Red Curry with Bamboo Shoots and Peppers

Tags

Asian, Bamboo Shoots, Basil, Bell Peppers, Chicken, Coconut Milk, Curry, Rice, Thai Food

“Sometimes the only worthwhile product you can salvage from a day is what you make to eat.”

Ingredients

• 1 cup coconut milk
• 2 tablespoons red curry paste
• 1 cup boneless, skinless chicken, sliced thinly
• 1 cup bamboo shoots, sliced
• 1 cup red peppers, cute into squares
• 1-2 cups water
• 1 teaspoon fish sauce
• 1 teapsoon sugar
• Hot Chili Pepper sauce for spice (I used 1 1/2 teaspoons)
• 2 tablespoons basil leaves, sliced into thin ribbons

Preparation

1. Scoop the top 1/3 of a cup off the top of a can of coconut milk to get the thicker coconut cream.
2. Heat the cream over medium high heat until it starts to bubble.
3. Add your red curry paste and mix until it’s well incorporated with the coconut cream.
4. Add the other 2/3 cup of the thinner coconut milk and the chicken, coat chicken with the curry coconut paste, and let cook through, about 10 minutes.
5. Once the chicken is cooked, add the bamboo shoots, peppers and some water. The amount of water depends on thick you want your curry.
6. Bring to a simmer and cook for 8-10 minutes
7. Meanwhile, add fish sauce, sugar, and the hot chili pepper sauce 
8. Serve curry with jasmine rice and basil for garnish

JKM

Recipe Reference rachelcooksthai.com

 

 

 

Stir-Fried Sweet Potatoes and Beef

Tags

Asian, Beef, Cilantro, Garlic, Green Onions, Lime, Onions, Stir-Fry, Sweet Potatoes, Vietnamese

“My favorite hobby is cooking. There is nothing I can do well if i have not eaten well.”

Ingredients

• 3 tablespoons vegetable oil
• 8 ounces beef chuck, flank, or sirloin steak, cut into strips
• 2 pounds sweet potatoes, peeled and grated, about 4 cups
• 1/2 cup sliced green onions
• 1/2 cup diced white onions
• 1 or 2 fresh jalapeño peppers, seeded and chopped
• 1 tablespoon minced garlic
• Salt and black pepper
• 1⁄4 cup fish sauce
• Juice of 1 lime
• 1⁄2 cup chopped fresh cilantro

Preparation

1. Put a large skillet or wok over high heat for 3 to 4 minutes.
2. Add 1 tablespoon of the oil and the beef. Stir immediately, then stir every 20 seconds or so until the meat is no longer pink, just a minute or two. Transfer the beef to a plate.
3.  Reduce the heat to medium-high and add the remaining 2 tablespoons oil. When it’s hot, add the sweet potatoes, scallions, chiles and garlic. Sprinkle with salt and pepper.
4. Cook, stirring only occasionally, until the potatoes change color and begin to brown; then stir more frequently until they are tender but not at all mushy, 10 to 15 minutes.
5. Return the beef to the pan along with the fish sauce and lime juice.
6. Cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly.
7. Toss in the herb and serve. 

JKM

Recipe Reference markbittman.com

 

 

 

Chicken Fried Rice

Tags

Asian, Carrots, Chicken, Corn, Eggs, Favorite, Garlic, Green Onions, Peas, Rice, Soy Suace

“A couple hundred years ago Benjamin Franklin shared with the world the secret of his success. Never leave that ’til tomorrow, which you can do today. This is the man who discovered electricity; you’d think we’d pay more attention to what he had to say.”

Ingredients

• 2 cups prepared brown rice
• 2 cups chopped poached chicken
• 1 cup frozen mixed vegetables (carrots, corn and peas)
• 3 green onions, chopped
• 1 clove garlic, minced
• 1 large egg
• 3 teaspoons peanut oil, divided
• 2 tablespoons soy sauce

Preparation

1. Whisk egg with 1 teaspoon oil in a small dish then set aside.
2. Heat remaining teaspoon oil in the wok then add frozen vegetables and green onions. Stir fry until tender, about 2 minutes, then add garlic and cook for 30 more seconds.
3. Push vegetables to the side of the wok then add egg and peanut oil mixture into the center and scramble.
4. Add poached chicken, rice, and soy sauce to wok. Toss well to combine.

A Great side to this Dish: Egg Drop Soup!

JKM

Recipe Reference iowagirleats.com 

 

 

 

Egg Drop Soup

Tags

Asian, Easy!, Eggs, Favorite, Garlic, Green Onions, Soup, Soy Suace

“It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it.”

Ingredients

• 4 cups chicken broth
• 1 tbsp. cornstarch
• 1 clove garlic, minced
• 1 tsp. ground ginger
• 1 tsp. soy sauce
• 3 large eggs
• 1/2 tsp. peanut oil
• 3 green onions, chopped
• salt and pepper to taste

Preparation

1. Pour the chicken broth into a pot, whisk in the cornstarch until it is well-blended.
2. Add in the garlic, ginger and soy sauce. Turn on the stove and heat over medium-high heat until boiling, stirring occasionally.
3. Meanwhile, whisk together the eggs in a small measuring cup.
4. Once the soup is boiling, turn off the heat. Then while using one hand to continually stir the soup in one direction, slowly pour the whisked eggs into the soup.
5. Then, gently stir in the sesame oil and green onions.
6. Season with pepper and salt.
7. Serve immediately.

JKM

Recipe Reference gimmesomeoven.com 

 

 

 

Thai Chicken Spring Rolls

Tags

Asian, Cabbage, Carrots, Chicken, Cilantro, Green Onions, Healthy Eating, Nuts, Soy Suace, Thai

“You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that kind of food.”

Ingredients

• Spring roll wrappers
• 1 cup of cooked finely chopped chicken
• 1/3 head of green cabbage, shredded
• 5 green onions, chopped
• 1 cup rice vermicelli
• 1/4 cup fresh chopped cilantro
• 1/4 cup carrots, cut into matchsticks
• Chopped peanuts

Thai Peanut Sauce

• 1 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 teaspoons of chili paste (more if desired for spice)
• 2 tablespoons brown sugar
• 2 limes, juiced
• 1/2 cup hot water
• Chopped peanuts, for garnish

Preparation

1. For peanut sauce, combine all ingredients is a bowl. Use hand blender to mix until smooth.
2. Submerge 1 spring roll wrappers at a time in hot water until pliable, about 15 seconds, place on a wet cutting board. Add equal portions of chicken, cabbage, green onions, cilantro, carrots and rice vermicelli to the spring roll wrapper. Top with chopped peanuts. Gently wrap the spring roll. Repeat this process as needed.
3. Serve with peanut sauce and enjoy!

JKM

Mongolian Beef

Tags

Asian, Beef, Chinese, Company, Date Night, Favorite, Garlic, Green Onions, Rice, Soy Suace, Wine

 “The name of this dish is somewhat misleading, as aside from the beef, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine. The term “Mongolian” is rather meant to imply an “exotic” type of food.”

Ingredients – Serves 4

• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 2 teaspoons dry sherry
• 2 teaspoons hoisin sauce
• 1 teaspoon rice vinegar
• 1 teaspoon chile paste with garlic
• 1/4 teaspoon salt
• 2 teaspoons peanut oil
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced fresh garlic
• 1 pound sirloin steak, thinly sliced across the grain
• 16 medium green onions, cut into 2-inch pieces

Preparation

1. Combine first 8 ingredients, stirring until smooth.
2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

J.K.M