Tag Archives: asian

Chicken and Mushroom Stir-Fry

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For a superfast dinner that relies heavily on pantry staples, look no further than this deeply savory, scallion-studded stir-fry. Chicken pieces and torn bits of meaty mushrooms team up to form the base, well browned separately to maximize color and flavor.

The sauce, thickened with a smidge of potato starch or cornstarch, is built with aromatics (ginger and garlic, the classics), soy sauce, sesame oil, and honey, as well as one addition that may surprise you: balsamic vinegar. In the mix, it plays a bit like Chinese black vinegar, providing depth, complexity, and a touch of sweetness.

While you could omit the starch in this recipe, it works in two ways to nail the textures you’re looking for in a stir-fry. First, it coats the chicken pieces to aid in their browning, and also provides a protective barrier, ensuring they stay tender and moist without overcooking (easy to do with such small pieces). Second, it thickens the sauce, to create the sticky, viscous texture you expect alongside a scoop of steamed rice.

Chicken and Mushroom Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ lb. skinless, boneless chicken breasts (about 4–6), cut into 1½” pieces
  • 3 Tbsp. soy sauce, divided
  • 1 Tbsp. plus ½ tsp. cornstarch or potato starch
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. toasted sesame oil
  • 1 tsp. honey
  • ¼ cup plus 2 Tbsp. extra-virgin olive oil
  • 10 oz. mixed mushrooms (such as cremini, oyster, and/or king trumpet), torn into bite-size pieces
  • Kosher salt
  • 1 3″ piece ginger, peeled, finely grated
  • 4 garlic cloves, finely grated
  • ½ tsp. crushed red pepper flakes; plus more for serving (optional)
  • 1 bunch scallions, cut into 1½” pieces
  • Steamed rice (for serving)

Directions

  1. Vigorously stir skinless, boneless chicken breasts (about 4–6), cut into 1½” pieces, 1 tablespoons soy sauce, and 1 tablespoon cornstarch in a large bowl until starch is dissolved into soy sauce (you want to create a sticky coating, which will help ensure the meat stays tender). Set aside.
  2. Stir 3 tablespoons balsamic vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon honey, remaining 2 tablespoons soy sauce, remaining ½ teaspoon cornstarch, and ⅓ cup water in a small bowl or measuring glass to combine and set sauce aside.
  3. Heat ¼ cup extra-virgin olive oil in a large nonstick skillet over medium-high. Add mixed mushrooms, torn into bite-size pieces, and cook, stirring often, until softened, about 5 minutes. Stir in a pinch of kosher salt and continue to cook, stirring often, until mushrooms release their moisture and it evaporates and mushrooms are deeply browned, about 3 minutes. Transfer to a plate.
  4. Heat remaining 2 tablespoons extra-virgin olive oil in same pan over medium-high. Arrange reserved chicken in pan in an even layer and cook, undisturbed, until lightly browned underneath, about 2 minutes. Add ginger, garlic cloves, and crushed red pepper flakes and cook, stirring often, until combined and fragrant, about 1 minute. Add reserved sauce and cook, stirring often, until thickened, about 3 minutes. Add 1 bunch scallions, cut into 1½” pieces, and return mushrooms to pan; cook, stirring often, until combined and chicken is cooked through, 1–2 minutes.
  5. Transfer stir-fry to a platter and top with more red pepper flakes if desired. Serve with steamed rice.

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Recipe by Kendra Vaculin for Bon Appétit

Dumpling Tomato Salad with Chile Crisp Vinaigrette

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Dumplings meet summer produce in this hearty-but-light main course salad. Juicy tomatoes get a simple toss with salt, garlic and basil, turning them into a fragrant, saucy bed for crisp, pan-fried potstickers. That pinch of salt does double duty: it draws out the tomatoes’ tangy-sweet juices to form a light natural dressing, and it means even underwhelming, out-of-season tomatoes can be coaxed into tasting good — so this one’s a keeper year-round.

The real flavor driver here is the chile crisp, which stars in the vinaigrette, so reach for a brand you love. Since heat and saltiness vary widely between brands, taste as you go and adjust the seasoning to match.

We happened to have Pork Kimchi dumplings in our freezer, and they worked out perfectly!

Dumpling Tomato Salad With Chile Crisp Vinaigrette

  • Servings: 4
  • Difficulty: easy
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Ingredients

FOR THE SALAD

  • 2 ½ lbs. ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces (at room temperature)
  • 1 garlic clove, grated
  • ½ cup basil leaves, torn
  • Kosher salt (such as Diamond Crystal brand) and black pepper
  • 1 lb. frozen potsticker dumplings (not thawed)
  • Neutral oil, such as canola or vegetable
  • 1 to 2 Tbsp. store-bought crispy fried shallots (optional)

FOR THE CHILE CRISP VINAIGRETTE

  • 3 Tbsp. chile crisp (or chile oil)
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce, or more to taste

