This Asian steak entrée gets loads of complexity from just a spoonful or two of flavor powerhouses like fresh ginger, peanut oil, and Asian chili paste, like sambal oelek—an Indonesian chile that adds a nice level of heat and a hint of sweetness to the quick stir-fry.
You definitely want to blister those beans, so keep stirring for 5-plus minutes over a very hot burner. Then when it’s time to cook the meat, it’s best to do so in two batches so as to sear the steak instead of steaming it.
4 green onions (white parts only), sliced diagonally
2 Tbsp. sweet rice wine (mirin)
2 Tbsp. soy sauce
1 tsp. packed brown sugar
1 tsp. Asian chili paste (sambal oelek)
Sesame seeds, toasted; hot cooked rice; snipped fresh herbs; chopped green onion (optional)
Steamed rice according to package directions
If desired, trim and cut green beans in half diagonally.
Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
In a small bowl combine garlic and ginger.
In an extra-large skillet or wok heat 2 Tbsp. of the oil over medium-high heat. Add green beans; cook and stir 7 to 8 minutes or until blistered and brown in spots. Remove beans and drain on paper towels.
If necessary, add remaining 1 Tbsp. oil to hot skillet. Add garlic mixture; cook and stir 30 seconds.
Add meat, half at a time; cook and stir 3 minutes or until slightly pink in center. Return all of the meat to skillet. Add the next five ingredients (through chili paste); cook and stir 1 minute.
Return beans; cook and stir 2 minutes more or until heated through.
If desired, sprinkle meat mixture with sesame seeds and/or serve with rice sprinkled with herbs, chopped green onion, and/or coarse salt.
Instead of leaning on a sauce, “dry” stir-fries like this recipe use a small amount of liquid (in this case, fish sauce), relying on heat and movement in the wok to intensify each ingredient’s flavors. To ensure that the beans blister, dry them thoroughly with a kitchen towel before cooking. Pickled sushi ginger adds mild, well-balanced sweetness and a hint of spice.
Where we took fault with this recipe as written, were the quantities. There is no way only 6 shrimp and the remaining ingredients would serve four adult portions, no way! So we doubled the shrimp from 6 to 12, and that amplified the volume enough for two decent servings. Those changes are noted in the recipe below.
Since this sauce-less dry-fry wouldn’t necessarily require a bed of rice, we opted for pan-fried dumplings. Trader Joe’s has a nice selection and we just happen to have some in our freezer. Russ whipped up a simple, yet tasty, dumpling dipping sauce (recipe below), and dinner done!
8 oz. peeled and deveined raw large shrimp (about 12 shrimp)
2 Tbsp. peanut oil or vegetable oil, divided
12 oz. green beans, trimmed and cut into 2-inch pieces (about 3 cups)
¼ tsp. kosher salt
1 Tbsp. minced garlic
¼ cup thinly sliced scallions
1Tbsp. fish sauce
1 Tbsp. yellow pickled ginger, minced
¼ tsp. granulated sugar
Pat shrimp dry using paper towels. Chop shrimp into 1/2-inch pieces; set aside.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil. Add beans, and sprinkle with salt; reduce heat to medium-low so that beans are barely sizzling.
Cook, making quick scooping motions with a metal spatula, constantly tossing and tumbling (stir-frying) the beans until they just begin to blister and brown in spots and are almost tender, 3 to 6 minutes. Transfer beans to a plate.
Increase heat under wok to high, and swirl in remaining 1 tablespoon oil. Add garlic; cook, stir-frying constantly, until fragrant, about 10 seconds.
Add chopped shrimp, and break up any clumps using a metal spatula; cook, stir-frying constantly, until shrimp just take on an orange-pink hue, about 1 minute.
Return beans to wok, and add scallions, fish sauce, pickled ginger, and sugar; cook, stir-frying constantly, until shrimp are just cooked through and beans are tender, 30 seconds to 1 minute.
If you want earthy, sweet green beans with moist interiors and just the right amount of browning, this roasted bean recipe from Cook’s Country does the trick. Because they are often dry and leathery; start by covering the roasting beans which are mixed with oil, salt, pepper, and sugar and let them gently steam for 10 minutes.
The sugar promotes browning when the foil is removed to let the beans blister in the oven’s high heat. To add a lively bite to the flavorful beans, toss them with a lemon vinaigrette and top them with salty, sharp Pecorino and crunchy pine nuts.
