Asian Inspired

Wu Mu Noodles with Tofu

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Just about every Chinese New Year I get the urge to make Chinese food.  Sometimes I keep things simple and at other times, I go all out and make a feast, and when I don’t have the urge (or the time) to cook, I just go out for Chinese food. 

This year I wanted to cook, so I went to my favorite little Asian market to look for ingredients, including Chinese long noodles.  After searching the aisles for several minutes all I could find were clear rice noodles and curly egg noodles.  I was left with two options: 1) Admit defeat and forget about the noodles, or 2)  go to the front of the store and ask the woman at the check-out counter for help.  I know from previous experience that the woman at the counter, who might be the proprietor, spends much of her time barking out commands, in Chinese, to other store employees, sticking price tags on items, and working the cash register.  She also understands very little English, and I don’t speak even the tiniest bit of Mandarin or Cantonese.  So, my choice was clear. 

I navigated my way through the narrow aisles up to the register counter to have a chat with the Asian woman. 

I feel like I should, at this point, paint a picture of the scene.

The register counter is elevated above the rest of the store floor and is enclosed by wooden panels and a clear, protective plastic curtain, installed at the onset of the Covid-19 pandemic.  Every place in the store feels tight and claustrophobic and the front counter is certainly no exception.  There, raised above the store patrons, behind the hanging plastic curtain, that had become blurred by grime during the last few years, sits the middle-aged Asian lady, wearing a surgical mask, covering her mouth and nose.  It is reminiscent of a dystopian Terry Gilliam movie, but it also reminds me of Danny DeVito, from the TV series, Taxi.

“Do you have Wu Mu noodles?”, I asked, with my best, clear and precise diction, hoping that would help her understand me.  Her response was not in English, and it sounded to me like she said, “I take jaguar.” She shook her head as if to signify that she didn’t understand my question.  I rephrased my question a few more times to see if she could latch onto something I was saying.  I eventually stripped it down to “Chinese noodles.”, and she perked up a little and climbed down from her perch and waved at me to follow her. 

We went down one of the aisles that I had already visited and she began pointing to different kinds of noodles as I shook my head at each of her suggestions.  I sensed that she was getting tired of this little game as much as I was, so I decided to try pantomime.  I pretended to make noodles, by stretching my arms and hands outward and slapping imaginary noodles down on an imaginary table.  She gave me a knowing look and guided me to the end of the aisle and pointed to a large box of noodles.

The box reminded me of a boxed set of record albums, big and squarish.  I purchased the four-pound box of Chinese Wu Mu noodles, and I left the store feeling accomplished and satisfied. 

Four pounds of dry noodles is a lot of noodles!  You can expect several future posts that feature them.

Wu Mu noodles, also known as Wu Long noodles are one of the most common types of noodles in China and they are exported throughout the world.  All you need to do to find them is gesticulate wildly with your hands until some kind soul guides you to them.

Wu Mu noodles are steeped in tradition.  They represent good fortune and long life, and it is bad luck to break them during the cooking process or to cut them while eating them.  This can lead to a lot of slurping at the table, and that’s quite alright.

This recipe only calls for a few ingredients.  I made my own sauce for the stir-fry but that could easily be replaced by a store-bought sauce of your choice. 

The noodles and tofu are simple vehicles for the sauce.  Make your sauce sweeter by adding more Hoisin sauce, make it saltier by adding more soy, or make it spicier by adding hot sauce, or chili paste. 

Ingredients for the sauce:

½ cup soy sauce

½ cup water

1 teaspoon sesame oil

1 teaspoon black soy sauce (sweet soy)

2 teaspoons rice wine vinegar

3 garlic cloves, mashed and minced

1 Tablespoon brown sugar

1 Tablespoon cornstarch (or another type of starch)

1 teaspoon garlic chili paste

Ingredients for the stir-fry

12 ounces dry Wu Mu noodles (parboiled to al dente)

1 16-ounce block of firm tofu, pressed and drained, cut into 1 inch cubes,

1/4 cup cornstarch

1 tablespoon fresh ginger, thinly sliced

3 small bok choy – about 1 pound (or any other Asian cabbage), chopped

1 large carrot (or 2 medium carrots), sliced

½ onion, thinly sliced

1 large celery stalk, sliced

½ bell pepper, thinly sliced

Directions:

Press the tofu to remove excess moisture by placing the tofu between paper towels and laying a heavy object on top of the top.  Allow the tofu to dry for an hour, replacing wet paper towels as needed.