Directions

  1. Place the tomatoes on a large serving plate or in a bowl. Add the garlic, half the basil leaves, 1 teaspoon of salt and a big pinch of black pepper. Toss to combine and set aside.
  2. To make the vinaigrette, combine the chile crisp, rice vinegar and soy sauce and whisk to combine. Taste and if it needs more saltiness, add ½ teaspoon more soy sauce.
  3. Heat a large (12-inch) nonstick or well-seasoned cast-iron skillet over medium high for 1 to 2 minutes until very hot. Add 1 to 2 tablespoons of oil and, working in batches, add the dumplings, flat-side down, and cook until the bottoms of the dumplings are lightly browned, 1 to 2 minutes. Immediately add about ¼ cup of water to the pan, just enough to cover the base of the dumplings, then cover and cook until the water has evaporated, 3 to 4 minutes. (If your dumplings contain meat, cook for an extra 1 to 2 minutes, or according to packet instructions). Transfer the cooked dumplings to a plate and continue cooking the remaining dumplings. (If you prefer to steam the dumplings, see Tip.)
  4. To serve, place the warm dumplings over the tomato salad and drizzle with the chile crisp vinaigrette. Toss very gently. Top with the crispy fried shallots (if using) and the remaining basil leaves. Serve either while the dumplings are still warm or at room temperature.

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Adapted from a recipe by Hetty Lui McKinnon for NYTimes Cooking

Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce

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There’s a particular kind of kitchen magic that happens when you lock a lid, crank the heat, and surrender control — the kind of cooking that turns humble boneless beef short ribs into something that falls apart at the mere suggestion of a fork. This recipe harnesses that magic with a sauce that pulls from the pantry of Chinese cooking: smoky-sweet hoisin, salty soy, dry sherry, and a whisper of cayenne heat.

The pressure cooker does something a braise never quite can. Sealed tight with no room for steam to escape, it drives flavor into the meat rather than letting it drift away into your kitchen air. What emerges after 35 minutes is deeply savory beef swimming in a concentrated, glossy sauce — more than you’d ever coax from a Dutch oven, and richer for it. A handful of fresh scallion greens and torn cilantro added at the end lifts the whole thing, cutting through the richness with a bright, herby finish.

Serve it over a bowl of steamed white rice that can drink up every last drop of that sauce. This is weeknight cooking that eats like a weekend project — without the wait.

Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. vegetable oil
  • 4 garlic cloves, minced
  • 1 2-inch piece ginger, peeled, sliced into ¼-inch-thick rounds, and smashed
  • ½ cup hoisin sauce
  • 2 Tbsp. soy sauce
  • 2 Tbsp. dry sherry
  • 4 scallions, white parts chopped coarse, green parts sliced thin
  • ¼ tsp. cayenne pepper
  • 48 oz. boneless beef short ribs (about 6 short ribs), trimmed
  • 2 Tbsp. minced fresh cilantro

Directions

  1. Cook oil, garlic, and ginger in pressure-cooker pot over medium-high heat until fragrant, about 1 minute. Stir in hoisin sauce, soy sauce, sherry, scallion whites, and cayenne, then add beef.
  2. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure.
  3. Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
  4. Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain sauce into fat separator, let sit 5 minutes, then pour defatted sauce into small bowl. Stir scallion greens and cilantro leaves into sauce and serve with ribs.

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Recipe from America’s Test Kitchen

Stir-Fried Beef and Tomatoes

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Here’s a very easy, low-count-ingredient, tasty stir-fry recipe from Milk Street. If you can get local in-season plum tomatoes, all the better.

The protein flank steak, has a beefy flavor and slightly coarse texture that makes it versatile for many dishes, from fajitas to stir-fries. But what happens when flank steak is unavailable, or you’re looking for a more budget-friendly or tender option? The good news is that several excellent flank steak alternatives can provide similar results.

Here are three possible options: Skirt steak is the most common substitute for flank steak. Both cuts are similar in shape and have pronounced muscle fibers, making them ideal for high-heat cooking. Cut from the shoulder, flat iron steak is tender and flavorful. It is often considered one of the most underrated cuts of beef. Or hanger steak, often called the “butcher’s cut” because of its rich flavor, hanger steak comes from the cow’s diaphragm.

Whatever your protein choice, if the pan is too crowded the meat will steam instead of brown. At first, we thought all of that meat in the skillet was too much. But to our delight, the pieces did brown. If your amount looks tighter than the image below, you may want to cook in two batches just to be sure the beef does brown.

There is no spicy heat in this dish, but if that is your preference, you can always add some spicy chiles or include a bit of red pepper flakes.

Stir-Fried Beef and Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. oyster sauce OR hoisin sauce, divided
  • 1 Tbsp. cornstarch
  • Kosher salt and ground white or black pepper
  • 1 lb. flank steak, cut with the grain into 2- to 3-inch pieces, then thinly sliced against the grain
  • 1 lb. plum tomatoes, cored and cut into 1/2-inch wedges
  • 3 Tbsp. neutral oil, divided
  • 2 tsp. minced fresh ginger OR 3 medium garlic cloves, minced, OR both
  • 1 bunch scallions, cut on the diagonal into 1-inch lengths
  • Steamed rice
  • Optional garnish: Toasted sesame oil

