YumSugar

Fast & Easy Dinner: Shrimp and Ginger Stir-Fry

partysugar — Tue, 17 Nov 2009 11:30:20 -0800

As much as I love talking and thinking about Thanksgiving, sometimes it's nice to take a quick break from the all-American feast and enjoy a simple Asian-inspired meal.

In this recipe, shrimp is combined with a gingery soy sauce, chunks of red pepper, and slivers of green onions. Served on a bed of rice, it makes for a light and flavorful alternative to the season's plethora of comfort foods.

Remember a recipe is merely a guide, and many vegetables, from red onions to broccolini, can be used in place of the ones listed in the ingredients. To learn the method, read more.

Shrimp and Ginger Stir-Fry
From Martha Stewart

Ingredients

3 tablespoons finely grated fresh ginger
3 tablespoons soy sauce
1 tablespoon white-wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined medium shrimp, tails removed
4 tablespoons vegetable oil
2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
8 scallions, cut into 2-inch pieces, white and green parts separated
white rice, for serving

Directions

To make ginger juice, place finely grated ginger in a fine-mesh sieve set over a small bowl.With a spoon, press down firmly until juices are released. Discard the solids; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
Season shrimp with salt and pepper.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately with rice.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Beef and Asparagus Stir-Fry

partysugar — Tue, 31 Mar 2009 06:50:49 -0700

Since the majority of you are looking forward to asparagus season, I thought it would be appropriate to feature a quick, effortless meal that incorporates the tender green spears. This recipe takes an Asian spin on the vegetable and combines it with seared beef sirloin.

Chili oil, sherry, and hoisin sauce come together in a fragrant, spicy sauce that coats both the asparagus and beef. Serve over steamed rice for a meal that is filling, yet healthy. Get the recipe when you read more.

Beef and Asparagus Stir-Fry
From Williams-Sonoma

Ingredients

1 1/2 lb. sirloin steak, cut into thin strips
Salt and freshly ground black pepper, to taste
1/4 cup hoisin sauce
2 Tbs. dry sherry
1 tsp. chili oil
1/4 cup peanut oil
1 yellow onion, thinly sliced
3/4 lb. slender asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 garlic cloves, minced
1/4 tsp. red pepper flakes
Steamed rice for serving

Directions

Lightly season the beef with salt and black pepper.
In a small bowl, stir together the hoisin sauce, sherry, chili oil and 1/2 cup water. Set aside.
In a wok or large fry pan over high heat, warm the peanut oil. Working in batches if needed to avoid crowding, add the beef and cook, turning once or twice, until lightly seared, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.
Add the onion and asparagus to the pan and cook until tender-crisp, 2 to 3 minutes. Add the garlic and red pepper flakes and stir-fry for 15 seconds.
Return the meat and any juices from the plate to the pan, add the hoisin mixture and stir well. Simmer briefly until heated through.
Divide the rice among shallow bowls, top with beef and asparagus, and serve immediately.

Serves 4.

Print recipe with images | without images

Yummy Links: From Chiles to Girl Scout Cookies

partysugar — Fri, 13 Mar 2009 06:50:32 -0700

Tips for taming the fiery heat of chilies. - Serious Eats
Anthony Bourdain on food television. - Eat Me Daily
The beers and wines that pair perfectly with stir-fry. - The Kitchn
An insider look at Barbie's 50th birthday bash. - Hostess With the Mostess
Use one bag of beans to make a week's worth of lunches. - Chow
Should Girl Scouts be allowed to sell cookies online? - The Epi-Log

Source

Fast & Easy Dinner: Sesame Tofu Stir-Fry

partysugar — Thu, 11 Dec 2008 08:00:13 -0800

If you've never experimented with tofu before, consider doing so tonight. Think of tofu like chicken, it takes on the flavor of the other ingredients.

In this case, the supporting cast consists of soy sauce, sesame oil, ginger, and sesame seeds. Snow peas add a punch of green color and the textural element of crunch. Serve over white rice for a delicious vegetarian meal.

Get the recipe when you read more.

