh wide rice noodles from one of our local Oriental Grocery stores. They are brought in fresh from Queens several times a week. JUST like the noodles from the Thai restaurant! The problem is that the packaging doesn’t have any cooking instructions. I tore the large noodle(s) into pieces and soaked in them in boiling water for 5 min– WAY too long! When mixed into the finished dish, the noodles broke down into small pieces. Next time I would soak them 1-2 minutes, or maybe just add them to the dish as is!?! (I modified the instructions below.)

The wonderful news is that this sauce was spot on. Loaded with salty-sweetness. My husband loved it! 🙂 Thanks, Nell!

Serves: 4 to 6

  • meat from 1/2 of a rotisserie chicken, shredded into large pieces
  • 2- 12 oz packages fresh wide rice noodles, torn into large pieces (at room temperature)
  • 2 T peanut oil
  • 6 baby bok choy, leaves sliced into 2-inch ribbons, stems cut into 1/2-inch pieces (plus more, to taste)
  • 8 large cloves of garlic, thinly sliced
  • 1/2 cup dark soy sauce
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup light brown sugar
  • 4 eggs, lightly beaten
  1. Prepare the Ingredients: Shred the chicken meat. Cut and wash the bok choy. Break up the rice noodles. Lightly beat the eggs.
  2. Make the Sauce: Combine the soy sauces in a measuring cup; add the sugar and garlic. Set aside.
  3. Prepare the Noodles: Place torn noodle pieces into a pot of boiling water (off the heat). Let sit for 1 minute, or until pliable. (*Alternatively, consider adding the torn noodle pieces to the dish without soaking.*)
  4. Heat large skillet or wok over medium-high heat. Add the peanut oil. Add the bok choy stems and sauté for 2 minutes, or until tender. Add the leaves and cook for an additional minute, or until wilted.
  5. Add the chicken to the pan with noodles and sauce; stir until heated through.
  6. Make a well in center of the noodle mixture and add the egg. Cook for 2 minutes, or until the egg starts to set. Stir the bits of cooked egg through the dish; serve.

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