1 bag shelled frozen edamame
Sauce:
3 tablespoons chili paste
2 tablespoons soy sauce
Pinch of sugar to taste
Dash of black vinegar to taste
Dash of toasted sesame oil to taste
Cooked rice for serving
Steam or boil edamame until just done.
Mix sauce ingredients to taste.
Toss edamame with sauce.
Serve over rice.
1 1/2 pounds beef sirloin tips or flank steak, cut into 3-inch pieces with the grain, then sliced ½ inch thick against the grain
Kosher salt and ground black pepper
3 tablespoons grapeseed or other neutral oil, divided
6 ounces fresh ginger, peeled and sliced into very thin coins (generous 1 cup)
4 medium garlic cloves, chopped
1 bunch scallions, cut into 2-inch lengths
3 tablespoons fish sauce
2 teaspoons white sugar
Note: The ginger is not just a flavoring here—it’s treated almost as a vegetable. A full cup of thinly sliced fresh ginger gives the dish substance; its spiciness and pungency is tamed by cooking. A mandoline makes quick work of slicing the ginger, but a chef’s knife works, too.
In a medium bowl, toss the steak with ½ teaspoon each salt and pepper. In a 12-inch skillet over high, heat 1 tablespoon of oil until barely smoking. Add half the meat in a single layer and cook until well browned on both sides, 2 to 3 minutes total, turning the slices only once. Transfer to a plate. Repeat with 1 tablespoon of the remaining oil and the remaining meat.
In the same skillet over medium, heat the remaining 1 tablespoon oil until shimmering. Add the ginger and cook, stirring frequently, until lightly browned, about 2 minutes.
Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the scallions, fish sauce and sugar, then return the meat and accumulated juices to the pan. Cook, stirring occasionally, until the liquid is slightly thickened and the ginger is tender, 2 to 4 minutes.
Taste and season with salt and pepper.
3 pounds beef shank, cut into 2-inch chunks
2 tablespoons oil
A 2-inch piece of ginger, smashed
6 cloves garlic, smashed
3 scallions, cut into 2-inch segments
1 onion, cut into wedges
1 tomato, cut into wedges
4 dried chilies, ripped in half
1 tablespoon tomato paste
2 tablespoons spicy bean paste (douban jiang)
2 teaspoons sugar
1/2 cup soy sauce
1/2 cup Shaoxing wine
Chinese aromatic herbs packet (lu bao) — do yourself a favor and hunt down the pre-packaged version; if you can’t access it though, see below for ingredients to create your own spice sachet).
Fresh white noodles
A small handful of bok choy for each serving
Cilantro, finely chopped
Scallions, finely chopped
Pickled mustard greens to taste
To create your own spice sachet, tie up the following ingredients in cheesecloth:
4 star anise
1 small cinnamon stick
3 bay leaves
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons Sichuan peppercorns
1/4 teaspoon five spice powder
1/4 teaspoon black pepper
Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly with fresh water to remove any impurities.
Next, in your instant pot, turn on the saute setting. Add the oil, crushed ginger, garlic, scallions, and onions in that order. Stir to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies.
Next, add the meat to the pot. Then add the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.
Pour 8 cups of water into the instant pot. Add the spice packet. The instant pot should be filled to the 10-cup line; it shouldn’t be more than ? of the way full per safety instructions. Our instant pot is the largest size (8 quarts); if yours is smaller, you can halve the recipe accordingly.
Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 100 minutes on the aromatic meat stew setting. If you don’t have an instant pot, you can use a regular pot on the stove, but instead, cook the soup on a low simmer for 3-4 hours.
When the instant pot timer is up, carefully release the pressure valve (wear an oven mitt, so you don’t scald yourself!). Boil some noodles per package instructions, and in the last minute or two of the noodles cooking, throw your bok choy in and blanch until just tender.
Serve each bowl of Taiwanese beef noodle soup with a serving of noodles, a few stalks of bok choy, and generous sprinklings of finely minced cilantro, scallions, and Chinese pickled mustard greens. Pro tip, buy the pre-seasoned spicy mustard greens and you can use them straight out of the package. If you are using the non-spicy version (from a can, for example), chop and saute with a little oil, a few chopped dried red chilies, and a pinch of sugar.
