Tag Archives: stir-fry

Chinese Eggplant Stir-Fry with Chicken

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This Cantonese-style Eggplant Stir-Fry with Chicken lets the eggplant take center stage, its silky texture soaking up all the savory goodness of garlic, scallions, and ginger, while tender velveted chicken rounds out the dish into a satisfying, one-pan meal. It’s quickly become our favorite way to cook Chinese eggplant, and once you try it, I think it’ll become one of yours too.

If you’ve only ever cooked with the big, glossy globe eggplants from the grocery store, Chinese eggplant is worth seeking out. Slender and lavender-streaked, these eggplants have noticeably fewer seeds, thinner skins, and a more tender bite—which means they also cook faster and never turn bitter or spongy the way globe eggplant can. Summer is peak season for them, so farmers markets and Asian grocery stores alike tend to be overflowing with these beautiful eggplants right now, making it the perfect time to put them to good use.

The technique here follows classic Cantonese stir-fry logic: velvet the chicken first in a quick cornstarch-and-oyster-sauce marinade so it stays juicy and tender through the cook, then stir-fry the eggplant in batches so it browns and softens without turning greasy or waterlogged. A fragrant hit of ginger, garlic, and scallion whites builds the aromatic base, and a savory sauce of oyster sauce, soy sauce, and Shaoxing wine ties everything together into something deeply comforting yet simple enough for a weeknight.

A couple of issues we had with the original recipe from Woks of Life included the amount of sauce. We decided to double it and glad that we did. The ingredients list below is altered to reflect the increased amounts. Additionally, we barely got three servings from the dish. If you are counting on four portions, be prepared to serve another course along with it.

Chinese Eggplant Stir-Fry with Chicken

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

For the chicken:

  • 12 oz. chicken breast
  • 2 Tbsp. water
  • 2 tsp. cornstarch
  • 2 tsp. oil (any neutral oil, such as vegetable or canola oil)
  • 2 tsp. oyster sauce

For the rest of the dish:

  • 1 pound Chinese eggplant (2-3 eggplants)
  • 4 Tbsp. neutral oil (such as canola, vegetable, or avocado oil, divided)
  • 3 Tbsp. oyster sauce
  • 2 Tbsp. light soy sauce
  • 1⁄2 tsp. sesame oil
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. white pepper
  • 3 thin slices ginger
  • 3 cloves garlic, chopped
  • 3 scallions, whites cut into 1-inch lengths; green parts sliced thin on a diagonal, divided
  • 4 Tbsp. Shaoxing wine 
  • 2 Tbsp. water

Directions

  1. Thinly slice the chicken breast against the grain. Transfer to a small bowl and toss with the water, cornstarch, oil, and oyster sauce until the chicken has absorbed all the liquid. Set aside while you prepare the other ingredients.
  2. Cut the Chinese eggplant on a sharp angle into chunks, turning the eggplant a quarter turn with each cut, so you end up with triangular shapes.
  3. Premix the sauce: the oyster sauce, light soy sauce, sesame oil, salt, and white pepper. Set aside.
  4. Heat your wok over medium-high heat until it’s lightly smoking. If you’re using a skillet, use a stainless steel skillet and preheat it until a drop of water beads on the surface.
  5. Add 3 tablespoons of oil and the eggplant. Stir immediately to coat the eggplant (it absorbs oil quickly). Cook over medium heat for 5-6 minutes. Don’t turn the heat too high, as it can scorch the eggplant. When the eggplant is slightly softened but not so soft that you can mash it, transfer it to a dish.
  6. Next, wash the wok/pan. (This step may not be necessary.) You can use water to cool it down before you scrub. The goal is to remove any eggplant residue and moisture from the wok that could burn or cause sticking when you sear the chicken next.
  7. Place the wok over medium-high heat until all the water has evaporated and the wok is lightly smoking once again. Add the remaining tablespoon of oil to the wok and swirl to coat. Add the chicken in a single layer. Let it sear undisturbed for about 2 minutes. Flip and cook for another minute. Stir-fry until the chicken is about 80% cooked. Transfer back to the marinating bowl.
  8. Add the ginger, garlic, and white parts of the scallions. Stir-fry until fragrant. Add the wine around the perimeter of the wok to deglaze. Then return the eggplant and chicken back to the pan, along with the premixed sauce and the green parts of the scallions. If the wok seems dry, add 2 tablespoons of water. Stir-fry to coat the chicken and eggplant in the sauce. Serve immediately with steamed rice garnished with scallion greens

http://www.lynnandruss.com

Adapted from a recipe for Woks of life

Gochujang Stir-Fried Pork and Celery

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If gochujang isn’t already a permanent fixture in your fridge, this stir-fry is about to change that. The fermented Korean chili paste is the kind of ingredient that does everything at once — lending deep, complex heat, a rich umami backbone, and that signature rusty-red color that makes the whole dish look as good as it tastes. It is most definitely a staple in our fridge.