1 ½ oz. Pecorino Romano cheese, shredded (1/2 cup)
¼ cup pine nuts, toasted
Adjust oven rack to lowest position and heat oven to 475 degrees.
Combine green beans, 1 1/2 tablespoons oil, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in bowl. Evenly distribute green beans on rimmed baking sheet.
Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to roast until green beans are spotty brown, about 10 minutes longer, stirring halfway through roasting.
Meanwhile, combine garlic, lemon zest, and remaining 1/4 cup oil in medium bowl and microwave until bubbling, about 1 minute; let mixture steep for 1 minute. Whisk lemon juice, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper into garlic mixture.
Transfer green beans to bowl with dressing, add basil, and toss to combine. Transfer to serving platter and sprinkle with Pecorino and pine nuts. Serve.
By mid-August we harvest green beans on a daily basis. Even with gifting friends our excess supply, the beans will be a staple for dinner many nights a week. We’ve roasted, grilled, steamed and boiled them either alone or in combination with other veggies.
I asked The Hubs to whip something together that would use both an abundance of the beans and our plum and grape tomatoes, and that would compliment our dry rubbed loin lamb chops and Herby Potato Salad. Greek-style instantly came to his mind, which typically uses flat Romano beans. However using our freshly picked pole beans, the dish was still hearty, healthy and bursting with fresh and vibrant colors and flavors.
In lieu of blanching the beans first, you could add them raw at the halfway point of cooking the tomatoes. Just keep a sharp eyeball on the beans so that they are crisp-tender and not overcooked, limp and no longer bright green.
Blanche* the green beans in salted boiling water for 2 to 3 minuted depending on how thick they are. Drain and immediately drop in an ice bath until cool. Drain in a colander.
In a large sauté pan, heat oil until shimmering over medium heat. Add garlic slices and cook until lightly golden, about 2 minutes.
Add the onion to the garlic with a pinch of salt. Turn the heat down to medium-low and continue to cook until the onions are softened, about 2 to 3 minutes more.
Add the chopped tomatoes, turn the heat back up to medium, stir in a 1⁄2 teaspoon each of salt and pepper, a pinch of red pepper flakes, and 1 tablespoon of the oregano. Stir well, partially cover, and cook for 10 to 12 minutes, stirring occasionally until tomatoes break down and release their juices. *If you choose not to blanche the beans, you can add raw beans 5 minutes into cooking the tomatoes, and cook just until beans are crisp-tender, about 5-6 minutes more.
Stir in the blanched beans and remaining oregano and cook for 1-2 minutes more while beans heat through. Remove from heat and stir in 1 teaspoon of red wine vinegar. Serve immediately.
Sometimes there is nothing more satisfying than a meal that is not only good for you, but is art to the eyes and music to the taste buds—plus, comes together quickly with a short list of ingredients. Here, Milk Street riffs on Laura Calder’s recipe for a simple yet elegant one-skillet, six-ingredient (not counting the salt and pepper) sautéed fish supper from “French Food at Home.”
This version yields a slightly more substantial vegetable accompaniment to serve with the fillets but is equally easy to prepare. Green beans are used, but if you prefer, use pencil-thin asparagus instead. However, Milk Street notes it serves four, and while we halved the amount of snapper for the two of us, the full amount of green beans and tomatoes was kept intact, yet we consumed all of them between the two of us. If serving a starch such as rice or potatoes, it probably won’t be much of an issue.
Red snapper is a mild, firm-textured white fish that holds up nicely to sautéing. Flounder is a good alternative, as it typically is of the same thickness as snapper. Halibut works nicely, too, but the fillets are thicker (and more expensive!) and therefore require a few more minutes in the pan. One misstep on our end was forgetting to remove the fish skin which caused the fillets to curl in the pan.
Tip: Don’t fuss with the fish once it’s in the skillet. Allowing the fillets to cook undisturbed for a few minutes gives them a chance to develop a well-browned crust. To flip each one, slide a metal spatula underneath and, as you turn it, support the fillet your free hand. Gentle handling helps prevent the flaky flesh from breaking.
