Tag Archives: stir-fry

Thai Stir-Fried Chicken and Asparagus

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This weeknight-easy chicken and asparagus stir-fry takes inspiration from pad prik khing, a Thai classic in which long beans and protein are cooked with red curry paste. Milk Street tested a variety of Thai red, green and yellow curry pastes—all work deliciously, though it is recommended you taste a small amount before deciding exactly how much to use, as they vary in spiciness. We used a full 3 tablespoons and didn’t feel it was overly spicy at all.

To round out the paste’s bold, zingy notes, combine it with fish sauce and sugar. Toss the chicken with a seasoning paste before and after browning to develop flavor-building caramelization while creating delicious layers of complexity and intensity. Serve with steamed jasmine rice. Even with the rice, the servings better equate to 3 plates, unless you have some light eaters…

Mistakenly, we had purchased boneless chicken thighs instead of breasts. The thighs offer more flavor and are forgiving as opposed to the breasts which can dry out if overcooked. Either choice is fine though because the cooking time is minimal. As an extra treat, I topped mine with a sprinkling of Trader Joe’s Thai cashews.

Thai Stir-Fried Chicken and Asparagus

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 to 3 Tbsp. Thai green OR red OR yellow curry paste (see headnote)
  • 2 Tbsp. fish sauce
  • 1 Tbsp. packed brown sugar
  • 1 lb. boneless, skinless chicken breasts, sliced crosswise about ¼ inch thick
  • 3 Tbsp. neutral oil, divided
  • 8 oz. asparagus OR green beans, trimmed and cut on the diagonal into 1-inch pieces
  • 1 medium red onion, halved and cut into ½-inch wedges, layers separated
  • Kosher salt and ground black pepper

Directions

  1. In a medium bowl, stir together the curry paste, fish sauce and sugar. In another medium bowl, combine 1 tablespoon of the curry paste mixture with the chicken, then toss until coated; let stand for about 10 minutes.
  2. In a 12-inch nonstick skillet over high, heat 2 tablespoons oil until barely smoking. Add the chicken in an even layer and cook, without stirring, until well browned on the bottom, about 2 minutes; the chicken will not be fully cooked. Transfer to the bowl with the remaining curry paste mixture; set aside.
  3. In the same skillet over high, heat the remaining 1 tablespoon oil until shimmering. Add the asparagus and onion; cook, without stirring, until browned on the bottom, about 2 minutes. Add the chicken-curry paste mixture; cook, stirring, until the sauce has thickened slightly and the vegetables are tender-crisp, about 1 minute. Off heat, taste and season with salt and pepper.
  4. Optional garnish: Chopped fresh cilantro OR basil OR lime wedges OR a combination

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Recipe for Milk Street by Dimitri Demopolous

Gingery Stir-Fried Pork and Asparagus

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Stir-fries are one of our go to’s when we need to make a quick dinner with lots of flavor and healthy (mostly) ingredients. And this recipe doesn’t disappoint. And the savory-sweet pork and asparagus stir-fry calls on soy sauce, oyster sauce and Sriracha for bold flavor, fast.

Minced ginger and thinly sliced scallions bring bright freshness, while rings of Fresno chili contribute crunch and heat. For less of a kick, seed the chili before slicing. Ground pork is used so there’s no need to trim or slice the meat, keeping prep to a minimum. Pencil-size asparagus works best here; if your spears are smaller or larger, adjust the cooking time accordingly.

Instead of a skillet as the recipe suggests, we usually use our wok for most stir-fries. And as an additional garnish, we added some peanuts for another crunch. Don’t forget to add 2 tablespoons water to the soy sauce mixture. Just that small amount of liquid helps form a light, glaze-like sauce. Serve the stir-fry over steamed rice and top with a fried egg for a quick rice bowl.

Gingery Stir-Fried Pork and Asparagus

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. soy sauce
  • 2 Tbsp. oyster sauce
  • 2 Tbsp. unseasoned rice vinegar
  • 2 tsp. Sriracha
  • 1 tsp. cornstarch
  • 1 Tbsp. grapeseed or other neutral oil
  • 1 lb. medium asparagus, trimmed and cut on the diagonal into 1-inch pieces
  • 1 lb. ground pork
  • 2 Tbsp. minced fresh ginger
  • 1 bunch scallions, thinly sliced, whites and greens reserved separately
  • 1 Fresno chili, stemmed and sliced into thin rings
  • Cocktail peanuts as garnish, optional

Directions

  1. In a small bowl, whisk together the soy sauce, oyster sauce, vinegar, Sriracha, cornstarch and 2 tablespoons water; set aside.
  2. 02In a nonstick 12-inch skillet over medium-high, heat the oil until barely smoking. Add the asparagus and cook, tossing occasionally, until tender-crisp, 3 to 4 minutes. Transfer to a medium bowl; set aside.
  3. 03To the same skillet over medium-high, add the pork and cook, stirring to break it up into smallish chunks, until no longer pink, 3 to 4 minutes. Add the ginger and scallion whites, then cook, stirring, until fragrant, about 30 seconds. Stir the soy mixture to recombine, then pour it into the pan. Cook, stirring, until the sauce is simmering and has thickened, about 1 minute. Return the asparagus to the skillet and add the chili; cook, stirring, until heated through, about 1 minute. Transfer to a serving dish and sprinkle with the scallion greens, and peanuts if using.

http://www.lynnandruss.com

Recipe by Rose Hattabaugh for Milk Street

Chinese Shredded Cabbage Stir-Fry

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This recipe from the “Woks of Life” is an example of easy, tasty, healthy and cheap. Now we don’t consider “cheap” to necessarily be a top descriptor of our culinary approach, but this cabbage stir-fry is savory, tangy, very quick to prepare—and the overall ingredients are not costly. Cabbage is so inexpensive, filling, and healthy, but people don’t always know how to prepare it in a way that actually tastes, well…good.