The best part? This is a stir-fry that doesn’t actually make you work like one. Once everything hits the pan, no split-second timing, no stress, just straightforward, high-heat cooking that comes together fast. Boneless country-style spareribs are the cut to reach for here, delivering the ideal ratio of tender meat to well-marbled fat.

One thing before you dive in: give that sauce a good re-whisk right before it goes in the pan. Cornstarch sinks fast, and a quick stir is all that stands between you and a silky, perfectly thickened sauce — versus a lumpy one. Serve over steamed rice if desired.

Word to the wise, it would be hard-pressed to get 4 decent-sized servings, especially if not served with rice. We even added some baby bell peppers for added color and volume.

Gochujang Stir-Fried Pork and Celery

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 lb. boneless country-style pork spareribs, sliced crosswise ¼ inch thick
  • 3 Tbsp. soy sauce, divided
  • 2 Tbsp. neutral oil, divided
  • 1 tsp. plus 1 Tbsp. cornstarch, divided
  • Kosher salt and ground black pepper
  • 2 Tbsp. white sugar
  • 1-2 Tbsp. gochujang
  • 4 medium garlic cloves, minced
  • 1 Tbsp. minced fresh ginger
  • 3 medium celery stalks, thinly sliced on the diagonal
  • Thinly sliced scallions, for garnish
  • Toasted sesame seeds, to serve
  • Steamed rice (optional)

Directions

  1. In a medium bowl, toss the pork with 1 tablespoon soy sauce, 1 tablespoon oil, 1 teaspoon cornstarch and ¼ teaspoon each salt and pepper. In a small bowl, whisk together ½ cup water, the remaining 2 tablespoons soy sauce, the remaining 1 tablespoon cornstarch, the sugar, gochujang and ½ teaspoon pepper.
  2. In a 12- to 14-inch wok or a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the pork and cook, stirring, until no longer pink, about 2 minutes. Add the garlic and ginger, reduce to medium and stir until fragrant, about 30 seconds.
  3. Add the celery and cook, stirring, until slightly wilted, about 1 minute. Whisk the sauce mixture to recombine, then add it to the pan. Bring to a simmer over medium-high and cook, stirring, until the sauce thickens, about 2 minutes. Off heat, taste and season with salt and pepper. Transfer to a serving dish, then sprinkle with scallions and sesame seeds.
  4. Serve over steamed rice, if desired.

http://www.lynnandruss.com

Adapted from a recipe by Hisham Ali Hassan

Mongolian Beef

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Mongolian beef has a bit of an identity crisis — it’s not Mongolian, and it’s not quite Chinese either. The dish was born in Taiwan, where “Mongolian barbecue” restaurants took off in the 1950s, and it eventually found a permanent home on Chinese American restaurant menus across the country. The name stuck. So did the craving.

This version, developed by food blogger and cookbook author Cathy Erway, is built for a weeknight: thin-sliced flank steak, crisp celery, onion, and a deeply savory sauce, all ready in 30 minutes. No deep-frying, no overnight marinade, no special equipment beyond a hot pan.

The secret to getting restaurant-quality results at home is velveting — a Chinese technique where a cornstarch-based marinade insulates the meat from the wok’s fierce heat, keeping it silky and tender instead of tough and chewy. A pinch of baking soda in the mix does double duty, lightly tenderizing the steak while also coaxing out a deeper, more satisfying sear.

The sauce ties it all together: Taiwanese soy paste brings a rounded, almost caramel-like depth that soy sauce alone can’t match, brightened with fresh ginger for a glossy, cling-to-every-bite finish. Spooned over steamed rice, it’s the kind of dinner that makes takeout feel unnecessary.

NOTE: Taiwanese soy paste (jiang you gao) is a thick, soy sauce–based condiment traditionally made by simmering soy sauce with a starch — often glutinous rice flour, though some bottled versions use cornstarch or other thickeners — to give it body. It’s also commonly sweetened with sugar. It’s texturally similar to Cantonese oyster sauce, but the flavor is gentler and less briny.

If you can’t find (or don’t have) Taiwanese soy paste, the most common substitutes are:

Closest in flavor:

  • Chinese sweet bean paste (tianmianjiang) — thick, savory, and slightly sweet, very similar in profile
  • Hoisin sauce — a little sweeter and more complex, but works well; use slightly less since it’s more assertive
  • Oyster Sauce — while similar in color, oyster sauce tends to be more liquid than soy paste sauce.

In a pinch:

  • Regular soy sauce + a small amount of sugar and cornstarch — approximates the body and subtle sweetness; about 1 tbsp soy sauce + ½ tsp brown sugar + ¼ tsp cornstarch per tablespoon of soy paste called for
  • Dark soy sauce — adds the deeper color and slightly sweeter, more molasses-like richness, though it’s thinner

For this particular recipe, hoisin or tianmianjiang would be the smoothest swap since the sauce is meant to be glossy and rounded rather than sharp. If you go the soy sauce + sugar route, just taste as you go — it’s easy to over-salt.

