Soboro Donburi (Gingery Ground Beef with Peas over Rice)

1 pound 90% lean ground beef
1/3 cup sake
1/4 cup soy sauce
1/4 cup Dashi or water
1 1/2 tablespoon granulated sugar
1/2 cup frozen English peas, thawed
1 tablespoon grated peeled fresh ginger
5 cups hot Cooked Rice
2 tablespoon beni shoga (Japanese pickled ginger) or 1 large tomato, sliced

Stir together ground beef, sake, soy sauce, dashi, and sugar in a small Dutch oven or medium-size, heavy saucepan. Cook over medium-high, stirring often to break up large lumps of beef, 5 minutes. Stir in peas and ginger; cook, stirring occasionally, until liquid is mostly evaporated and beef is no longer pink but is still moist, about 4 minutes. Remove from heat.

Divide rice evenly among 4 large bowls. Spoon 1/2 cup beef mixture over each. Garnish with pickled ginger.

Cantonese Ground Beef Rice and Eggs

1 lb (450 g) ground beef

Sauce
2 cups chicken stock (or beef stock, or veggie stock)
2 tablespoons oyster sauce
2 tablespoons Shaoxing wine (or dry sherry)
2 tablespoons light soy sauce (or soy sauce)
1 teaspoon dark soy sauce (or soy sauce)
1/8 tsp white pepper powder
Cooking
1 tablespoon peanut oil (or vegetable oil)
1 yellow onion , minced
2 teaspoons ginger , minced
2 teaspoons cornstarch
1 cup frozen green peas
1 tsp Sesame oil (optional)
5 large eggs

Serving:
2 cups steamed rice

Mix the sauce ingredients together in a small bowl.
Heat the oil in a large nonstick pan (or carbon steel paover medium heat until hot. Add the ground beef and spread it with your spatula. Let it cook without touching until the bottom is browned. Break up the beef into smaller bits.

Add the onions and ginger. Cook and stir occasionally, until onion turns tender and the edges are lightly browned, 5 minutes or so.

Pour in the sauce. Stir to mix well. Cover and simmer for 10 minutes. Your pan should still have some sauce left, just enough to cover the beef. If not, you can gradually stir in more broth.

Meanwhile, whisk the cornstarch with 2 tablespoons of water in a small bowl.

Once the beef is cooked, add the frozen peas. Stir the cornstarch slurry again to dissolve the powder completely, and pour it into the pot. Stir to mix well. Crack 5 eggs onto the beef. Cover immediately and let it steam until the egg whites are cooked and the yolks are still runny, 2 to 3 minutes. Or you can cook the eggs to the degree you prefer. Make sure the sauce doesn’t come to a full boil, which will reduce the cornstarch’s ability to thicken the sauce. Move the pan off the heat for a few seconds if the pan gets too hot.

Once done, uncover the pan and remove it from the stove. Use a spatula or ladle to transfer the beef with an egg and some sauce onto a bowl of rice. Serve hot as a main dish.

Hunan Beef

For the beef:
1 pound flank steak (sliced 1/4-inch thick)
1/4 teaspoon baking soda
2 tablespoons water
1 teaspoon oyster sauce
1/3 cup cornstarch

For the rest of the dish:
1 red Holland pepper (25g, deseeded; can substitute red Fresno peppers)
1 small green bell pepper or poblano pepper (100g, deseeded)
1 small red bell pepper (100g, deseeded)
2 banana peppers (80g, deseeded)
8 whole dried chili peppers
1/2 teaspoon granulated sugar
2 tablespoons hot water
1/2 teaspoon Chinese black vinegar
2 1/2 tablespoons soy sauce
1/4 teaspoon white pepper
1/3 cup vegetable or canola oil (for frying)
1 tablespoon fresh ginger (8g, sliced)
1/2 cup shallots (thinly sliced, 40g)
2 tablespoons Shaoxing wine
5 cloves garlic (15g, sliced)
2 tablespoons fermented black beans (20g, rinsed)
2 scallions (60g, cut at an angle into 2-inch lengths)

In a medium bowl, combine the sliced flank steak with the baking soda, water and oyster sauce. Massage these ingredients into the beef until any liquid has been absorbed by the meat. Marinate for 30 minutes.

Lightly dredge all of the beef slices in cornstarch. Set aside until ready to fry.