All you need is very high heat, a couple of dried chilies, a few splashes of Chinese pantry staples—and a wok—to make all the difference. Just eating this cabbage dish over rice is a satisfying meal in and of itself.

In Chinese, the name of this dish can be translated as “hand-shredded cabbage.” The real reason is unknown, but a guess is that the rough, haphazardly torn pieces of cabbage offer textural variety, and do a great job of soaking up more sauce and flavor. OK, we’re down with that…

On another note, even though it was a truly delicious dish, our preference lies toward saucy when it comes to stir-fries, and this was decidedly not. So if you prefer a more saucy finish, just double the liquids (wine though vinegar).

While The Hubs likes pork belly, The Missus does not, so we compromised and used a small pork loin. We had a half head of cabbage on hand weighing about 50% less than called for, so we doubled the number of scallions from 2 to 4. The recipe says it feeds 4, well the two of us almost polished it off; therefore more realistically serves 2 to 3 people.

Chinese Shredded Cabbage Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. oil
  • 6 oz. pork belly (pork loin, or chicken, thinly sliced)
  • 5 cloves garlic (smashed and cut in half)
  • 5 dried red chilies (deseeded and roughly chopped)
  • 1 1/2 lb. cabbage (hand-shredded into bite sized pieces, washed, and thoroughly dried)
  • 2 tsp. Shaoxing wine
  • 1 Tbsp. soy sauce
  • 1/2 tsp. sugar
  • 1 Tbsp. water
  • 1/2 tsp. Chinese black vinegar
  • 2 scallions (cut into 2-inch lengths)

Directions

  1. In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.
  2. Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes.
  3. Uncover the lid, and stir in the black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!

http://www.lynnandruss.com

Recipe from “The Woks of Life”

Spicy Black Bean, Twice-Cooked Potatoes

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Admittedly, we have never stir-fried potatoes before. So our first foray was this vegetarian/vegan dish based on a favorite Chinese dish called “Twice-Cooked Pork”. In lieu of meat, this dish features potatoes roasted in the oven and then stir-fried with a spicy black sauce. You can adjust the heat to cater to your own preferences.

When the potatoes come out of the oven after 30 minutes or so, they are fabulous to eat as they are, without the additional ingredients and stir-frying. So if you have a picky eater, push a small portion aside for them (reheat briefly in microwave if necessary).

Spicy Black Bean, Twice-Cooked Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4-5 medium Yukon gold potatoes; scrubbed and cut into bite-sized chunks
  • 1 Tbsp. salt
  • 1/4 tsp. white pepper
  • 1/4 tsp. five-spice powder
  • Neutral oil
  • 4 cloves garlic (smashed and coarsely chopped)
  • 1-6 dried red chilies, chopped and de-seeded; depending on your tolerance for heat
  • 2 Tbsp. fermented black beans; soaked in hot water for 15 minutes; do not discard water
  • 1 Tbsp. Shaoxing wine
  • 1 tsp. light soy sauce
  • 1 tsp. dark soy sauce
  • ½ tsp. sesame oil
  • 2 Tbsp. black bean soaking water
  • 1 cup leeks; sliced on the diagonal into thin strips

Directions

  1. Preheat the oven to 375 degrees F, and spread the potatoes on a parchment-lined baking sheet. Toss with salt to taste, white pepper, and five-spice powder. Drizzle with olive oil and roast for about 30 minutes, or until fork tender. (Ours took 10 minutes longer.)
  2. Once the potatoes are done roasting, heat a couple tablespoons of oil in a wok over medium heat. Add the garlic, chili, and black beans. Cook for 30 seconds, and be careful not to burn the ingredients.
  3. Turn heat to high and add the sliced leeks. Stir-fry for 2 minutes.
  4. Add the wine, soy sauces, sesame oil, and water. Stir everything together and add the roasted potatoes. Stir-fry for another 2 minutes. Serve immediately.

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Adapted from a recipe by Judy Leung in The Woks of Life

Eggplant with Garlic Sauce

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If you are an eggplant fan, you need to add this stir-fry to your shortlist. Chinese eggplant with garlic sauce, or “fish fragrant eggplant” (yuxiang qiezi) is a familiar dish in many American Chinese restaurants and buffets these days, but it’s also a dish with many authentic variations in China. Here is another version of this much-loved classic.

In most cases, Chinese restaurants make this Chinese eggplant with garlic sauce dish by deep frying the eggplant, resulting in very tasty, soft eggplant, but also a very oily dish. This Chinese eggplant with garlic sauce uses a fraction of the oil in restaurant versions and is a game-changing healthy dish!

The eggplant pieces had to be cooked in two batches to ensure they would brown instead of steam. If you need to do this also, it will add some time to the overall recipe. As far as the ground pork, we used a bit more (25%) than called for. If you are vegetarian, you can skip the meat altogether or replace it with tofu.