4 6-oz. skinless red snapper fillets (½ to 1 inch thick)
Kosher salt and ground black pepper
2 Tbsp. extra-virgin olive oil, divided
8 oz. green beans, trimmed and halved
1 pint cherry or grape tomatoes
2 Tbsp. salted butter, cut into 2 pieces
2 Tbsp. white balsamic vinegar
Season the fish on both sides with salt and pepper. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the beans and cook, stirring only once or twice, until spottily browned, 3 to 4 minutes. Add the tomatoes and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the tomatoes begin to char and burst and the beans are tender-crisp, 3 to 5 minutes. Transfer the vegetables to a serving platter.
In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the fillets skinned side up and cook, undisturbed, until golden brown, 2 to 3 minutes. Using a wide metal spatula, flip each fillet, then add the butter while swirling the pan. Cook over medium-high, occasionally basting the fish with the fat, until the fillets are opaque throughout, about another 3 minutes. Using the spatula, place the fillets on top of the vegetables.
Set the skillet over medium, add the vinegar and cook, stirring to combine with the fat, just until heated through, 30 to 60 seconds. Pour the mixture over the fish.
Sweet, Sour and Hot… no, this is not a romantic novel review. Hitting all the right notes, this quick and easy stir-fry, packs in savoriness from fish sauce and garlic, sweetness from a little sugar and spicy heat from pepper flakes. Thin slices of ultra-tender pork contrast the crisp snap of green beans, preferably haricot verts.
We took it a step further and added a bunch of scallions, the white and light green parts were stir-fried with the green beans, and the dark green slices were added as a garnish along with the chopped cilantro. Next time we intend to toss in some red bell pepper strips too, which will add a nice pop of color along with extra nutrients.
In addition, we doubled the sauce, which at first we thought might have been too much. But in the end, it was the perfect amount to coat the pork and veggies. I made the adjustments in the list of ingredients below. Serve with steamed rice, and if you like, additional fish sauce at the table.
Caution, don’t stir the beans and pork too often. Stirring just once or twice during cooking allows them to char and develop flavor. Also, don’t forget to stir the sauce mixture just before adding it to the skillet, as the cornstarch settles to the bottom upon standing. In our opinion, we feel using a wok is a much better vehicle for getting a good char when stir-frying.
8 oz. green beans, cut on the diagonal into 2-inch pieces
1 bunch scallions, sliced thinly, white and light green parts divided from dark green
1 red bell pepper, stemmed, seeded, halved and cut into 1/4″ slices (optional)
1¼ pounds pork tenderloin, trimmed of silver skin, halved lengthwise and cut into ¼-inch slices
5 medium garlic cloves, minced
¼ cup lightly packed cilantro, chopped
In a small bowl, whisk together the fish sauce, vinegar, cornstarch, sugar, pepper flakes and ¼ cup water. Set aside.
In a 12-inch skillet over high, heat 1 tablespoon of oil until barely smoking. Swirl to coat the pan, then add the beans and scallion whites and light green slices. Cook, stirring once or twice, until charred, 3 to 4 minutes. Transfer to a bowl and set aside.
If you are using red bell pepper, stir-fry them next as you did the green beans. When slightly charred, add to same bowl as beans.
In the same pan over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Swirl to coat the pan, then add the pork in an even layer. Cook, stirring once or twice, until lightly browned, about 4 minutes. Return the beans (and red pepper, if using) to the pan, add the garlic and cook, stirring, until fragrant, about 30 seconds.
Whisk the fish sauce mixture to recombine, then add to the pan and reduce to medium. Cook, scraping up any browned bits, until the sauce thickens slightly and clings to the meat, about 60 seconds. Off heat, stir in the cilantro. Garnish with scallion greens.
It was finally the last of our 8-pound ham which was earmarked to be used in this Indonesian-Style Ham Stir-fry recipe. Nearly seven years had passed since we resurrected it from when I first started this blog. Why did we wait so long? Who knows, but it’s not often that we have a large ham with plenty of leftovers.
Once we practically licked our plates clean, we decided the next time we make this we’ll double the sauce (we are saucy people!) And as with most stir-fries, make sure to prep all of the ingredients ahead of time because the actual on-hands cooking portion takes just minutes.
Spicy and sweet, this quick stir-fry dinner needed only short-grain sticky rice to complete it. In lieu of waiting to have leftover ham, you could always buy 1 1/2 pounds of ham steak and cube that up.