Slice all the fresh peppers crosswise into thin slices on the diagonal. Set aside the dried red peppers. Do not break them open or chop unless you want a very spicy Hunan Beef!

Stir the sugar into 2 tablespoons of hot water until dissolved. Add the Chinese black vinegar, soy sauce, and ground white pepper. Mix until well combined and set aside.

Heat your wok over high heat until smoking. Spread ? cup oil around the wok, and sear the beef in three batches on both sides until browned and slightly crispy on the outside. Be sure the wok and oil are hot each time you add a batch of beef.
Drain the crispy beef by moving it up to the side of the wok. The oil will drain to the bottom and you can then transfer the beef to a sheet pan or plate. No need for paper towels or wire racks!

After frying the beef, leave about 2 tablespoons of the oil in the wok, and remove any excess. If your wok got burned in the frying process, this is a good time to wash it. While you want the beef flavor from frying, you definitely don’t want burned bits in the stir-fry if you got carried away with the heat during frying.

Assembling the stir-fry:

Set the wok over medium heat. Add the sliced ginger and fry until caramelized, about 30 seconds.

Next, add the shallots. Continue to fry for another 30 seconds, and add the fresh peppers (except for the red holland or fresno peppers). Turn the heat up to high and stir-fry for 1 minute to get a nice sear on the peppers.

Clear a section on the bottom of the wok, and add the dried chili peppers. Let them toast in the oil for 20 seconds. (If you want your dish spicier, add the dried chili peppers earlier, along with the shallots.)

Next, pour the Shaoxing wine around the perimeter of the wok. Add the sliced garlic, fermented black beans, and the red Holland or Fresno peppers. Stir-fry for another 30 to 60 seconds on high heat.

Next, add the fried beef and pour over the pre-prepared sauce. Maintain the highest heat possible and stir-fry everything together for 20 seconds. Add the scallions. Continue to stir fry until most––if not all––of the sauce has evaporated.

Caramelized Black Pepper Chicken

1/2 cup dark brown sugar
About 1/4 cup fish sauce (nam pla) to taste
1/4 cup water
3 tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon finely grated fresh ginger
1 teaspoon coarsely ground pepper
2 fresh Thai chiles, halved, or dried red chiles
1 tablespoon canola oil 1 shallot, thinly sliced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
4 cilantro sprigs

In a small bowl, combine the sugar, fish sauce to taste, water, rice vinegar, garlic, ginger, pepper and chiles.

Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. Transfer to a serving bowl, garnish with the cilantro and serve.

Pork Chops with Salted Plums

2 bone-in pork chops (1 1/4- to 1 1/2-inch thick, about 1 1/2 pounds total)
Kosher salt and ground pepper
1 pound medium plums, pitted and sliced
1/2 small red onion, thinly sliced
1/4 cup unseasoned rice wine vinegar or fresh lime juice, plus more as needed
1/2 teaspoon fish sauce (optional)
2 tablespoons canola oil
1 cup fresh mint leaves
Olive oil, for drizzling

Season pork with salt and pepper; set aside.

Combine the plums and onion in a medium bowl along with vinegar and fish sauce, if using. Season with salt and pepper and try a plum; they should be relatively tangy and salty. Add more vinegar or salt, if needed, and set aside.

Heat oil in a large skillet over medium-high heat. Add pork chops and cook, without moving, until well browned on one side, 4 to 6 minutes. Flip chops and cook until well browned on the other side, another 3 to 5 minutes.

Transfer pork chops to a cutting board to rest. Add plum and onion mixture to the skillet and remove from heat. Give everything a toss, just to deglaze the skillet and scrape up any of those browned bits, slightly wilting the onion and letting some of those plum juices run free.

Slice pork chops to your desired thickness and transfer to a large serving platter. Scatter with plum mixture, top with mint and give everything a drizzle of olive oil before serving.

Sicilian Swordfish

2 tablespoons fresh lemon juice
2 teaspoons table salt
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 pounds swordfish steaks, cut 1/2 inch thick

Light a grill or preheat the broiler. In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.

Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, 6 to 7 minutes. Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish. Serve at once.

