Recipes – Steamy Kitchen Recipes https://steamykitchen.com Steamy Kitchen: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 23 Feb 2018 00:35:59 -0500 en-US hourly 1 https://wordpress.org/?v=4.9.4 Gyoza Recipe (Japanese Pan-Fried Dumplings) https://steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html https://steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html#comments Fri, 09 Feb 2018 13:20:21 +0000 https://steamykitchen.com/?p=5874 Hello friends! Please say hi to Rachael! Rachael lived in Japan for a number of years and here’s her story and a step by step photo tutorial on how to make Gyoza. ~ Jaden How did a girl who was born in the Rocky Mountains and raised in California and who graduated with French and […]

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Gyoza Recipe - LA Fuji MamaHello friends! Please say hi to Rachael!

Rachael lived in Japan for a number of years and here’s her story and a step by step photo tutorial on how to make Gyoza.

~ Jaden

How did a girl who was born in the Rocky Mountains and raised in California and who graduated with French and Law degrees end up writing a food blog called La Fuji Mama and striving to perfect her gyoza recipe?  The story starts seven and a half years ago when I married a man who had lived and studied in Japan.  Six months into our marriage, we moved to Japan, a place completely foreign to me.  Before my marriage, I had traveled all over Europe and lived in Paris, but I had never imagined that I would ever live in Asia.  But there I was, living on the outskirts of Yokohama in a tiny little 400-square-foot, two-bedroom apartment in a neighborhood devoid of any other foreigners.

My kitchen consisted of a large sink, a gas range with two burners and a “fish fryer” beneath the burners (like a little mini broiler), a refrigerator that was considerably shorter than I was, a toaster oven, and two cupboards. I spent my free time exploring, eating, watching and listening, and loving each moment more than the last.  After almost a year, we returned to the States.  Three years later, my husband’s company asked him to transfer to Tokyo, which he happily agreed to.  I soon found myself living in Japan for the second time, this time in downtown Tokyo, in a slightly larger 950-square-foot, three-bedroom apartment, with a slightly larger kitchen, and a spectacular view of Mt. Fuji.

Gyoza Recipe - View of Mt Fuji

I quickly settled into life, feeling much more comfortable the second time around, and trying to embrace the experience.  Our ties to Japan were further strengthened by the birth of our first child in a Japanese hospital.  A piece of my heart will always be in Tokyo because of that experience.

Squirrel in Kimono

Our move back to the US a year ago was a difficult one, but we try to keep the “homesickness” for Japan at bay with trips to Mitsuwa (our nearest Japanese grocery store) and lots of home cooked Japanese meals.

My first foray into Japanese home cooking started a few weeks after we moved to Japan the first time.  One of my neighbors, a woman named Miki, periodically knocked on my door to ask if I wanted to “cook and talk.”   I looked forward to those knocks – they meant that I got to accompany her to her apartment and spend an hour with her, helping her to both cook a meal and practice her English.  It was in her kitchen that I stuffed and pleated my first gyoza.

Miki made it look easy–her hands rhythmically pleating the top layer of the gyoza wrapper and simultaneously pinching it against the smooth bottom layer as she went–finishing each gyoza within moments of having started it.  My first gyoza took me forever to complete, looked sloppy, and didn’t hold together well when cooked.  But with a few pointers from Miki, my gyoza quickly started to look more as they should (although I still can’t stuff and pleat a gyoza as fast as she could).

Over the last seven years I’ve tweaked the gyoza recipe I learned from Miki, adjusting the amounts of ingredients here and there to suit our palates, and adding a couple of ingredients used by other wonderful Japanese cooks I’ve met along the way.

My most recent adjustment to the gyoza recipe is in the technique I use when mixing the filling.  In Elizabeth Andoh’s cookbook, Washoku, she describes a method that helps tenderize the meat and helps hold the filling together.  She explains that it’s “a bit like baseball practice” because you are gathering the filling into a ball and throwing it back into the bowl repeatedly. The bonus to the technique is that you get to play with your food.

How to make Japanese Gyoza

Gyoza Recipe - Gyoza Recipe Ingredients

Gyoza are really easy to make.  Just mince, grate, and measure out your ingredients as called for and then mix the gyoza ingredients together in a bowl using your hands. These gyoza have a hint of heat from the addition of red chili powder.  They also contain aka miso paste (red/dark miso paste), which has a wonderful pungent salty flavor.  If you cannot find aka miso paste, you can either leave it out altogether, or subsitute shiro miso paste (white miso paste).  If you leave the miso out, increase the salt by 1/2 teaspoon.  If you substitute shiro miso paste, leave out the sugar and increase the salt by 1/4 teaspoon.

Gyoza Recipe - Mix ingredients with your hands

 

Gyoza Recipe - Gyoza filling

Yep, you’ve gotta get your hands dirty to make these!  Next you’ll use Elizabeth Andoh’s “baseball practice” technique.  Scoop up the mixture into a ball with your hands and throw it back with some force into the bowl. Repeat this several times to tenderize the meat and help the mixture stick together.  Now it’s time to form your gyoza.  Put a bit of the meat mixture in the center of a wrapper, get your fingertip wet and then trace a line around half of the wrapper.

Gyoza Recipe - Put meat mixture in center of wrapper

Then you fold the wrapper in half over the filling,

Gyoza Recipe - Fold wrapper in half

and pinch it in the center.

Gyoza Recipe - Pinch folded wrapper in the center

Now comes the fun part–the pleating! Holding the wrapper in that middle spot that you just pinched with your left hand, make a pleat in the top part of the wrapper, pinching it against the flat edge of the wrapper at the back.

Gyoza Recipe - Making pleats in the wrapper

Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back (only the front edge will be pleated–the back edge stays flat).  Proceed to make two or three more pleats to the right of the first pleat.Gyoza Recipe - Making pleats in the wrapper

Then switch sides and pleat the other side (to the left of the pinched middle).

Gyoza Recipe - Making pleats in the wrapper

Set aside the stuffed dumpling with the pleated-wrapper edge up.

Gyoza Recipe - Pleated wrapper edge up

Repeat the process until all of your wrappers have been filled and pleated.  It’s always nice to have a partner in crime for this part because it goes a lot quicker.

Gyoza Recipe - Can be frozen

Now you can either cover the gyoza with some plastic wrap and put them in the fridge for a couple of hours until you’re ready to cook them (or you could freeze them to keep them for longer) or you can cook them right away.  The gyoza are first fried on their flat side (pleats up),

Gyoza Recipe - First fry gyoza on flat side

until the bottom is nice and brown.