Directions

  1. In a medium bowl, whisk 1 tbsp. oyster sauce, the cornstarch, ½ tsp. pepper, and 1 tbsp. water. Add the beef, stirring; let stand at room temperature for 15 minutes or cover and refrigerate for 1 hour. Meanwhile, place the tomatoes on a paper-towel-lined plate and sprinkle with ¼ tsp. salt; set aside.
  2. In a 12-inch skillet over high, heat 2 tbsp. oil until barely smoking. Add the beef in an even layer and cook without stirring until well browned and the pieces release easily from the skillet, 2 to 3 minutes. Stir, then transfer to a large plate.
  3. In the same skillet over medium-high, heat the remaining 1 tbsp. oil until shimmering. Add the tomatoes and ginger; cook, scraping up any browned bits, until the tomatoes soften and the ginger is aromatic, 30 to 60 seconds. Add the beef and any juices, then stir in the remaining 3 tbsp. oyster sauce and 2 tbsp. water. Cook, stirring, until the meat is tender and the sauce has thickened, 1 to 2 minutes. Stir in the scallions to wilt slightly, about 30 seconds. Off heat, taste and season with salt and pepper. Serve with hot cooked rice.

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Recipe by Christopher Kimball for Milk Street

Easy Crunchy Asian Slaw

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A simple healthy recipe for Asian Slaw – easy and crunchy, this vegan slaw can be made ahead and is packed full of flavor. It’s also a fantastic way to use up some of the stray veggies in the fridge—that remaining half cabbage, the lone carrot or parsnip, or the leftover bell pepper… you get the idea…

The Asian Slaw Dressing is the best! Not only is it made with accessible ingredients you most likely have in your pantry, but it also seems to have the right balance of sweetness, tartness, and depth with just a little heat. And of course, you can personalize it even further to your own tastes.

The slaw recipe will keep up to 4 days in an airtight container in the refrigerator. You can prep the cabbage up to 3 days ahead as well as the dressing and toss before serving—leaving the sesame seeds off until serving.

We served our slaw as a side to stir-fried Ginger Beef.

Easy Crunchy Asian Slaw

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 – 2 1/4 lb cabbage – shredded-roughly 6-7 cups
  • 3 scallions, sliced
  • 1 cup cilantro, chopped (or sub Italian Parsley)
  • 1/2 toasted cashews, chopped, optional

Asian Slaw Dressing

  • 3 Tbsp.olive oil
  • 1–3 tsp. toasted sesame oil
  • 1/4 cup rice wine vinegar
  • 3 Tbsp. sugar, maple syrup, honey, or coconut sugar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. fresh ginger, grated, or use ginger paste
  • 1 garlic clove, grated or use garlic paste (garlic is optional, adds punchy flavor)
  • 1/2 tsp. salt
  • 1/2 tsp. chili flakes or chili paste, optional

Directions

  1. Toss slaw ingredients together in a large bowl. Add cilantro and scallions.
  2. Whisk Asian Slaw Dressing ingredients together in a small bowl.
  3. Pour dressing into slaw and toss well. Taste, adjust salt, honey and sesame oil to taste.
  4.  Garnish with sesame seeds and/or nuts.

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Adaptable recipe from feastingathome.com

Ginger Beef

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According to Woks of Life where we found this recipe, Ginger Beef isn’t a dish you see too often in the U.S., because it’s more well-known as a Canadian Chinese dish, with possible origins in Calgary. It is said to mimic Mongolian Beef—another North American dish that doesn’t have much to do with Mongolia, and that you’d be hard pressed to find in China. 

The sauce is sweet (this version goes lighter on the sugar; however we would reduce it even more next time) and savory. Minced ginger is added as well as caramelized julienned pieces of it to create a gingery flavor without it being TOO gingery. Some versions include vegetables like peppers and onions, but we paired it with a crunchy Asian Slaw to get more vegetables.

BTW, you’ll get the best out of this recipe with flank steak, but you can use other cuts. To amp up the meal, add in some red pepper strips, and snow peas or other vegetables you may have lying around. We paired our stir-fry with a side of Asian Slaw.

TIP: To julienne the ginger, thinly slice the ginger on its broadest side (so you have wide slices)—cutting the narrower side of the ginger to make a flat surface for the ginger to stand on will make this easier. Fan the slices out straight, so they’re slightly overlapping, like a deck of cards. Then you can just follow that line of slices to julienne into very thin matchsticks. 

Ginger Beef

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the beef and marinade:

  • 1 lb. flank steak, sliced against the grain into ¼-inch thick slices
  • 2 tsp. cornstarch
  • 2 tsp. neutral oil, such as vegetable, canola, or avocado oil
  • 1 tsp. oyster sauce
  • 1 Tbsp. water
  • ¼ tsp. baking soda

For the sauce:

  • ⅔ cup water
  • 1 ½ Tbsp. light brown sugar
  • 1 Tbsp. light soy sauce
  • 1 Tbsp. oyster sauce
  • ¾ tsp. dark soy sauce, or more regular soy sauce; the dish just won’t be as dark
  • ½ tsp. sesame oil
  • 1 Tbsp. minced ginger

For the rest of the dish:

  • ⅓ – ½ cup cornstarch, plus 1 Tbsp.
  • ¼ – ⅓ cup neutral oil
  • 2 Tbsp. finely julienned ginger
  • 1 scallion, thinly sliced on an angle