Mongolian Beef

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/4 lbs. flank steak, thinly sliced against the grain 
  • 1 Tbsp. toasted sesame oil
  • 1/4 tsp. baking soda
  • 1/4 tsp. ground white pepper
  • 2 Tbsp. cornstarch, divided
  • 2 Tbsp. soy sauce, divided
  • 1/2 cup cold water
  • 2 Tbsp. Taiwanese soy paste (see above for substitutions)
  • 1/4 cup neutral cooking oil (such as canola), divided
  • 1 (1-inch) piece fresh ginger, peeled and cut into thin matchsticks
  • 3 small celery stalks, thinly sliced on an angle (about 1 cup)
  • 1 cup white onion
  • Chile crisp, for garnish
  • Cooked white rice, for serving
  • Scallion greens, cut on the diagonal, for garnish (optional)

Directions

  1. Toss together steak, sesame oil, baking soda, white pepper, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a medium bowl using your hands. Cover and refrigerate for 20 minutes.
  2. Stir together 1/2 cup cold water, soy paste, remaining 1 tablespoon cornstarch, and remaining 1 tablespoon soy sauce in a small bowl; set aside.
  3. Heat 2 tablespoons neutral oil in a large wok or 12-inch cast-iron skillet over high. Add steak mixture in an even layer; cook, undisturbed, until browned on bottom side, 2 to 3 minutes. Flip steak, and spread in an even layer; cook, undisturbed, until almost cooked through, about 1 minute. (Since our steak was slightly larger than called for, we decided to cook it in two batches.) Transfer steak to a large plate; do not wipe wok clean.
  4. Add ginger and remaining 2 tablespoons oil to reserved wok; cook over high, stirring constantly, until fragrant, about 10 seconds. Add celery; cook, stirring often, until slightly softened, about 1 minute. Add onion; cook, stirring often, until slightly softened, about 1 minute.
  5. Stir soy paste mixture into vegetable mixture in wok. Reduce heat to medium-high; cook, stirring constantly, until thickened, 15 to 30 seconds. Stir in steak; cook, stirring constantly, until cooked through, 1 to 2 minutes. Garnish with chile crisp; serve with rice.

http://www.lynnandruss.com

Recipe by Kathy Erway for Food & Wine

Pork and Onion Stir-Fry

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Some of the most satisfying dishes are born at the intersection of two culinary worlds, and this Pork and Onion Stir Fry is a perfect example. Classic Chinese technique — velveting the pork with cornstarch, baking soda, and Shaoxing wine to ensure it stays tender and silky — meets an unexpectedly familiar sauce built on ketchup and Worcestershire, two pantry staples that have quietly made themselves at home in Chinese-American cooking for generations.

The result is a stir fry that’s deeply savory, a little tangy, and faintly sweet, with caramelized onions that soak up every drop of that glossy, umami-rich sauce. It comes together in minutes, works with nearly any cut of pork you have on hand (we used pork loin), and tastes like something far more considered than the sum of its parts.

Ketchup may seem like an odd choice but in many cases, it’s not so much about a lack of “authenticity” or a sign of no effort, but rather an ingredient that was lovingly adopted into the Chinese American pantry.

Pork and Onion Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the pork and marinade:

  • 12 oz. boneless pork (thinly sliced into 2-inch lengths; pork shoulder, butt, loin, and boneless country ribs are all good options)
  • 1 Tbsp. water
  • 1 tsp. cornstarch
  • 1½ tsp. Shaoxing wine
  • 1 tsp. neutral oil (such as canola, vegetable, or grapeseed oil)
  • 1 tsp. oyster sauce
  • ¼ tsp. baking soda
  • ⅛ tsp. white pepper

For the sauce:

  • 3 Tbsp. water
  • 1½ Tbsp. ketchup
  • 1 Tbsp. light soy sauce
  • 1½ tsp. Worcestershire sauce
  • ½ tsp. sugar
  • ½ tsp. dark soy sauce
  • ⅛ tsp. white pepper

For the rest of the dish:

  • 2 Tbsp. neutral oil
  • 1 clove garlic (sliced)
  • 2 medium onions (sliced into thin wedges)
  • 2 Tbsp. Shaoxing wine
  • 2 scallions, sliced thin on a diagonal for garnish (optional)