1 pound boneless skinless chicken breast, thinly sliced (can also substitute boneless skinless chicken thighs)
1 teaspoon soy sauce, plus 1 tablespoon
2 teaspoons cornstarch
Vegetable oil
1-2 tablespoons minced ginger
3 cloves garlic, thinly sliced
2 tablespoons Sha Cha Sauce
2 teaspoon sugar
5 scallions, cut on an angle into 2-inch lengths
In a medium bowl, add the sliced chicken breast, 1 teaspoon soy sauce, 2 teaspoons cornstarch and 1 tablespoon vegetable oil. Mix well.
Heat your wok over high heat until smoking. Add 2 tablespoons vegetable oil, and sear the chicken until it just turns opaque (it can still be slightly pink). Remove the chicken from the wok and set aside.
Reduce the heat to medium, and add another couple tablespoons of oil to the wok. Add the ginger and cook for 1 minute. Add the garlic, sha cha sauce, and sugar, and fry this mixture for 2 minutes.
Then add the chicken back to the wok along with the scallions and the remaining tablespoon of soy sauce. Increase the heat to high, and stir-fry for 1 minute, until the scallions are wilted. Serve immediately with steamed rice!
1 pound beef, thinly sliced
1 teaspoon soy sauce, plus 1 tablespoon
2 teaspoons cornstarch
Vegetable oil
1-2 tablespoons minced ginger
3 cloves garlic, thinly sliced
2 tablespoons Sacha Sauce
2 teaspoon sugar
5 scallions, cut on an angle into 2-inch lengths
To the beef, add 1 teaspoon soy sauce, 2 teaspoons cornstarch and 1 tablespoon vegetable oil. Mix well. Heat your wok over high heat until smoking. Add 2 tablespoons vegetable oil, and sear the beef until it just turns opaque (it can still be slightly pink). Remove the beef from the wok and set aside.
Reduce the heat to medium, and add another couple tablespoons of oil to the wok. Add the ginger and cook for 1 minute. Add the garlic, sacha sauce, and sugar, and fry this mixture for 2 minutes.
Add the scallions and beef back to the wok, along with the remaining tablespoon of soy sauce. Increase the heat to high, and stir-fry for 1 minute, until the scallions are wilted.
2 teaspoons oil
7 slices ginger
2 scallions, cut into 3-inch pieces
3 whole star anise
(3/4) 1 1/2 cups rose-flavored rice wine (mei kwei lu) or shaoxing wine
(3/4) 1 1/2 cups light soy sauce
(2/3) 1 1/4 cups dark soy sauce
(1/2) 1 cup sugar, plus 2 tablespoons
(1) 2 teaspoons salt
(5) 8 cups water
8 boneless skinless chicken thighs
Grab your instant pot. Turn on the sauté setting, and add the oil and ginger. Let it caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds. Add the star anise, rice wine, soy sauce, dark soy sauce, sugar, salt, and water.
Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 5 minutes on the high pressure cooking setting.
Safely release pressure, open the lid, and carefully lower the chicken thighs into the instant pot.
Cook the chicken for 15 minutes on the high pressure setting. Carefully release the vent when the timer is up. As soon as all the steam has escaped, you can open the instant pot.
Use two forks to shred the chicken into big chunks and serve over rice with sauce spooned over the top. Let the braising liquid cool, and store it in containers in the freezer. When you need it again, let it thaw in the refrigerator and throw it back in the instant pot with more chicken.
Here’s a quick set of guidelines:
If making the full recipe, you can freeze the reserved liquid and use it again 3 to 4 times.
If you halve the recipe, you’ll have less liquid, which is good for 1 to 2 additional uses.
When reusing the liquid, just add more water, more ginger and scallion, and an additional teaspoon of salt, if desired.
If you’d rather use chicken on the bone, you could also make this recipe with bone-in chicken thighs, chicken legs, wings, and/or chicken leg quarters.
1 1/2 pounds chicken breast, sliced into ¼-inch thick pieces
1 tablespoon cornstarch
3 tablespoons oil, divided
3 cloves garlic, thinly sliced
2 Thai bird chilies, thinly sliced (optional)
1 red bell pepper, de-seeded and thinly sliced
5 scallions, sliced at an angle into 2-inch pieces
2 tablespoons Thai Chili Sauce (Namprik Pao)
1 tablespoon fish sauce
Add the chicken to a bowl, along with the 1 tablespoon cornstarch and 1 tablespoon oil. Mix well and set aside.