Directions

  1. Add the sliced flank steak to a medium bowl, and add the marinade ingredients (the cornstarch, neutral oil, oyster sauce, water, and baking soda). Mix well, and marinate for at least 30 minutes (or up to overnight).
  2. In a liquid measuring cup, mix all the sauce ingredients together—the water, light brown sugar, light soy sauce, oyster sauce, dark soy sauce, sesame oil, and minced ginger. Set aside.
  3. Add the cornstarch to a shallow dish, and dredge the marinated beef slices in the cornstarch until thoroughly coated, placing the dredged beef on a clean plate or sheet pan.
  4. Heat the neutral oil in a wok over high heat. Just before the oil starts to smoke, spread half the flank steak pieces evenly in the wok, and sear for 1-2 minutes on each side, until you have a crispy coating. 1/4 cup oil works for a 14-inch wok, but if you have a larger wok, you may need a tablespoon or two more to properly fry the beef. Remove the beef from the wok, leaving any oil behind, and repeat with the remaining beef. Turn off the heat and transfer the beef to a plate.
  5. Drain the oil from the wok (save it for other cooking), leaving 2 tablespoons behind. Turn the heat to medium-high. Add the julienned ginger, and fry until crispy. At this point, you can remove a few pieces of fried ginger and reserve it for a garnish if you like.
  6. Add the premixed sauce to the wok, and bring to a simmer. Simmer for 2 minutes. Meanwhile, combine the remaining 1 tablespoon of cornstarch with 3 tablespoons of water. Drizzle this cornstarch slurry into the sauce, and cook until it has thickened enough to coat the back of a spoon.
  7. Add the beef and the scallions, and toss everything together for another 30 seconds. The sauce should all be clinging to the beef. Serve!

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Adapted from a recipe from Woks of Life

Panang Curry

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Rich with coconut milk and crushed peanuts, panang curry, also known as phanaeng or panaeng curry, is subtly spiced with coriander and cumin. This version is made with chicken, but you’ll often find it made with beef and sometimes prawns.

Panang curry is sometimes mistakenly linked to Penang, a Malaysian island, but it actually originated in Thailand. It’s important to use thick coconut milk for the creamiest results, and be sure to break the sauce by simmering until a layer of bright red oil shimmers on top. Purchase panang curry paste online or at an Asian market and add crushed peanuts to it if it doesn’t include them (not all of them do), or prepare your own paste, as is done here.

Since there are really no veggies other than the Fresno chili, serve with a vegetable side and/or salad. The original recipe indicates it will create 4 servings with rice. We beg to differ. You could maybe squeeze out 3 servings, but realistically plan on 2. (See above photo showing one of our serving portions.)

TIPS: Different brands of curry paste vary in spice levels. Taste a little first and determine how much to use. Maesri brand curry paste is highly recommended.
Coconut milk varies widely in its make up. Some cheap brands have as little as 25% coconut. Look at the ingredients, you should not accept less than 60%, some brands go up to 85% plus… Not all coconut milks are the same, it will makes a huge difference to the taste.

Panang Curry

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

For the Panang Curry Paste

  • ½ tsp. coriander seeds
  • ½ tsp. cumin seeds
  • ¼ cup/1 ounce dry-roasted, unsalted peanuts
  • 2 to 4 Tbsp. red curry paste, to taste (see Tip)

For the Curry

  • 1 lb. boneless, skinless chicken breasts or thighs
  • 2 tsp. fish sauce, plus more as needed
  • 1 (13.5-oz) can full-fat coconut milk (do not shake)
  • 8 makrut lime leaves, deveined, 6 torn and 2 thinly sliced, OR 1 teaspoon grated lime zest, for serving
  • 1½ tsp. palm, granulated or brown sugar, plus more as needed
  • 1 small, mild, thin-skinned pepper, such as a Fresno, Anaheim or banana pepper, or ½ small red bell pepper, thinly sliced
  • Thai basil, thinly sliced, for serving (optional, if makrut lime leaves are not used)
  • Rice, for serving

Directions

  1. Prepare the curry paste: Heat a medium sauté pan over medium. Add the coriander and cumin. Swirl the pan around, or toss the seeds with a wooden spoon, and gently toast until fragrant, about 1 minute, taking care not to burn the spices. Transfer to a small plate and cool, then place in a spice grinder or mortar and pestle, and grind to a fine powder.
  2. Add the peanuts and finely grind until smooth. Transfer the mixture to a small bowl, add the red curry paste and stir until mixed.
  3. Thinly slice the chicken into 1½-inch-long pieces. Place in a medium bowl, drizzle with the fish sauce and mix until coated.
  4. Heat the same pan over medium-high. Scoop 4 tablespoons of the thick cream off the top of the coconut milk and add it to the pan; it will immediately sizzle. Stir until thickened and bubbling on the sides, about 30 seconds. Stir in the curry paste, to taste. Reduce to medium, and cook the paste, continuously stirring, until a thick paste forms and the coconut oil separates (the sauce “breaks”), 2 to 3 minutes. If it starts sticking, add a splash of coconut milk and scrape up anything from the bottom of the pan.
  5. Add the torn lime leaves or zest and sugar. Cook, continuously stirring, to dissolve the sugar and infuse the flavors, about 2 minutes. Add the remaining coconut milk, increase to medium-high, bring to a boil and cook, continuously stirring, until the curry has thickened enough to coat the back of a spoon and has a layer of bright red oil on top, 4 to 8 minutes. The curry should be at a lively simmer; adjust the heat as necessary.
  6. Add the chicken and cook, stirring frequently, until cooked through, 3 to 4 minutes. If using, stir in the peppers, saving a few for serving, and cook until just incorporated, about 1 minute. Taste and add more fish sauce and sugar, if needed. (Be mindful, this is not a sweet curry; the sweetness should hit a back note, not lead with it.)
  7. Garnish with the sliced lime leaves or Thai basil and reserved peppers. Serve alongside rice.