6 medium scallions, white and light green parts only, thinly sliced (about 1 cup)
2 Tbs. minced fresh lemongrass
2 Tbs. minced fresh ginger
1-1/2 tsp. minced garlic
3/4 lb. green beans, trimmed and cut on the diagonal into 1-inch pieces (2-1/2 cups)
1 red bell pepper, cut into medium dice
3/4 cup unsalted roasted peanuts
1-1/2 lb. leftover ham, cut into medium dice (4 cups)
1/3 cup chicken broth
*TIP: If you don’t have or can’t find keycap manis (and againwe couldn’t), a syrupy Indonesian soy sauce, you can substitute 1-1/2 Tbs. soy sauce combined with 1-1/2 Tbs. unsulfured molasses.
Whisk the keycap manis (or your substitute), vinegar, and sambal oelek in a small bowl; set aside.
Heat a 14-inch wok or heavy-duty 12-inch skillet over medium-high heat until hot, then swirl in the oil. Add the scallions, lemongrass, ginger, and garlic and stir-fry until softened, about 30 seconds.
Add the green beans, bell pepper, and peanuts and stir-fry for 2 minutes.
Add the ham and stir-fry until warmed through, about 2 minutes.
Pour in the broth, scrape up any browned bits, and bring to a boil.
Pour in the kecap manis mixture and stir-fry until bubbling and the ingredients are thoroughly coated in the sauce, about 2 minutes.
Here’s a speedy and uncomplicated method for cooking mild-tasting fish. From Molly Steven’s latest cookbook “All About Dinner” comes Sautéed Flounder Fillet with Wine Sauce along with a side dish of Green Beans with Shallots, Herbs and Lemon. All you need to complete this light and quick meal is a simple side salad.
Both dishes take approximately 20 minutes total from prep through the cooking process.
Pat the fish dry with paper towels. Season all over with salt and pepper.
Set a heavy-bottomed skillet large enough to hold the fillets (or cook in two batches) over medium-low heat. As the skillet warms up, dredge the fish in the rice flour on a plate, flipping so both sides are lightly dusted, shaking to remove any excess.
Increase the heat to medium-high, and add the oil to the skillet (use only half if cooking in two batches). When the oil shimmers, lower in the flounder. Drop the pieces of butter around the edges of the skillet, and as soon as it melts, tilt the pan to pool the butter and use a spoon to baste the fish. The butter will turn golden.
In 30-60 seconds, when the fillets turn golden, flip them and repeat.
Transfer the fish to a serving platter, flipping the fish so that the browner side is up. Cover tightly with foil while you make the wine sauce.
Give the skillet a cursory wipe to remove any excess fat, but don’t wash it.
Return the pan to medium heat, add half of the remaining 1 1/2 tablespoons of butter and the minced shallot, and cook stirring frequently, until the shallot is tender, about 1 minute.
Add the wine, increase the heat to high, and cook until reduced to a glaze, another 30 seconds or so.
Add the capers, parley and remaining butter. Swirl the pan to incorporate the butter and heat through. Spoon over the fish and serve immediately.
This side dish is a great model in how a little technique and a few choice seasonings can transform basic ingredients. As Molly says in her cookbook “There is a sort of Goldilocks zone when they loose their raw taste and relax enough to offer a pleasant bite before turning limp and sad.”
At home, you can store green beans in a loose produce bag for a couple of days, but any longer, they start loosing their flavor.
1 large shallot, halved and thinly sliced lengthwise
Freshly ground black pepper
1 tsp. chopped fresh thyme
1 Tbsp. fresh lemon juice
Flaky salt such as Maldon
Bring 2-3 quarts of well-salted water to a boil in a large saucepan over high heat. Set a colander in the sink.
Meanwhile, melt the butter in a small skillet over medium-low heat. Add the shallots, season lightly with salt and pepper, and cook gently, stirring occasionally, until tender but not browned, 4-6 minutes. Add the herbs and keep warm over low heat.
Once the water reaches a rollicking boil, add the beans in big handfuls, and boil until the color deepens and a bean bends a bit when you lift it out with tongs. For best flavor, stop the cooking when they are tender with only a bit of resistance, 3-5 minutes.
As soon as the beans are done, dump them in the colander, giving it a couple of good shakes to remove excess moisture. Quickly wipe out and dry the pan, and return it to the stove. Return the beans to the pan over medium-high heat. Use the tongs to toss briskly until the beans are nice and dry, about 30 seconds.