Heat a wok over high heat until smoking. Add 2 tablespoons of oil, and the chicken. Stir-fry the chicken for 1-2 minutes, until well-seared.
Add the garlic, chilies (if using), bell pepper, scallions, chili sauce, and fish sauce. Stir-fry for another 2 minutes.
Serve with steamed jasmine rice.
1 large chicken breast (or 2 smaller ones), about ½ lb
3 slices ginger
1 scallion, plus 2 tablespoons finely chopped scallions
1/2 seedless cucumber, julienned
1/2 cup chicken stock (i.e., the cooking water from the chicken)
2 tablespoons light soy sauce
4 teaspoons Chinese dark vinegar
2 tablespoons sugar
1 1/2 tablespoons sesame oil
1 tablespoon chili oil (or to taste)
2 tablespoons toasted sesame seeds
1 teaspoon ground Sichuan peppercorn
1/2 teaspoon salt
First, poach the chicken. In a small pot, add 2 cups water, 3 slices ginger and 1 scallion. Bring it to a boil, then add in the chicken breast. Once the water boils again, put the lid on and turn the heat to the lowest setting. Cook for 10-12 minutes. The chicken breast is done if the juice comes out clear when you poke the middle with a chopstick. Transfer the chicken breast to an ice bath to stop the cooking process and keep the chicken moist. Don’t discard the cooking water, as we’ll be using it later in the recipe.
Second, assemble the plate. Julienne the cucumber and spread it in an even layer on a shallow plate. Now, hammer the chicken with a rolling pin to flatten the meat and break it up into shreds. Layer the chicken on top of the cucumber.
Third, prepare the sauce. Mix together the following: 1/2 cup chicken stock (i.e., the cooking water from the chicken), 2 tablespoons light soy sauce, 4 teaspoons Chinese dark vinegar, 2 tablespoons sugar, 1 1/2 tablespoons sesame oil, 1 tablespoon chili oil (or to taste), 2 tablespoons toasted sesame seeds, 1 teaspoon ground Sichuan peppercorn, 1/2 teaspoon salt, and 2 tablespoons finely chopped scallions.
Finally, pour the sauce over the chicken and cucumber, and serve. Toss the chicken and cucumber to coat with the sauce just before you’re ready to dig in!
4 whole poblano peppers, roasted and peeled
2 tablespoons butter
1 whole white onion, finely chopped
3 cloves of garlic, minced
16 ounces corn kernels, fresh or frozen
1 teaspoon Mexican Oregano
2 whole serrano peppers, finely chopped
2 whole waxy potatoes, cubed
6 cups chicken broth (preferably homemade)
Salt and pepper
Cut the poblanos into 1/3-inch strips and set aside.
Melt the butter in a Dutch oven or heavy pot and sauté the onion and garlic over medium-low heat until golden and soft.
Add the corn, oregano, serranos, poblanos, and potatoes and cook over medium heat for 3 minutes, making sure everything is coated with the butter and onion mixture.
Pour in the chicken broth and bring to a simmer. Cook until potatoes are soft, about 20 minutes. Add salt and pepper to taste.
To serve, place in bowls and squeeze with fresh lime.
Options and Variations:
If you’re really in a rush, you can omit the potatoes. Cook until the corn is heated through.
If you feel like having a thicker soup, take a cup of the mixture and blend it and then add it back to the pot.
Serves 4–6
1 cup dried Garbanzo Beans
1/2 white onion, minced
2 chipotle chiles in adobo sauce, roughly chopped, with seeds and sauce
1 cup chopped tomatoes
2 garlic cloves, minced
1 tablespoon good-quality lard or olive oil
6 cups chicken broth
1 cup peeled and sliced carrots
2 small zucchini, sliced
1 cup shredded cooked chicken
Avocado cubes for garnish
Lime wedges for serving
Cook the garbanzo beans. Drain, then set aside.
In a blender, combine the onion, chipotle chiles, tomatoes, and garlic and puree until smooth.
In a stockpot or large saucepan, heat the lard over medium heat. Add the pureed vegetables and fry, stirring occasionally, for about 5 minutes. Pour in the broth, bring just to a simmer, and simmer uncovered for about 15 minutes.