Gyoza Recipe - Fry til bottom is nicely brown

Then, water is added and the pan sealed with a lid

Gyoza Recipe - Add water into pan and seal

until the upper part of the gyoza is steamed.

Gyoza Recipe - Steaming

Then you serve them browned side up with a dipping sauce made from soy sauce, rice vinegar, and a few drops of chili oil.

Gyoza Recipe - Dipping sauce
If you can’t find round gyoza wrappers, you can always use square wonton wrappers and cut them into circles using a large biscuit cutter.

Gyoza Recipe - Cut wonton wrappers into circles
Or you can really go all out and make your own wrappers.

Gyoza Recipe - Japanese pan fried dumplings

More Dumpling Recipes

Chinese Potsticker Dumplings (my Mom’s recipe) with homemade wrappers

Chinese Soup Dumplings Recipe (with Pork & Crab)

Xiao Long Bao

Steamed Siu Mai Dumplings

Curried Beef Dumplings

 

Gyoza Recipe (Japanese Pan-Fried Dumplings)

Makes 40 dumplings

  • 4 cups loosely packed, minced Napa cabbage (soft, green, leafy parts only )
  • 1 teaspoon kosher salt (or 1/2 tsp table salt)
  • 10 ounces ground pork
  • 2 teaspoons freshly grated ginger (with a microplane grater)
  • 3 cloves garlic (finely minced)
  • 1 stalk green onion (green part only, minced)
  • 2 teaspoon Japanese miso paste (red/dark miso paste)
  • 1 teaspoon Asian sesame oil
  • 1/4 teaspoon red Asian chili powder (optional)
  • 1/4 teaspoon sugar
  • 40 dumpling wrappers

For cooking the dumplings:

  • 4 tablespoon cooking oil (like canola, vegetable)
  • 3/4 cup water

Dipping Sauce:

  • 6 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • Several drops of chili oil or Asian sesame oil
  1. Toss the minced cabbage with the salt in a large bowl and let it sit for 10 minutes. Using both hands, or a cheese cloth, squeeze the cabbage firmly to drain and discard the excess water (prevent your dumplings from becoming mushy) and then transfer the cabbage to a deep bowl. Add the pork, ginger, garlic, green onion, miso, sesame oil, chili powder, and sugar. Mix everything together with your hands until all the ingredients are evenly distributed. Using your hands, scoop the mixture into a ball, lift it, and then throw it back into the bowl. Repeat several times to tenderize the meat and help the mixture stick together.

  2. Have a small bowl of cold water ready. Lay a dumpling wrapper on a dry work surface, and place a teaspoon of the meat mixture in the center of the wrapper. With a fingertip moistened with water, trace a line along half of the edge of the round wrapper. Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at that spot. Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back. Set aside the stuffed dumpling with the pleated-wrapper edge up. Repeat to make 40 dumplings in all.

  3. In a large skillet with a tight fitting lid, heat 1 tablespoon of the cooking oil over medium-high heat. Carefully place as many of the dumplings that can fit without touching in the skillet with the pleated-wrapper edge up. Cook the dumplings for 3 minutes, or until nicely browned on the bottom. Check the progress by lifting 1 or 2 dumplings by their pleated edge.

  4. Once the bottoms are nicely browned, use the skillet lid to shield yourself and carefully pour in 1/4 cup of the water. When the hissing and splattering die down, drizzle in 1 teaspoon of the cooking oil around the edge of the skillet. Place the lid on the skillet to trap in the moisture and then quickly lower the heat to keep the liquid at a bare simmer.

  5. Check the dumplings after 2 minutes. When the wrappers appear slightly translucent and the meat feels firm when pressed lightly with a spoon, remove the lid and raise the heat slightly. Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes). Once you hear a sizzling sound, shake the skillet. The dumplings should slide about. If they seem to stick to the skillet, move the skillet away from the stove and replace the lid for a moment. Remove the dumplings from the skillet with a broad flexible spatula. If you’d like, flip them over so that the seared surface faces up. Cook the remaining dumplings the same way. Serve the dumplings hot accompanied by the dipping sauce.
  6. While the dumplings are cooking, make the dipping sauce by mixing the soy sauce, rice vinegar and sesame/chili oil together in a small bowl.  

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Chinese Sweet & Sour Spare Ribs Recipe https://steamykitchen.com/3453-sweet-and-sour-spare-ribs.html https://steamykitchen.com/3453-sweet-and-sour-spare-ribs.html#comments Fri, 02 Feb 2018 16:08:32 +0000 https://steamykitchen.com/blog/?p=3453 This Sweet and Sour Spare Ribs dish is a mouth-watering appetizer and goes-great-with-cold-beer type of dish from China. Normally, the ribs are deep fried, but I wanted to cook a version that didn’t require me to waste 3 cups of cooking oil. If you do want to deep fry the ribs, Curiously Ravenous has a […]

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Chinese Sweet & Sour Spare Ribs Recipe

This Sweet and Sour Spare Ribs dish is a mouth-watering appetizer and goes-great-with-cold-beer type of dish from China. Normally, the ribs are deep fried, but I wanted to cook a version that didn’t require me to waste 3 cups of cooking oil. If you do want to deep fry the ribs, Curiously Ravenous has a recipe from Ye Ye (Grandfather).

Chinese Sweet & Sour Spare Ribs Recipe

And I found the perfect recipe in Fushia Dunlop’s Revolutionary Chinese Cookbook: Recipes from Hunan Province. When I first heard about Fushia Dunlop and how authentic and thorough her recipes were, I immediately bought this book and the Land of Plenty: A Treasury of Authentic Sichuan Cooking. If you’re a fan of Chinese cooking, I definitely recommend both books. Ms. Dunlop has another book out which is a memior, but I haven’t had a chance to read it yet.

About Dark Soy Sauce

Chinese Sweet & Sour Spare Ribs Recipe

Dark Soy Sauce is not regular soy sauce. it’s labeled Thick or Dark Soy Sauce and it’s more intense, sweeter and less salty than regular soy sauce as it contain molasses. Dark Soy Sauce is used in many Chinese braised dishes.