Dust the tofu cubes with the cornstarch.

In a large frying pan, add a little oil and set heat to high.  Sear all sides of the tofu pieces until they are lightly browned.  Remove from the pan and set aside.  Searing the tofu is optional.  I wanted the tofu to have a bit of crispy texture.

Prepare the sauce by mixing all of the ingredients.  Set aside.

Boil the noodles in a large pot until they are al dente.  Strain the noodles and set aside.

Prepare the vegetables by chopping and slicing and set them aside.

Heat a few tablespoons of oil in a large wok.

Add the ginger and remove after a minute or two.  Discard the ginger.

Add the carrot to the wok and stir for a few minutes.  Add the bok choy and toss.  Add the onion, celery and bell pepper.  Stir until the vegetables are tender, but not overcooked.

Add the sauce and stir.  Add the tofu and continue to toss for another minute.

Add the noodles and toss to coat the noodles with the sauce.

Remove everything to a large serving bowl and serve warm.

Seafood Mushrooms

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For me, a trip to a farmers’ market is like a holiday.  Going to an international farmers’ market is like a romp through Disney World’s Magic Kingdom!  I run from one produce aisle to another, like a kid on a sugar rush, gawking at all of the wonderful, magnificent fruits and vegetables.  “Oooh, they have Sumo oranges!  Wow, durian fruit…that’s scary!  Hey, look at all the types of bok choy…which kind should I choose?” 

The “thinky” part of my brain, that causes me to come to the market in the first place, just to buy a thing, gives way to the impulsive, spastic part of my brain that screams, “Grab everything…you’ll figure out what to do with it when you get home!”

On this particular trip to the international farmers’ market, after making the rounds through the produce aisles twice, I found my way back to the refrigerated display case that houses the fungi, you know, all the different kinds of mushrooms.   I was drawn to a small package of slender, white mushrooms that were labeled, “Seafood Mushrooms”.  I had no idea what seafood mushrooms were, which is ultimately what compelled me to buy them.  I guess I’m a sucker for a good mystery!

When I returned home, I consulted the all-knowing internet to see what seafood mushrooms were and how they are used in recipes. 

Here’s what I found:

Seafood mushrooms are a smaller version of Enoki mushrooms.  They are white mushrooms with long, white stems and mushroom caps. The mushrooms have a mild, earthy, slightly sweet flavor and they taste a little like seafood when cooked, with a subtle flavor of lobster or shrimp.  They are crunchy when raw and become chewier, the longer they are cooked.

Since I only bought a small, five-ounce package of mushrooms, I decided to make an appetizer that would feature the mushrooms prominently. 

Seafood Mushroom Stir-Fry

Prepare the mushrooms.  Rinse the mushrooms under cool running water.  The mushrooms are conjoined in a bundle at the base, which needs to be trimmed away to separate the mushrooms. 

Ingredients:

1 Tablespoon olive oil

3 green onions, white parts only, cut lengthwise

1 Tablespoon fresh ginger, grated

5 ounces seafood mushrooms, cleaned and separated

2 teaspoon soy sauce

1 Tablespoon Hoisin sauce

Directions:

Heat a wok to medium heat.  Add oil and green onion. 

Stir frequently for two minutes.

Add grated ginger and stir for one minute.

Add mushrooms, soy sauce and Hoisin sauce.

Stir for two to three minutes.

Remove and serve in small serving bowls.

Shrimp and Eggs

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Is it just me, or does the idea of combining shrimp and eggs just seem weird?  Oh, I’m sure that there are bound to be chefs out there that know recipes that call for shrimp and eggs but, I’m just a simple home cook and, until this morning, shrimp and eggs lived in two different worlds. 

Eggs are extremely versatile, and there are many ways to prepare shrimp but, combing them into one dish never crossed my mind.  That all changed when I found some raw shrimp in the refrigerator this morning.  My daughter made (excellent) shrimp quesadillas a few nights ago and there were a few shrimp left over.

Raw shrimp doesn’t last long in the refrigerator so, quick action was needed.  I had planned on making simple scrambled eggs in the wok for breakfast but, I felt a sudden compulsion to marry the shrimp and eggs.  It was a beautiful ceremony!