Remove from the heat, add the shallot butter and lemon, scraping the skillet with a silicone spatula, and toss to coat. Garnish with flaky sea salt and serve immediately.
A rare cool, rainy Sunday afforded us the opportunity to cook a slow braised dish for a summer dinner. While thumbing through several favorite cookbooks, I happened upon this Roman Braised Beef with Tomatoes and Cloves in Milk Streets “The New Rules” by Courtney Hill.
The “new rule: don’t sear your meat” goes against something we typically do, brown our meat beforehand. But because you cook it uncovered for the last hour or so, the meat will brown at the end of the process.
Pot roast comes to mind with this meal, and in Rome, cloves are used to flavor the dish known as “Garofolato di Manzo alla Romana” because cloves are called chiodi di garofano. Here, the earthy, subtly smoky and slightly bitter flavor of cloves complements the natural sweetness of onion, fennel and tomatoes.
Milk Street advises not to use ground cloves that have gone stale, as they won’t add much flavor or fragrance to the braise. If your cloves have been in the pantry for more than a few months, uncap and take a whiff. The aroma should be sharp and strong. If not, pony up and get a new jar.
Unlike pot roast where you cook the large piece of meat whole, the beef is cut into chunks and simmered as a stew resulting in succulent meat throughout. Polenta is an excellent accompaniment for absorbing the flavorful sauce. In a unique pairing, we wedded the meat with another Milk Street recipe Spanish Green Beans with Ham, Almonds and Smoked Paprika.
This recipe is an adaptation of the remarkably delicious green beans from Extremadura, Spain, home of pimentón, aka Spanish smoked paprika. For perfectly crisp and tender beans, cooking techniques are combined. You start by searing the veggies in a hot pan to develop browning and flavor. Then add water and a tight fitting lid to steam them until tender. Voila!
6-7 lbs. boneless beef chuck roast, trimmed and cut into 2-inch chunks
¾ tsp. ground cloves
kosher salt and ground black pepper
4 oz. pancetta, roughly chopped
6 med. garlic cloves, smashed and peeled
1 med. yellow onion, halved and thinly sliced
1 med. fennel bulb, trimmed, halved, cored and thinly sliced
28 oz. can whole peeled tomatoes, crushed
2 tsp. fresh thyme, minced
Heat the oven to 325°F with a rack in the lower-middle position. Place the beef in a large bowl and season with the cloves, 1 tablespoon salt and 2 teaspoons pepper.
In a large Dutch oven over low, cook the pancetta, stirring occasionally, until sizzling and the fat has begun to render, about 5 minutes.
Increase the heat to medium-low and continue to cook, stirring occasionally, until the pieces begin to brown, another 7 minutes.
Add the garlic, onion and fennel, then increase to medium. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6 minutes.
Stir in the tomatoes and bring to a simmer. Stir in the beef, then cover, transfer to the oven and cook for 2 hours.
Remove the pot from the oven. Stir, then return to the oven uncovered. Cook until a skewer inserted into a piece of beef meets no resistance, another 1 to 1½ hours.
Using a slotted spoon, transfer the meat to a medium bowl. With a wide spoon, skim off and discard the fat from the surface of the cooking liquid, then bring to a boil over medium-high, scraping up any browned bits. Cook until the liquid has thickened to the consistency of heavy cream, 10 to 12 minutes.
Stir in the thyme, then return the beef to the pot. Reduce to medium and cook, stirring occasionally, until the meat is heated through, about 5 minutes.
Spanish Green Beans with Ham, Almonds and Smoked Paprika
First, the almonds. Begin by toasting them in olive oil to deepen their nutty flavor, then add the garlic and thinly sliced serrano ham, cooking the mixture until the meat crisps and the garlic is fragrant. Then remove that mixture from the pan and add the green beans and char them in the flavorful fond left behind.
For the final flourish of smoked paprika, first deglaze the pan with another 1⁄4 cup water, scraping up any remaining flavorful bits, then remove the pan from the burner and stir the spice in off heat. This preserves the paprika’s smoky aroma, resulting in a pan sauce that is as quick as it is deeply smoky-savory.
Don’t stir the beans too often after adding them to the pan. Stirring only a few times allows the beans to take on some char that adds flavor the finished dish. If you’re entertaining more than four people with the braised beef dinner, you’ll want to double this bean recipe.