Directions

  1. In a medium bowl, add the sliced pork, water, cornstarch, Shaoxing wine, oil, oyster sauce, baking soda, and white pepper.
  2. Next, make the sauce mixture by combining the water, ketchup, light soy sauce, Worcestershire sauce, sugar, dark soy sauce, and white pepper.
  3. Heat a wok or skillet over medium-high heat until it’s just starting to smoke or a drop of water beads on the surface. Add the neutral oil and swirl it around to coat. Add the pork in a single layer and let it sear. When it’s golden on the edges on one side, flip and stir-fry the pork. Cook to about 80% doneness. Transfer to a bowl and set aside.
  4. Add the garlic and onion to the pan. Stir fry and cook for 30 seconds, then add the Shaoxing wine to deglaze, scraping up any stuck-on bits. Stir fry for another 2 minutes. Add the pork and any juices back to the wok, along with the sauce mixture. Stir-fry to combine until the pork and onions are glossy and coated. 
  5. Plate over steamed rice and garnish with scallion slices, if using. Serve immediately.

http://www.lynnandruss.com

Adapted from a recipe for Woks of Life

Sweet-and-Sour Cranberry Chicken Stir-Fry

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During our childhood, most families undoubtedly served canned cranberry jelly at Thanksgiving dinner. The ribbed, “cylindrical beauty plops out of the can like a gavel marking the start of the holiday”, retaining its signature shape so guests can slice off just the right amount. OK, I admit, I was NOT a fan favorite then, nor am I now. But in this recipe it works!

While slicing is a perfectly acceptable (if not somewhat encouraged) way of serving, here the jelly is used as a weeknight dinner shortcut, transforming into a quick stir-fry sauce that coats chicken and green beans in a glossy sweet-and-sour sauce reminiscent of orange chicken.

Just make sure to grab a can of jellied cranberry sauce, not the whole-berry kind. While they might look similar, the former will result in a smooth and glossy glaze (the berries in the other will clump it up). BUT, it contains high fructose corn syrup.

High-fructose corn syrup is a liquid sweetener made from corn. When corn starch is broken down into individual molecules, it becomes corn syrup, which is 100% glucose, a simple sugar. Enzymes are added to convert some of this glucose into fructose. High-fructose corn syrup is cheaper than sugar, with better flavor enhancement and longer shelf life. It’s more stable and consistent, especially in acidic foods and drinks. It works well in this recipe and is up to you on whether or not it fits your life style diet. We can honestly say, it was darn-right delicious!

All-in-all, most of the other ingredients are healthy for you…

Sweet-and-Sour Cranberry Chicken Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 cup jellied cranberry sauce (from a 14-oz. can)
  • 3 Tbsp. unseasoned rice vinegar
  • 2 tsp. finely grated orange zest
  • ¼ cup fresh orange juice
  • 2 tsp. toasted sesame oil
  • 3 Tbsp. soy sauce, divided
  • 1 lb. skinless, boneless chicken breasts, halved crosswise, thinly sliced against the grain
  • 1 Tbsp. cornstarch
  • 4 Tbsp. (or more) vegetable oil, divided
  • 1 lb. green beans, trimmed
  • 6 garlic cloves, finely chopped
  • 1 ½” piece ginger, peeled, finely chopped
  • Kosher salt
  • Thinly sliced orange zest and toasted sesame seeds (for serving)
  • Steamed white rice (for serving; optional)

Directions

  1. Whisk 1 cup jellied cranberry sauce (from a 14-oz. can), 3 Tbsp. unseasoned rice vinegar, 2 tsp. finely grated orange zest, ¼ cup fresh orange juice, 2 tsp. toasted sesame oil, and 2 Tbsp. soy sauce in a small bowl until jelly is mostly dissolved (some lumps are okay); set sauce aside.
  2. Toss 1 lb. skinless, boneless chicken breasts, halved crosswise, thinly sliced against the grain, 1 Tbsp. cornstarch, and remaining 1 Tbsp. soy sauce in a medium bowl until chicken is well coated; set aside.
  3. Heat 2 Tbsp. vegetable oil in a large skillet over high. Cook 1 lb. green beans, trimmed, tossing very occasionally, until tender and deeply browned in spots, 6–8 minutes. Using tongs, transfer to a large bowl.
  4. Heat remaining 2 Tbsp. vegetable oil in same pan. Arrange reserved chicken in a single layer and cook, tossing very occasionally, until golden brown and cooked through, about 5 minutes. Transfer to bowl with green beans.
  5. If pan is dry, add more vegetable oil (up to 2 Tbsp.). Add 6 garlic cloves, finely chopped, and one ½” piece ginger, peeled, finely chopped, and cook, stirring constantly, until fragrant, about 1 minute. Add reserved sauce; cook, stirring, until thickened slightly, about 1 minute. Return green beans and chicken to pan; toss to coat.
  6. Remove stir-fry from heat; season with kosher salt. Top with thinly sliced orange zest and toasted sesame seeds. Serve with steamed white rice if desired.

http://www.lynnandruss.com

Recipe by Jess Szewcyck for Bon Appétit

Stir-Fried Beef and Tomatoes

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

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

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

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

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

Stir-Fried Beef and Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

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

Directions

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

http://www.lynnandruss.com

Recipe by Christopher Kimball for Milk Street

Hunan Pork and Tofu Spicy Stir-Fry

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An easy and tasty Hunan Pork and Tofu classic dish served at many Hunan restaurants throughout China and the US., and now you can create in your own home. Hunan-style food, like Sichuan food, features chilis and spice as a core flavor, and has really taken off in popularity in recent years as more Chinese immigrants and visitors make their way into all parts of America. 