Add the garbanzos, carrots, and zucchini and continue to simmer until the carrots and zucchini are barely cooked, about 8 minutes.
Add the chicken and continue to simmer until the vegetables are just cooked and the chicken and garbanzos are heated through.
Ladle the soup into warmed individual bowls, garnish with avocado, and serve immediately. Pass the lime wedges at the table.
1 1/2 Tbsp cooking oil
1 cup carrots diced 1/4-inch
1/2 cup celery diced 1/4-inch
1/4 cup onion finely diced
1 Tbsp tomato paste optional
4 cups chicken broth
1 bay leaf
28 oz can diced tomatoes undrained,preferably fire-roasted
1 1/2 tsp Italian seasoning or 1 tsp basil and 1/4 tsp of thyme and oregano leaves
Parmesan rind or 3/4-inch cube of Parmesan
Salt and freshly ground pepper
20 frozen, fully cooked Italian meatballs about 1 inch *see notes
3/4 cup ditalini pasta or other small pasta
4 cups baby spinach
Freshly grated Parmesan for serving
Heat oil in a large soup pot over medium heat on the stovetop. Add carrots, celery and onion and cook, stirring, until onion is softened, about 5 minutes. Add tomato paste, if using and cook, stirring, for 30 seconds. Add chicken broth and bring mixture to a boil, then reduce heat and simmer for about 15 minutes, or until carrots are tender (taste to be sure). Discard bay leaf.
Pour in can of tomatoes. Add Italian seasoning, Parmesan rind, if using, and a bit of salt and freshly ground pepper. Stir to combine. Add meatballs. Continue simmering soup another 15 minutes, to allow the flavours to come together.
Add pasta and simmer a further 15 minutes, or until pasta is cooked. Taste for seasoning and add additional salt, pepper and/or Italian seasoning, as needed. Remove from heat and stir in baby spinach until wilted.
Serve garnished with freshly grated Parmesan.
Recipe Notes
Leftovers will thicken in the fridge. Thin when reheating with a little more chicken stock or water.
If you can’t find fully cooked frozen Italian meatballs, you can use fresh and pre-cook them before adding to soup.
Crockpot option! Add all ingredients except pasta and spinach to your slow cooker. Cook covered on low for 5-6 hours. Add pasta and cook, covered an additional 15-20 minutes. Stir in baby spinach until wilted, then serve with freshly grated Parmesan on top.
If you want to up the fibre quotient, some white or red kidney beans would not be out of place in this soup.
Like some heat with your warm soup? Add a pinch of red pepper flakes when you are sauteeing the vegetables.
2 tablespoons oil
6 oz. pork belly, pork loin, or chicken, thinly sliced
5 cloves garlic, smashed and cut in half
5 dried red chilies, deseeded and roughly chopped
1 1/2 lb. cabbage, hand-shredded into bite sized pieces, washed, and thoroughly dried
2 teaspoons Shaoxing wine
1 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon water
1/2 teaspoon Chinese black vinegar
2 scallions, cut into 2-inch lengths
In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.
Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the dark vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!
1 pork tenderloin,trimmed and sliced into thin slices
6-8 baby bok choy or shanghai choy
2 cloves garlic, minced
1 tsp fresh ginger, minced
Sauce:
1/4 cup soy sauce
3/4 cup fresh orange juice
1 tsp orange zest
2 tsp sesame oil
1-2 tsp chili garlic sauce, sambal oelek or siracha (1 tsp. for moderate spice or 2 tsp. for spicy-lovers. Can omit if you don’t want heat)
1 Tbsp cornstarch
Garnish:
Toasted sesame seeds
1-2 green onions, sliced
Small red pepper, thinly sliced
Remove silverskin and trim any fat from pork tenderloin and cut into thin slices. Set aside. (*Tip: to easily remove silver-skin, make a slice into it with a sharp knife and them use a paper towel to pull it off. Repeat until it’s all removed). Remove ends from bok choy and wash. Chop, if desired or leave in whole stalks. Set aside.
Heat 1 Tbsp. oil in frying pan over medium-high heat. Add pork and cook until no pink remains. Add garlic and ginger and cook, stirring, for another minute. Add sauce and bring to a boil. Scatter bok choy over top and continue cooking, tossing, until bok choy is tender, but still a nice, bright green. Garnish with toasted sesame seeds, red pepper slices (if usinand sliced green onions.