My mistake here was using a nonstick skillet so the beans didn’t get as good a sear as I wanted. But in the end since there were no browned bits left in the pan, there was no reason to perform Step 5. Instead, I just sprinkled the smoked paprika right onto the finished beans, stirred and served. OMG, so friggin’ good!!
Spanish Green Beans with Ham, Almonds and Smoked Paprika
2 oz. thinly sliced serrano ham or prosciutto, sliced into ¼-inch-wide ribbons
2 med. garlic cloves, minced
1 lb. green beans, trimmed and halved
Kosher salt and ground black pepper
½ tsp. smoked paprika
In a 12-inch skillet (don’t use nonstick) over medium, heat 2 tablespoons of oil until shimmering. Add the almonds and cook, stirring often, until lightly golden, about 2 minutes.
Add the ham and garlic and cook, stirring, until the ham crisps and the garlic is fragrant, another 2 minutes. Transfer to a small bowl; set aside.
To the same skillet over medium-high, add the remaining 2 tablespoons oil and heat until smoking. Add the beans and ½ teaspoon each salt and pepper. Cook, stirring only a few times, until the beans are lightly charred, about 4 minutes.
Return the ham-almond mixture to the pan and add ¼ cup water. Cover, reduce to low and cook, occasionally shaking the pan, until the beans are tender-crisp, about 3 minutes. Taste and season with salt and pepper, then transfer to a serving dish.
Set the skillet over medium-high and add ¼ cup water. Bring to a simmer and cook, scraping up the browned bits, until the liquid has reduced to about 2 tablespoons, about 2 minutes.
Remove from the heat and stir in the paprika. Drizzle the sauce over the beans and serve.
Tomatoes are another summer staple that explodes with a variety of luscious choices by season’s end. In fact, every year in our raised bed herb garden we are fortunate to get several “bonus plants” compliments of seed from our compost.
Fresh, snappy late-summer beans are a fleeting pleasure on their own, but jazz them up with the sweet acidity of grape tomatoes and crackly breadcrumbs, you’ve got a winning combination. The layers of colors (especially if you include yellow wax beans) and crisp and juicy textures effortlessly upgrade any main, such as our herb-marinated grilled bone-in pork chops.
As soon as I eyeballed this recipe in our latest Martha Stewart Living magazine, I knew it was going to make an appearance on our dining table within days. Unfortunately I could not access any yellow wax beans, so instead I used a combination of red and yellow grape tomatoes for that tri-color effect.
A few weeks earlier we made bead crumbs from some leftover crusty bread and put it in the freeze until such time we would need them again. Well this seemed like the perfect occasion, although the crumb was much finer than asked for here, still we went ahead with the recipe and it was great! They were a side dish to those grilled pork chops, but hardly played second fiddle.
12 oz. green beans and/or yellow wax beans, trimmed
1/4 cup extra-virgin olive oil, plus more for drizzling
4 slices rustic bread (5 ounces), crusts removed, torn into large pieces
2 Tbsp. unsalted butter
10 oz. cocktail tomatoes or large cherry tomatoes, or a combination, halved
1 oz. Manchego cheese, finely grated (1/4 cup)
Bring a large pot of generously salted water to a boil. Add beans and cook until bright green and crisp-tender, 4 to 6 minutes. Drain and transfer to a serving platter; lightly drizzle with oil.
Pulse bread in a food processor until coarse crumbs form (you should have 2 cups). In a medium skillet, heat 2 tablespoons oil and butter over medium. Add breadcrumbs and season with salt and pepper; cook, stirring, until golden and crisp, about 5 minutes. Transfer to a plate.
Heat remaining 2 tablespoons oil in skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until softened, about 3 minutes. Stir in breadcrumbs. Top beans with warm tomato mixture. Sprinkle with cheese; serve.
Stir-frying is the name of the game when you want something quick and healthy. And making it yourself ensures you know exactly what’s in it, as compared to many Asian take-out places loaded with unwanted fat and calories. Cook’s Illustrated found that marinating pork tenderloin in a simple soy-sherry mixture and cooking it quickly (about two minutes) in batches over high heat kept the meat tender and beautifully seasoned. In place of the sherry, we substituted Shaoxing wine which is fermented from rice.