About Chinese Black Vinegar

Chinese Sweet & Sour Spare Ribs Recipe

Chinese Black Vinegar is an essential ingredient that adds the “sour” to the Sweet and Sour Spare Ribs recipe. The best black vinegar is from the Chinkiang Province of China. My family loves to dribble the tiniest spoonful into my Mom’s Famous Crispy Egg Rolls (take a bite from one end of the egg roll, spoon a few drops inside.) You can substitute with balsamic vinegar.

Chinese Sweet & Sour Spare Ribs Recipe

About the ribs

Traditionally, this recipe is made from spare ribs cut into small, 1 1/2″ pieces. Sometimes these are called “rib tips” at American grocery stores. At Chinese markets, these ribs are pre-cut, and packaged like this.

Chinese Sweet & Sour Spare Ribs Recipe rib tips

Just use kitchen shears or a knife to cut between the bones to get rib tips.

Chinese Sweet & Sour Spare Ribs Recipe rib tips

If you are not near an Asian market, you’ll either have to ask your butcher to cut them for you (don’t try to do this yourself at home….you’ll just ruin your nice knives), or you can use baby back ribs, and leave them whole, which is what I did.

Chinese Sweet & Sour Spare Ribs Recipe (tang cu pai gu)

Adapted from Fushia Dunlop’s Revolutionary Chinese Cookbook: Recipes from Hunan Province

  • 1 ½ pounds meaty spare ribs
  • 2 inch section of ginger (sliced into 1/2-inch "coins" and smashed)
  • 6 stalks green onions (cut into 2-inch sections)
  • 1 tablespoon Chinese rice wine
  • generous pinch of salt
  • 2 tablespoons high heat cooking oil
  • 2 tablespoon dark soy sauce
  • 4 tablespoons white sugar
  • 1 ½ tablespoon Chinese black vinegar
  • 1 teaspoon sesame oil
  1. Place the ribs in a saucepan of water and bring to a boil over high heat. Skim the water, then add half of the ginger, half of the green onions, the Chinese rice wine and salt. Turn the heat to low and simmer for 15 minutes until the meat is cooked and tender. Continue skimming the pot. Strain and set aside, reserving the cooking liquid.
  2. Heat a wok or large saute pan over high heat until very hot. Pour in the cooking oil and add the remaining ginger slices and green onions. Stir fry until fragrant, about 30 seconds. Add in the strained spare ribs and stir fry for 2 minutes in the fragrant oil.
  3. Add 1 cup of the cooking liquid, the dark soy sauce and sugar. Simmer over a medium flame, spooning the liquid over the ribs, until the sauce has reduced to a heavy, syrupy consistency.
  4. Add the vinegar and cook for another 1-2 minutes, until the flavors have fused. Off the heat, stir in the sesame oil.

 

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Shrimp Pad Thai Salad https://steamykitchen.com/45822-shrimp-pad-thai-salad-recipe.html https://steamykitchen.com/45822-shrimp-pad-thai-salad-recipe.html#respond Mon, 22 Jan 2018 17:17:24 +0000 https://steamykitchen.com/?p=45822 This Pad Thai Salad recipe features a healthy salad, fit as a main course. This recipe is courtesy of celebrity chef Bobby Flay’s new cookbook Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle. Learn how to make a spicy, nutty salad dressing Instead of shrimp, you can add grilled chicken breast We’ve teamed up with […]

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This Pad Thai Salad recipe features a healthy salad, fit as a main course. This recipe is courtesy of celebrity chef Bobby Flay’s new cookbook Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle.

  • Learn how to make a spicy, nutty salad dressing
  • Instead of shrimp, you can add grilled chicken breast
  • We’ve teamed up with Bobby Flay and Crown Publishing to give away a copy of his book and a Fitbit (see giveaway here)

Pad Thai Salad Recipe

“Pad thai, the peanut- and egg-laden Thai noodle dish, is a carb-lover’s dream, but man, is it caloric! But I love all those nutty, sweet, spicy, and savory flavors. This salad is the healthy and delicious answer to all your cravings. It’s fresh, crunchy, full of flavor, and loaded with lean protein — totally satisfying.” – Bobby Flay

We’re a few weeks into 2018, and if your new year’s resolution is to eat healthier, this book is perfect. Bobby Flay’s mastery of big flavor using spices and fresh ingredients makes eating healthy easy, and not a sacrifice.

One of the biggest bonuses to Bobby Flay’s cooking method is that he considers not just how each bite tastes, but also interesting textures and flavor combinations. For example, Toasted parmesan cheese adds nuttiness, chopped nuts add crunch, dried cherries add a chewy tartness. You won’t miss the fat or the calories in these recipes!

In Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle, Bobby shares smoothies and juices, breakfast bowls, snacks to fuel workouts, hearty salads, nourishing soups, satisfying dinners, and lightened-up desserts. With fitness tips and a look into the chef’s daily healthy routines, this cookbook is for those who want to eat right without overhauling their pantries or sacrificing taste.

 

Here are some of my favorite recipes from the book. The recipe text has been blurred….we encourage you to buy the book if you like what you see!

For breakfast, the Spelt Waffles with Blueberry Compote and Lemon Ricotta Cream.

This Roasted Green Beans with Tomatoes and Hazelnuts recipe is brilliant. Grape or cherry tomatoes are roasted in the oven to bring out the mellow sweetness. Take half of the roasted tomatoes and blend them with fresh parsley, garlic, vinegar and some hazelnuts to create a rich, nutty sauce to serve alongside the dish.

The book also features low-carb ways to enjoy your favorite dishes, like Eggplant Parmesan. Instead of breading and deep frying the eggplant, Flay teaches you how to make this dish the authentic Italian way, no deep frying!

In the dessert section, how about Bittersweet Maple Bark with Quinoa, Cashews, Apricots and Cherries? At first, I was like “quinoa in chocolate?!” but Flay says to think of this as “grown up rice crispies!” The quinoa is roasted to become crispy and crunchy.