According to Woks of Life where we got this dish, this Hunan Pork and Tofu recipe uses a liberal amount of oil (6 tablespoons), but you’ll notice that it’s lacking the strong/visible greasiness that you might see in Chinese restaurants, thank goodness.

NOTES: We had two boneless pork loins, each weighing 8 ounces, we decided to use both thus increasing the amount of pork from 10 ounces to a total of 16*. Because of the additional protein, we upped the amount of some of the other ingredients. We also used extra-firm tofu.

Out of spicy bean sauce, we substituted gochujang. In most recipes, doubanjiang and gochujang are used in comparable ways. They both provide spicy hits to any meal. However, doubanjiang balances out that spiciness with savory flavors, while gochujang emits sweeter flavors to provide a similar balance. 

Hunan Pork and Tofu Spicy Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the pork and marinade:

  • 10 oz. pork (see above note*), sliced ⅛-inch thick
  • 2 Tbsp. water
  • 1 tsp. oil
  • 1 tsp. cornstarch

For the rest of the dish:

  • 6 Tbsp. vegetable or canola oil, divided
  • 1 lb. firm tofu, drained and cut into 2-inch squares, ½-inch thick
  • 1 tsp. ginger, minced
  • 2 Tbsp. spicy bean sauce (dou ban jiang)
  • 3 scallions, cut on an angle into 2-inch pieces
  • 2 tsp. fresh garlic, minced
  • 3 Tbsp. fermented black beans
  • 1 red bell pepper, cut into 1×2-inch pieces, about 1½ cups
  • 1 Tbsp. Shaoxing wine
  • ¾ tsp. sugar
  • ⅓ cup hot water or chicken stock
  • 1 tsp. cornstarch, mixed with 1 Tbsp. water

Directions

  1. In a bowl, add 2 tablespoons of water to the pork slices and massage until the pork absorbs all of the water. Next, add the oil and cornstarch, mix thoroughly until the pork is coated, and set aside.
  2. Heat your wok over high heat, and spread 2 tablespoons of oil around the wok to evenly coat the surface. Add the tofu slices to the wok in one layer, and let them sear. Don’t move them for a least 1 minute. Tilt your wok so the oil reaches the tofu on all sides. Add more oil if needed.
  3. After another 1 to 2 minutes, the tofu should be browned, and it should not stick to the wok. You may have use a metal spatula to loosen the pieces slightly. Turn down the heat, and carefully flip all of the tofu slices. After the tofu is golden brown on both sides, transfer to a plate. They should be much easier to handle now.
  4. Over high heat, add another 2 tablespoons of oil to your wok. When the wok just starts to smoke a bit, immediately add the pork. Spread the pork around the wok using your metal spatula, and let the meat sear for 20 seconds on one side. Stir fry for another 15 seconds, and scoop out the meat into your marinade bowl. It should be about 80% cooked.
  5. Using the same wok, turn the heat to low, and immediately add 2 tablespoons oil, the minced ginger, the spicy chili bean paste (doubanjiang), and the white parts of the scallions. Stir this mixture into the oil and let it fry at low heat for 15 seconds to infuse the oil and bring out a rich red color.
  6. Next, add the garlic, black beans, red bell peppers, and the rest of the scallions. Turn the heat to high, and give everything a good stir-frying for 45 seconds. The red pepper will sear and add more natural red color to this dish.
  7. Add the pork and juices from your marinade bowl and the tofu back to the wok. Next, spread 1 tablespoon of Shaoxing wine around the perimeter of the wok, add the sugar, and continue to stir-fry for 15 seconds. Be gentle so you don’t break up the tofu.
  8. After another 15 seconds of stir-frying, spread the hot chicken stock or water around the perimeter of the wok to deglaze it. Continue to stir fry for another 30 seconds, being sure to spread the liquid to the sides of the wok to further deglaze it.
  9. At this point, you can continue to stir-fry the dish until most of the liquid is reduced, or add the water and cornstarch to thicken any standing liquid. Plate with steamed rice.

http://www.lynnandruss.com

Adapted from a recipe by Woks of Life

Chicken Manchurian

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

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

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

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

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

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

Chicken Manchurian

  • Servings: 4
  • Difficulty: easy
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Ingredients

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

Directions

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

http://www.lynnandruss.com

Adapted from a recipe by Zainab Shah for NYTimes Cooking

Better-Than-My-Mom’s Chungking Pork

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

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

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

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

Better-Than-My-Mom's Chungking Pork

  • Servings: 3
  • Difficulty: easy
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Ingredients

For the Pork:

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

For the Sauce:

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

For the Stir Fry:

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

Directions

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

http://www.lynnandruss.com

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

Chinese Eggplant with Garlic Sauce

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As you may know, Chinese eggplant with garlic sauce is a familiar sight in many Chinese restaurants. The credit for this delicious version goes to the Woks of Life with its soft, creamy eggplant seasoned with pungent, fragrant seasonings. The eggplant is super tender and seared, does not require deep-frying, and has a perfect sweet and savory balance. For a more ample meal, serve over steamed jasmine rice.

