This quick weeknight dish was packed with flavor. The seasonings had a great balance too. The original recipe notes that tofu can be substituted for the pork to make a vegetarian version.
This recipe was adapted from 177milkstreet.com, contributed by Dawn Yanagihara. I reduced the amount of kimchi and increased the amount of garlic. This dish could definitely gobble up more kimchi- I may incorporate the full amount next time. I served it over brown Basmati rice to make a complete meal. Wonderful!
Yield: Serves 4 to 6
- 1 pound pork tenderloin, trimmed of silver skin (can substitute 14 oz extra-firm tofu, drained and cut into 1-inch cubes)
- 1 1/2 to 2 1/2 cups Napa cabbage kimchi, drained, large pieces chopped, with 2 T reserved juice (I used 10.6oz jar of Trader Joe’s kimchi)
- 2 1/2 T soy sauce, divided (I used reduced sodium soy sauce)
- 1/2 tsp coarse salt
- 1/2 tsp freshly ground black pepper
- 2 to 3 T grapeseed oil, or other neutral oil
- 8 oz fresh shiitake mushrooms, stems discarded, caps sliced 1/4-inch thick
- 6 large garlic cloves, thinly sliced
- 3 T mirin
- 1 T toasted sesame oil
- 2 T sesame seeds, toasted
- 5 scallions, thinly sliced
- brown Basmati rice, for serving, optional (I used 1 cup rice cooked in 2 cups stock)
- Cut the tenderloin in half lengthwise, then slice each half crosswise about 1/4-inch thick.
- In a medium bowl, stir together the pork, 1 tablespoon of the reserved kimchi juice, 1 tablespoon of the soy sauce and 1/2 teaspoon black pepper.
- In a 12 or 14-inch skillet over high, heat 1 tablespoon of the grapeseed oil until beginning to smoke. Swirl to coat the pan, then add the pork and cook, stirring, until no longer pink, about 4 minutes. Transfer to a clean bowl.
- In the same pan over medium-high, heat 1 tablespoon of the remaining oil until beginning to smoke.
- Add the mushrooms and 1/2 teaspoon of salt. Cook, stirring occasionally, until the liquid released by the mushrooms has mostly evaporated, about 5 minutes.
- Stir in the remaining 1 tablespoon oil, if necessary (I omitted it), and the garlic and cook until fragrant, about 1 minute.
- Return the pork to the pan with any accumulated juices and cook until the juices evaporate, 30 to 60 seconds.
- Add the kimchi, mirin, the remaining 1 tablespoon kimchi juice and the remaining 1 1/2 tablespoons soy sauce. Reduce to medium and cook, stirring and scraping up any browned bits, until the kimchi is heated through, about 3 minutes.
- Stir in the sesame oil, half of the sesame seeds and half of the scallions.
- Transfer to a bowl or platter, over rice, if desired. Sprinkle with the remaining scallions and sesame seeds. Serve.
Posted in Pork, Quick, Recipes, Vegetarian
Tags: Asian, dinner, easy, kimchi, Milk Street, mirin, mushrooms, pork, pork tenderloin, quick, scallions, sesame seeds, shiitake mushrooms, soy sauce, stir fry, toasted sesame oil, tofu
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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 was a crowd-pleasing dish to make with my beautiful CSA Napa cabbage. As suggested in the original recipe, we ate it in flour tortillas but it would also be delicious served over rice. It was reminiscent of one of our family favorites, Thai One-Pot.
This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. I modified the proportions, used scallions instead of chives, and wilted all of the Napa cabbage.
Yield: Serves 4 to 6
1 1-inch piece ginger, peeled, finely grated
6 garlic cloves, finely grated
16 to 18 ounces hot Italian sausages, casings removed (I used 6 sausages)
2 tablespoons (or more) vegetable oil
8 ounces shiitake mushrooms, thinly sliced
6 to 10 cups very thinly sliced Napa cabbage, divided (I used 1/2 of a large head)
2 to 3 tablespoons seasoned rice vinegar
2 to 3 tablespoons soy sauce
1/3 cup thinly sliced scallions or chives
1 teaspoon toasted sesame oil
2 teaspoons sesame seeds
8 large flour tortillas or mu-shu wraps, warmed (I used Trader Joe’s handmade flour tortillas)
hoisin sauce and Sriracha, for serving, as desired
- Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl.
- Heat 2 tablespoons vegetable oil in a large skillet, preferably cast iron (I used a 14″ stainless skillet), over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.
- Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil).
- Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. (I incorporated all of the cabbage, a handful at a time.)
- Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
- Remove skillet from heat and incorporate sausage and remaining cabbage (if reserved) into stir-fry.
- Drizzle with sesame oil and sprinkle with scallions/chives and sesame seeds.
- Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.
Posted in Greens, Pork, Quick, Recipes, Tacos
Tags: cabbage, chives, ginger, hoisin sauce, hot Italian pork sausage, Italian sausage, mushrooms, napa cabbage, quick, rice vinegar, scallions, sesame oil, shiitake, shiitake mushrooms, sriracha, stir fry, tortillas
My herb garden has been beyond fabulous this year. I wanted to make sure that I made this dish before my beautiful basil faded away.
This dish was described as being “more addictive than Doritos.” 🙂 The recipe is from Bon Appétit, contributed by Andy Baraghani. I don’t usually follow a recipe precisely, but did on this occasion because I had never used Fresno chilies. Oops. The dish was tasty but beyond spicy. I regret not tasting my chilies for heat intensity. I will certainly do that next time, and will follow the recipe as written with milder chilies or remove the seeds and ribs for spicier chilies.
The spicy-sweet sauce was delicious and I still enjoyed it. This dish also comes together very quickly and is perfect for a weeknight meal. We ate it over brown Basmati rice with tomato slices on the side. The tomatoes really helped offset the heat. 🙂
Yield: Serves 3 to 4
3 Fresno chiles, coarsely chopped (seeds and ribs removed, to taste)
6 garlic cloves, smashed
1/4 cup granulated sugar
2 T fish sauce
1 tsp kosher salt
4 T vegetable or grapeseed oil, divided
1 lb large shrimp, peeled, deveined, patted dry
2 cups basil leaves (about 1 bunch)
lime wedges, for serving
- 1 cup of rice (cooked in 2 cups stock or water), for serving
- Blend chiles, garlic, sugar, fish sauce, salt, and 3 T oil in a blender until smooth. (I used a Vitamix.)
- Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.
- Heat remaining 1 T oil in a large nonstick skillet over medium-high.
- Using tongs, just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side.
- Remove pan from heat. Add basil and toss vigorously until basil is wilted.
- Transfer shrimp mixture to a platter. Serve with rice and lime wedges alongside.
Posted in Quick, Recipes, Seafood, Shrimp
Tags: basil, dinner, easy, fast, fish sauce, Fresno, fresno chilies, lime, quick, shrimp, stir fry, summer
This was a great side dish to prepare with my CSA Napa cabbage and scallions. We ate it with spicy pork kebabs and brown Basmati rice. The original recipe recommends serving it with rice to soak up the wonderful sauce. I agree!
This recipe was adapted from Food and Wine, contributed by Kate Winslow. I used crushed red pepper flakes instead of Korean hot red-pepper flakes. It would be a great accompaniment to any grilled meat or fish.
Yield: Serves 4 to 6 as a side dish
- Mince and mash the 2 cloves of chopped garlic to a paste with a pinch of salt.
- In a mini food processor, mince the scallions and remaining 2 cloves of garlic.
- Stir together the garlic paste, minced scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside.
- Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes.
- Remove from the heat and pour the dressing over the cabbage and toss gently to combine.
- Transfer to a serving dish and garnish with the toasted sesame seeds.
Note: The sauce can be made 2 hours ahead and kept at room temperature.
*Korean hot red-pepper flakes are available at Korean markets. Store any leftover flakes, tightly sealed, in the freezer.
Posted in Greens, Quick, Recipes, Sides
Tags: Asian, fast, greens, Korean, napa cabbage, quick, scallions, sesame oil, sesame seeds, side, side dish, soy sauce, stir fry
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This is my fourth attempt to replicate my husband’s favorite Thai restaurant dish. This version may have been the closest so far! Apparently, he is not alone… Pad See Ew is one of the most popular noodle dishes at Thai restaurants in Western countries.
The genius part of this recipe is that the noodles are sautéed in the sauce in the absence of the other ingredients. This way, they absorb more of the sauce and caramelize on the edges. This difference in the finished dish seemed more similar to a restaurant version. Genius.
This recipe was adapted from RecipeTinEats.com. According to the site, the original source of the recipe may be David Thompson, an Australian chef dedicated to mastering Thai cooking. I doubled the recipe and used fresh wide rice noodles and my CSA bok choy. I incorporated the water but may consider reducing the amount next time.