Shrimp Pad Thai Salad

Reprinted with permission from Bobby Flay Fit © 2017 by Bobby Flay (Clarkson Potter/Publishers, Penguin Random House).  http://amzn.to/2mBrQE1

FOR THE SPICY PAD THAI DRESSING

  • 1/4 cup rice wine vinegar (or white wine vinegar)
  • Juice of 1 lime
  • 1 1/2 tablespoons natural nut butter (cashew, peanut or almond butter)
  • 2 teaspoons chile-garlic sauce ((such as Sriracha))
  • 1/4 cup canola oil (or other neutral flavored oil (I like grapeseed oil))
  • 2 tablespoons water
  • sea salt and freshly ground black pepper

FOR THE SALAD

  • 12 extra-large or jumbo shrimp ((about 1/2 pound, peeled))
  • 1 tablespoon canola oil (or other neutral flavored oil (I like grapeseed oil))
  • 6 ounces baby greens
  • 1/2 cup shredded carrot ((about 1 large carrot))
  • 1/4 small head of red cabbage (finely shredded)
  • 1 medium English cucumber (diced)
  • 2 ounces bean sprouts
  • 1/4 cup torn fresh basil
  • sea salt and freshly ground black pepper
  • 1/4 cup chopped toasted nuts (cashews, almonds or peanuts)
  1. Make the dressing: In a blender, combine the vinegar, lime juice, nut butter, chile sauce, oil, and 1⁄2 cup water, season with salt and pepper, and blend until smooth.

  2. Cook the shrimp: Toss the shrimp with the 1 tablespoon of cooking oil. Heat a grill pan over high heat. When hot, add the shrimp. Cook 2 minutes, then flip shrimp and cook an additional 1 minute, or until cooked through. 

  3. Toss the salad: In a large bowl, mix together the greens, carrot, cabbage, cucumber, bean sprouts, and basil, add some of the dressing, and toss to coat. Season with salt and pepper.

  4. Transfer to a platter and top with the shrimp, additional dressing and the chopped nuts.

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Firecracker Shrimp Recipe – only 3 ingredients! https://steamykitchen.com/45758-firecracker-shrimp-recipe-3-ingredients.html https://steamykitchen.com/45758-firecracker-shrimp-recipe-3-ingredients.html#comments Wed, 10 Jan 2018 21:14:21 +0000 https://steamykitchen.com/?p=45758 Firecracker Shrimp Recipe is a 3-ingredient recipe with a Mango Ginger Dipping Sauce (ready in 3 minutes). This is a festive way to celebrate Chinese New Year 2018 on February 16th. The shrimp signifies happiness, and the “firecracker” scares away bad luck and bad spirits! We’ve partnered with Argo® Corn Starch to bring you this recipe! […]

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Firecracker Shrimp Recipe is a 3-ingredient recipe with a Mango Ginger Dipping Sauce (ready in 3 minutes). This is a festive way to celebrate Chinese New Year 2018 on February 16th. The shrimp signifies happiness, and the “firecracker” scares away bad luck and bad spirits!

We’ve partnered with Argo® Corn Starch to bring you this recipe! We’re using cornstarch to seal the Firecracker Shrimp, and cornstarch to thicken the Mango Ginger Dipping Sauce.

Mango Ginger Dipping Sauce

First, let’s start with the 3-minute dipping sauce. You can serve these Firecracker Shrimp with pre-made Duck Sauce or Thai Sweet Chile Sauce. But it’s easy to make your own, starting with your favorite fruit preserves, jam or jelly. We took inspiration from Argo Cornstarch’s Plum Dipping Sauce. In addition, even if you’re short on time and want to take advantage of prepared or frozen appetizers, you can still use this same dipping sauce (it’s particularly great with jumbo cocktail shrimp!)

We chose mango jam, our family favorite (though apricot jam is a close second).

In a small saucepan over medium heat, whisk together mango jam, water, grated fresh ginger, soy sauce, a touch of sesame oil and cornstarch.

Continue whisking until the mixture bubbles a bit and thickens. The cornstarch will thicken the sauce. Serve dipping sauce with Firecracker Shrimp.

How to make Firecracker Shrimp

There really is only 3 ingredients! Wrapper, tail-on shrimp, and cornstarch.

Wrappers for Firecracker Shrimp

You can find spring roll or egg roll wrappers at any Asian market and most large-chain supermarkets. Here are some tips:

  • The wrappers found at Asian markets are so much better than ones found large-chain grocery stores. Look for “spring roll wrappers” or “egg roll wrappers” – the terms are used interchangeably. The first ingredient should be FLOUR, not rice. Chinese spring roll wrappers are different than Vietnamese wrappers that are translucent and made from tapioca or rice. My favorite brand is Spring Home (pictured) or Wei Chuan. The wrappers are about 9″ square.
  • If you aren’t near an Asian market, your next choice is your grocery store. First, check the freezer section, just in case your market carries these wrappers! If no luck, look in the refrigerated section, usually near the tofu.

If wrappers are frozen, you’ll need to defrost overnight in refrigerator, or on countertop for an hour. Open package and cut the wrappers in half, diagonally. IMPORTANT: Keep the wrappers covered under plastic wrap or a barely damp towel. The wrappers dry out very quickly and will crack.

How to straighten shrimp

The shrimp has a natural curve. We’ll use a paring knife to score a few shallow nicks along this curve to straighten out the shrimp.

Take care not to cut through the shrimp, just score a few times in this curve.

Lastly, 1 tablespoon of cornstarch and 1/4 cup of water will create the “glue” or slurry that seals the Firecracker Shrimp.

How to wrap Firecracker Shrimp

Place one wrapper half on dry surface (remember to keep the rest of the wrappers covered up so they don’t dry out.) Lay shrimp on wrapper, with tail sticking out.

Roll up the shrimp in the wrapper, stopping halfway.

Fold over the left corner.

Continue wrapping until you reach the end.

Dip finger into cornstarch slurry and paint that tip.

Finish rolling the Firecracker Shrimp and press tip firmly to ensure you have a good seal.

The tighter the roll, the better. Loose rolls will allow lots of oil to seep in. The roll below is a little bit loose.

Make sure the top of Firecracker Shrimp roll is nice and snug.

How to fry Firecracker Shrimp

In a small saucepan, add a 1 1/2″ of cooking oil (vegetable, peanut, canola or any neutral flavored cooking oil.) Here’s a tip: the smaller the saucepan, the less oil you will have to use….but you can only fry a few Firecracker Shrimp at a time. The rolls fry fast…each batch only takes a couple of minutes. Alternatively, you can use an Air Fryer (though you’ll have to experiment for cooking times, as I haven’t had a chance to test. Start with 390F for 4 minutes.)

Chinese trick for checking oil temperature

Deep frying oil temperature should be 375F, however the Chinese trick to temperature requires NO thermometer and a wooden or bamboo chopstick!

Any wooden or bamboo, uncoated chopstick will do. Even those cheap ones from the to-go order will work…or large bamboo skewers. Just make sure the chopstick is uncoated, without the shiny lacquer.