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Recipe by Naz Deravian for NYTimes Cooking

Chicken Manchurian

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We just love colorful stir-fries that explode with flavor! And this recipe doesn’t disappoint.

A bit of background: “A stalwart of Desi Chinese cooking, chicken Manchurian is immensely popular at Chinese restaurants across South Asia. Nelson Wang, a third generation Chinese chef who was born in Kolkata (formerly Calcutta), is credited with inventing the dish in Mumbai in the 1970s. This recipe comes from attempts at recreating the version served at Hsin Kuang in Lahore, Pakistan, in the late ’90s.”

You may have noticed at restaurants, it’s almost always served on a sizzler platter, the tangy, sweet-and-sour sauce bubbling and thickening on its way to the table. But making it at home doesn’t compromise any of the punchy flavors, in fact you can adjust the spiciness to your own preferences.

Velveting the chicken in egg and cornstarch means it’ll stay tender through the short cooking process; bell pepper, snow peas and onions add freshness and crunch to the otherwise intense flavors from ketchup and chile-garlic sauce.

As is typical, we did make some alterations. The ketchup was cut back by half to limit the sweetness. And last minute, we nixed the dried chiles altogether since their was so much chile-garlic sauce, and it was plenty spicy. Six ounces of snow peas were included for more color and crunch.

Finally at the end, for the slurry, a mere teaspoon of cornstarch wasn’t enough. Start with 1 tablespoon of corn starch in 1/4 cup of cool water combined until smooth. In Step 6, add half of it, and if more is needed, add a tablespoon at a time until you get your consistency. We used it all.

Chicken Manchurian

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 egg
  • 1/4 cup cornstarch, plus 1 Tbsp. for the slurry
  • 1 tsp. garlic paste or freshly grated garlic
  • 1 tsp. black pepper
  • Fine sea salt
  • 1½ lbs. boneless, skinless chicken breast, cut into ¾-inch cubes
  • ⅓ cup vegetable oil
  • 3 whole dried dundicut chiles or bird’s-eye chiles (optional)
  • 2-4 Tbsp. ketchup
  • ¼ cup chile-garlic sauce
  • 2 Tbsp. soy sauce
  • 1 cup chicken stock
  • 1 red bell pepper, halved, seeded and cut into ¾-inch pieces
  • 1 small onion, cut into ¾-inch cubes; OR 4 large scallion, trimmed and thinly sliced, more for garnish; OR both
  • 6 oz. snow peas, trimmed of strings, cut in half diagonally if large
  • Cooked white rice or fried rice, for serving

Directions

  1. Velvet the chicken: In a medium bowl, whisk the egg. Continue whisking and gradually add 4 tablespoons of cornstarch until there are no lumps. Stir in garlic, black pepper and ½ teaspoon salt. Add the chicken pieces and stir until well coated. Cover and set aside for 30 minutes.
  2. Meanwhile, in a small bowl, stir together ketchup, chile-garlic sauce, soy sauce, ½ teaspoon salt and chicken stock (if not using chicken stock, stir in 1 cup water). Set aside.
  3. In a large wok or deep, high-sided skillet, heat oil on medium for 45 seconds. Add half of the chicken (done in two batches to avoid crowding) and cook until it starts turning white, 1 to 2 minutes. Flip the pieces and continue cooking until the chicken starts to turn golden, 2 to 3 minutes. Using a slotted spoon, remove chicken and set aside. Repeat with remaining chicken.
  4. (Optional) Add dried chiles and cook on medium for about 1 minute, stirring occasionally.
  5. Add more oil to the wok. When hot, add the bell pepper and onion. Cook, stir-frying constantly until crisp tender. Add the snow peas and scallions, stirring altogether for about 1 minute more.
  6. Separately, mix the remaining 1 tablespoon cornstarch with ¼ cup water until smooth. Stir it into the wok and simmer until the sauce thickens and starts to turn glossy, 3 to 4 minutes. Add chicken and stir to combine. Top with scallion slices. Serve over steamed rice.

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Adapted from a recipe by Zainab Shah for NYTimes Cooking

Roasted Salmon with Miso Rice and Ginger-Scallion Vinaigrette

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This NYTimes Cooking recipe appealed to us on several fronts. First, we love salmon, are fond of Asian cuisine and liked the idea that dinner was ready in only 30 minutes or so.

This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work.

Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded Brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options.

We purchased one large piece of salmon portioning it down to three 8-ounce pieces. For an even heftier meal, add some canned chickpeas, white beans or black beans (we opted not to). To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.