Sesame Tofu Stir-Fry
From The Nest

Ingredients

1 block firm tofu (14 to 15 ounces)
1/4 cup soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
2 teaspoon sugar
2 teaspoons sesame seeds
1 1-inch piece fresh ginger
2 scallions
1 clove garlic
8 ounces snow peas
3 tablespoons vegetable oil
2 tablespoons water
2 to 4 cups cooked white or brown rice, for serving

Directions

Drain the tofu and cut into 1-inch cubes (about 24 pieces). Whisk soy sauce, sesame oil, vinegar, and sugar in a glass pie plate or baking dish. Add tofu, turn the coat, and set aside for 30 minutes.
Meanwhile, toast the sesame seeds in a small dry skillet over medium heat, stirring and tossing, until fragrant and a shade or two darker, about 4 minutes. Pour into a bowl to cool.
Peel and grate the ginger. Trim and chop the scallions, keeping the white and green parts separate. Smash, peel, and finely chop the garlic. Pull off the stems and any tough strings from the snow peas, if necessary.
When you’re ready to cook the tofu, reserve 1 tablespoon of the marinade in a small bowl and drain off the rest: Pat the tofu dry and drain off the rest. Pat the tofu dry with paper towels.
Heat 2 tablespoons oil in a large nonstick skillet or wok over medium-high to high heat. Working in batches if necessary, fry the tofu in the skillet, turning occasionally, until golden, about 7 minutes. Transfer the tofu with a slotted spoon or spatula; toss with the sesame seeds. Set aside.
Add the remaining oil to the skillet. Stir-fry the ginger, garlic, and scallion whites until fragrant, about 30 seconds. Add the snow peas and water and stir-fry until the snow peas are bright green and lightly glazed, about 2 minutes.
Return the fried tofu and scallion greens to the pan, pour in reserved marinade, and stir gently to combine. Cook until the snow peas are crisp-tender, about 2 minutes more. Serve with rice.

Serves 2-4.

Print recipe with images | without images

Fast & Easy Dinner: Tofu and Broccoli Stir-Fry

YumSugar — Thu, 16 Oct 2008 07:45:40 -0700

If you're not already a big stir-fry fan, you should consider adding it to your meal circuit: in addition to being healthy and nutritious, stir-fries are also incredibly quick.

This tofu and broccoli version, with its firm tofu, is ideal for vegetarians and meat-eaters alike, as the protein has a meaty flavor and substantial texture.

To get dinner on the table in no time, read more.

Tofu and Broccoli Stir-Fry
From Everyday Food

Ingredients

1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles
1 1/2 pounds broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
Coarse salt
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/4 teaspoon red-pepper flakes
4 garlic cloves, minced
1 tablespoon cornstarch
1/2 cup cashews, toasted

Directions

Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.

Serves 4.

Print recipe with images | without images

Monday's Leftovers: Steak and Bok Choy Stir-Fry

YumSugar — Mon, 25 Aug 2008 07:45:38 -0700

Stir-fried steak reminds me of a dish my mother used to make. This recipe calls for skirt steak, but flank steak or any leftover steak would taste great in this dish.

With rice, vegetables, and peanuts, this balanced, bold-flavored dish is a great way to have dinner on the table in less than an hour. To get the recipe, read more.

Skirt Steak and Bok Choy Stir-Fry
From Everyday Food magazine

Ingredients

2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon peanut butter
1 tablespoon honey
2 garlic cloves, minced
Coarse salt and ground pepper
1 pound skirt steak, thinly sliced crosswise
1 tablespoon cornstarch
1 teaspoon vegetable oil
1 large head bok choy, cut 1-inch thick crosswise
4 medium carrots, halved lengthwise, thinly sliced on bias
Cooked rice, for serving
1/4 cup peanuts, chopped

Directions

In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.
In a bowl, toss steak with cornstarch; season with salt and pepper.
In a large nonstick skillet with a lid, heat oil over medium-high. Add half of steak; cook, tossing, until browned, 1 to 2 minutes. Transfer to a plate; repeat with remaining steak.
To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes.
Return steak to skillet; cook until heated through, about 5 minutes.
Serve over rice; sprinkle with peanuts.

Serves 4 to 6.

Print recipe with images | without images

8 Prosperous Chinese Courses

YumSugar — Fri, 08 Aug 2008 05:30:45 -0700

In Mandarin, the number eight, or "ba," sounds similar to the word that means "prosper" or "wealth"; therefore, eight is considered lucky in Chinese culture. Today being 08.08.08 is an incredibly fortuitous day that has me in the mood for Chinese food. Since this Asian civilization has existed for thousands of years, its people are highly attuned to texture, flavor, color, and aroma. Here, I've included a medley of dishes with flavors that are inspired by the various regions of China.

View Slideshow ›

Fast & Easy Dinner: Vegetable Stir-Fry

partysugar — Thu, 24 Jul 2008 07:45:35 -0700

Chock full of crunchy vegetables and Asian flavors, this vegetarian stir-fry is hearty and delectable. The meal comes together in minutes, because the vegetables - bok choy, snow peas, radishes, and spinach - are flash cooked in a large sauté pan. Meaty, soy-glazed tofu and a fresh ginger vinaigrette add layers of delicious depth to the veggies. This recipe is highly adaptable, so feel free to substitute bell peppers, mushrooms, or any other vegetable.