Heat up your oil, and stick one end of the chopstick into the oil. If you see bubbles surrounding the chopstick, the oil is ready.

Not ready yet:

Now it’s ready!

Deep fry the Firecracker Shrimp, a few at a time. My small saucepan could fry 5 at a time. Fry for a couple of minutes.

Unit the Firecracker Shrimp is golden brown, and the tail is pink. Lower your heat if the tails start to turn too brown before the wrapper crisps up.

Let drain on rack.

Firecracker Shrimp Recipe with Mango Ginger Dipping Sauce

There are usually 25 wrappers in each package of Asian spring roll wrappers. We’ll cut each wrapper in half, which makes 50. You can make as many Firecracker Shrimp as you want, I’ve listed 40 shrimp in the recipe, leaving you with a few “oops” wrappers.

For the Firecracker Shrimp

  • 40 shrimp (tail-on)
  • 1 package Asian spring roll wrappers (25 count) (defrosted)
  • 1 tablespoon cornstarch (preferred Argo Corn Starch)
  • cooking oil for frying (high heat, neutral flavored)

For the Mango Ginger Dipping Sauce

  • 1/2 cup mango jam (or jelly, or preserves)
  • 3 tablespoons water
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1/2 teaspoon Asian sesame oil
  • 1 tablespoon cornstarch (preferred Argo Corn Starch)

For the Firecracker Shrimp

  1. Peel and devein shrimp, leaving tail on. Nick the inside curve of the shrimp a few times to straighten shrimp (see photos).

  2. Cut wrappers in half, diagonally. Keep covered to prevent drying. 

  3. In small bowl, whisk cornstarch with 1/4 cup water.

  4. Roll Firecracker Shrimp, as shown in the photos above, using the cornstarch slurry as the “glue”. Keep finished rolls covered under plastic wrap to prevent drying. 

  5. Add 1 1/2″ of cooking oil to small saucepan. Heat to 375F. Before frying, double check to make sure each roll is tightly sealed. Paint a little cornstarch slurry to ends, if needed. 

    Fry a few Firecracker Shrimp at a time, for 2 minutes, or until wrapper is golden brown and crispy. Don’t overcrowd pan. Drain on rack or paper towels.

For the Mango Ginger Dipping Sauce

  1. In a small saucepan, whisk together the jam, water, ginger, soy sauce, sesame oil and cornstarch. Heat over medium heat until beginning to bubble. Turn heat to low, continue to whisk and cook for 1 minute.

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Chinese Broccoli with Garlicky Ginger Miso https://steamykitchen.com/21999-chinese-broccoli-recipe.html https://steamykitchen.com/21999-chinese-broccoli-recipe.html#comments Tue, 09 Jan 2018 14:18:00 +0000 https://steamykitchen.com/?p=21999 In this recipe for Chinese Broccoli (Gai Lan), you’ll learn: Old Chinese broccoli can be very bitter and stringy. Learn how to choose fresh Chinese broccoli. How to cook thick Chinese broccoli stems without over-cooking the delicate leaves. How to make a savory garlicky ginger miso sauce that pairs well with any vegetable dish What […]

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In this recipe for Chinese Broccoli (Gai Lan), you’ll learn:

  • Old Chinese broccoli can be very bitter and stringy. Learn how to choose fresh Chinese broccoli.
  • How to cook thick Chinese broccoli stems without over-cooking the delicate leaves.
  • How to make a savory garlicky ginger miso sauce that pairs well with any vegetable dish

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

What is Chinese broccoli? It comes from the same family as traditional broccoli, but it has a stronger, more pronounced taste. It’s bitter if you eat it raw, which is why it’s always cooked.

In Chinese, it’s gai-lan or kai-lan, pronounced “guy-LAN”

The stems are thick, the color of the leaves is more like kale (blue-green).  While the florets of regular broccoli is eaten – many open florets on Chinese broccoli often means the vegetable is old and tough. The stems and leaves is what you eat.

Did you know? Broccolini is a cross between broccoli and gai-lan.

How to Tell if  Chinese Broccoli if Fresh

Chinese broccoli should have very few florets. If you see small white flowers blooming, it probably means it’s past it’s prime and will be tough and bitter.

Also take a look at the bottoms of the stems – fresh young Chinese broccoli will have a wet-milky-transluscent-ish color in the center of the stem. Old Chinese broccoli stem will be dried up with a hard, white opaque center. Skip it.

Here’s a photo of fresh Gai Lan with soft, opaque-ish milky center.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Chinese Broccoli with Garlicky Ginger Miso Recipe

Here are the ingredients you’ll need:

ingredient map Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Cut the Chinese broccoli like this, which helps the vegetable cook evenly. The stems are thick, so they go at the bottom of the pan, which is hotter.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Add 1″ of water to your wok, then add in the stems on the bottom.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Lay the leaves on top.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Cover the wok and let the vegetables cook.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Once the Chinese broccoli is done, remove them to a plate and wipe the wok dry. This will prevent splatters when you add in the cooking oil. Stir fry the aromatics: garlic, ginger, chile.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Add in the remaining ingredients and stir. Let it simmer for just a bit and then pour on top of the Chinese broccoli and serve.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Other Chinese Vegetable Recipes

Chinese Broccoli with Oyster Sauce (Steamy Kitchen)

Chinese Yu Choy Stir Fry (Steamy Kitchen)

Stir Fried Bok Choy Recipe (Steamy Kitchen)

Restaurant Style Chinese Greens (Rasa Malaysia)

Stir Fried Nai Bai (Noob Cook)

Chinese Broccoli Beef Noodle Stir Fry (Steamy Kitchen)

Chinese Broccoli with Garlicky Ginger Miso Recipe

If you don’t have Chinese broccoli, feel free to use any other greens like asparagus, broccoli, broccolini, broccoli rabe, mustard greens, napa cabbage, bok choy, etc.

  • 1 pound Chinese broccoli (gai lan)
  • 2 tablespoons cooking oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic (finely minced)
  • 1 teaspoon hot chili pepper (minced (optional))
  • 1 1/2 tablespoons miso paste
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian sesame oil
  1. Trim ends of the Chinese broccoli. Line up the Chinese broccoli with the stems facing same direction. Cut the stalks in half to separate the thick stems from the leaves.
  2. Add one inch of water to a wok, pot or large saute pan and bring to a simmer on medium heat. Layer in the broccoli stems at the bottom of the pan and layer the leaves on top of the stems. You want the thick stems closer to the bottom of the pan so that they will cook faster. Steam for 3 minutes. Use tongs to lift the leaves to a plate. Check the stems to make sure they are cooked – they should be easily pierced with a knife. Thicker stems might need an additional minute.  