Cantonese Eggplant Casserole (with Pork or Chicken)

4 oz. pork (or chicken, thinly sliced; 110g)
2 tablespoons cornstarch (plus 1/2 teaspoon)
1 1/2 pounds eggplant (680g, preferably Chinese/Japanese eggplant)
1 1/2 cups canola oil for frying (350 ml, plus 1 tablespoon)
3 slices ginger (minced)
4 cloves garlic (smashed and chopped)
2 scallions green parts and white parts separated and chopped
1 oz. Chinese salted fish (30g, deboned and minced; may substitute anchovy fillets)
1 teaspoon sugar
1 teaspoon Chinese black vinegar (look for the yellow bottle labeled, “Chinkiang Vinegar”)
1 teaspoon dark soy sauce
4 teaspoons light soy sauce
1/2-3/4 cup water (depending on how hot your stove can get and how quickly the liquid cooks off)

Toss your pork (or chicken) with 1/2 teaspoon cornstarch and set aside. Wash the eggplants and dry them off with a clean kitchen towel. Trim off the ends, and cut the eggplant into 2-inch x 1/2-inch pieces. Add the eggplant pieces to a large zip top bag and toss with 2 tablespoons cornstarch until evenly coated.

Heat 1 1/2 cups canola oil in a small pot (the oil should be about 3/4-inch deep) over medium heat. To test the oil temperature, stick a bamboo or wooden chopstick in the oil. If you see a good deal of bubbles forming around the chopstick, the oil is ready for frying. Fry the eggplant in batches, cooking each batch for about 2 minutes. Drain on paper towels and set aside.

Heat 1 tablespoon oil in your wok over medium heat. Add the ginger, garlic and the white parts of the scallions. Cook for 30 seconds, and then add the pork (or chicken) and the salted fish (or anchovies). Stir-fry until the meat is cooked through. Now add the eggplant, sugar, vinegar, dark soy sauce, light soy sauce, and the green parts of the scallion. Also add 1/2 cup water.

Turn up the heat to high and mix everything together. Because of the cornstarch used to coat the eggplant, the liquid should thicken into a sauce. Add a little more water if necessary to reach the desired sauce consistency. This dish should have some sauce, but shouldn’t be swimming in liquid. Also, remember not to cook the eggplant for too long; it shouldn’t lose its shape. Once the sauce is thickened, serve with steamed rice!

Poached Chicken with Ginger Scallion Sauce

For the chicken:
5 chicken drumsticks (or 4 chicken thighs––organic, kosher, or free-range chicken preferred; see note below about using breasts)
3 slices ginger
1 scallion

For the sauce:
3 tablespoons vegetable oil
3 scallions (white and green separated, with the green parts chopped)
2 tablespoons light soy sauce
1/2 teaspoon sugar
1/2 cup water (the water you cooked the chicken in)
15 grams ginger (about 1 1/2 tablespoons, minced)

In a medium pot, bring about 4 cups water to a boil along with 3 slices ginger and 1 scallion. Lower the chicken into the pot, and bring to a boil again. Reduce the heat to low, cover, and simmer for 10 minutes. The heat level should be just high enough so the water is moving, without any big bubbles or rolling water.
After 10 minutes, turn off the heat, leave the lid on and let the chicken continue cooking in the warm pot for another 15 minutes.

If you use boneless, skinless chicken breast, you can reduce the cooking time to 5 minutes, but still keep the chicken in the pot for 15 minutes after turning off the heat. To test if the chicken is cooked, pierce the thickest part of the chicken to make sure the juices run clear.

Remove the chicken from the pot and place in ice water for 5 minutes to stop the cooking process and firm up the meat. Shred the meat onto a serving plate.
To make the sauce, heat 3 tablespoons oil in a saucepan over medium/low heat, and cook the scallion whites until crisp and lightly brown. Remove and place the scallion whites on top of the shredded chicken. Add 2 tablespoons light soy sauce, 1/2 teaspoon sugar and 1/2 cup of the water you used to cook the chicken to the remaining oil in the pan. Stir and bring it to boil. Add in the ginger and chopped scallion greens. Taste for seasoning and add more soy sauce or salt if desired. Bring to a boil again and pour it over the chicken.

Cantonese Steamed Fish with Ginger-Scallion Sauce

2 scallions
2 tablespoons ginger (julienned)
1 small bunch cilantro
1 1/2 tablespoons light soy sauce (or seasoned soy sauce)
1/8 teaspoon salt
1/8 teaspoon sugar
2 tablespoons water
1 medium tilapia, grey sole, flounder or fluke filet
2 tablespoons oil

Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well.