Roasted Salmon with Miso Rice and Ginger-Scallion Vinaigrette

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¼ cup white or sweet miso
  • 1½ cups basmati or other long-grain rice
  • 4 6-oz. skin-on salmon fillets
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt and black pepper
  • ¼ cup low-sodium soy sauce
  • ¼ cup chopped scallions, plus more for garnish
  • 1 Tbsp. distilled white vinegar or unseasoned rice vinegar
  • 1 Tbsp. minced fresh ginger
  • 4 cups finely shredded cabbage, such as green, Napa or savoy (about 8 oz.)
  • Roasted sesame oil, for serving

Directions

  1. Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2¼ cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
  2. On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
  3. In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
  4. Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

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Recipe by Kay Chun for NYTimes Cooking

Better-Than-My-Mom’s Chungking Pork

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Although Sichuan is famous for its fiery food, the flavors in Chungking Pork are relatively mild on the heat scale, instead hitting you with a combination of three different fermented beans. However in this revised version by J. Kenji Lopez-Alt, it uses only fermented black beans, and a touch of hoisin sauce for sweetness.

Don’t forget to roughly chop the fermented beans. And if you have the time, try to marinate the pork for longer than 15 minutes. Our sliced meat did so for 3 and half hours and it turned out perfect.

In his revised recipe, it indicates it serves four. When we made it, which truth be told our pork weighed in at a bit under one pound, we didn’t even get 3 full servings, more like two-and-a-half. Something to keep in mind if you are meal planning for four people.

But lo and behold, it was absolutely delicious! A side salad rounds out the meal and provides more nutritious vegetables.

Better-Than-My-Mom's Chungking Pork

  • Servings: 3
  • Difficulty: easy
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Ingredients

For the Pork:

  • 1 lb. boneless pork loin or tenderloin cut into 1/4 by 1- by 2-inch pieces
  • 1 tsp. dark soy sauce
  • 1 tsp. Shaoxing wine or dry sherry
  • 1/4 tsp. baking soda
  • 1 tsp. cornstarch
  • 1/4 tsp. MSG (optional)

For the Sauce:

  • 2 Tbsp. dried fermented black beans, roughly chopped
  • 2 Tbsp. hoisin sauce
  • 2 tsp. dark soy sauce
  • 2 Tbsp. chicken stock or water
  • 1/2 tsp. hot red pepper flakes or ground Chinese hot chiles

For the Stir Fry:

  • 3 Tbsp. peanut, rice bran, or other neutral oil
  • 3 slices fresh ginger
  • 3 medium garlic cloves, peeled and lightly smashed with the side of a knife
  • 6 oz. green cabbage, cut into 1 1/2-inch squares
  • 2 scallions, sliced thinly on the diagonal for garnish (optional)

Directions

  1. For the Pork: Place the pork slices in a medium bowl, cover with cold water, and vigorously agitate it. Drain through a fine-mesh strainer set in the sink and press on the pork with your hands to remove excess water.
    Return the pork to the bowl and add the soy sauce, wine, baking soda and cornstarch. Stir vigourosly with your fingertips for 30 seconds. Set aside for 15 minutes at room temperature, or refrigerate for up to 8 hours.
  2. For the Sauce: Combine the fermented black beans, hoisin sauce, hoisin sauce, water or broth, and red pepper flakes in a small bowl and mix with a fork until homogenous.
  3. For the Stir-fry: Heat a wok over high heat until lightly smoking. Add 1 tablespoon of the oil and swirl to coat. Add 1 slice of the ginger and 1 garlic clove and let sizzle for 5 seconds. Immediately add the cabbage and stir-fry until lightly translucent and browned in spots, 1 to 2 minutes. Transfer to a large bowl.
  4. Wipe out the wok and return to high heat until lightly smoking. Add 1 tablespoon of the remaining oil and swirl to coat. Add 1 more slice of ginger and 1 more garlic clove and let sizzle for 5 seconds. Immediately add half of the pork and stir-fry until the pork is no longer pink and is mostly cooked through, about 1 minute. Transfer the pork to the bowl with the cabbage, wipe out the wok, and repeat with the remaining oil, ginger, garlic and pork.
  5. Return all the pork and cabbage to the wok. Add the sauce mixture and toss until the cabbage and pork are coated evenly. Transfer to a serving platter and serve immediately with steamed rice.

http://www.lynnandruss.com

Recipe from J. Kenji Lopez-Alt’s cookbook “The Wok”

Spicy Broccolini with Seared Tofu and Sesame Oil

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This hearty vegetarian main (recipe courtesy of Milk Street) gets its spicy-salty earthiness from chili-bean sauce, or toban djan, a common ingredient in Sichuan cooking. The brownish red sauce is sold in jars; if it’s not available, approximate the flavor by mixing 2 tablespoons red miso with 1 tablespoon Asian chili-garlic sauce.

A sear-then-steam skillet technique is used to cook the broccolini; it builds flavor with browning but also allows the vegetable to cook up succulently crisp-tender. Serve with steamed rice and optional garnish of toasted sesame seeds and/or chili oil. So very simple.

Don’t use medium firm tofu, as it’s too delicate. Firm or extra-firm are the best options. After slicing the tofu, press the slices between paper towels to wick away excess moisture. To maximize moisture removal, we put the block of tofu on a moated cutting board, topped by a smaller cutting board with a large heavy cast-iron skillet resting atop that. The more moisture removal, the crisper the tofu slices will become.