Because different vegetables cook at different rates, batch-cook the vegetables and add aromatics (like ginger and garlic) at the end so they are cooked long enough to develop their flavors but not long enough to burn. Chicken broth gives the sauce some backbone, and cornstarch slightly thickens it so that it lightly cloaks the meat and veggies.
We increased the amount of pork tenderloin from the original 12 ounces to one pound. And because of that, we doubled the soy sauce and sherry that gets mixed with the pork strips (which is all noted below). Keep in mind that pork tenderloin is easier to slice if it is partially frozen. *Freeze the tenderloin until firm but not frozen solid, 45 minutes to 1 hour. Then cut the tenderloin crosswise into 1/4-inch slices. Cut the slices into 1/4-inch strips.
Stir-frying isn’t rocket science, and that’s what’s so great about it. It doesn’t require lots of fancy equipment. Instructions indicate to cook in a skillet, however we feel most stir-fries benefit from being cooked in a flat-bottomed wok. It helps to have a stir-fry spatula which fits the contour of the wok and has a long handle (to keep distance from the intense heat).
Stir frying is advantageous over other methods of cooking as it requires very little oil, which is healthier than deep frying or pan frying, and it also retains the nutrients present in the food being stir fried. As the name indicates, the food is constantly stirred while you cook it. Make sure to use an oil with a high smoke point such as peanut, canola, safflower, soybean, etc.
Stir-Fried Pork, Green Beans and Red Bell Pepper with Gingery Oyster Sauce
2 inch piece fresh ginger, grated (about 2 tablespoons)
3 Tbsp. peanut oil or vegetable oil
12 oz. green beans, cut on bias into 2-inch lengths
1 large red bell pepper (about 8 ounces), cut into 3/4-inch squares
3 medium scallions, sliced thin on bias
Jasmine rice, cooked according to package directions (or brown rice if you prefer)
Combine pork, soy sauce, and 1 Tbsp. + 1 teaspoon sherry in small bowl. Whisk remaining 1 tablespoon sherry, chicken broth, oyster sauce, sesame oil, rice vinegar, white pepper, and cornstarch in measuring cup.
Combine garlic, ginger and 1 1/2 teaspoons peanut oil in small bowl.
Heat 1 1/2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking; add half of pork to skillet and cook, stirring occasionally and breaking up clumps, until well-browned, about 2 minutes.
Transfer pork to medium bowl. Repeat with additional 1 1/2 teaspoons peanut oil and remaining pork.
Add 1 tablespoon peanut oil to now-empty skillet; add green beans and cook, stirring occasionally, until spotty brown and tender-crisp, about 5 minutes; transfer to bowl with pork.
Add remaining 1 1/2 teaspoons oil to skillet; add bell pepper and cook, stirring frequently, until spotty brown, about 2 minutes.
Clear center of skillet, then add garlic/ginger mixture to clearing; cook, mashing mixture with spoon, until fragrant, about 45 seconds, then stir mixture into peppers.
Add pork and green beans; toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds.
Transfer to serving platter; sprinkle with scallions and serve over hot jasmine rice.
Veal chops are a rarity in our house, typically due to the high cost. I picked these up by mistake a while back, (I meant to get pork chops, go figure!) and put them in the freezer until such time we felt like treating ourselves. (Like every day since the lockdown went into effect.)
So on a recent Friday night—when in the good ol’ days we use to dine out—those veal chops came to mind as an “aha” moment. Grilled Veal Chops with Rosemary with Green Beans and Blistered Tomatoes, can’t even tell you how good this combo was; you’ll have to make them yourself.
While this dinner is meant for 6 people, with only two veal chops on hand, we cut the marinade recipe in half and bathed them in it for one hour (you can do up to 4 hours). The grilling was super quick; about 3 minutes per side because the thickness was less than 3/4″.
With little to do, you’ll have more time to enjoy company. In fact, the green bean side dish (absolutely divine BTW) can be made ahead and served at room temperature. Get the chops marinating before guests arrive, and all you’ll have to do is toss them on the grill for a few minutes when ready to eat. Dinner done.
1 1/2 Tbsp. chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, pressed, or 1 Tbsp. roasted garlic paste
1/2 tsp. salt
1/2 tsp. ground black pepper
6 8-oz. veal rib chops (3/4 to 1 inch thick)
Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
Prepare barbecue (medium-high heat) or preheat broiler.
Remove veal from marinade, shaking off excess. Season veal with salt and pepper.
Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.