Ingredients:

8 large, raw shrimp, peeled and deveined

4 large eggs

1/4 cup chicken broth

Salt and black pepper, to taste

1/2 teaspoon sake

1 teaspoon oyster sauce

1 green onion, thinly sliced on the diagonal

2 Tbs canola oil

Directions:

In a bowl, lightly beat the eggs.  Add chicken broth, salt, pepper, sake and oyster sauce.  Stir quickly, to incorporate.  Add green onions.

Heat a wok to medium-high heat.

Add 1 tablespoon of oil to the wok. When the oil is hot, add the shrimp.

Briefly stir-fry the shrimp until they turn pink. This might take only one minute.  Remove the shrimp and set aside in a warm place.

Add a tablespoon of oil into the wok and turn the heat on high.  When the oil is hot, add the egg mixture.

Scramble gently for about 1 minute, then return the shrimp to the wok.

Continue scrambling until the eggs are almost cooked. Remove from the heat and let it rest for a minute before serving.

Kung Pao(ish) Chicken

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宫保鸡丁 (ish)

Kung Pao Chicken is an American Chinese Restaurant staple and I’ve had many variations.  Kung Pao Chicken is one those versatile recipes that can be interpreted in many ways.

After a little research, I found that an authentic Kung Pao sauce is made with lychee, a tropical fruit, which I think looks a little like a sea urchin.  You can decide for yourself.

  • Lychee
  • Sea Urchin

I’m just a home cook and I rarely go out of my way to find exotic ingredients.  I tend to look inside my pantry and find things that can substitute “authentic” elements for a recipe.  Sichuan cuisine is all about umami, the stimulating flavor of sweet, sour, acid and spice.  I combine a variety of common elements to achieve the umami sensation, and that’s exactly what I did for this dish.  It’s not authentic but, I attempted to stay true to the spirit of the dish.  It’s just me, putting things together in a thoughtful way, just like any good home cook would do.

Sauce Ingredients:

“These are the elements that will bring the umami flavor to the dish!”

4 Thai chilis, remove seeds and reserve.  Reserve chilis for the stir fry.

1 inch fresh ginger, thinly sliced

3 garlic cloves, mashed

1 Tbs cooking oil

¼ cup dark soy sauce

1 Tbs soy sauce

1 Tbs peanut butter

1 Tbs sambal oelek garlic chili sauce

1 Tbs molasses (or Hoisin sauce)

1 tsp sesame oil 

2 tsp cornstarch

1 Tbs. vinegar

2 Tbs water

1 tsp sugar

Stir-Fry Ingredients:

“Cut and chop the ingredients in advance. You’ll be glad you did!”

8 ounces of dry Asian noodles

1 Tbs cooking oil

1 pound boneless skinless chicken things, cut into bite-sized pieces

2 Tbs cornstarch (or rice starch)

3 celery stalks, cut into bite-sized pieces

2 large carrots, diagonally sliced into ¼” thick

1 medium yellow or white onion, Julienne sliced

1” piece of ginger, cut into small matchstick-sized pieces

1 ½ cups roasted peanuts (salted or unsalted – I used sweet chili roasted peanuts)

2 Tbs toasted sesame seeds

3 green onions, chopped

½ cup fresh cilantro leaves

Directions:

Prepare the sauce.  Cut the chilis in half, lengthwise, and remove the seeds.  Separate the seeds and set aside.  Slice the ginger and chop the garlic.  Set these aside.   

“Save the seeds! Add chilis to the stir fry to suite your taste.”

Add the dark soy sauce, soy sauce, peanut butter, garlic chili sauce, molasses (or Hoisin sauce), sesame oil, sugar and vinegar to a bowl. 

Heat a large skillet low heat.  Add a teaspoon of oil.  Once the oil is hot, add the seeds from the chilis.  Allow the seeds to simmer in the oil until they begin to pop and become light brown. 

“Simmer the chili seeds at low heat, until they are crisp.”

Add the ginger and garlic and heat for another two minutes, while stirring.  If the garlic starts to burn, remove it and discard the pieces of garlic. 

Pour the sauce ingredients into the skillet and simmer at low heat.  Whisk to blend the sauce.  In a small bowl, add the water and cornstarch.  Stir with a fork until the cornstarch forms a paste. Add the cornstarch past to the sauce and turn the heat to medium.  Whisk the sauce until it bubbles and thickens.

“The magical aroma will fill the air!”

Strain sauce into a large bowl.  Discard the solid pieces and set the sauce aside.