  3. Discard the remaining water in the pan and wipe dry with a towel. Return pan to the stove and add in the cooking oil and ginger, garlic and chile pepper. Turn the heat to medium-low. Once the oil in the wok begins shimmering, cook for another 15 seconds (take care not to burn the aromatics). Stir in the miso paste, water, soy sauce and sesame oil and cook another 15 seconds. Add the Chinese broccoli back into the pan, give everything a quick stir, then plate for serving.

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Shrimp Teriyaki Stir Fry Recipe https://steamykitchen.com/45681-shrimp-teriyaki-stir-fry-recipe.html https://steamykitchen.com/45681-shrimp-teriyaki-stir-fry-recipe.html#comments Mon, 01 Jan 2018 23:46:21 +0000 https://steamykitchen.com/?p=45681 This Shrimp Teriyaki Stir Fry Recipe features: 15 minute simple shrimp teriyaki stir fry recipe Learn how to stir fry shrimp so that it is caramelized on the outside, and perfectly cooked on the inside How to make a teriyaki stir fry sauce that is light, flavorful and delicately coats each ingredient. We’ve partnered with […]

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This Shrimp Teriyaki Stir Fry Recipe features:

  • 15 minute simple shrimp teriyaki stir fry recipe
  • Learn how to stir fry shrimp so that it is caramelized on the outside, and perfectly cooked on the inside
  • How to make a teriyaki stir fry sauce that is light, flavorful and delicately coats each ingredient.

Shrimp Teriyaki Recipe

We’ve partnered with Argo® Corn Starch to create this simple stir-fry recipe! -Jaden

Stir frying is a cooking technique, most popular in Chinese cookery, but also used in Japanese cooking (called itameru). To stir fry, ingredients are cut into small, bite-sized pieces, and cooked in a hot wok. Of course, you don’t have to use a wok….a large sauté pan with high sides will also work. Frying pans are too shallow, you’ll end up losing half of your ingredients as you stir, toss and flip.

Simple Teriyaki Stir Fry Sauce

We’re making a very simple teriyaki stir fry sauce that you can use in any recipe (not just this one). Teriyaki sauce is equal parts: soy sauce, mirin (Japanese sweet rice wine) and sake (Japanese rice wine).  If you aren’t familiar with these ingredients, its okay! Feel free to use store-bought teriyaki sauce (there’s always a bottle in my refrigerator for last-minute cooking).

We’ll be using fresh ginger to add a zing to the teriyaki sauce. The best way to mince ginger is to grate the fresh ginger on a microplane zester.

Shrimp Teriyaki Recipe make sauce

Just a little bit of back and forth on the zester will produce ginger without any tough, stringy fibers.

Shrimp Teriyaki Recipe grate ginger

Combine cornstarch, soy sauce, mirin, and sake with Asian chile-garlic sauce and fresh ginger.

The secret to healthy, lighter stir fries (without the thick, goopy, calorie-laden sauce) is a little bit of cornstarch in the sauce. The cornstarch thickens slightly as it cooks, allowing the stir-fry sauce to lightly coat each and every ingredient, providing flavor in every bite.

Okay, now that the sauce is ready, it’s time to stir fry!

The Best Way to Stir Fry Shrimp

The secret to stir frying shrimp is to make sure the shrimp is nicely carmelized and browned on the outside, yet perfectly cooked and light on the inside. If you cook shrimp too long, it gets rubbery. Here’s the secret to stir-frying shrimp:

Pat the shrimp very dry with paper towels. Wet shrimp will end up steaming in the pan, and you’ll never get caramelization.

Shrimp Teriyaki Recipe cornstarch shrimp

The second step is to toss the shrimp in a bit of cornstarch.

Shrimp Teriyaki Recipe cornstarch shrimp

The cornstarch will further dry and absorb any moisture, but more importantly, the coating will help the shrimp get the crisp crunchy outside.

Shrimp Teriyaki Recipe cornstarch shrimp

Searing the shrimp on both sides in a hot wok, while leaving the inside of the shrimp only partially cooked through, will also ensure the shrimp gets the proper room and heat in order to caramelize. The shrimp will be added back into the wok at a later step to finish cooking.

Heat a wok over high heat, with cooking oil. Then add the shrimp. Try not to over-crowd, and cook the shrimp in a single layer.

Shrimp Teriyaki Recipe stir fry shrimp

Leave the shrimp alone. There’s no need to stir, toss or peek! The more you move the shrimp, the harder it will be to caramelize.

After 30 seconds, take a look!

Shrimp Teriyaki Recipe stir fry shrimp

Flip shrimp over and cook an additional 30 seconds to caramelize the other side.

Shrimp Teriyaki Recipe stir fry shrimp

Now remove from wok to a clean plate.

Shrimp Teriyaki Recipe stir fry shrimp

Stir Frying Vegetables

The vegetables should be cut into similarly sized and shape pieces. Onions and bell peppers are sliced, and sugar snap peas are left whole (just remove the stringy bit in the middle).

Shrimp Teriyaki Recipe stir fry vegetables

Once the vegetables are just about cooked through, but still retains a bit of crunch, it’s time to add the shrimp back in.

Finishing Shrimp Teriyaki Stir Fry

Shrimp Teriyaki Recipe stir fry vegetables

And also pour in the teriyaki sauce.

Shrimp Teriyaki Recipe stir fry vegetables

Cook until the sauce is bubbly and thickened. By this time, the shrimp and vegetables will be perfectly cooked through.

Shrimp Teriyaki Recipe stir fry

Garnish with green onion and serve Shrimp Teriyaki stir fry with rice.

A big thanks to Argo Cornstarch for allowing me to adapt one of their popular recipes, Lite Asian Spicy Shrimp with Snow Peas into this recipe for Shrimp Teriyaki Stir Fry.