Eggplant with Garlic Sauce

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

FOR THE SAUCE MIXTURE:

  • 1/2 cup hot water
  • 1 Tbsp. corn starch
  • 1 tsp. toasted sesame oil
  • 1 Tbsp. light soy sauce
  • 1/2 tsp. dark soy sauce
  • 1 Tbsp. sugar
  • 1 Tbsp. Shaoxing wine or sherry
  • 1 Tbsp. rice vinegar
  • 1 1/2 Tbsp. oyster sauce or vegetarian oyster sauce
  • 1/8 tsp. ground white pepper
  • 6 cloves garlic, (finely minced), divided

FOR THE REST OF THE DISH:

  • 2-3 Japanese or Chinese eggplants, (about 1 pound)
  • 2 scallions, white and green parts finely chopped
  • 4 Tbsp. neutral oil, divided
  • 4 oz. ground pork, chicken, or turkey (optional)
  • 2 tsp. minced fresh ginger
  • 5 dried red chilies, or more to taste, seeded and sliced into small pieces

Directions

  1. Combine the sauce ingredients, adding only half of the minced garlic, in a small bowl and set aside. Reserve the remaining half of the garlic for later.
  2. Wash the eggplants, cut the ends off, and slice them into equal-sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles.
  3. Over medium-high heat, heat 1 1/2 tablespoons of oil in your wok. Add half of the eggplant and spread it into a single layer, then reduce the heat to medium. Let it sear until brown, about 3 minutes, then begin flipping and stirring it occasionally until it’s lightly browned all over. Take this first batch of eggplant out of the pan, heat a second tablespoon and a half of oil, and do the same with your second batch. Set all the cooked eggplant aside on a plate.
  4. Set the heat to high and add the last tablespoon of oil to the wok along with the ground pork and cook until opaque, breaking it up into small bits as you go. Add the ginger, dried chili peppers, and 3 cloves of minced garlic. Cook for 1 to 2 minutes, stirring constantly, until the aromatics are fragrant and lightly toasted. Add the eggplant back in, along with the stir-fry sauce. Stir-fry everything together for another 2 minutes, making sure everything is well combined.
  5. Toss in the scallions and stir-fry for another 20 seconds. Serve immediately with white or brown steamed rice.

http://www.lynnandruss.com

Recipe from the Woks of Life Cookbook

Black Pepper Beef

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Hands-down better than your local Chinese take-out, this Chinese pepper steak recipe is a quick and easy stir-fry loaded with tender beef, peppers and onions in a luscious brown sauce. It hails from “The Woks of Life” by the Leung family.

Most of the time required for this recipe is in the preparation, but it’s not actually difficult to pull off. So long as you have everything prepared and within reach, things will go smoothly at the wok. The active cooking time in your wok or pan is less than 15 minutes before it’s ready to be served with steamed white rice.

Avoid any “pre-cut beef for stir-fry” that your grocery store sells. It usually looks like long rectangular beef sticks, cut from lean beef. These are too thick and chunky, and generally turn out tough. So what IS the best cut of beef for stir-fry?

The original recipe called for beef tenderloin. At nearly $35 per pound, we decided to go for something more reasonably priced and chose sirloin. Another option is flank steak, but we don’t advise using chuck roast which was listed as a substitute.

With several different pepper spices, we opted to use the lower amount, 1 1/2 tablespoons of ground black pepper. Using a full 2 tablespoons will likely be too much. While black pepper is a constant companion for salt in American kitchens, you don’t see it very often in Chinese cooking (it’s almost always white pepper.)

Black Pepper Beef

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • For Velveting the Beef:
  • 1 lb. flank steak, (or sirloin steak)
  • 2 Tbsp. water
  • 1 tsp. cornstarch
  • 1 Tbsp. neutral oil
  • 1/4 tsp. table salt
  • For the Sauce:
  • 1/2 cup beef stock or water, warmed
  • 1 Tbsp. oyster sauce
  • 1 Tbsp. light soy sauce
  • 1 tsp. ketchup
  • 1/2 tsp. sugar
  • 1/4 tsp. sesame oil
  • For the Pepper Seasoning:
  • 1 1/2 to 2 Tbsp. coarsely ground black pepper
  • 1/2 tsp. white pepper
  • 1/2 tsp. ground Sichuan peppercorns
  • For the Rest of the Dish:
  • 1 green bell pepper, cut into 1″pieces
  • 1 red bell pepper, cut into 1″pieces
  • 1 medium red onion, cut into 1″pieces
  • 4 oz. cremini or button mushrooms, quartered
  • 2 Tbsp. neutral oil
  • 1/2 tsp. ginger
  • 2 cloves garlic (chopped)
  • 2 Tbsp. Shaoxing wine
  • 2 tsp. cornstarch
  • 1 Tbsp. water

Directions

  1. Slice the beef into 1 1/4-inch cubes. Then velvet the beef: in a medium bowl, mix the beef with 2 Tbsp. water, 1 tsp. cornstarch, 1 Tbsp. neutral oil, and 1/4 tsp. table salt. Toss to coat, then set aside for at least 30 minutes.
  2. Make the sauce by mixing together the beef stock, cornstarch, oyster sauce, Shaoxing wine, soy sauce, ketchup, sugar, and sesame oil. Set aside.
  3. Make the pepper seasoning in a small bowl by combining black pepper, white pepper, ground Sichuan peppercorns, and salt. Season the beef cubes with 2/3 of the pepper mix, pressing the spices into the beef. Reserve the rest for later.
  4. Cut the bell peppers and onion into 1-inch pieces. You can also cut them into thin strips if you like. Just make sure that the pepper and onion pieces are all about the same size, so they cook evenly.
  5. Heat the wok over high heat until smoking. Add 1 tablespoon of oil to coat the wok. Sear the beef on both sides, about 30 seconds per side. Give everything a final stir, transfer it to a plate, and set aside. The beef should be about 80% cooked.
  6. Reduce the heat to medium-high. Add the remaining tablespoon of oil. Toss in the ginger, and caramelize for about 10 seconds. Then add the garlic, bell peppers, and onions. Stir-fry for 1 minute. Pour the Shaoxing wine around the perimeter of the wok, then stir-fry for 1 minute.
  7. Add the sauce mixture, and stir it around to deglaze, loosening any browned bits in the wok. Combine 2 tsp. cornstarch and 1 Tbsp. water in a small bowl to make a slurry. Drizzle half the slurry into the wok, stirring constantly until it is thick enough to coat a spoon.
  8. Add the beef along with any juices. Gently toss with the sauce and vegetables until combined.
  9. At this point, if the sauce is not thick enough, add the remaining cornstarch slurry and stir-fry for another 10 to 15 seconds to thicken. Once the sauce is simmering and thickened to your liking, transfer it to a serving plate, and serve it with steamed rice!