Prepare your setup. If you do not have a steamer, what also works is a wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on.

Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for about 10 minutes. You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done!

Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate. Spread the cilantro and about one third of the scallion (use the green portions), directly onto the steamed fish.

Heat a small saucepan to medium to high heat and add 2 tbsp of canola oil. Add the ginger and let it brown lightly, about a minute. Then add the rest of the scallions. The mixture should be giving a good sizzle right about now…

Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds. Take it off the heat and spoon the entire mixture over the fish. Serve immediately!

Chicken, Corn, and Poblano Soup

For the soup:
2 poblano chiles or substitute cubanelle or sweet green peppers
2 Tbsp olive oil
1/2 yellow onion diced
2 cloves garlic chopped
4 cups chicken broth
4 cups corn cut from fresh corn or frozen
2 – 2 1/2 cups cooked chicken shredded from rotisserie chicken or see Notes below
Salt and freshly ground pepper
Chipotle sour cream:
1 cup sour cream
1 Tbsp chipotle chile in adobo sauce finely chopped
1 Tbsp lime juice freshly squeezed
Salt and freshly ground pepper

For Garnish:
1 avocado pitted, peeled and cubed
Chopped fresh cilantro

Preheat the oven broiler with a rack about 5 inches from the element.

Cut the poblano chiles in half lengthwise and remove the stem and seeds. Place cut side down, on a baking sheet and broil until the skin blackens and blisters, about 4-5 minutes. Remove from the oven. Cover baking try loosely with aluminum foil and let stand for 10 minutes. Using the edge of a knife, peel away and discard the skin from the peppers, then cut them into 1/2-inch pieces. Set aside.

In a large pot on the stovetop, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until tender and translucent, about 3-4 minutes. Add the garlic and season with salt and pepper. Cook, stirring for an additional 1 minute. Add the chicken broth and bring to a boil. Stir in the corn and cook for 5 minutes.

Using an immersion blender, puree about half of the soup, leaving some of the corn kernels whole. *If you don’t have an immersion blender, remove soup to a blender or food processor and blend in small batches. Return to the pot and stir to combine.

Stir in the cooked, shredded chicken and diced poblano chillies. Taste, then season with salt and pepper to taste. Keep warm over low heat while you prepare the chipotle sour cream.

To make the chipotle sour cream, stir together the sour cream, chipotle chile and lime juice. Season with salt and pepper. Taste and add more chipotle, if you like, to taste.
To serve the soup, divide the soup among 4 to 6 bowls. Top each serving with a dollop of the chipotle sour cream and diced avocado. Sprinkle with fresh chopped cilantro.

Beef Fried Rice

2 tablespoons peanut oil (or vegetable oil)
1/2 lb (225 g) ground beef
2 tablespoons soy sauce , separated
3 eggs , beaten
4 green onions , chopped
3 cups cooked rice , chilled
1 cup frozen veggies (broccoli, carrot, corn, and/or peas)
1 bell pepper , diced
2 teaspoons cumin powder
1/2 teaspoon chili flakes (or powder)
1/2 teaspoon salt (or to taste)

Heat 1 tablespoon oil in a large nonstick (or carbon steel paover medium-high heat until hot. Add the ground beef and quickly spread it across the pan with your spatula to form a thin layer. Let the bottom cook until browned, 2 to 3 minutes. Drizzle with soy sauce. Flip the beef and chop it into smaller pieces with your spatula. When the beef is almost cooked through, move it to one side of the pan.

Add the remaining 1/2 tablespoon of oil and green onions onto the empty side of the pan. Stir a few times.

Add the rice and pour the remaining 1 tablespoon of soy sauce over the rice. Stir and cook for 30 seconds until evenly mixed. Stir everything together.

Add the frozen veggies, bell pepper, cumin powder, chili flakes, and sprinkle with the salt. Stir and cook for a minute. Move everything to one side of the pan.

Add 1/2 tablespoon of oil onto the other side of the pan. Add the beaten eggs onto the oil. Let them cook for a few seconds until the bottom sets. Scramble the eggs using your spatula, cut them into smaller pieces, and mix them with everything else.

Transfer everything to a plate and serve hot as a main or side dish. Enjoy!