Finally, when adding the tofu to the skillet, don’t simply dump it in with the marinade. Rather, lift out the slices and place them in a single layer in the pan; reserve the marinade for cooking the broccolini.

Spicy Broccolini with Seared Tofu and Sesame Oil

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/3 cup low-sodium soy sauce
  • 2-3 Tbsp. chili-bean sauce (toban djan, see headnote)
  • 2 Tbsp. toasted sesame oil
  • 14 oz. container firm or extra-firm tofu, drained, halved lengthwise, cut crosswise into ½-inch-thick slices and pressed dry
  • 3 Tbsp. grapeseed or other neutral oil
  • 1 lb. Broccolini, trimmed and cut into 1- to 2-inch pieces
  • 1/3 cup lightly packed fresh cilantro
  • Toasted sesame seeds, to serve
  • chili oil (optional)

Directions

  1. In a large bowl, stir together the soy sauce, chili-bean sauce and sesame oil. Add the tofu and toss to coat. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the neutral oil until barely smoking. Remove the tofu from the bowl and place the slices in the skillet in a single layer; reserve the marinade.
  2. Cook the tofu, turning the pieces once with tongs or a metal spatula, until well browned on both sides, about 3 minute per side. Transfer to a serving platter and wipe out the skillet.
  3. In the same skillet over medium-high, heat the remaining 2 tablespoons neutral oil until shimmering. Add the broccolini and cook, stirring occasionally, until beginning to char, 3 to 4 minutes. Stir in ¼ cup water and the reserved marinade, then immediately cover and reduce to low. Cook, stirring once or twice, until the broccolini is tender-crisp and the sauce is slightly thickened, about 4 minutes.
  4. Transfer the broccolini with sauce onto the tofu and sprinkle with the cilantro.

http://www.lynnandruss.com

Recipe by Calvin Cox for Milk Street

Orange Beef

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Many years ago when we were first dating, there was this local Chinese restaurant that had a wonderful Orange Beef on their menu. Once they closed down, we never found another satisfactory restaurant nearby with a version that quite measured up. Recently we saw this home cook’s recipe in the NYTimes Cooking by Sam Sifton that certainly looked fantastic, and tasted phenomenal.

This recipe for takeout-style orange beef, has a more intense orange-flavored sauce than many. It is important to use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious.

And make it a few times because what appears difficult, and a lot of prep, the first time through — the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef — is in fact, fast and easy work, and much, much better than takeout.

As suggested, we served with steamed broccoli and white rice. But there is no way that you get 4 decent servings* out of it—between 2 and 3 is more realistic. Based on some reviewer’s comments on the longish prep time, go ahead and make the sauce the night before while cooking something else, then throw it in the fridge. This will certainly expedite the prep time.

One suggestion: *Throw in some veggies and cook them for 3-5 min in a hot wok/sauté pan. Some examples are snap peas, red and yellow peppers and some mushrooms. It would be a more balanced and substantial meal.

Orange Beef

  • Servings: 2-3
  • Difficulty: moderately easy
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Ingredients

For the Sauce

  • 1 Tbsp. neutral oil
  • 1 1½-inch piece fresh ginger, peeled and minced
  • 1 jalapeño pepper, seeded and minced
  • 2 Tbsp. orange zest, plus the juice of one orange
  • 3 garlic cloves, peeled and minced
  • ¼ cup light brown sugar
  • ¼ cup rice vinegar (do not use seasoned rice vinegar)
  • ¼ cup soy sauce
  • 1 Tbsp. fish sauce

For the Beef

  • 1 large egg white
  • 1 Tbsp. cornstarch
  • 1 pinch kosher salt
  • 1 boneless rib-eye steak, approximately 1 to 1½ lbs, cut into 1-inch pieces
  • ¼ cup neutral oil
  • 6 scallions, white and green parts cut into inchlong pieces and separated
  • 2 to 4 dried red chiles, or to taste

Directions

  1. Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
  2. Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
  3. Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
  4. In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
  5. Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.

http://www.lynnandruss.com

Recipe by Sam Sifton for the NYTimes Cooking

Cold Noodle Salad with Spicy Peanut Sauce

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Looking for a recipe that’s healthy, meatless, is ready in less than a half hour, and would transport well for a picnic or potluck? Look no further than this tasty concoction from Betty Lou McKinnon.

Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower.

The spicy peanut sauce is very adaptable: If you don’t want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.

Instead of drizzling the peanut sauce on top of the mixed vegetables, we incorporated about 75% of it into the mix, saving the remainder to drizzle on top with the other garnishes.