Boil the noodles until they are al dente.  Strain, drizzle a little sesame oil over the noodles and toss to combine. Set aside until ready to use.

“Any kind of Asian noodles will wok…uh, I mean work.”

Prepare the vegetables and sort them on a large platter.  Set aside. 

Cut the chicken thighs into bite-sized pieces.  Sprinkle with cornstarch and toss is in a bowl to coat.  Let the chicken rest for a few minutes while you prepare the wok.

Heat a wok to medium/high heat.  Add a tablespoon of oil.  Add the pieces of chicken, a few at a time, to the wok.  Allow the chicken to fry without stirring for about one minute and then stir with a spatula until the chicken is light, golden brown.  Remove the chicken to a bowl and set aside.

Save the oil in the wok. This will be used to stir-fry the vegetables.”

Turn the heat down to medium/low heat.  Add the celery, carrots and onion.  Stir fry for a few minutes.  When the carrot starts to soften, add the prepared ginger.  Stir over medium heat for another minute. Add the Thai chilis, if you want to bring the heat!

Add the prepared sauce.  Mix with a spatula.

Add the chicken and continue to stir for a minute, or two. 

Add the peanuts.  Stir to combine.

Add some of the green onion and stir briefly.

Add the prepared noodles and toss.

Turn off the heat and transfer everything to a large bowl.

Garnish serving bowls with cilantro, green onion and toasted sesame seeds.

Ramen with Sesame Pork

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There’s a million fun ways to make ramen.  This is one of those ways. 

Ingredients:

1 Tbs brown sugar

1 Tbs Hoisin sauce

1 Tbs soy sauce

1 Tbs sesame oil

2 tsp chili garlic sauce

2 pork loin cutlets ( ½” thick)

1 cup sliced mushrooms

4 green onions, chopped

¼ cup fresh basil, chopped

1 large jalapeño, sliced

1 wickedly spicy chili of your choice, thinly sliced (optional)

½ tsp toasted sesame seeds

2 packs of dry ramen, save the spice packets for another day

Directions:

Mix the brown sugar, Hoisin sauce, soy sauce, sesame oil and chili garlic sauce in a small bowl. 

Smear the mixture over the pork cutlets.

Lay the pork cutlets on a sheet of heavy duty aluminum foil and wrap tightly.

Heat a skillet at high heat.  Lay the aluminum packet on the skillet and press with a heavy object, such as a tea kettle full of water, or small pot filled with water.

Turn the packet over every minute, with tongs.  Remove the packet after 5 minutes.  Set aside.

Set a pot of water to boil.  Add the ramen and stir briefly until the ramen is tender.  Strain the ramen noodles and set aside.

Slice the pork into ½” thick strips.  Set aside.

Pour the juices from the aluminum foil pack into a small sauce pan.  Scrape away any solids that remain on the aluminum foil and add them to the pan.  Add 2 cups of water to the pan and simmer at medium medium/high heat.  Allow the sauce to boil for a minute and then turn the heat off.  Add the toasted sesame seeds. 

Add some of the cooked noodles to a serving bowl.  Add some sliced pork and raw vegetables.  Pour some of the broth into the bowl and steep for a few minutes.  Serve warm.

Chicken Satay Salad

/ toothpicktales / 10 Comments

A Labor Day celebration, like no other.

Today’s recipe is a shout out to the many hard working people who continue to persevere as we face the Covid-19 pandemic.  Two people in particular are on my mind tonight.  My colleagues and I are not only putting ourselves at risk every day as we work during the pandemic but we have the added challenge of dealing with a poorly developed and prematurely deployed warehouse management system.  We are flying without a net as we attempt to train employees on a system we barely know and yet, we somehow find a way to maintain our “game faces” as we strive to maintain our sanity during this absurd circus.

Happy Labor Day, guys…thanks for your strength, wisdom and humor.  I’m honored and humbled to be on your team.

Okay, let’s get busy… Chicken Satay Salad

I don’t remember the first time I had chicken satay but I do remember how quickly I took to it!  Grilled chicken on a skewer smothered in a sweet, peanut buttery, soy sauce…wow!  I don’t know how or why Indonesians got their hands on peanut butter but they won me over with this!

I’ve made chicken satay several times and I have received mixed reviews, which is a polite way of saying that it wasn’t received well.  Maybe it’s the peanut butter flavor that people don’t get, I don’t know.  This recipe expands on the traditional satay by adding fresh vegetables and rice noodles.  The satay sauce takes a backseat to the textures and flavors that the salad and noodles bring.