The recipe calls for Chinese or Japanese eggplant, which is longer and thinner than regular globe eggplants. These eggplants also tend to have fewer seeds (and less bitterness), thinner skins, and a more tender texture. 

Chinese eggplant is a lighter purple color, while Japanese eggplants tend to be very dark purple—almost black. You can find both varieties in Asian grocery stores, and perhaps even some supermarkets in urban areas these days. If you can’t find Chinese or Japanese eggplant, you can substitute regular globe eggplant. Just know that it will take longer to cook, with its thicker skin and denser flesh. 

This recipe calls for 2 tablespoons of minced garlic. Half gets added with the ginger, chilies, and pork in the beginning of the sauce making process, while half gets added to the sauce mixture itself, which you add later. This gives the final dish both an undertone of sweet garlic, as well as a more forward kick of garlic. The garlic sauce has more flavor and dimension.

For a vegetarian rendition, just omit the ground meat. To make the dish completely vegan, simply omit the meat and substitute vegetarian oyster sauce (made with mushrooms) for the regular oyster sauce. No other changes to the recipe are necessary.

As far as number of servings feeding four, we have to disagree. We doubled the amount of ground pork and increased the eggplant by a little more than half. These changes, along with steamed rice, only made three decent-sized servings. We noted these new amounts in the ingredients list below.

Chinese Eggplant with Garlic Sauce

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1/2 cup hot water
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. cornstarch
  • 1 1/2 Tbsp. oyster sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. Shaoxing wine
  • 1 Tbsp. light soy sauce
  • 1 tsp. sesame oil
  • 1/2 dark soy sauce
  • 1/8 tsp. white pepper
  • 2 Tbsp. minced garlic
  • 1 1/2 lb. Chinese eggplants (3-4)
  • 4 1/2 Tbsp. neutral oil
  • 4 to 8 oz. ground pork
  • 2 tsp. minced ginger
  • 5-10 dried red chiles
  • 2 scallions
  • Jasmine rice, cooked according to package directions

Directions

  1. In a small bowl, add the hot water and stir in the sugar to dissolve. Then add the corn starch, oyster sauce, rice vinegar, Shaoxing wine, light soy sauce, sesame oil, dark soy sauce, and white pepper. Stir in half of the garlic, and set this mixture aside.
  2. When ready to cook, trim the ends off the eggplants and cut them on an angle rotating the eggplant with each cut. into triangular bite-size chunks. (Don’t leave them out too long or they will turn brown.)
  3. Meanwhile, cook your rice according to package directions.
  4. Heat a wok over medium-high heat until it’s smoking lightly, then pour 1 1/2 tablespoons of the neutral oil around the perimeter of the wok to evenly coat it with oil. Spread the eggplant in a single layer, reduce the heat to medium, and cook for 3-4 minutes, flipping and stirring occasionally, until the eggplant is lightly browned.
  5. Spread another 1 1/2 tablespoons of the neutral oil around the perimeter of the wok. Continue cooking the eggplant (still in a single layer) for another 4 minutes, stirring occasionally, until evenly seared, soft and slightly translucent. (You may want to do this in two batches, which will add time of course.) Remove the eggplant from the wok and set on a plate.
  6. Increase the heat to high and add the remaining 1 1/2 tablespoons of oil to the wok. Add the ground pork and cook until opaque, breaking it up into small bits as you go. Add the ginger, dried chiles, and the remaining tablespoon of garlic. Cook for 1-2 minutes, stirring constantly, until the aromatics are toasted and fragrant.
  7. Add the eggplant back to the wok, and stir-fry until combined. Stir the sauce again to ensure the corn starch is well combined with the liquid, then add it to the wok. Mix well and bring to a simmer, cooking until the sauce is just thick enough to coat a spoon. Stir in the scallions and serve immediately over hot jasmine rice.

http://www.lynnandruss.com

Recipe from The Woks of Life

Spicy Shrimp and Mushroom Stir-Fry

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We found that this assertively spicy and savory stir-fry from Ali Slagle for NYTimes Cooking comes together quickly because each ingredient brings so much to the skillet. Just a few minor changes were made on our end, and we liked the dish even more than we thought we would!

Meaty mushrooms provide an earthy base, while the shrimp offers a sweet, saline snap. But the key ingredient is a considerable amount of kimchi: The fermented cabbage is cooked until just warm so it stays effervescent, spicy, crunchy and juicy.