Chicken, pork, shrimp, or beef are nice alternatives to tofu. To get the versatile recipe, read more.

Vegetable Stir-Fry
From Food and Wine magazine

Ingredients

1 tablespoon minced fresh ginger
1 teaspoon lemon juice
3 tablespoons cooking oil
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
3 cloves garlic, minced
1 large head bok choy (about 1 1/2 pounds), stalks cut into 1/2-inch pieces, leaves shredded
1/2 pound snow peas
10 radishes, quartered
4 teaspoons soy sauce
1/2 pound spinach, stems removed and leaves washed well
1/2 pound firm tofu, cut into 3/4-inch dice

Directions

In a small glass or stainless-steel bowl, combine the ginger, lemon juice, 1 tablespoon of the cooking oil, the sesame oil, 1/4 teaspoon of the salt, and the pepper. Set aside.
In a wok or a large nonstick frying pan, heat the remaining 2 tablespoons cooking oil over moderately high heat.
Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the bok-choy stalks and cook, stirring, for 1 minute. Add the snow peas and cook, stirring, for 1 minute. Add the radishes and the soy sauce and cook, stirring, for 1 minute longer.
Add the bok-choy leaves, the spinach, and the remaining 1/4 teaspoon salt to the pan. Cook, tossing gently, until the leaves just wilt, 1 to 2 minutes.
Add all but 1 tablespoon of the vinaigrette and toss to coat. Remove the vegetables from the pan.
In the same pan, heat the remaining tablespoon of vinaigrette over moderately high heat. Add the tofu and cook, turning occasionally, until warmed through, about 2 minutes. Return the vegetables to the pan and stir gently to mix.

Serves 4.

Print recipe with images | without images

Scape: The Other Side of Garlic

YumSugar — Thu, 24 Jul 2008 03:00:47 -0700

When browsing the farmers market, I'm drawn to things I don't recognize. The minute I saw these beauties, I stopped to learn what they were. Called scapes, these vegetables are flowering stalks of still-developing garlic.Only certain varieties of garlic produce these delicate shoots. They are similar to the stems you find on leeks, scallions, and chives. When young, scapes are tender and have similar properties to green onions; when scapes mature, their stems grow too woody to eat, but they develop edible seed pods. To learn how I experimented with scapes in the kitchen, read more.

To get a true sense of their flavor, I decided to use the seed pods to make a deconstructed garlic bread. Here's how to recreate the dish in your kitchen:

Remove the woody stemmed pods from the papery bulbs. Leave the edible, purple skin around the pods.
Sauté the seeds on medium-low heat in extra-virgin olive oil and butter for about 20 minutes until they are soft and fragrant.
Pour the mixture over freshly baked French bread and enjoy immediately!

This different take on garlic bread was delicious: the flavor is decidedly garlicky, but it's much milder than the common garlic clove. Here are some other unconventional ideas for enjoying garlic scapes:

Substitute the usual garlic clove for the scape pods in a stir-fry.
Use garlic scapes and scallions in a frittata.
Make pesto with garlic scapes.
Replace garlic cloves with the same amount of scape pods for a milder garlic soup.

Have you experimented with scapes or their seed pods? What did you think of them?

Fast & Easy Dinner: Thai Chicken with Basil

partysugar — Wed, 23 Jul 2008 06:45:22 -0700

Take advantage of Summer's bounty of fresh basil with this fragrant recipe. If you have access to different types of basil, use both classic basil and lemony Thai basil. To make this quick meal chicken chunks are cooked with garlic, ginger, chili flakes, and Asian fish sauce. The basil is added at the last minute. This delicious dinner from our friends at MyRecipes.com is perfect for a weeknight. Learn how it's made and read more.

Thai Chicken with Basil
From Sunset magazine

Ingredients

1 pound boned, skinned chicken breast halves
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon hot chili flakes
2/3 cup fat-skimmed chicken broth
1 tablespoon Asian fish sauce (nuoc mam or nam pla) or soy sauce
2 teaspoons cornstarch
3 cups lightly packed fresh basil leaves, rinsed
Salt
cooked rice, optional for serving

Directions
Get more recipes at MyRecipes.com

Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.
Place a 10- to 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chili flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.
In a small bowl, mix broth, fish sauce, and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute.
Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl.

Serves 3-4.

Nutritional Information: CALORIES 202(25% from fat); FAT 5.7g (sat 0.9g); CHOLESTEROL 66mg; CARBOHYDRATE 6.5g; SODIUM 239mg; PROTEIN 30g; FIBER 3.2g

Like the recipe above? Try out some of these other ones:

- Speedy Thai Suppers
- Homemade Chinese Takeout
- Quick and Easy Meal Ideas
- Fresh and Inspired Recipes from Sunset

Print recipe with images | without images