For the Marinade:

1/3 cup dark soy sauce

Juice of 1 lime

2 Tbs peanut butter

1 tsp Maggi sauce (it’s like soy sauce on steroids!)

1 Tbs chopped fresh ginger

¼ cup chopped fresh cilantro (stems included)

2 small, fresh red chilies, chopped (jalapeño, cayenne or Thai chilis) – optional

1 clove garlic, smashed

Combine the marinade ingredients in a bowl and mash with a spoon.  Crushing the ingredients is an important step because it releases the oils and flavors and produces a very potent marinade!

Marinate the chicken breasts for one hour.

While the chicken marinates, make the sauce for the noodles and prep the rice noodles.

Ingredients for the sauce:

1/3 cup dark soy sauce

2 Tbs honey

½ cup warm water

3 Tbs peanut butter

Juice of two limes

3 Tbs cooking oil (I used olive oil)

1 clove garlic, mashed and minced

Add the dark soy sauce and honey to a mixing bowl.  Add warm water and mix thoroughly.  Add the peanut butter and mix to combine.  Drizzle the oil into the mixture and whisk.  Add lime juice and minced garlic and mix.  Set aside.

Prepare the rice noodles:

Ingredients:

8 oz rice noodles (Vietnamese-style rice Vermicelli noodles)

Soak the rice noodles in warm water for about 30 minutes.  Strain the water and set the noodles aside.  Start a large pot of water to boil on the stove.  Boil the noodles for about 1 minute, or until the noodles are soft (al dente).  Remove the noodles and strain.  Rinse with cool water.  Set the noodles aside.

Start the grill.  Allow the coals to reach their peak before putting the chicken on the grill.  The goal is succulent, smoked chicken, without charring the chicken.  Pile the hot coals in the center of the grill and lay the chicken on the edges of the grill.  Cook time will be about 40 minutes and the chicken should be turned every 10 minutes.  Be patient.  All good things happen in due time!

Grill the chicken until the internal temperature is at least 165°.  To be honest, I rarely use a thermometer to check for doneness.  I press my thumb on the chicken and when it feels firm, it’s done but, checking the temperature is a sure way to make sure the chicken is fully cooked.

While the chicken is on the grill, go back to the kitchen to chop some vegetables.

Ingredients for the salad:

1 cup fresh spinach, sliced thin

3/4 cup carrots, cut in thin strips

3 green onions, sliced in long strips

½ cup cilantro, chopped

Combine the vegetables in a bowl and set aside.  While you’re at it, measure out the peanuts and set them aside.

Pull the chicken from the grill and let it rest for several minutes before slicing.  Slice the chicken in ¼” slices and set aside.

Add the prepared noodles to a large mixing bowl.  Heat the sauce in a pan until it begins to bubble and boil.  Turn the heat off and add the sauce to the noodles.  Mix until the noodles are coated.

Prepare the finished dish by adding some noodles to individual serving bowls.  Top with sliced chicken and then top that with the vegetables and peanuts.

Serve at room temperature or chilled, for a refreshing summertime meal.

Vietnamese Spring Rolls

/ toothpicktales / 7 Comments

Dinner for one tonight.  Every now and then my family has plans in the evening and we don’t to eat together.  That’s when I consider making something to eat that I know I enjoy but others, not so much.

Tonight, no TV, no phone, no distractions.  Just me, a knife, a cutting board and some fresh food.  This was 30 minutes of pure joy and relaxation, which is exactly what I needed after a day of the chaos of my work day!

There’s something eerie about Vietnamese spring rolls.  The translucent quality of the wraps appeals to me in a strange way.  The texture is a little gummy and stretchy, which again, can be challenging.  I remember being hesitant when I was introduced to them but, once I had one, I was hooked.

These are REAL spring rolls!  Just one bite invokes thoughts of spring and summer.  These aren’t the little fried doo-dads that you get from a Chinese restaurant.  These are full of big, bright flavors and they have an elegance that fried spring rolls can’t deliver.

I used ingredients that I had on hand.  I wasn’t about to make a trip to the store to find Thai basil.  Any sort of crunchy green, leafy vegetables are perfect.