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Recipe from The Woks of Life by Bill Leung

Home-Style Tofu Stir-Fry

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This home-style tofu recipe from “The Woks of Life” is as delicious as it is comforting. With firm tofu slices, some aromatics, crisp veggies and a light sauce, it’s perfect over rice and so easy to make. Just keep in mind, you’ll need to rehydrate the dried mushrooms for two hours prior to cooking.

On some Chinese menus you may notice the word jiā cháng in front of several dishes. It translates to “home-style or family-style.” So the dish can vary greatly depending on what the chef’s interpretation of “home” tastes like.

Now we made a few changes, (all included in recipe below) starting with incorporating a whole red, and a whole green bell pepper, rather than half of each. We also increased the sauce by 50%; cut the tofu into smaller triangles than originally noted; and fried the tofu pieces in two batches, in the same wok instead of an additional cast-iron skillet.

Home-Style Tofu Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the Mushrooms and Tofu:

  • 2/3 cup dried wood ear mushrooms
  • 1 lb. firm tofu

For the Sauce:

  • 1 1/2 tsp. dark soy sauce
  • 1 1/2 Tbsp. light soy sauce
  • 1 1/2 Tbsp. oyster sauce, or vegetarian oyster sauce
  • 3/4 tsp. sugar
  • 3/4 tsp. table salt
  • 1/4 cup Shaoxing wine
  • 1/2 cup water
  • 1 1/2 Tbsp. cornstarch

For the Rest of the Dish:

  • 4 Tbsp. neutral oil, divided
  • 2 cloves garlic, minced
  • 2 slices fresh ginger, each 1/8-inch thick
  • 1 star anise
  • 1 red chili pepper, deseeded and thinly sliced, optional
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 green pepper, seeded and cut into 1-inch pieces, or 2 long hot green peppers or Anaheim peppers
  • 3 scallions, white parts separated from the green parts and cut on the diagonal into 2-inch lengths
  • 1 Tbsp. water
  • 1 Tbsp. Shaoxing wine

Directions

  1. Prepare the Mushrooms and Tofu: In a medium bowl, cover the wood ear mushrooms with enough water to cover by 2 inches and soak for at least 2 hours or until rehydrated. Rinse them to remove any grit or dirt. Drain and cut the mushrooms into bite-size pieces. Drain the tofu and pat it dry. Cut it crosswise into 1/2-thick rectangles, then cut each rectangle into 4 triangles.
  2. Make the Sauce: In a small bowl, combine the water, wine, cornstarch, oyster sauce, light soy sauce, dark soy sauce, sugar, and salt. Mix well and set aside.
  3. Pan-Fry the Tofu: Heat a wok over medium-high heat until lightly smoking. Add 3 tablespoons of the neutral oil and swirl it around the wok to coat the surface. Carefully add half of the tofu pieces in a single layer and fry for 4 minutes on the first side until golden brown. Use a thin spatula to carefully flip the tofu pieces and fry on the other side for another 4 minutes. Transfer the tofu to a plate. Repeat.
  4. Assemble the Dish: Over medium heat, add the remaining tablespoon of oil along with the ginger slices and star anise. Toss quickly for 20 seconds, then add the white part of the scallions and stir fry for another 30 seconds. Add the wood ears, garlic, peppers, and 1 tablespoon water. Stir fry for 2-3 minutes until the peppers are tender but still have a fresh crunch. Increase the heat to medium-high and add the Shaoxing wine around the perimeter of the wok.
  5. Stir the sauce to make sure the cornstarch is well incorporated into the liquid. Add the sauce to the wok and bring it to a simmer. Let the sauce thicken until coats the back of a spoon. (If it’s too thick, add a splash of water.) Stir in the tofu and add the green parts of the scallions. Mix until the tofu and vegetables are evenly coated in sauce and the scallions are wilted. Serve.

http://www.lynnandruss.com

Adapted from a recipe by Judy Leung for Woks of Life

Sticky Oyster Sauce Chicken

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The chicken is infused with intense umami flavor thanks to oyster sauce and a classic trio of Chinese aromatics: scallion (also known as green onions), ginger, and garlic to make for a luxurious, yet simple chicken dish complete with sticky gravy.

While this recipe calls for 4 whole chicken leg quarters—and I am not a fan—we used 8 bone-in chicken thighs. You may notice that the original recipe does not use cornstarch to thicken the sauce here. But if you simmer it for 5 to 10 minutes and it is still thin, add the cornstarch slurry (we needed to).

The skin-on chicken is key to getting that nice texture to the sauce. Turn the heat up to reduce the sauce if you like yours on the thicker side, as we do. 

