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!
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
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 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.
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.
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
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
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.
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.
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.
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.
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.
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.
There’s a million fun ways to make ramen. This is one of those ways.
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
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.
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:
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.
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.
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
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.
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.
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!
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
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.
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.
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
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!
You know this is going to be good…there’s so many adjectives in the name!
Some recipes produce shy and gentle things and others, like this one, are boisterous and bold. I wanted something that was full of citrus flavors and exotic spices and this definitely fit the bill. This chicken dish is nothing short of a runaway flavor train! I intended on marinating the chicken for a few hours but plans changed and it marinated for about 30 hours. The result was bright, very tangy, lemony chicken. The thick orange glaze had a distinctly Asian taste which complemented the citrus flavor in the chicken. The only thing shy and gentle about this dish was the white rice!
For the marinade:
1 ½ lbs chicken breast, cut into 1” pieces
2 lemons (quartered)
1 orange (quartered)
2 Tbs sliced ginger
½ onion, chopped
3 garlic cloves, chopped
¼ cup olive oil
For the Glaze:
1 cup orange juice (or juice of 3-4 oranges)
1/4 cup hoisin sauce
¼ cup soy sauce
1 Tbs Sriracha sauce
1/4 cup brown sugar
2 Tbs fresh ginger, grated
4 cloves garlic, smashed
Orange zest, about ¼ cup
1 tsp black peppercorns
3 star anise
1 cinnamon stick, split and broken
2 Tbs cornstarch
For the stir-fry:
1 cup cooking oil
1 ½ lbs marinated chicken, cut into 1” pieces
¼ cup cornstarch
1 Tbs cooking oil
½ yellow bell pepper, chopped
½ orange bell pepper, chopped
3 Tbs toasted sesame seeds
1 green onion, chopped
¼ cup cilantro
Prepare the marinade by cutting the lemons, orange and onion. Slice the ginger. Peeling the ginger is optional, since the ginger will only be used in the marinade.
In a large plastic storage bag, add all of the marinade ingredients, including the chicken. Squeeze the juice from the lemons and orange pieces as you toss them into the bag. Refrigerate for at least two hours.
To prepare the glaze, add all of the ingredients for the glaze, except the cornstarch to a sauce pan. Turn heat to low/medium stir to combine. Simmer and stir occasionally for 20 minutes.
Strain the solids from the sauce and return the sauce to the wok.
Remove a few tablespoons of the sauce and add to a small bowl. Add the cornstarch to the bowl and mix thoroughly. Add the cornstarch mixture back to the sauce and whisk to incorporate. Simmer for another 10 minutes or until the sauce thickens to a sticky glaze. Remove the glaze to a bowl and keep warm.
Remove the chicken from the marinade and discard the marinade. Add the chicken to a mixing bowl. Cover with 1/4 cup cornstarch. Mix thoroughly, to coat the chicken. Let the chicken rest for a few minutes before frying in a wok.
Add a cup of cooking oil to a wok and set the heat to high. Once the oil is hot, add the chicken and fry the chicken, stirring only occasionally, until the chicken is cooked and golden brown. Remove the chicken to a warm place.
Remove all but about 1 tablespoon of oil from the wok. Add the chopped bell pepper and stir for a few minutes.
Return the chicken to the wok and stir again.
Add the prepared glaze and stir. Finally, add the green onion and stir briefly.
Turn out to a serving bowl and sprinkle with toasted sesame seeds and cilantro.
I have to admit, I sometimes feel like Marco Polo when I visit an international food market. I imagine that I am a gallant adventurer, in search of spices and treasures from distant lands. There are so many strange and wonderful things to see, most of which I know little or nothing about. Fortunately, I almost always find a friendly proprietor that is happy to answer my questions and will guide me through the store, politely pointing out interesting things.
“Tell me about ghee,” I might ask. “Is it like clarified butter?” And then I might ask about the several different varieties of rice on a shelf and ask what properties they have that make them appropriate for some dishes but not suitable for others. Invariably, during my visit, I will reach a point where I run out of intelligent questions or the proprietor will begin to fidget and will look for a way to carry on with whatever they were doing before I captivated so much of their time.
It’s usually around that moment that I feel a sudden desire to return to my homeland, to share my stories and show my new treasures. I gather a few exotic wonders and pack them away in my sack, bid a fond farewell to my congenial friend, clasp my cloak about my neck and prepare for the arduous journey back home.