Ingredients:

½ cup shredded cabbage

¾ cup Romaine lettuce, thinly sliced

1 green onion, sliced

¼ cup fresh basil

8 to 10 medium sized shrimp, boiled

4 spring roll wraps

3 Tbs Hoisin sauce

2 Tbs Sriracha sauce (use less, if you like but make don’t omit!)

1 Tbs soy sauce

Directions:

Chop and slice the vegetables.  Set aside

In a small bowl, mix the Hoisin sauce, Sriracha and soy sauce.  Set aside.

Slice the shrimp in half, lengthwise and parboil.  I added the shrimp to a small amount of boiling water and removed the shrimp after one minute.

Chill the shrimp in the freezer for a few minutes.

Prepare the spring rolls by dipping the wraps in a plate filled with water.  Once the wrap becomes pliable, remove it to a work surface and add the fillings.  Wrap by folding over the edges and rolling from bottom to top, just like folding a burrito.

Serve with the dipping sauce.

Serve with Vietnamese iced coffee, if you have the time to prepare.  Otherwise, a nice crisp, refreshing beer will suffice.

Guest Chef

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My son came by a few weeks ago to make dinner for the family.  It was an honor (and a pleasure) to watch him work.  He has a keen, creative mind and a clever palate.  The young man is a crafty chef in sheep’s clothing and he’s not afraid to attempt challenging culinary feats in front of an audience. 

When I came home from work he had already made the dough for the ramen noodles.  Yes, he was making ramen noodles from scratch.  The dough had been set aside and he was in the process of prepping the vegetables.  I watched how he worked the kitchen knife.  Stern, decisive chops and slices.  He worked quickly and with intensity and purpose. 

He soft boiled the eggs and removed them to cool while he prepared the rest of the dish. 

Several minutes passed and then he stared long and hard at the eggs, still in their shells. I had to bite my tongue when I realized what he was about to do. He put the eggs back on to boil a little longer. I remembered thinking that re-boiling the eggs was probably a mistake but when he pulled the eggs out and sliced them in half they were absolutely, perfectly soft-boiled! That was either a stroke of luck or a stroke of genius, either way, it was a win!

I didn’t ask for the recipe but it was easy to see what he was throwing into the pot.  And, since I wasn’t there when he made the dough for the noodles, I can’t elaborate on that either except to say it was a simple mixture of flour, baking soda and water. 

Ramen

Hand-made ramen noodles

Ginger, chopped

Minced garlic

Leeks, sliced in rings

Tofu (firm)

Nori, sliced

Carrot (grated)

Soy sauce

Chicken broth

Soft boiled eggs

Mongolian Beef

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This is probably the easiest Chinese stir-fry dish to make and it might be my favorite, if I had to pick a favorite.  There’s something about the simple marriage of tender sliced beef and green onions that excites me.  Soy sauce, brown sugar, ginger, and garlic is the only extra flavor you need to make this a spectacular dish. 

I like to top the dish with chili garlic paste (Sambal Oelek) and cilantro.  Just a little dab of chili garlic paste brightens the flavor and, if you are anything like me, you might even add a big dollop of Sambal Oelek. 

This is the sort of dish that I can taste, just by imagining it.  Rich, beefy lusciousness that is so satisfying!

Ingredients:

3 Tbs cooking oil

1 1/2 Tbs ginger, minced

4 or 5 cloves garlic, minced

1/2 cup soy sauce

1/4 cup water

1/2 cup brown sugar

1 lb flank steak, or any other lean cut of beef

1/3 cup cornstarch

2 green onions , sliced

Chili garlic paste, as much as you like 🙂

¼ cup cilantro

Directions:

Slice the beef into thin pieces, no more than a quarter inch thick, and toss with cornstarch.  Set aside.

I’ve made hundreds of stir-fry beef dishes and I’ve made them many different ways.  If I just tossed the beef strips in the wok without powdering them in starch first, the beef juices would cook out and sit at the bottom of the wok.  The meat would steam in the juices, instead of frying, which would cause the beef to become tough and I would eventually have to add cornstarch or flour to the meat juices to thicken the sauce.  Dusting the beef prior to stir-frying helps tenderize the beef as it cooks and the juice that runs out is absorbed by the cornstarch, which means that the meat, itself acts as a thickener for the sauce that is added later.  Trust me on this. 

Slice and chop the ginger and chop the garlic.   Set aside.

Cut the roots off of the green onions and cut the onions into 2” pieces.  Separate the white parts from the green stems.  The white pieces will be used at the beginning of the stir-fry and the green parts will be added near the end of the stir-fry.