Cold Noodle Salad with Spicy Peanut Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the Salad

  • Kosher salt
  • 10 oz. soba noodles
  • 1 medium zucchini or cucumber (about 6 oz.)
  • 5 radishes
  • 1 bell pepper (any color)
  • 1 Tbsp. sesame oil
  • ½ cup roasted salted peanuts (about 2 oz.), roughly chopped
  • 2 scallions, trimmed and finely chopped
  • Handful of cilantro leaves
  • 1 lime, cut into wedges for serving

For the Spicy Peanut Sauce

  • ½ cup smooth peanut butter (not natural)
  • ¼ cup soy sauce
  • 2 Tbsp. maple syrup
  • 2 Tbsp. lime juice (from 1 lime)
  • 1 Tbsp. sesame oil
  • 2 tsp. chile oil or hot sauce, plus more to taste
  • 1 garlic clove, grated

Directions

  1. Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
  2. Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add ¼ to ½ cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
  3. Cut the zucchini or cucumber and radishes into ⅛-inch thick slices, then cut into thin matchsticks. Slice the peppers into ⅛-inch pieces. Place them all in a large bowl.
  4. Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
  5. When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

http://www.lynnandruss.com

Recipe by Betty Lou McKinnon for NYTimes Cooking

Pan-Seared Sesame-Crusted Tuna Steaks

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There was a good sale on tuna steaks at our favorite supermarket a few weeks back, even though tuna was not on our short list for the week’s meals. But we repackaged them for future use and placed them in the freezer. A few weeks later we remembered we had the tuna and found a perfect recipe from America’s Test Kitchen.

Problem was, the recipe was for 4 people, which in normal cases, typically is not an issue because we will eat them for lunch the next day. No problem, we just cut the recipe in half, including the ginger soy sauce.

The fact that there are minimal ingredients, and takes very little time for prep and cooking, makes it a winner-dinner for mid-week. Paired with a side dish of Soy-Braised Baby Bok Choy, we enjoyed a tasty, healthy and quick dinner.

Pan-Seared Sesame-Crusted Tuna Steaks

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¾ cup sesame seeds
  • 4 tuna steaks, 8 oz. each and about 1 inch thick
  • 2 Tbsp. vegetable oil
  • Salt and ground black pepper

Directions

  1. Spread sesame seeds in shallow baking dish or pie plate. Pat tuna steaks dry with paper towel; use 1 tablespoon oil to rub both sides of steaks, then sprinkle with salt and pepper. Press both sides of each steak in sesame seeds to coat.
  2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add tuna steaks and cook 30 seconds without moving steaks. Reduce heat to medium-high; continue to cook until seeds are golden brown, about 1 1/2 minutes.
  3. Using tongs, carefully flip tuna steaks; cook, without moving steaks, until golden brown on second side, about 1 1/2 minutes for rare (opaque at perimeters and translucent red and cool at center when checked with tip of paring knife) or 3 minutes for medium-rare (opaque at perimeters and reddish pink at center). To serve, cut into 1/4-inch-thick slices.

Ginger Soy Sauce with Scallions

This savory sauce flavored with fresh ginger and scallions is the perfect accompaniment for our Pan-Seared Sesame-Crusted Tuna Steaks.

Ingredients

  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup water
  • 2 ½ tsp. sugar
  • 1 medium scallion, sliced thin
  • 2 tsp. minced fresh ginger
  • 1 ½ tsp. toasted sesame oil
  • ½ tsp. red pepper flakes

Directions

Combine all ingredients in a small bowl, stirring to dissolve sugar.

http://www.lynnandruss.com

Soy-Braised Baby Bok Choy

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In traditional recipes for Chinese soy-braised greens, the greens are likely to be blanched before they’re quickly cooked with ingredients that supply high-impact flavor. In this recipe, however, the baby bok choy is stir-fried with aromatics, then braised in a mixture of Shaoxing rice wine and soy sauce, with sugar for sweetness and sesame oil for nuttiness.

A few minutes of uncovered cooking drives off excess moisture, leaving the greens meltingly tender and coated in a light savory-sweet sauce. Serve with steamed fish or spooned atop a bowl of rice. Ours paired nicely with Pan-Seared Sesame-Crusted Tuna Steaks.

NOTE: Don’t forget to wash the bok choy, as the inner leaves often trap dirt or sand. But make sure to drain and dry so it browns rather than steams when it hits the hot skillet.

Soy-Braised Baby Bok Choy

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. grapeseed or other neutral oil
  • 2 lbs. baby bok choy, trimmed and cut crosswise into 1-inch pieces
  • 1 bunch scallions, whites thinly sliced, greens thinly sliced on the diagonal, reserved separately
  • 1 Tbsp. minced fresh ginger
  • 2 medium cloves garlic, minced
  • 3 Tbsp. Shaoxing wine OR dry sherry OR sake
  • 3 Tbsp. soy sauce
  • 1 Tbsp. packed light brown sugar OR white sugar
  • 2 tsp. toasted sesame oil

Directions

  1. In a 12-inch skillet over medium-high, heat the neutral oil until shimmering. Add the bok choy and cook, stirring occasionally, until wilted and lightly browned, 3 to 4 minutes.
  2. Add the scallion whites, ginger and garlic, then cook, stirring, until fragrant, 30 to 60 seconds. Reduce to medium and stir in the Shaoxing wine, soy sauce, sugar and sesame oil, then immediately cover. Cook until the bok choy is tender-crisp, 2 to 3 minutes.
  3. Uncover and cook, stirring occasionally, until the liquid is lightly thickened and the bok choy is fully tender, 2 to 3 minutes. Transfer to a serving dish and sprinkle with the scallion greens.

http://www.lynnandruss.com

Recipe from Milk Street