More Recipes to Explore

Steak Teriyaki Recipe

Steak Teriyaki recipe

Salmon Teriyaki with Mushrooms

Shrimp Teriyaki Recipe

Shrimp Teriyaki Stir Fry Recipe

  • 1/2 pound shrimp (peeled and deveined)
  • 1 teaspoon cornstarch (preferred Argo Corn Starch)
  • 2 tablespoons neutral flavored cooking oil (divided (like canola, corn or vegetable oil))
  • 1/2 small onion (sliced)
  • 1 cup sliced bell pepper
  • 1 cup sugar snap peas
  • 1 stalk green onion (chopped or thinly sliced)

For the Spicy Teriyaki Sauce

  • 1 teaspoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 teaspoon chili garlic sauce (optional)
  • 1 teaspoon cornstarch (preferred Argo Corn Starch)
  1. Pat the shrimp very dry. In a bowl, toss the shrimp with cornstarch to coat.
  2. Heat a wok or large saute pan over high heat. When hot, swirl in just 1 tablespoon of the cooking oil. Add the shrimp to the pan, trying not to overlap. Let cook for 30 seconds. Flip, and cook an 30 seconds. Remove the shrimp to a clean bowl. The shrimp will be half-cooked, we will finish cooking in a later step.

  3. Turn the heat to medium-high. To the same pan, swirl in the remaining cooking oil. When hot, add in the onion and bell pepper. Stir fry for 1 minute. Add in the sugar snap peas and continue to stir fry for an additional minute.
  4. Add in the half-cooked shrimp and pour in the Ginger Teriyaki Sauce. Cook until the sauce comes to a simmer, thickens, and is glossy. Garnish with green onions.

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Bok Choy Recipe https://steamykitchen.com/2112-bok-choy-recipe.html https://steamykitchen.com/2112-bok-choy-recipe.html#comments Thu, 21 Dec 2017 15:16:05 +0000 https://steamykitchen.com/blog/?p=2112 In this Bok Choy recipe, you’ll learn how a stir-frying trick to cook bok choy perfectly, with amazing garlic flavor (without burning the garlic in the wok). We’ll show you step by step. I’m going to tell you to do something that is totally contrary to many Asian cookbooks out there. Okay, ready? Cold Wokky, […]

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In this Bok Choy recipe, you’ll learn how a stir-frying trick to cook bok choy perfectly, with amazing garlic flavor (without burning the garlic in the wok). We’ll show you step by step.

Bok Choy Recipe

I’m going to tell you to do something that is totally contrary to many Asian cookbooks out there.

Okay, ready?

Cold Wokky, Very Garlickky.

Bok Choy Recipe

The problem with using a very hot wok or frying pan to stir fry with minced garlic and ginger is that you’ll probably burn it. Burnt garlic and ginger is bitter and astringent. Bitter can be good sometimes – I LOVE bitter. But when you’re going for a more delicate flavor, especially in a bok choy dish, you might not want bitter.

When I’m stir-frying vegetables, like in this bok choy recipe, I add the minced garlic and ginger to COLD oil and COLD wok or pan. As the wok and oil heat up, the ginger and garlic gently sizzles. The longer the aromatics stay in contact with the oil (without burning) – the more flavor gets infused into the oil. So, now you’ve got a tablespoon of that an incredible garlicky, gingery oil. Toss the bok choy leaves in that oil, so that each leaf of the bok choy is bathed in heavenly flavor.

How to cook bok choy recipe

Bok Choy Recipe

Start by trimming the bok choy stem off – don’t trim too much – just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the bok choy leaves and rinse under running water.

Bok Choy Recipe - Trim stem off

Bok Choy Recipe - Trim stem off

But leave the tender baby that’s in the middle of each bok choy! That’s the golden nugget!

Bok Choy Recipe - Tender baby bok choy

Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don’t even bother peeling off the paper-thin skin)

Bok Choy Recipe - grate ginger

Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss to coat each leaf with the garlicky, gingery oil.

Bok Choy Recipe - Add garlic and ginger to cold oil and wok

Bok Choy Recipe - Add leaves into wok

I really mean it! Toss, baby, toss! Stir! Faster! You only have like 15 seconds of tossing time! I am super wok-stirring queen!

Bok Choy Recipe - Toss

Bok Choy Recipe - Toss

Pour in liquid (you can use broth, water or a combination of broth/water + Chinese cooking wine) Immediately cover and let cook for 1 minute. The liquid will now steam the bok choy. After steaming, season with soy sauce or salt and drizzle a bit of sesame oil on top to finish.

Bok Choy Recipe - Pour in broth, water or wine

Bok Choy Recipe - Let cook for 1 minute

That’s it! I hope you try this method – it works for any type of vegetable, like Napa cabbage or broccoli. For thicker vegetables (like broccoli), increase the steaming time by another minute and maybe add a bit more liquid.

Why do I use tongs to cook bok choy?

Why tongs instead of a standard wok chan (spatula)? Because it’s easier to use the tongs to toss, flip and turn when dealing with delicate vegetables.

More Chinese recipes to explore

Chinese Spinach (Yu Choy) Recipe with Toasted Garlic (Steamy Kitchen)

Chinese Broccoli with Oyster Sauce (Steamy Kitchen)

Chinese Eggplant with Spicy Garlic Sauce (Steamy Kitchen)

Chinese Greens (Yu Choy) Stir Fry (Steamy Kitchen)

 

Bok Choy Recipe

  • 1 1/2 pounds bok choy or baby bok choy
  • 2 tablespoons cooking oil (canola, vegetable or peanut oil)
  • 2 cloves garlic (finely minced)
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons water (or any liquid combination of broth, water, cooking wine)
  • 1 teaspoon soy sauce (or salt)
  • 1/2 teaspoon sesame oil
  1. Start by trimming the stem off – don’t trim too much – just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact. Wash and clean bok choy.  

  2. Finely mince garlic. Grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers.

  3. Place wok or saute pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with soy sauce and drizzle a bit of sesame oil on top.

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Chinese Broccoli Beef Recipe https://steamykitchen.com/22980-chinese-broccoli-beef-recipe.html https://steamykitchen.com/22980-chinese-broccoli-beef-recipe.html#comments Fri, 24 Nov 2017 14:00:27 +0000 https://steamykitchen.com/?p=22980 Watch video step by step how to make Chinese Beef Broccoli with Jaden.

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In this Chinese Broccoli Beef Recipe, you’ll learn: how to make an authentic Broccoli Beef that’s light, intensely flavorful without the goopy brown sauce. Learn how to keep the broccoli crisp-tender, and how to perfectly sear the beef, even if you have a non-stick wok or pan. Also, learn why just a touch of vinegar is the secret ingredient for authentic Chinese Beef Broccoli.