As you may know, kimchi’s heat varies jar by jar, so if you find the dish a bit too punchy, stir in a tablespoon of butter at the end. If you want a green vegetable, toss in a handful of spinach. Serve with rice, lettuce cups, rice cakes or ramen noodles (our choice).

Conveniently, we were able to buy a one-cup package of kimchi from the local Asian market. The pieces were small enough that we didn’t have to “snip” them down in size. Worried there wasn’t enough brine in the one-cup container to coat all of the noodles, The Hubs made a two tablespoon combo of water mixed with gochujang, which ended up working perfectly.

Spicy Shrimp and Mushroom Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. neutral oil, such as grapeseed
  • 1 lb. sliced button or cremini mushrooms
  • Kosher salt and black pepper
  • 1 lb. peeled medium shrimp
  • 1 packed cup cabbage kimchi, snipped into small pieces with scissors
  • 2 Tbsp. kimchi brine
  • 2 Tbsp. toasted sesame oil
  • Cilantro leaves and tender stems, for serving

Directions

  1. Heat the oil in a large (12-inch) skillet over medium-high. Add the mushrooms, season with salt and pepper, and cook, stirring just once every minute or two, until browned and crisp, 8 to 11 minutes.
  2. Reduce heat to medium and add the shrimp, kimchi, kimchi brine and sesame oil. Stir until the shrimp is just opaque, 2 to 4 minutes. Top with cilantro. (Since shrimp and kimchi are both salty, you likely won’t need more salt.)

http://www.lynnandruss.com

Recipe by Ali Slagle for NYTimes Cooking

Beef and Broccoli with Red Pepper and Scallions

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In many Chinese restaurants, this is one of the most-ordered items of their menus, and is also a favorite take-out dish.

There are many beef and broccoli recipes on the Internet, with variations made in slow cookers, in Instant Pots, and on sheet pans. This version from Woks of Life, however, will show you exactly how to easily achieve restaurant results at home.

Here are the basic steps to making an authentic beef broccoli stir-fry:

  • Tenderize & marinate the beef
  • Blanch the broccoli & sear the beef
  • Cook the sauce & stir-fry everything together

This simple method yields tender beef, still crisp, healthy broccoli, and a rich sauce, combined into a restaurant-style dish. For this recipe, you’ll need both light/regular soy sauce and dark soy sauce. A good dark soy sauce adds flavor and provides that rich dark color to your beef and broccoli. Just as important as the soy sauce is the oyster sauce, which is full of umami goodness and key to producing an authentic restaurant flavor.

Our broccoli florets were too firm in the final dish. For one, they could have been cut smaller, and The Hubs ran cool water over them after they were blanched which prevented any further cooking.

We took the liberty of adding some red bell pepper and scallions, both for color and added nutrition. In the end, we both felt the dish did not have enough bold flavors for our liking—which is probably why we never order it at a Chinese restaurant. But for those of you who prefer a more sedate flavor profile, then it is probably a recipe for you.

Beef and Broccoli with Red Pepper and Scallions

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

For the beef and marinade:

  • 1 lb. flank steak (sliced 1/4-inch thick)
  • 1/4 tsp. baking soda (optional)
  • 3 Tbsp. water
  • 1 1/2 tsp. cornstarch
  • 2 tsp. vegetable oil
  • 1 tsp. oyster sauce

For the sauce:

  • 2/3 cup low sodium chicken stock (warmed)
  • 1 1/2 tsp. granulated sugar (or brown sugar)
  • 1 1/2 Tbsp. soy sauce
  • 1 tsp. dark soy sauce (or double black dark soy sauce)
  • 1 Tbsp. oyster sauce
  • 1/2 tsp. sesame oil
  • 1/8 tsp. white pepper

For the rest of the dish:

  • 4 cups broccoli florets
  • 1 red bell pepper, seeded and cut into 1 1/2-inch chunks
  • 1 bunch scallions, sliced thin, whites and greens divided (save some greens for garnish)
  • 3 Tbsp. vegetable oil (divided)
  • 2 cloves garlic (minced)
  • 1/4 tsp. ginger (grated/minced, optional)
  • 1 Tbsp. Shaoxing wine
  • 2 1/2 Tbsp. cornstarch (mixed with 3 Tbsp. water)

Directions

  1. In a bowl, add the sliced beef along with the baking soda and water (if you don’t want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in the remaining marinade ingredients: cornstarch, oil, and oyster sauce. Set aside to marinate for at least 30 minutes.
  2. Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
  3. Bring a pot of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain (but do not run cool water over them), and set aside.
  4. Insert copy about bell pepper and scallions here…
  5. Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
  6. Set the wok over medium heat and add another tablespoon of oil along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
  7. Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it’s well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
  8. Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice.

http://www.lynnandruss.com

Adapted from a recipe by Bill from Woks of Life

Orange Beef

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

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

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

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

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

Orange Beef

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

For the Sauce

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

For the Beef

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

Directions

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

http://www.lynnandruss.com

Recipe by Sam Sifton for the NYTimes Cooking

Cantonese Sweet-and-Sour Pork

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Hands down. THE. BEST. Sweet-and-Sour Pork ever! As The Hubs said “Finally a grown-up version that’s not all gloppy sweet.” In Hong Kong, a true Cantonese sweet-and-sour pork was the predecessor of the overly sweet versions served today in many Chinese-American restaurants (I’m sure you’ve had one or two?). Milk Street created this recipe by combining the attributes of the best ones.