Sticky Oyster Sauce Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 chicken leg quarters, or 8 chicken thighs
  • 2 Tbsp. neutral oil, such as vegetable, canola, or avocado oil
  • 4 slices fresh ginger, ¼-inch thick and smashed with the side of your knife
  • 3 cloves garlic, thinly sliced
  • 3 scallions, cut into 2-inch pieces, white and green portions separated
  • ¼ cup Shaoxing wine
  • 2 cups chicken stock, preferably homemade
  • 2 Tbsp. soy sauce
  • 3 Tbsp. oyster sauce
  • ¼ tsp. ground white pepper
  • ½ tsp. sesame oil

Directions

  1. Rinse the chicken and trim off any excess fat. This recipe calls for whole chicken leg quarters, but you can cut them into drumsticks and thighs for easier handling in the wok if desired.
  2. Heat the neutral oil in your wok or a large frying pan over medium high heat, spreading the oil around to coat. Place the chicken skin-side-down in the pan carefully, and sear for about 3 minutes, or until golden brown.
  3. Next, flip the chicken and add the smashed ginger slices to the bottom of the pan. Let both sides of the ginger slices cook and caramelize in the oil for 1 to 2 minutes.
  4. Next, add the garlic slices and white portions of the scallions. Let fry in the oil for a minute. Use a metal spatula to ensure the chicken is not stuck to the wok, but be gentle so as to not break up the chicken skin.
  5. Add the Shaoxing wine to deglaze the pan, and let cook for another 1 to 2 minutes. Add the chicken stock, soy sauce, oyster sauce, white pepper, and sesame oil. Stir until well combined and bring the liquid to a boil. Reduce the heat to a slow simmer. Cover and let cook for 15 minutes.
  6. Use tongs or chopsticks to turn the chicken quarters and let cook for another 15 minutes. There should be quite a bit of sauce in the pan.
  7. Next, uncover the chicken and check the temperature. Use a meat thermometer to check to make sure the internal temperature of the chicken is 165 degrees F. Alternatively, you can just poke the thickest part of the chicken leg quarter with a fork–the juice should run clear. If so, remove the chicken to a plate and cover with tinfoil.
  8. Add the green portions of the scallions to the sauce, and cook uncovered to reduce the liquid until it just begins to coat a spoon. At this point, you can be the judge of how thick or thin you want your sauce to be. Turn the heat up to reduce the sauce if you like yours on the thicker side. If necessary make a cornstarch slurry and add to the sauce to thicken. (It was necessary for us.)
  9. Once the sauce is thickened, add the chicken back to the skillet and cover for about 3-5 minutes.
  10. Serve the chicken, all of that luscious gravy, and the cooked down garlic, ginger, and scallions over a bed of white rice with your favorite veggies. Stir-fried bok choy or garlicky broccoli are great choices.

http://www.lynnandruss.com

Recipe from Bill for the WoksofLife.com

Stir-Fried Masala-Spiced Pork with Peas

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Fast, bold and casual, the perfect description for this weeknight stir-fry. The flavors are bold and bright. If you have a delicate palette, this may not be for you; however you could cut back on the chile peppers (it calls for serrano, we used jalapeños). Not a cilantro fan? A reasonable substitute for the cilantro is fresh basil and mint.

According to Milk Street, this stir-fry was inspired by a dish called pork ularthiyathu from the state of Kerala in southwestern India. Traditional recipes slowly braise the meat, then “dry-fry” it with aromatics until dark, rich and intensely flavored.

This is a weeknight-friendly version by stir-frying chunks of boneless pork loin chops with sliced onion and select spices. Peas add pops of color and sweetness. For balance and contrast in texture, make a tangy onion and fresh chili salad and pile it onto the stir-fry just before plating. Serve steamed basmati rice alongside. We also included a side of just-picked green beans and dressed with a similar spice profile.

Don’t stir the pork for a couple of minutes after adding it to the skillet. Undisturbed cooking allows the pork to brown deeply, which is key to building flavor in the stir-fry. Once the pork is nicely seared, *stir to combine it with the onion mixture, pour in the first addition of water and scrape up the flavor-rich browned bits clinging to the pan.

*Here’s where the issue came in. With the onion mixture AND pork cubes, the skillet was overcrowded, and the ingredients were steaming instead of browning. To compensate, the Hubs removed the onion medley and cooked just the meat until charred a bit on the bottom; adding the mixture back to the pan after the pork browned. Next time he will use a wok.

Stir-Fried Masala-Spiced Pork with Peas

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 large yellow onion, halved and thinly sliced
  • 2 serrano chilies, stemmed and sliced into thin rings
  • 2 Tbsp. white vinegar
  • Kosher salt and ground black pepper
  • 4 Tbsp. grapeseed or other neutral oil, divided
  • 1 Tbsp. yellow mustard seeds
  • 4 medium garlic cloves, finely grated
  • 1 Tbsp. finely grated fresh ginger
  • 2 tsp. garam masala
  • 1 1/2 lbs. boneless pork loin chops, trimmed of fat, cut into ½- to ¾-inch chunks
  • 1/2 cup frozen peas
  • 1/2 cup water
  • 1/4 cup lightly packed fresh cilantro, or a mix of fresh basil and mint

Directions

  1. In a small bowl, stir together a quarter of the onion, half of the chilies, the vinegar and ⅛ teaspoon salt; set aside.
  2. In a 12-inch skillet over medium-high, heat 3 tablespoons of the oil until shimmering. Add the remaining onion, the mustard seeds and ¼ teaspoon salt; cook, stirring, until lightly browned, 4 to 5 minutes.
  3. Add the remaining chilies, the garlic, ginger and garam masala; cook, stirring, until fragrant, about 1 minute.
  4. Push the mixture to the perimeter of the pan*; add the remaining 1 tablespoon oil to the clearing. Add the pork in an even layer and sprinkle with ½ teaspoon each salt and pepper. Cook without stirring until browned on the bottom, about 3 minutes.
  5. Stir the onion mixture into the pork; cook, scraping up any browned bits, until the pork is browned all over, 4 to 5 minutes.
  6. Add the peas and ¼ cup water; cook, stirring, until the pork is lightly glazed, about 1 minute. Taste and season with salt and pepper. Transfer to a serving dish and top with the reserved onion mixture and cilantro or other herbs.

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Adapted from a recipe by Courtney Holl for Milk Street

Stir-Fried Orange Beef with Scallions

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For those home cooks who look forward to a short ingredient list and a quick cooking time, but demand great taste, this recipe is for you. This stir-fried spin on Chinese Orange Beef, a perennial favorite, typically calls for deep-frying the meat; plus using a myriad of spices and techniques. But you don’t have to worry about any of that here.