Tikil Gomen (Ethiopian Cabbage, Carrots, and Potatoes)

1/3 cup coconut oil
2 small to medium onions, thinly sliced
4 carrots, peeled and sliced
3 russet potatoes, peeled and chopped into 1-inch cubes
2 cloves garlic, pureed
1 tbsp fresh ginger, pureed
1/4 tsp turmeric
salt and pepper
1 cup water
1 head green cabbage, chopped
1 jalapeno, finely chopped

In a very large pan, heat the coconut oil over medium-high heat. Add in the onion and cook for around 4 minutes. Add in the carrot and cook for an additional 4 minutes. Add in the potatoes, and cover and cook for 5 minutes.

Add in the garlic, ginger, turmeric, salt, and pepper, and stir for 1 minute. Add in the water and cook, stirring, for 3-5 minutes. Add in the cabbage and jalapeño and stir for 2-3 minutes to coat. Cover and cook, stirring occasionally, for 10 to 15 minutes, until the veggies are soft. Season, to taste, with more salt.

Yemisir Wot (Ethiopian Berbere Lentils)

1/2 cup coconut oil
2 small to medium yellow onions, chopped
2 cloves garlic, pureed
1 tbsp fresh ginger, peeled and pureed
1/2 cup berbere spice
1 cup dried red lentils, washed
3 cups water
kosher salt, to taste

In a large dutch oven, heat the coconut oil over medium-high heat. Add in the onions, and cook, stirring occasionally, for about 8 minutes.

Add in the garlic, ginger, and berbere, and cook for 1 to 2 minutes, until fragrant. Add in the lentils and cook for 1 minute more. Add in the water and bring to a boil. Reduce heat to a simmer, and cook for 30-45 minutes until thick and the the lentils have broken down a bit. Season, to taste, with salt.

Pasta with Sausage, Basil, and Mustard

1 pound penne, rigatoni or medium shells
1 tablespoon extra-virgin olive oil
8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 cup thinly sliced basil

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

Penne with Smoked Chicken, Zucchini, and Green Beans

1 pound penne rigate
1/2 cup mascarpone cheese
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
1/2 pound young green beans, cut into 1 1/2-inch lengths and blanched until al dente
1/2 pound zucchini, cut into 1 1/2 -by-1/3-inch sticks
2 shallots, thinly sliced 1 pound boneless smoked chicken breast—skinned, trimmed of fat and shredded
1/8 teaspoon crushed red pepper
Salt
2 tablespoons minced parsley

In a large pot of boiling salted water, cook the penne until al dente, about 12 minutes. Drain the pasta, reserving about 1/2 cup of the cooking liquid.

Meanwhile, in a small nonreactive saucepan, combine the mascarpone and sherry vinegar. Cook over low heat until melted; keep warm.

Heat the olive oil in a large non-reactive skillet. Add the green beans and zucchini and sauté until tender and lightly browned. Stir in the shallots and cook until softened. Add the smoked chicken and crushed red pepper, season with salt and cook just until warmed through.

In a large bowl, toss the pasta with the vegetables and the mascarpone sauce; add some of the reserved cooking liquid if the pasta seems dry. Sprinkle with the parsley and serve.

Macaroni Gratin

3 quarts whole milk
4 garlic cloves, lightly crushed
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Fine sea salt
Freshly ground white pepper
Freshly grated nutmeg
3/4 cup heavy cream
3/4 pound ridged penne pasta
2 trays of ice cubes
1 cup freshly grated imported Gruyère cheese (3 1/2 ounces)
2 tablespoons minced chives

In a large saucepan, combine the milk and garlic. Warm the milk over high heat until bubbles appear around the edge. Remove from the heat, cover and let steep for 10 minutes. Remove and discard the garlic. Measure out 1 cup of milk and reserve; set aside the rest.

In a small saucepan, melt the butter over moderate heat. Whisk in the flour and cook, stirring constantly, without browning, for 1 minute. Remove the saucepan from the heat and gradually whisk in the reserved 1 cup of milk, stirring constantly, until the sauce is completely smooth. Season with a large pinch of salt and generous gratings of white pepper and nutmeg. Return the pan to low heat and cook the sauce, whisking constantly, until it’s thick, about 5 minutes. Remove from the heat, let cool slightly and stir in the heavy cream. Season with salt.