Serve as is, or over rice.
For the roasted butternut squash and chicken:
1 medium butternut squash, cut into 1/4-inch chunks (feel free to substitute sweet potato or any other kind of winter squash like kabocha, acorn, etc.)
2 bone-in, skin-on chicken breasts
About half of a 4-ounce can of Thai red curry paste
2 tablespoons olive oil
2 tablespoons melted butter
About 1 1/2 teaspoons black pepper to sprinkle over the squash and the chicken
For the salad:
1 handful torn mint
1 handful torn cilantro
Baby kale and baby mesclun greens
1 small red onion, sliced very thinly
Juice of 1 lime
1 tablespoon rice vinegar
1 teaspoon fish sauce
1 tablespoon honey or agave syrup
1 garlic clove, minced
1/3 cup neutral oil, such as vegetable, canola, or light olive oil
Salt, to taste
Preheat the oven to 450 degrees F. Spread the butternut squash on the pan, leaving space for 2 chicken breasts in the center.
Mix 2 ounces of Thai red curry paste with 2 tablespoons olive oil and 2 tablespoons of melted butter. Spoon a little less than half over the chicken breasts and spread evenly all over the chicken. Pour the rest over the butternut squash and toss to coat.
Roast the butternut squash for 30 min. Turn the heat down to 350 degrees F. Place the marinated chicken breasts on the pan with the squash and continue to roast for 35 min (the internal temperature should read 165F).
When the cooking time is almost complete, assemble the salad. Toss some torn mint, cilantro, and your preferred salad mix into a bowl with 1 small thinly sliced red onion.
In a separate bowl, whisk together the juice of 1 lime, 1 tablespoon rice vinegar, 1 teaspoon fish sauce, 1 tablespoon honey, 1 minced garlic clove, and ? cup mild-flavored oil until it’s emulsified into a salad dressing. Season with salt to taste.
Shred the chicken, and toss it with butternut squash, greens, and dressing for a warm Thai chicken salad.
You can also simply enjoy the butternut squash and chicken with some hearty sauteed fall greens like kale or collards on the side!
1 Tbsp canola or vegetable oil
2 large boneless, skinless chicken breasts cut into bite-sized pieces (or start with about 2 cups of leftover cooked and cubed chicken )
1 medium carrot cut into matchsticks
1 medium red pepper cored and cut into matchsticks
1/2 small onion cut into thin slices
1/4 tsp minced fresh ginger
1 heaping Tbsp red curry paste
14 oz can full fat coconut milk – about 1 3/4 cups
1 Tbsp freshly squeezed lime juice
1 Tbsp brown sugar
1 Tbsp fish sauce or soy sauce, for vegetarian
1/3 cup canned bamboo shoots cut into matchsticks
1/3 cup canned pineapple chunks each chunk cut into 2 or 3 pieces
2 cups baby spinach or other greens such as chopped baby bok choy leaves
Salt and pepper to taste
Garnish: Chopped basil or cilantro leaves and lime quarters, for juicing over finished dish
Start your rice cooking.
(Skip if you are starting with pre-cooked chicken) Heat 1/2 Tbsp oil in a skillet over medium heat. When hot, add uncooked chicken pieces and cook, stirring, until cooked through.
Meanwhile, prepare your vegetables and bamboo shoots, cutting all into matchsticks of equal length (about 2-inches long). Assemble your other ingredients.
When the chicken is cooked, remove to a bowl and set aside.
Heat remaining 1/2 Tbsp oil in skillet and raise heat to medium high. Add carrots first, and cook, stirring, for a minute or two.
Add red peppers and onion and cook, stirring, until onion is softened, but carrots and red peppers are just tender crisp.
Add the ginger, red curry paste and a tablespoon of the cream from the top of the coconut milk to the skillet and cook, stirring, for 1 minute.
Add the rest of the can of coconut milk, the lime juice, brown sugar and fish sauce.
Return the cooked chicken to the pan (or add cooked chicken, if you are starting with pre-cooked chicken).
Add the bamboo shoots and pineapple. Bring mixture to a boil, then reduce heat and simmer on medium-low heat, until chicken is heated through and carrots are softened a bit more, about 3-5 minutes.
*Note: Thai curries have a sauce that’s very soup-like, so the sauce won’t be thick. The curry is typically served in bowls, to be spooned over hot rice.