Ok, it’s really just a fifteen minute drive through a light drizzle that dampens the city streets but I like to believe that I am hoisting the sails of my sea bound schooner and that I am preparing to batten down the hatches, at a moment’s notice, in case the stormy seas start to surge.
I know the trade routes like the back of my hand and, in due time, I return to the happy harbor of my home. And that’s when the fun really begins…
Coconut Chicken Curry with Pesto Sauce
1 ½ tsp salt
1 Japanese eggplant
1 Tbs olive oil
5 garlic cloves
1 lb chicken tenders (tendons removed)
¼ cup basil pesto sauce
juice of 3 limes
juice of 1 lemon
1 ½ Tbs fresh ginger, sliced
1 Thai chili, sliced lengthwise
1 ½ Tbs chili powder
1 Roma tomato, chopped
2 cups chicken broth
2 tsp Garam Masala
13.5 oz Thai coconut milk
3 green onions
Using a sharp kitchen knife, remove the white tendon that runs down the length of the chicken tender.
Cut the chicken into 1” pieces and place them in a bowl.
Add the pesto sauce, lime and lemon juice, sliced ginger, Thai chili and chili powder to the bowl and mix by hand. Marinate in the refrigerator for at least one hour.
Cut the eggplant into 1” pieces and add them to a mixing bowl. Mince one clove of garlic and add it to the bowl, along with a tablespoon of olive oil.
Spread the eggplant out on a parchment lined baking tray and roast in the oven at 400° for 20 minutes, or until the eggplant has browned a little. Remove and set aside in a bowl.
In a large skillet, sauté the onion and the remaining garlic for one minute, over low heat.
Add the marinated chicken and turn the heat up to medium. Stir the chicken while it cooks.
Once the chicken has firmed and turned white, add the sliced jalapeños and carrots. Stir frequently.
When the carrots begin to soften, add the chicken broth and deglaze the pan.
Add the Garam Masala, ginger, lime and lemon zest, lime and lemon juice. Simmer for about 5 minutes.
Add the tomato and eggplant and stir.
Cover the skillet and simmer at low heat for 15 minutes.
At this point, I tasted the broth and determined that the jalapeños were spicier than I had expected. I removed them and used them as a side dish, for anyone that wanted a little extra heat.
Add the coconut milk and mix with a spatula. Simmer uncovered for another 5 minutes.
Remove to a serving bowl and keep warm until serving time. Serve in bowls, over basmati rice.
Spicy Shrimp Noodles
1 lb shrimp (I used frozen shrimp, in the shell, de-veined)
2 Tbs basil pesto sauce
1 Tbs chili powder
2 Tbs fresh ginger, minced
1 Tbs cooking oil
12 Thai chiles
5 cloves of garlic, chopped
¼ cup Asian stir fry sauce (I used General Tso sauce, but any kind will do)
1 Tbs Hoisin sauce
1 ½ Tbs oyster sauce
1 Tbs soy sauce
1 Tbs Vietnamese fish sauce
1 tsp Sriracha (or more, if you want it to be spicier!)
½ lb Vietnamese rice sticks
Put the shrimp in a large bowl. Add just enough water to cover the shrimp. Add the pesto sauce, chili powder and minced ginger. Quarter the lime and squeeze the juice over the bowl. Add the rest of the lime to the bowl. Marinate for at least 30 minutes. Since I started with frozen shrimp, I marinated for one hour.
The rice sticks will need to soak in warm water for about 30 minutes, to soften. Vietnamese rice sticks tend to be very long so I broke them in half before soaking.
Heat a wok at high heat. Add the cooking oil and the chilies. Sear the chilies for about one minute, or until the outer skins begin to blister. Remove the chiles and set aside. I put them in a small dish to serve at the table.
Add the whole, unpeeled shrimp to the wok and stir-fry for one to two minutes. Remove the shrimp and allow them to cool before removing the shells and tails.
Set the shrimp aside and return the shells and tails to the wok. Stir the shells over high heat for about one minute, to extract their juices. Remove the shells and tails and discard.
Add the garlic to the wok and stir for about 30 seconds.
Add the Asian sauce, Hoisin sauce, oyster sauce, soy sauce, fish sauce and Sriracha. Turn the heat to low and stir to mix.
Drain the rice sticks in a colander and add the rice sticks to the wok. Stir to coat the rice sticks. Return the shrimp and mix briefly. Turn out to a serving bowl.