Spaghetti Cacio e Pepe

3/4 pound spaghetti
3/4 cup freshly grated Pecorino Romano cheese
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon coarsely ground black pepper
Salt

In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a small bowl, combine the cheeses.

Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions. Sprinkle on the black pepper and season the pasta with salt; toss again.

BLT Egg and Cheese

4 thick slices of bacon
2 slices of Monterey Jack cheese
2 thick slices of rustic white bread, toasted and hot
1 tablespoon mayonnaise
4 tomato slices
2 leaves of butter lettuce
1 teaspoon unsalted butter
1 large egg

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.

Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.

String Bean Chicken

1 lb (450 g) boneless skinless chicken breast (or thighs), sliced to 1/4” (5mm) thickness

Marinade
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
2 teaspoons cornstarch

Sauce
2 tablespoons soy sauce
2 tablespoons Shaoxing wine (or dry sherry)
2 tablespoons fermented black beans (or black bean sauce)
1/3 cup chicken stock
4 teaspoons sugar
2 teaspoons cornstarch

Stir fry
2 tablespoons peanut oil (or vegetable oil)
1 lb (450 g) green beans , cut to 1” (2.5 cm) long pieces
3 cloves garlic , chopped
2 teaspoons ginger , minced
2 green onions , chopped

Combine the chicken and all the marinade ingredients in a big bowl. Stir to mix well. Let marinate for 15 minutes while preparing the other ingredients.

Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until golden, another minute or so. Transfer the cooked chicken pieces to a big plate and set aside.

Add the remaining 1 tablespoon of oil and the green beans. Turn to medium heat. Sear the green beans, stirring and flipping occasionally, until the surface is browned and the texture turns tender, 10 minutes or so (*Footnote 1). Reduce to medium-low heat if the pan starts to smoke too much.

Turn to medium-high heat again. Add the garlic, ginger, and onion. Drizzle with a bit more oil (or chicken stock), 2 tablespoons or so. Stir and cook for a minute to release the fragrance.

Add the chicken back into the skillet. Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few times until the sauce thickens and coats the ingredients. Immediately transfer everything to a big plate.

Serve hot over steamed rice as a main dish.

Notes
Slowly searing the beans generates the best result. But if you’re in a hurry, you can sear the green beans for 2 minutes, add 1/4 cup chicken stock (or water), then cover to steam. Cook until the green beans turn tender or reach your desired texture, 2 to 3 minutes.

Sambalado (Sambal Balado – Indonesian Chili Sauce)

While typical sambal is usually served as a condiment on the side, Balado is usually cooked with other food to make Sambal Terong Balado (Eggplant Balado), Telur Balado (Egg Balado), Ayam Balado (Chicken Balado), Udang Balado (Shrimp Balado), Squid Balado (Cumi Balado), Dendeng Balado (usually made with Beef), Kentang Balado (Potato Balado), etc. You get the idea! Pretty much anything!

Ingredients to grind:
100 gr shallots or purple onion
200 gr large red chili or use premade garlic sambal chili
2 cloves garlic

Other ingredients:
1 large tomato
1 Tbsp cooking oil
3 kaffir lime leaves optional
Juice of 1 lime
1 tsp sugar

Place shallots, chili (if using fresh chili), and garlic in a food processor and finely chopped them

Preheat a skillet with cooking oil. Add the ingredients you chopped above (if using premade garlic sambal chili, don’t add just yet) and stir fry until fragrant, about 3 minutes.

Add the premade garlic sambal chili (if not using fresh chili) and stir fry for another minute.

Add tomato pieces and kaffir lime leaves (if using). Continue to cook until the tomatoes are wilted and softened. Squeeze in lime juice and sugar. Stir to mix. If you are preparing a balado dish, this is the point you add them in and toss with the balado sauce, otherwise, remove from the heat and serve as a condiment to your meal.

TO MAKE A BALADO DISH: If you are preparing a balado dish, this is the point you add your other cooked ingredient in and toss with the balado sauce, otherwise, remove from the heat and serve as a condiment to your meal.

Storage:

REFRIGERATOR: Sambal can be stored in an air-tight glass jar for up to one week in the refrigerator.

FREEZER: For longer storage, portion the sambal into smaller portion and freeze them. They can be kept frozen for up to 3 months.