The recipe uses orange marmalade to add layers of sweetness, bitterness and citrusy brightness. Five-spice powder adds to the complexity with its warm spiciness. Then the stir-fry is finished with scallions or basil to accentuate the anise notes of the five-spice. Serve with steamed white or brown rice; and perhaps a side salad if you crave more veggies.

Stir-Fried Orange Beef with Scallions

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1½ lbs. beef flat-iron steak OR boneless beef short ribs OR flap meat, trimmed and sliced ¼ inch thick against the grain
  • 1½ tsp. Chinese five-spice powder
  • Ground black pepper OR ground white pepper
  • 1 Tbsp. neutral oil
  • 3 Tbsp. orange marmalade
  • 2 Tbsp. soy sauce
  • 1 bunch scallions, whites and light greens cut into 1-inch lengths, dark greens chopped for garnish OR 1 cup lightly packed fresh basil, torn if large
  • Juice from 1⁄2 orange, plus extra wedges to serve

Directions

  1. Toss the beef with the five-spice and ½ teaspoon pepper.
  2. In a 12-inch skillet, heat the oil until barely smoking. Add the beef in an even layer and cook without stirring until browned on the bottom, about 3 minutes.
  3. Stir, then add the marmalade and soy sauce. Cook, stirring, until the beef is lightly glazed. Off heat, stir in the scallions and orange juice. Season with pepper and additional orange juice.

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Adapted from a recipe by Courtney Hill for Milk Street

Stir-Fried Thai-Style Beef with Chiles and Shallots

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Stir-fried dishes are one of our favorite go-to meals. You can basically add whatever ingredients that suits your fancy—or in an effort to use up some fresh vegetables.

For a sophisticated Thai beef recipe using available ingredients and requiring minimal cooking time, you can use an inexpensive blade steak, which offers both tenderness and robust flavor. With a marinade made of fish sauce, white pepper, citrusy coriander, and a little light brown sugar, the beef needs to marinated for only 15 minutes to develop full flavor.

To add heat to this stir-fried Thai beef recipe, use an easily controlled heat source—Asian chili-garlic paste—that also adds toasty garlicky flavors along with heat.

If you cannot find blade steaks, use flank steak (our choice). To cut a flank steak into the proper-sized slices for stir-frying, first cut the steak with the grain into 1 1/2-inch strips, then cut the strips against the grain into 1/4-inch-thick slices (see photo below). White pepper lends this stir-fry a unique flavor (black pepper is not a good substitute). Serve the stir-fry with steamed jasmine rice.

Stir-Fried Thai-Style Beef with Chiles and Shallots

  • Servings: 4
  • Difficulty: easy
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Ingredients

Beef and Marinade

  • ¾ tsp. ground coriander
  • ⅛ tsp. ground white pepper
  • 1 tsp. light brown sugar
  • 1 Tbsp. fish sauce
  • 2 lbs. blade or flank steak, trimmed and cut into 1/4-inch-thick strips

Stir-Fry

  • 2 Tbsp. fish sauce
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. water
  • 1 Tbsp. light brown sugar
  • 1 Tbsp. Asian chili-garlic paste
  • 3 medium cloves garlic, minced or pressed through garlic press (about 1 Tbsp.)
  • 3 Tbsp. vegetable oil
  • 3 Serrano chiles or jalapeño chiles, halved, seeds and ribs removed, chiles cut crosswise ⅛ inch thick
  • 3 medium shallots, trimmed of ends, peeled, quartered lengthwise, and layers separated
  • ½ cup fresh mint leaves, large leaves torn into bite-sized pieces
  • ½ cup fresh cilantro leaves
  • ⅓ cup chopped unsalted roasted peanuts and lime wedges for serving

Directions

  1. FOR THE BEEF AND MARINADE: Combine coriander, white pepper, brown sugar, and fish sauce in large bowl. Add beef, toss well to combine; marinate 15 minutes.
  2. FOR THE STIR-FRY: In small bowl, stir together fish sauce, vinegar, water, brown sugar, and chili-garlic paste until sugar dissolves; set aside.
  3. In small bowl, mix garlic with 1 teaspoon oil; set aside. Heat 2 teaspoons oil in 12-inch nonstick skillet (or use a wok like we did) over high heat until smoking; add one-third of beef to skillet in even layer. Cook, without stirring, until well browned, about 2 minutes, then stir and continue cooking until beef is browned around edges and no longer pink in the center, about 30 seconds.
  4. Transfer beef to medium bowl. Repeat with additional oil and remaining meat in 2 more batches.
  5. After transferring last batch of beef to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat. Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes.
  6. Push chile-shallot mixture to sides of skillet to clear center; add garlic to clearing and cook, mashing mixture with spoon, until fragrant, about 15 seconds. Stir to combine garlic with chile-shallot mixture.
  7. Add fish sauce mixture to skillet; increase heat to high and cook until slightly reduced and thickened, about 30 seconds.
  8. Return beef and any accumulated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro; serve immediately, sprinkling individual servings with portion of peanuts and remaining herbs, and passing lime wedges separately.

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Adapted from a recipe in Cook’s Illustrated

Stir-Fried Shrimp and Asparagus in Garlic Sauce

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You’ll need to start this dish by tossing the shrimp with a little salt and sugar and letting them sit for 30 minutes. This not only seasons the shrimp but also helps them retain moisture during cooking. When the shrimp are almost ready, quickly cook the vegetable component and set it aside.

Then, rather than stir-fry the shrimp in a hot skillet as most recipes call for, add the sauce to the pan and poach the shrimp gently in the liquid, covered, to ensure that they stay moist. The sauce is a flavorful base of soy sauce, sherry, and sherry vinegar. A little cornstarch ensures that the sauce thickens to just the right shrimp- and vegetable-coating consistency.