Though the pork typically is deep-fried, it is kept lighter by pan-frying it in just ¼ cup of oil to crisp a thin cornstarch coating. Traditional versions are flavored with hawthorn berries, a crabapple-like fruit. To approximate the flavor of hawthorn berries, use apple jelly—it provides fruitiness, sweetness and a little body to the glaze-like sauce.

Finally, a little MSG amplifies the savoriness, but it’s optional. A 12- to 14-inch wok is the best pan to use, but a 12-inch skillet works, too. If using a skillet, cook the pork in a single batch instead of two.

Don’t use canned pineapple. Milk Street tasted versions in Hong Kong made with canned fruit and they claim the flavor and texture fell flat. Also, be sure the sauce is adequately reduced and thickened before returning the pork to the pan. If it is too thin, its flavor will be diluted and it won’t cling properly to the pork and vegetables.

We were definitely a little skeptical of the level of sweetness with ketchup, sugar and pineapple, but while there was a hint of sweetness, it was by no means cloying. A few changes that we made? Instead of a small red onion, we used a large one; and the amount of fresh pineapple chunks* was more like 3 cups worth.

We both love stir-fries because they are usually quick and contain a lot of vegetables. This recipe has now earned a well-deserved spot in the top ten best of all stir-fries!

Cantonese Sweet-and-Sour Pork

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 – 1¼ lbs. boneless country-style pork spareribs, cut into ¾- to 1-inch pieces
  • 4 Tbsp. white sugar, divided
  • 3 Tbsp. soy sauce, divided
  • 3/4 tsp. MSG, divided (optional)
  • Kosher salt and ground black pepper
  • 1/2 cup unseasoned rice vinegar
  • 1/4 cup apple jelly
  • 2 Tbsp. ketchup
  • 1/4 cup cornstarch
  • 1/4 cup grapeseed or other neutral oil
  • 1½ cups fresh pineapple chunks* (¾- to 1-inch pieces)
  • 1 small red onion, cut into 1-inch pieces
  • 1 medium red, orange, yellow or green bell pepper, stemmed, seeded and cut into 1-inch pieces

Directions

  1. In a medium bowl, combine the pork, 1 tablespoon of the sugar, 1 tablespoon of the soy sauce, ½ teaspoon of the MSG (if using), ¼ teaspoon salt and ¾ teaspoon pepper. Mix until the pork is thoroughly coated; set aside at room temperature for 30 minutes (for longer storage, cover and refrigerate for up to 2 hours).
  2. Meanwhile, in a small bowl, whisk together the remaining 3 tablespoons sugar, remaining 2 tablespoons soy sauce, remaining ¼ teaspoon MSG (if using), vinegar, apple jelly, ketchup, ¼ teaspoon salt and ½ teaspoon pepper; set aside until ready to use.
  3. When you are ready to cook, sprinkle the cornstarch over the pork and mix until evenly coated. In a 12- to 14-inch wok over high, heat the oil until barely smoking. Add half of the pork, separating the pieces and distributing them in an even layer. Cook, undisturbed, for 1 minute. Stir, then cook, stirring occasionally, until crisp and deeply browned on all sides, 5 to 7 minutes. Using a slotted spoon, transfer to a large plate and set aside. Using the oil remaining in the wok, cook the remaining pork in the same way and transfer to the plate. Pour off and discard all but 1 tablespoon of the oil.
  4. Return the wok to high and heat the oil until barely smoking. Add the pineapple, onion and bell pepper; cook, stirring once or twice, until spottily charred but still crisp, about 2 minutes. Transfer to another plate and set aside.
  5. Pour the sauce mixture into the wok and bring to a boil over medium-high. Cook, whisking to combine and to scrape up any browned bits, until the sauce is thick and syrupy and forms large bubbles across the entire surface, 5 to 7 minutes.
  6. Return the pork to the pan and cook, stirring and tossing, until well glazed, 2 to 3 minutes. Return the vegetable mixture and cook, tossing, until well coated, 1 to 2 minutes. Off heat, taste and season with salt and pepper.

http://www.lynnandruss.com

Recipe adapted by Courtney Hill for Milk Street

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

http://www.lynnandruss.com

Recipe for Milk Street by Dimitri Demopolous