Taste sauce and season with a bit of salt and pepper, as needed. You can also add a bit more curry paste at this point, if you feel it needs more.
Remove skillet from heat. Scatter spinach (or other chopped greens) overtop. Let stand 30 seconds, then stir in to curry until greens have wilted.
Serve with jasmine or basmati rice, garnished with chopped basil or cilantro and lime wedges for drizzling.
1 1/2 lbs boneless chicken breast cut into small chunks (about 3 large breasts)
2 tsp oil
Sauce:
1 cup chicken broth
1/2 cup water
2 Tbsp freshly squeezed orange juice
1/4 cup lemon juice (or use 1/4 cup more orange juice, if you don’t have lemons on hand)
1/3 cup rice vinegar
2 1/2 Tbsp soy sauce
1/2 tsp sesame oil
1 1/2 Tbsp finely diced orange peel DIVIDED (*see note below)
3/4 cup brown sugar packed
1 tsp minced fresh ginger (or 1/4 tsp. powdered ginger)
1 Tbsp Asian Chili Garlic Sauce (or more, to taste)
To thicken sauce: (mix the add in increments at end, as needed)
1/4 cup cornstarch
3 Tbsp water
Start rice cooking.
* Using a vegetable peeler, peel a couple of thin strips from the side of the orange. (Using a vegetable peeler allows you to just take the peel and none of the bitter pith). Finely dice peel (about 1/8-inch squareuntil you have about 1 1/2 Tbsp. Add 1 Tbsp. of the diced orange peel to your sauce. Reserve the remaining 1/2 Tbsp. to stir fry with your chicken.
Prepare sauce by combining sauce ingredients in a medium bowl. Whisk well to combine. Set aside.
Heat oil in skillet or wok over medium-high heat. Add chicken and reserved diced orange peel and cook, stirring occasionally, until chicken is cooked through. If using additional vegetables, add them after chicken is partially cooked. Add sauce. Bring mixture to a boil, then reduce heat and allow to simmer while your rice/veg cooks (5-10 minutes).
In a small bowl, stir together the cornstarch and water. Add about half of it to simmering sauce and cook, stirring regularly, until sauce thickens. If not thick enough, add more, as needed, until sauce is as thick as you’d like. Serve over rice.
If you’d like to try velveting your chicken, combine the following ingredients in a medium bowl. Pour over cut, raw chicken chunks. Stir, cover and refrigerate for 30 minutes.
2 egg whites
2 Tbsp. veg oil
2 Tbsp. cornstarch
2 tsp. rice vinegar
1 tsp. salt
After 30 minutes, drain. Heat 4 inches of water to boiling in a medium/large saucepan. Once boiling, add drained chicken chunks and cook until opaque, about 1 minute. Remove to a plate, then proceed with recipe.
Marinade:
1 Tbsp soy sauce
2 tsp rice wine vinegar
1 1/2 tsp cornstarch
1 lb boneless, skinless chicken breast cut into 1-inch cubes (about 2 medium)
Sauce:
3 Tbsp Chinese black vinegar or substitute good-quality balsamic vinegar
1 Tbsp soy sauce
1 Tbsp hoisin sauce
1 Tbsp sesame oil
2 Tbsp sugar
1 Tbsp cornstarch
For Stir fry:
2 Tbsp peanut or vegetable oil
6-8 fresh small, thin red chili peppers, whole (Thai)
1/4 – 1/2 tsp dried crushed chili flakes
3 green onions white and green parts separated, thinly sliced
2 garlic cloves minced
1 teaspoon fresh ginger minced
1/4 cup unsalted dry-roasted peanuts
Black or yellow sesame seeds for garnish
In a medium bowl, stir together the marinade ingredients. Add chicken cubes and toss to coat. Let sit on the counter while you prepare the sauce.
In a small bowl, combine all the sauce ingredients and stir well until smooth. Set aside.
Heat oil in a skillet over medium-high heat. Add fresh red peppers and cook, stirring, until they start to brown in spots. Add red pepper flakes, white part of green onion, garlic and ginger. Cook, stirring, until onion softens, about 45-60 seconds. Add chicken and cook, stirring regularly, until chicken is just cooked through and no longer pink. Stir sauce and then add to the hot skillet. Cook, stirring, until sauce thickens. Add peanuts and 1/2 of the green part of the green onion. Stir to combine.
