Tag Archives: chili-garlic

Stir-Fried Chili Garlic Duck Breast

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As with most stir-fries, this one is quick and tasty, perfect for a weeknight meal. Originally from EatingWell Magazine, we altered the ingredients by doubling the sauce, and amping up the amount of shiitake mushrooms. And if you’re squeamish about eating duck, go ahead and substitute pork tenderloin, chicken or even beef strips.

Stir-Fried Chili Garlic Duck Breast

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. chili-garlic sauce
  • 2 Tbsp. water
  • 1 Tbsp. rice vinegar
  • 2 tsp. reduced-sodium soy sauce
  • 1 tsp. cornstarch
  • 1 Tbsp. canola oil
  • 8 oz. boneless duck breast, skin removed and cut into 1/4-inch strips
  • 2 cloves garlic, finely chopped
  • 1 Tbsp. finely chopped fresh ginger
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups sliced bok choy
  • 7-8 shiitake mushrooms, cut into 1/4-inch slices
  • Steamed rice, prepared as per package directions

Directions

  1. Prepare steamed rice according to package directions.
  2. Whisk chili-garlic sauce, water, vinegar, soy sauce and cornstarch in a small bowl.
  3. Heat oil in a medium nonstick skillet over medium-high heat until shimmering but not smoking. Cook the duck, in a single layer, stirring once, until beginning to brown, about 3 minutes. Transfer to a plate.
  4. Add garlic and ginger to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add broccoli and bok choy; cook, stirring, until the broccoli is bright green, about 2 minutes.
  5. Add mushrooms and cook, stirring, until softened, about 1 minute. Add the chili-garlic sauce mixture; cook, stirring often, until the sauce is slightly thickened, about 1 minute.
  6. Return the duck and any accumulated juices to the pan; stir to coat with the sauce. Cook until heated through, about 1 minute.

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`Adapted from a recipe in EatingWell Magazine

Pork Burgers with Flavor Galore!

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How about another twist to the all-american hambuger? You don’t even have to get a grill going because these Smoky Chili-Garlic Pork Burgers are done directly in a skillet. And no special skills are needed here, just a willingness to mix a few ingredients together and give one flip to each pattie. OK, and add a slice of provolone cheese if that’s the way you roll.

Speaking of rolling, the original recipe indicated to make four patties from one pound of pork. Well, we roll a bit bigger than that, making three burgers from a one-pound-plus package of meat. And yes, we did top them with a slice of provolone!

The secret to these burgers is the spicy-sweet flavor and a mild garlickiness from some Asian chili-garlic sauce and a little brown sugar mixed into the ground pork. Plus a smear of chili-garlic mayonnaise on the buns to complete the package. Pillow-soft, subtly sweet buns, such as brioche or potato rolls, are a particularly good match for the tender, juicy burgers.

Garnish with Bibb lettuce leaves, sliced heirloom tomato, and dill pickle chips. Our side of apple cranberry slaw was the perfect counterpoint to the smoky, spicy burgers. But be aware, these puppies pack some heat, so if you harbor a delicate palette, these may not be for you. They had our names written all over them!

Smoky Chili-Garlic Pork Burgers

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • ⅓ cup mayonnaise
  • 3 Tbsp. plus 2 tsp. chili-garlic sauce, divided
  • 1 Tbsp. packed brown sugar, divided
  • 1 lb. ground pork
  • 2 tsp. smoked paprika
  • Kosher salt and ground black pepper
  • 1 Tbsp. neutral oil
  • 3-4 hamburger buns, preferably brioche or potato rolls
  • Bibb lettuce
  • Large slicing tomato, preferably heirloom
  • Sliced provolone cheese or your preference, (optional)
These patties have not quite come to 160° yet.

Directions

  1. In a small bowl, mix the mayonnaise, 1 tablespoon plus 2 teaspoons chili-garlic sauce and 1 teaspoon sugar.
  2. In a medium bowl, mix the pork, paprika, the remaining 2 tablespoons chili-garlic sauce, the remaining 2 teaspoons sugar, 1 teaspoon salt and ½ teaspoon pepper.
  3. Form into 3 or 4 patties. In a 12-inch nonstick skillet (or a carbon steel skillet like us), heat the oil until shimmering. Add the patties, turn the heat down to medium and cook, flipping once, until well browned on both sides and the centers reach 160°F, 8 to 10 minutes total (perhaps a minute or two longer if you made 3 larger patties).
  4. If desired, add a slice of cheese while the patties are still in the pan, turn off the heat and cover for one minute to allow the cheese to melt.
  5. Serve in buns spread with the mayonnaise mixture and topped with lettuce, tomato and pickle chips.

http://www.lynnandruss.com

Adapted from a recipe found on Milk Street