If your asparagus stalks are thicker than usual, be sure to cut off any woody bottoms or even peel away the outer portions on the lower part of with a potato peeler.

Stir-Fried Shrimp and Asparagus in Garlic Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. extra-large (21-25) shrimp, peeled, deveined, and tails removed
  • 1 tsp. sugar
  • ½ tsp. salt
  • ⅓ cup plus 2 Tbsp. dry sherry
  • 2 Tbsp. soy sauce
  • 1 Tbsp. Asian broad bean chili paste
  • 1 tsp. sherry vinegar
  • 2 tsp. cornstarch
  • 2 Tbsp. vegetable oil
  • 6 garlic cloves, sliced thin
  • 3 large scallions, white parts chopped fine, green parts cut into 1-inch pieces
  • 2 Tbsp. grated fresh ginger
  • 1 ½ lbs. asparagus, trimmed and cut on bias into 2-inch lengths

Directions

  1. Combine shrimp, sugar, and salt in medium bowl. Let stand at room temperature for 30 minutes.
  2. Whisk 1/3 cup sherry, soy sauce, chili paste, and vinegar together in bowl. Whisk cornstarch and remaining 2 tablespoons sherry together in second bowl.
  3. Combine shrimp, sugar, and salt in medium bowl. Let stand at room temperature for 30 minutes.
  4. Whisk 1/3 cup sherry, soy sauce, chili paste, and vinegar together in bowl. Whisk cornstarch and remaining 2 tablespoons sherry together in second bowl.
  5. Heat oil and garlic in 12-inch nonstick skillet over medium heat until garlic is just beginning to brown at edges, 3 to 4 minutes. Increase heat to high, add scallion whites and ginger, and cook until fragrant, about 1 minute.
  6. Add asparagus and scallion greens, cover, and cook, stirring occasionally, until asparagus is crisp-tender, 2 to 5 minutes. Transfer vegetable mixture to bowl.
  7. Add sherry–soy sauce mixture and shrimp to skillet and bring to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until shrimp are just cooked through, 3 to 5 minutes.
  8. Whisk sherry-cornstarch mixture to recombine and add to skillet; increase heat to high and cook, stirring constantly, until sauce is thickened, 1 to 2 minutes. Return vegetable mixture to skillet and toss to combine. Transfer to serving dish and serve.

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Adapted from a recipe by Andrew Janjigian for Cook’s Illustrated

Sweet-and-Sour Pork with Pineapple

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This takeout classic has delicious roots in Cantonese cooking. Now, it is tempting to dismiss sweet-and-sour pork as gloppy, Americanized Chinese food. And, let’s face it, it often is. Been there, tasted that.

Looking to harness that enticing sweet-tart profile without the saccharine stickiness, Milk Street was drawn to the dish’s origins. A lighter, earlier variation happens to be preserved in Taiwan, where cooks skip the deep-frying—and the ketchup—to better highlight the other ingredients.

Thinly sliced pork shoulder is marinated in soy sauce, a bit of sugar and cornstarch. The starch creates a protective layer against the high heat of a stir-fry, helping to keep the pork tender by preventing it from overcooking. After briefly stir-frying the meat with ginger, in go red bell pepper, chilies, scallions and pineapple with roughly equal parts rice vinegar, sugar and more soy sauce.

A hefty chunk of ginger is cut into matchsticks for bigger pops of piquant flavor, while thinly sliced serrano chilies add spice to further balance the sweetness. It makes for a savory-sweet dish, a little tart and well-balanced to the last bite. A delicious return to the dish’s roots.

NOTES: Don’t use canned pineapple, as its flavor is dull compared to fresh. But if prepping a whole pineapple is too much work, look for ones sold already cleaned in the produce section of the supermarket. Also, don’t use a conventional (i.e., not nonstick) skillet. Without a nonstick coating, the sugars from the pineapple and sauce are likely to stick to the pan’s surface and scorch.

Sweet-and-Sour Pork with Pineapple

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 lbs. boneless pork shoulder, trimmed, cut into 2-inch-wide strips, and thinly sliced
  • 3 Tbsp. soy sauce, divided, plus more if needed
  • 1/2 tsp. plus 1 Tbsp. white sugar, divided
  • 1 Tbsp. cornstarch
  • 3 Tbsp. grapeseed or other neutral oil
  • 1 medium red bell pepper, stemmed, seeded and chopped
  • 1 cup chopped fresh pineapple (½-inch chunks)
  • 2-3 serrano chilies, stemmed, seeded and thinly sliced on the diagonal
  • 1 inch piece fresh ginger, peeled and cut into matchsticks (about 3 Tbsp.)
  • 1/3 cup unseasoned rice vinegar, plus more if needed
  • 3 scallions, thinly sliced on the diagonal

Directions

  1. In a medium bowl, combine the pork, 1 tablespoon soy sauce, the ½ teaspoon sugar and the cornstarch; stir until the pork is evenly coated.
  2. In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the pork in an even layer and cook, stirring only once or twice, until the pork is lightly browned, 4 to 5 minutes.
  3. Add the bell pepper and cook, stirring occasionally, until the pepper is lightly browned, 4 to 5 minutes.
  4. Add the pineapple, chilies and ginger, then cook, stirring occasionally, until the pineapple begins to brown, 2 to 3 minutes.
  5. Stir in the vinegar, the remaining 2 tablespoons soy sauce and the remaining 1 tablespoon sugar. Cook, stirring often, until the meat and vegetables are lightly coated with the sauce, 1 to 2 minutes.
  6. Off heat, taste and season with additional soy sauce and vinegar. Transfer to a serving dish and sprinkle with the scallions.