Yield: Serves 4 to 6
- 24 oz fresh wide rice noodles or 14 oz dried wide rice stick noodles
For the Sauce:
- 1/4 cup dark soy sauce
- 1/4 cup oyster sauce
- 4 tsp light soy sauce
- 2 tsp white vinegar
- 4 tsp granulated sugar
- 1/4 cup water
For the Stir Fry:
- 6 T peanut or vegetable oil, divided
- 5 cloves garlic cloves, thinly sliced
- 4 to 5 cooked boneless, skinless chicken thighs, sliced or shredded
- 2 large eggs
- 3 to 4 baby bok choy or 8 stems Chinese broccoli
- If using baby bok choy, cut the tender leaves into 2″ thick ribbons and cut the stems crosswise into 1/2″ pieces. (If using Chinese broccoli, trim ends, cut into 3″ pieces. Separate leaves from stems. Cut thick stems in half vertically so they’re no wider than 1/4″ thick.)
- If using fresh wide rice noodles, rinse in cool water and separate into large pieces. (If using dry rice noodles, prepare according tot he package directions and drain immediately before incorporating into the dish.)
- To make the sauce, combine the ingredients in a measuring cup and stir until the sugar dissolves.
- Shred or slice the cooked chicken.
- Thinly slice the garlic.
To Cook the Stir Fry:
Heat 2 T oil in a very large heavy based skillet or wok over high heat. (I used a 14″ stainless steel skillet.)
Add garlic, cook 15 seconds.
Add chicken, stir.
Add bok choy or Chinese broccoli stems.
Add bok choy or Chinese broccoli leaves, cook until just wilted.
Push everything to one side, crack eggs in and scramble.
Remove everything onto a plate (scrape the pan clean).
Return pan to stove, heat remaining 4 T oil over high heat.
Add noodles and sauce. Toss as few times as possible (to minimize breakage), dispersing the sauce and caramelizing the edges of the noodles.
Quickly add chicken and vegetable mixture back in, and toss to disperse. Serve immediately.
Posted in Chicken (Poultry), Pasta, Quick, Recipes
Tags: Asian, baby bok choy, bok choy, broccoli, broccolini, chicken, Chinese bok choy, dark soy sauce, dinner, eggs, oyster sauce, rice noodles, soy sauce, stir fry, Thai, white vinegar, wide rice noodles
I’m sure you’ve rushed around the grocery store thinking you’ve purchased the necessary ingredients to throw together a “quick” weeknight meal. Right? I thought that was the case for me… When I started to prepare this dish, I realized that I had ground pork instead of pork sausage and butternut instead of kabocha squash. I’m blaming holiday stress and distraction. (Well, truth be told, the squash was a conscious substitution- no fabulous kabocha to be found.)
This recipe was adapted from Bon Appetit, contributed by Chris Morocco. I doubled the recipe, used ground pork instead of pork sausage (oops!), seasoned accordingly, butternut instead of kabocha squash, and cashews instead of peanuts. I also omitted the sugar. I roasted the squash instead of steaming and sautéing it. We let the dish stand alone, but it would also be wonderful accompanied by rice. Delicious!
Yield: 4 Servings
- 1 medium butternut or kabocha squash, cut into 1-inch pieces, approximately 4 cups
- 2 tablespoons extra virgin olive oil, divided
- 1 pound (80 percent lean) ground pork
- 1 tsp coarse salt, plus more for squash
- 1/2 tsp freshly ground black pepper, plus more for squash
- dash or two of red pepper flakes, to taste
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 6 garlic cloves, sliced
- 1 large shallot, chopped
- 2 serrano chiles, seeded and sliced
- 1 T finely grated peeled ginger root
- 1/4 cup fresh lime juice (from 1 large lime)
- 4 tsp fish sauce
- 4 scallions, thinly sliced
- salted, roasted peanuts or cashews and chopped cilantro, for serving, as desired
- Pre-heat oven to 425 degrees, preferably on convection roast.
- Toss squash with 1 T olive oil and season liberally with salt and pepper. Place squash on a parchment paper-lined rimmed baking sheet and roast in the oven until tender, about 25 minutes. Let cool slightly.
- Meanwhile, heat remaining 1 tablespoon of oil in a large skillet. Add pork, 1 teaspoon salt, 1/2 teaspoon ground pepper, red pepper flakes, oregano, thyme, and paprika; cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes.
- Add garlic, shallot, chiles, and ginger and cook, stirring often, just until softened, about 2 minutes.
- Add roasted squash, lime juice, fish sauce, and scallions; toss to combine.
- Serve stir-fry topped with nuts and cilantro, as desired.
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Posted in Pork, Quick, Recipes
Tags: butternut squash, cashews, chile, cilantro, dinner, fish sauce, ground pork, kabocha squash, lime, peanuts, quick, scallions, serrano chiles, squash, stir fry