Heat oil in a wok at low-medium heat. Add the chopped ginger and garlic and stir for 30 seconds. Add the white parts of the green onion and stir for two minutes. 

Remove the onion, ginger and garlic and reserve.

One at a time, add soy sauce, water and brown sugar to the wok and boil for about 5 minutes or until the sauce thickens. Remove the sauce to a bowl and set aside.

Place a tablespoon of oil in the wok and heat over medium-high heat.  Add the beef and stir-fry for about 2 minutes. Cook to medium rare.  Over-cooking the beef will make the meat tough and dry. 

Return the sauce to the wok and turn the heat to high.  Stir-fry for about 30 seconds, just to coat the meat.  Add both parts of the green onions, ginger and garlic and stir-fry for another minute.

Add some steamed jasmine rice to individual serving bowls.

Add the beef and onions to the bowls. 

Top with cilantro and Sambal Oelek. 

This is as good as it gets!

Sticky Wings and Crispy Rice

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This was a fun thing to work on while ‘Zooming’ with distant family members.  If I counted correctly, we had 10 people on the Zoom call, along with cameos from our various pets. 

Chicken wings are easy to make, especially if they are baked in the oven. You can use any type of sauce imaginable for the wings, which makes wings an exciting go-to recipe for a weekend afternoon.

This time, I went for an Asian flair. 

Ingredients:

2.5 lbs chicken wings (about 20 drummets and mid-joints)

1 Tbs cooking oil

2 Tbs sliced ginger

6 garlic cloves, mashed

2 cups broccoli, chopped

1 white onion

3 small carrots

3 jalapeños, seeds removed

¼ cup cooking oil

2 cups cooked rice (day-old rice is best)

Asian sauce (Ingredients shown below)

Ingredients for the sauce:

1/3 cup ketchup

1/3 cup apricot preserves

3 Tbs soy sauce

2 Tbs Sriracha sauce

2 Tbs Hoisin sauce

1 ½ tsp oyster sauce

½ tsp fish sauce

Directions:

Rinse the chicken wings in cold, clean water.  Allow the wings to air dry for about 20 minutes.  Pat them dry with a paper towel and place them on a parchment paper covered backing tray.  Bake at 400° for 30 minutes and then turn them over to brown on the other side.  Turn the oven down to 350° and bake for another 30 minutes, or until the skin on the wings have crisped.

While the wings are baking, prepare the sauce. Mix all of the sauce ingredients together in a bowl. Pour into a sauce pan and simmer for about 10 minutes at low heat. Whisk the sauce while it cooks. Return the sauce to the bowl and set aside.

Cut the vegetables.  I went for long and slender pieces this time so that meant julienne cuts on the onion and jalapeño and match stick cuts for the carrots.  Set the vegetables aside.

Take the cooked rice and add it to a mixing bowl.  Add about ¼ cup cooking oil and thoroughly mix the rice by hand.  All of the grains of rice should glisten when mixed properly. 

Add the rice to a large skillet.  Do not add oil.  Spread the rice out evenly over the bottom of the skillet and cook at low/medium heat for 4 to 5 minutes.  Do not stir! 

Turn the rice over after about 5 minutes and crisp the other side.  The rice should turn light brown.  Turn the heat off after 4 or 5 minutes.  Keep the rice on the stove top while the vegetables are cooked.

In a wok, add 1 Tbs cooking oil and the ginger and garlic.  Simmer at low heat for about a minute.  Remove the ginger and garlic, (before the garlic browns).  Set the ginger and garlic aside.

Add the broccoli pieces to the wok.  Set heat to low and stir-fry briefly.

Cover the broccoli with a lid, or aluminum foil.  Steam the broccoli for 5 to 7 minutes, stirring occasionally.  Remove the broccoli to a bowl and cover.

Add the carrots to the wok and turn the heat up to medium.  Stir fry for a few minutes and then add the onion and jalapeño.  Chop some of the cooked ginger and garlic and add it the wok.  I added about 2 tablespoons of ginger and garlic. Add the broccoli and stir briefly.

Pull the wings from the oven and add them to a large mixing bowl.  Pour the Asian sauce over the wings and toss to coat.  Add the wings to a serving platter.

Arrange the crispy rice and stir-fried vegetables on another platter. 

Serve with plenty of napkins.  The wings are going to very sticky!