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Original recipe by Albert Stumm for Milk Street

Spicy Korean-Style Shrimp with Zucchini and Scallions

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For an adaptation of the Korean stir-fry of squid with a garlicky, umami-loaded, savory-sweet, gochujang-based sauce, the squid here is replaced with plump, briny shrimp. This version includes carrots, scallions and zucchini (or yellow summer squash) for layers of texture and color, as well as to round out the meal.

Look for gochujang, the vivid-red fermented chili paste and workhorse in the Korean kitchen, in the international aisle of the supermarket or in Asian grocery stores. Before cooking, marinate the shrimp for about 10 minutes in a mixture of gochujang, sugar, sesame oil and soy. To be efficient, prep the other ingredients for the stir-fry while the shrimp marinate. Serve with steamed short-grain rice.

NOTE: The seedy section at the core turns soft and slightly squishy when cooked, so remove the seeds in the zucchini or summer squash. To do so, cut the zucchini in half lengthwise, then use a spoon to scrape out the core.

Buying “easy-peel” shrimp is a great option because they are already deveined, all you have to do is easily peel away the shells. Since we make our own shellfish stock, we appreciate having the shells which we then freeze until it’s time to make another batch of stock.

Spicy Korean-Style Shrimp with Zucchini and Scallions

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2-3 Tbsp. gochujang
  • 2 Tbsp. white sugar
  • 2 Tbsp. toasted sesame oil
  • 1 Tbsp. soy sauce
  • Kosher salt and ground black pepper
  • 1 1/2 lbs. extra-large shrimp, peeled (tails removed), deveined and patted dry
  • 2 Tbsp. grapeseed or other neutral oil
  • 1 large carrot, peeled and cut into matchsticks
  • 6 medium garlic cloves, minced
  • 4 scallions, cut into 1-inch lengths
  • 1 medium zucchini or yellow summer squash (about 8 oz.), halved lengthwise, seeded and thinly sliced on the diagonal
  • 2 tsp. sesame seeds, toasted

Directions

  1. In a medium bowl, stir together the gochujang, sugar, sesame oil, soy sauce, ½ teaspoon salt and ¼ teaspoon pepper. Add the shrimp and toss to coat; let stand at room temperature for about 10 minutes.
  2. In a 12-inch skillet over medium-high, heat the neutral oil until shimmering. Add the carrot and cook, stirring often, until wilted, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until lightly browned, about 1 minute. Push the mixture to one side of the skillet and add the shrimp with its marinade, distributing it in an even layer. Cook without stirring until the shrimp are pink on the bottom, about 2 minutes.
  3. Add the scallions and zucchini, then stir to combine with the shrimp and carrot. Cook, stirring often, until the shrimp are opaque throughout and the scallions and zucchini have softened, about 3 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with the sesame seeds.

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Recipe by Courtney Hill for Milk Street

Pepper Steak Stir-Fry

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The Hubs was recently gifted the cookbook “The Wok” by J. Kenji Lopez-Alt. Stir-fries are one of our favorite go-to dinners when we crave something quick and healthy, so this was a welcome addition to our culinary library. The Pepper Steak recipe was the first dish we tried and if the rest of them follow suit, they all promise to be winners!

Make sure to to follow the instructions for marinating and massaging the beef—it makes a tremendous difference in the tenderness of the steak. And if you have leftovers, they were just as tasty as the first time!

Pepper Steak Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
  • 1/4 cup soy sauce (divided)
  • 1/3 cup Shaoxing wine or dry sherry (divided)
  • 2 Tbsp. cornstarch
  • 1/3 cup low-sodium homemade or store-bought chicken stock
  • 1 Tbsp. sesame oil
  • 1 Tbsp. sugar
  • 1 Tbsp. freshly ground black pepper
  • 1 large green bell peppers, cored and cut into 1-inch squares
  • 1 large red bell pepper, cored and cut into 1-inch squares
  • 1 large onion, cut into 1/4 to 1/2-inch strips from pole to pole
  • 2 medium cloves garlic, finely minced
  • 2 tsp. finely minced fresh ginger
  • 3 scallions, whites only, finely minced, green parts for garnish if desired
  • 4 Tbsp. vegetable, peanut, or canola oil
  • Kosher salt to taste
  • Steamed rice, prepared as per package directions

Directions

  1. For the Beef: Place the beef in a medium bowl, cover with cold water and vigorously agaitate it. Drain through a fine mesh strainer set in the sink and press on the beef with your hands to remove excess water.
  2. return the beef to the bowl, add the baking soda, and vigorously massage the baking soda into the meat, lifting the meat, throwing it down and squeezing it for 30-60 seconds.
  3. dd the soy sauce , wine, sugar, and cornstarch and roughly work the marinade into the meat for at least 30 seconds. Set aside to marinate for 15-20 minutes.
  4. For the Sauce: Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. Add remaining Shaoxing wine, chicken stock, sesame oil, sugar, and pepper. Set aside. Combine peppers and onions in a bowl and set aside. Combine garlic, ginger, and scallions in a bowl and set aside.
  5. For the Stir-fry: When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add half of beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute.
  6. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef, adding beef to same bowl. Wipe out wok. Repeat with 1 more tablespoon oil and half of peppers and onions. Transfer to bowl with beef.
  7. Repeat with remaining oil and remaining peppers/onions. Return wok to high heat until smoking. Return peppers/onions/beef to wok and add garlic/ginger/scallion mixture. Cook, tossing and stirring until fragrant, about 30 seconds. Add sauce and cook, tossing and stirring constantly until lightly thickened, about 45 seconds longer. Carefully transfer to a serving platter and serve over steamed rice.

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Recipe from “The Wok” by J. Kenji Lopez-Alt