When it comes to Thai food, the cuisine ranks among the top of our ethnic food preferences. This classic from Milk Street, Thai Stir-Fried Chicken with Cashews raised the bar as the best version we’ve made at home. We pretty much followed the recipe to a T, except exchanging a medium-large red pepper in place of the small one. Oh, and of course we increased the amount of cashews 😉
Milk Street’s version uses mostly pantry staples and can be on the table in about 30 minutes. The chicken marinates for 15 minutes before cooking, and you can prep the bell pepper and scallions in the meantime. Serve the stir-fry with steamed jasmine rice.
Tip: Don’t discard the marinade after draining the chicken. It’s mixed with ¼ cup water and becomes a sauce that lightly coats the chicken and vegetables.
With stir-fries, most commonly we use our carbon steel wok, but our large cast-iron skillet happened to be sitting on the stovetop that evening, so it became the vehicle of choice. Choose your weapon—I mean skillet—according to your own preference, but don’t use a non-stick otherwise the chicken won’t brown well, if at all.
2 lbs. boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
¼ cup water
2 Tbsp. peanut oil
1 small red bell pepper, stemmed, seeded and sliced into thin strips
1 bunch scallions, cut into 1-inch lengths; save some thinly sliced greens for garnish
1/2 cup roasted cashews, more for garnish if desired
In a medium bowl, whisk together the garlic, fish sauce, soy sauce, sugar, cornstarch, pepper flakes and ¾ teaspoon white pepper. Stir in the chicken, then marinate at room temperature for at least 15 minutes.
Drain the chicken in a fine mesh strainer set over a medium bowl, pressing the chicken to remove excess marinade. Stir ¼ cup water into the marinade and set aside.
In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chicken in an even layer, then cook, stirring occasionally, until golden brown, 8 to 10 minutes.
Stir in the bell pepper, scallions and cashews. Stir the marinade mixture to recombine, add to the pan and bring to a simmer, scraping up any browned bits. Cook, stirring often, until the liquid thickens and clings to the chicken, about 2 minutes.
Harissa is a North African spice paste whichis used as the flavor base for this simple skillet-cooked meat sauce, as well as to season the couscous that’s served alongside. Scallions play a dual role in this dish—the whites are caramelized to lend depth of flavor to the sauce and the greens are sprinkled on as a garnish.
Dates (or golden raisins) lend sweetness that play off the spicy, savory notes. Neither of us are huge fans of raisins/dates in our savory dishes, so we only incorporated one ounce of golden raisins and to us, it was the perfect amount of sweetness.
While the directions were followed as written, the next time we prepare this dish, we’ll brown the meat in the skillet first, remove it to a dish, wipe out the grease, and then cook the scallions as directed, adding back the cooked lamb afterwards. The original way leaves all of the fat in the pan.
The chopped pistachios, lemon wedge and cilantro all added welcome pops of flavor as garnishes.
In a large bowl, stir together the couscous, ¾ teaspoon salt and 1½ tablespoons each oil and harissa. Stir in the boiling water; cover and let stand while you prepare the beef.
In a 12-inch nonstick skillet, cook the remaining 1½ tablespoons oil, the scallion whites and cumin, stirring, until the scallions brown.
Add the lamb (or beef), the remaining 1½ tablespoons harissa, the dates, ¾ cup water and a pinch each of salt and pepper. Simmer and cook, uncovered and stirring occasionally while breaking up the meat, until the mixture is saucy.
Stir in the scallion greens and season with salt and pepper. Serve over the couscous.
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.
Lean white fish is mild in flavor, so before steaming the fillets we season it boldly with garlic, ginger, oyster sauce and fiery-sweet Sriracha. We often carve out the start of our weekday meals for a “Meatless Monday” and this combo from Milk Street (MS) fit the bill.
From their “New Rules Cookbook” it emphasizes a gentle heat as best for keeping the delicate flesh of fish tender. Steaming is ideal because the heat surrounds the fish, cooking it from all sides without movement. An aromatic sauce is added to complement the mild fish.
Because we are fungi fanatics, we increased the shiitake mushrooms by 50% for a total of 12 ounces. For a little spice, drizzle the plated fish fillets with a little chili oil before sprinkling with the scallions. Or sprinkle with toasted sesame seeds. Serve with steamed or stir-fried greens and jasmine rice.
Pairing the cod with stir-fried baby bok choy made with garlic, ginger soy and a few red pepper flakes, and a side of steamed jasmine rice brought the entire dinner together. And plating it all on a singular platter makes for an easy presentation and allows each diner to serve themselves as much as they want.
Simple. Healthy. Tasty. What more could you ask for?
4 6-oz. skinless cod, haddock or halibut fillets (each about 1 inch thick)
8 oz. shiitake mushrooms, stemmed and thinly sliced
2 Tbsp. unseasoned rice vinegar
1 Tbsp. packed light or dark brown sugar
2 scallions, thinly sliced
In a shallow bowl or pie plate, whisk together the oyster sauce, Sriracha sauce, oil, garlic, ginger, 2 tablespoons of soy sauce and ½ teaspoon each salt and pepper. Add the fillets and turn to coat, gently rubbing in the sauce.
Add the mushrooms and toss until evenly coated. Marinate at room temperature for about 10 minutes.
Place a steamer basket in a large Dutch oven. Add enough water to fill the bottom of pot without touching the basket. Remove the basket. Cover the pot and bring to a simmer over medium-high.
Meanwhile, mist the steamer basket with cooking spray. Arrange the fish in an even layer in the basket and top the fillets with the mushrooms, evenly arranging them. Return the basket to the pot, cover and steam over medium until the fish flakes easily, 8 to 12 minutes. (Ours took the entire 12 minutes.)
Meanwhile, in a small bowl, stir together the vinegar, sugar, the remaining 1 tablespoon soy sauce and ¼ cup water.
When the fish is done, use a thin metal spatula to transfer the fillets and mushrooms to a platter. Sprinkle with the scallions and serve with the sauce on the side.