The red peppers aren’t intended to be eaten, as they are extremely hot, even after cooking. Their role is to infuse the heat in to the dish only. You can eat around them or simply discard before serving.
Serve over noodles or rice, if you like, with vegetables on the side. Garnish with remaining green onion and sesame seeds.
2 boneless/skinless chicken breasts cut into bite-size pieces
2 Tbsp vegetable oil or coconut oil
1/2 red or yellow onion thinly sliced
1 Tbsp ginger paste or 2 tsp minced fresh
1 tsp minced garlic
1 large tomato diced or small can diced tomatoes, drained
1 tsp turmeric powder
1 tsp garam masala
1/2 tsp cumin
1/2 tsp coriander
1/8 tsp red pepper flakes
1 Tbsp tomato paste optional
Salt and freshly ground pepper to taste
1/2 cup water
2/3 cup stirred coconut milk *see notes
Fresh cilantro leaves for garnish
Start rice cooking, if using.
In a small bowl, stir together the turmeric, garam masala, cumin, coriander and red pepper flakes. Set aside.
In a large pot (preferably with a lid), heat oil over medium heat. Add onions and cook, stirring until golden brown. Add the ginger and garlic and cook, stirring for one minute. Add your spice mix and cook, stirring, for about 30 seconds more. Add the diced tomatoes and cook, stirring, 1 minute more. Add the cut up chicken to the pot, along with a sprinkling of salt. Mix well. Let cook, uncovered, stirring occasionally, for about 5 minutes.
Add 1/2 cup water to the pot, cover with a lid (or a sheet of aluminum foil), reduce heat slightly and let cook 20-25 minutes, until chicken is cooked and tender.
Remove lid. Add coconut milk and cook, stirring occasionally, about 5 minutes more. Taste and add salt as needed. You can also add more of spices if you feel it needs it.
Recipe Notes
A small 5.5oz/160ml can of coconut milk is perfect for this curry, but if you are starting with a larger can, be sure to stir after opening the can, to stir the cream into the milk, then measure out the amount you need. Leftover coconut milk can be frozen.
2 tablespoons neutral oil, such as peanut, sunflower or grapeseed, plus more if needed
1 pound ground pork
1 teaspoon kosher salt
8 ounces green beans, cut into 1/2-inch lengths
2 red chiles, seeded or not, thinly sliced
1 tablespoon freshly grated ginger
5 garlic cloves, minced
1 teaspoon coriander seeds, lightly cracked with a mortar and pestle or with the side of a knife
1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
3 tablespoons rice-wine vinegar, plus more for serving
4 teaspoons soy sauce, plus more to taste
1/2 teaspoon sugar
Cooked white rice or rice noodles, for serving
Sliced tomato, for serving (optional)
Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds — it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.
For the marinade
4 pieces sirloin
3 teaspoons honey
3 tablespoons soy sauce
Black pepper
For the sauce
2 cloves garlic
3 tablespoons fish sauce
3 tablespoons tamarind paste
Juice of a lime
2 tablespoons palm sugar
3 tablespoons water
2 tablespoons soy sauce
1 prik chee fah pepper
1 (½-inch) piece fresh ginger, grated
1 stalk lemongrass
A few Thai basil leaves
1 bunch cilantro
1 Thai scallion , chopped
For the toasted rice
1 cup Thai rice
For the marinade, mix the soy sauce and honey.
Marinate the beef for 2 hours in the sauce at room temperature. Cover the dish with plastic wrap.
Meanwhile, prepare the sauce:
Squeeze the lime. Press the garlic, cut the pepper into thin slices.
Mix water, sugar, and lemon juice. Add nuoc mam, soy sauce and tamarind paste.
Chop the garlic, chili, basil, cilantro and lemongrass. Grate the fresh ginger. Mix all the sauce and let stand for at least 20 minutes at room temperature.
In a non-stick pan, dry roast the rice over medium heat. Stir constantly so it does not burn.
Remove from heat and let cool.
Mix the rice in a food processor to obtain a very fine powder.
Pan-roast the beef a few minutes per side. Ideally, the meat should be just seared. Cut into strips. Lay on a bed of salad.
Pour the sauce on top of the beef and sprinkle with toasted rice.