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Szechuan Braised Cod

19 Nov

It is taking every ounce of my being these days to not haul out my christmas boxes, turn on the carols and watch National Lampoons Christmas Vacation on repeat. I promised Mark that I would wait until after American thanksgiving. Sometimes I’m such an idiot. My new potterybarn christmas doormat came in the mail last week. Ten bucks says it’s on the front porch by the end of the day. Not sure why I bother making these promises.

Not only is Szechuan braised cod easy and delicious. It also happens to be red, garnished with green. See what’s happening here?

Szechuan Braised Cod (from Fine Cooking)

Serves 4

Ingredients:

1 1/2 lb of black cod, cut into 4 even pieces

1/2 cup plus 2 tbsp corn starch

3/4 cup chicken broth

1 1/2 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp ketchup (remember when i said I hate ketchup. I still do. I love this recipe and it has ketchup. FAIL.)

2 eggs beaten

10 dried whole red chilis (if you don’t have dried, you can use just 10 small red chilis)

4 green onions, sliced (set aside the sliced white parts)

1 1/2 tbsp ginger (grate it like i suggest here)

In a bowl mix the 2 tbsp of cornstarch with the vinegar, chicken broth, soy sauce and ketchup.

In a shallow bowl spread out the 1/2 cup of cornstarch. In another shallow bowl beat the two eggs. Heat a fry pan to medium high heat and put in a couple of tablespoons of oil. Dredge the fish in the cornstarch, then soak the fish in the egg on all sides. Place the fish into the pan and fry on each side until fish is browned. Transfer the fish to another plate.

Add a little bit more oil to the pan if necessary and saute the chilis, white parts of the green onion and the ginger for about a minute. Give the liquid mixture you previous combine a quick stir and pour into the pan, it should come to a boil and start to thicken quickly. When this happens turn the heat down to medium-low, return the fish to the pan, making sure each piece has been coated in the sauce. Cover the pan with a lid and cook for another 5 minutes until the fish flakes.

Serve the fish over jasmine rice (spooning extra sauce over each piece) and sprinkle with the remainder of the sliced green onion.

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Stir-fried Bok Choy

17 Nov

During my walk to work today a bird pooped on my head. True story. Then i got told over and over again how it’s good luck. There is nothing good luckish about this. All it meant was that I had to stand in the bathroom picking poop out of my hair at 7:30am. My day then went on as normal with no lottery wins or out of the ordinary events. fml.

Today is brought to you by simple side-dishes. In keeping with the simple theme this is going to be short (minus the rant above).

This is a great side when you need some greens. Goes well with pretty much any dish, but it really compliments any main dish with Asian flavours.

Stir-Fried Bok Choy

Serves 4

Ingredients:

8 cups bok choy (you can use any size bok choy you want)

1 garlic clove pressed with a garlic press

1 tsp grated ginger

1 tbsp soy sauce (use tamari for a gluten free dish)

1 tbsp oyster sauce (if you’re vegetarian or vegan leave this out)

Heat a large fry pan, preferably a wok, to medium high heat. Add a splash of oil and the boy choy. Saute for a few minutes.

Add the ginger and garlic and saute for a few more minutes. Add the soy sauce and oyster sauce, saute for one more minute. Serve.

I’m pretty sure it’s more fun if you eat it with chopsticks.

Moo Shu Pork

8 Apr

Chinese food is a dream come true. Moo Shu Pork is pretty close to perfection. I can’t eat this fast enough – and believe me I try – I am a crazy fast eater. When I make all my food I cook for 4 so that we both always have lunch the next day. With this we make double, simply so we can have 2 servings each – yes, we are disgusting! When this is my lunch, I eat around 9:30 a.m. Patience is a virtue, one that I was not blessed with!


This looks more anemic than it should. I am a moron and forgot to buy green onions. This worked out perfectly for me last week when I realized at the last-minute that I didn’t have green onion. Turns out the green onion gods were looking out for me that day. I had bought some the week before and there was an ENTIRE bunch in the fridge. This week when the EXACT SAME PROBLEM occurred I was not as lucky. No green onion in sight. apparently all green onion karma was gone. Needless to say, these photos are lacking some serious green colour pop. Please imagine how much better it could look.

Moo Shu Pork (adapted from Martha Stewart)

Serves 4

Ingredients:

4 eggs

1 pork tenderloin*, sliced into rounds, and then slice the rounds into strips

2 tbsp cornstarch

1 pound shiitake mushrooms, stemmed and sliced into strips

2 tbsp grated ginger

1/2 head of savoy cabbage, cored and thinly sliced

5 green onions, sliced (yup, I’m a moron)

1/3 cup of soy sauce or tamari (to make this recipe gluten free use tamari)

1/4 cup rice vinegar

Heat a large pan to medium high heat. Spray with cooking oil. Whisk your eggs in a bowl and add them to the pan. Move the pan so that the eggs spread out into a large thin pancake. Cook until cooked through. Slide out of the pan onto the counter. Roll into a log and slice into strips. Set aside.

Coat the pork in cornstarch in a bowl. Heat a large non-stick pan to medium-high heat. Add a splash of grapeseed oil (or canola oil, or any vegetable oil) and saute the pork until cooked through (approximately 10 minutes). Transfer to a separate bowl.

In the same pan saute the mushrooms and ginger until the mushrooms are soft (approximately 5 minutes). Add the cabbage, soy sauce and rice vinegar. Saute for 5 minutes until the cabbage softens slightly. Add the green onions, the eggs strips and the pork. Cook until warmed through. Serve over rice.

* If you aren’t a pork fan, this can be substituted with thinly sliced boneless skinless chicken or turkey.

I got a complaint the other day at work regarding how loud I was eating. I was eating this. I can’t control myself. Help!

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