Chinese Broccoli Beef Recipe

Chinese Broccoli Beef Video Step by Step

For those who think you can’t sear or brown meats in a nonstick pan – I’m here to prove you wrong! YES YOU CAN. I’ll show you how.

Chinese Broccoli Beef Recipe

More Chinese Recipes

Chinese Broccoli Beef over Noodles

100 Flower Blossoms: Cauliflower and Broccoli Stir Fry: Learn why this dish is perfect for good luck and good fortune!

Chinese Broccoli Beef Recipe

The secret ingredient in this dish is Chinese black vinegar. If you don’t have this, substitute with young, unaged balsamic vinegar. The aged, good quality balsamic vinegar is too sweet – so make sure you get the cheaper, young balsamic. To keep this dish vegetarian, replace the beef with fresh, thick, meaty shitake mushrooms (cut in half) or even sliced portobello mushrooms. If you use flank steak, make sure you cut ACROSS the grain….which is perpendicular to the grain, for the most tender steak. If you cut WITH the grain, the meat will be tough.

  • 1/2 pound flank or sirloin steak
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon cornstarch
  • Freshly ground black pepper
  • 1 pound broccoli (cut into bite-size florets)
  • 1 tablespoon high-heat cooking oil (canola, vegetable, rice)
  • 2 cloves garlic (finely minced)
  • 1 teaspoon grated fresh ginger

FOR THE STIR FRY SAUCE

  • 3 tablespoons oyster sauce
  • 2 teaspoons Chinese rice wine (or dry sherry (or omit))
  • 2 teaspoons Chinese black vinegar (or young/cheap balsamic vinegar)
  1. If you are using flank steak, slice into thin pieces, ACROSS the grain. If using sirloin, grain doesn’t matter. In a bowl, combine the beef with the soy sauce, cornstarch and black pepper. Marinate for 10 minutes at room temperature.

  2. In a small bowl, mix together the ingredients for the Stir-Fry Sauce.
  3. In a wok or large saute pan, add 1 cup of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to just pierce the stem with a fork. Drain.

  4. Discard the water in the wok and dry the pan well. Set the pan over high heat, swirl in the cooking oil. When the wok is hot, add the marinated beef, use your tongs to spread the beef out all over the surface of the wok in one layer. Let beef cook, undisturbed, for 2 minutes, until nicely browned. Flip the beef, again spread the beef out over the wok and brown the other side.
  5. Push the beef aside and add in the garlic and ginger. Stir fry the garlic and ginger for 30 seconds. Then mix together with the beef.
  6. Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 15 seconds. Add the cooked broccoli back into the wok and toss to coat well.

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Roasted Brussels Sprouts with Cranberry Pistachio Pesto https://steamykitchen.com/9035-roasted-brussels-sprouts-cranberry-pistachio-pesto.html https://steamykitchen.com/9035-roasted-brussels-sprouts-cranberry-pistachio-pesto.html#comments Wed, 22 Nov 2017 12:30:10 +0000 https://steamykitchen.com/?p=9035 A modern twist to Brussels Sprouts. This Roasted Brussels Sprouts with Cranberry Pistachio Pesto recipe is from Chef Todd of Checkers Restaurant in the Los Angeles Hilton Hotel. Create a colorful pesto with pistachios, dried cranberries, roasted garlic, parsley, and olive oil in the food processor. Roast Brussels sprouts in the oven 375F for 20 minutes. […]

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A modern twist to Brussels Sprouts. This Roasted Brussels Sprouts with Cranberry Pistachio Pesto recipe is from Chef Todd of Checkers Restaurant in the Los Angeles Hilton Hotel. Create a colorful pesto with pistachios, dried cranberries, roasted garlic, parsley, and olive oil in the food processor. Roast Brussels sprouts in the oven 375F for 20 minutes. Toss with pesto.

The pesto is amazing on sandwiches, using leftover Thanksgiving turkey!

Roasted Brussels Sprouts with Cranberry Pistachio Pesto

A festive take on roasted Brussels sprouts. This crunchy and tangy pesto is made with dried cranberries and pistachios, a delicious combination (and colorful too!)

The Cranberry Pistachio Pesto is a recipe from Chef Todd of Checkers Restaurant in Downtown Los Angeles, right inside the Hilton Hotel. NO…not the Checkers Hamburgers…I’m talking about the sleek Checker’s Restaurant totally unrelated!

I asked Chef Todd about this recipe:

More ways to use the Cranberry Pistachio Pesto

In addition to serving this pesto with roasted brussels sprouts, Chef Todd also pairs this with an Open Faced Grilled Chicken Sandwich with Baby Arugula:

(For Thanksgiving, use leftover turkey!)

Roasted Brussels Sprouts with Cranberry Pistachio Pesto

and a Cheese Plate Roasted Beets and Humboldt Fog Cheese (AMAZING!)

Roasted Brussels Sprouts with Cranberry Pistachio Pesto

How to make the Cranberry-Pistachio Pesto

Ingredients:

Roasted Brussels Sprouts with Cranberry Pistachio Pesto

Add all ingredients except for the olive oil into food processor and let that baby run until the ingredients are finely chopped. Keep the motor running and add in 2 tablespoons of the olive oil.

Roasted Brussels Sprouts with Cranberry Pistachio Pesto

Here’s the important part – stir in the remaining olive oil by hand. If you try to add all the olive oil into the food processor, it will become too thick and turn into a “paste” rather than a pesto.

Roasted Brussels Sprouts with Cranberry Pistachio Pesto

Roasted Brussels Sprouts with Cranberry Pistachio Pesto Recipe

Recipe from Chef Todd Allison at Checkers Restaurant at the Los Angeles Hilton Hotel. This recipe makes double the amount of Cranberry Pistachio Pesto, so that you can reserve remaining to serve on sandwiches or on cheese plate. Alternatively, you can freeze the extra pesto.

Follow the instructions for the pesto carefully. Only 2 tablespoons of olive oil are added to the food processor…the remaining is STIRRED in.

For Brussels Sprouts

  • 1 1/2 pounds brussels sprouts
  • 3 tablespoons olive oil

For Pesto

  • 1/3 cup unsalted, shelled pistachios (if you use salted pistachios, remember to taste pesto before salting at end.)
  • 1/3 cup dried cranberries
  • 2 cloves garlic (or 3 cloves roasted garlic)
  • 1/2 cup fresh parsley leaves
  • 1/2 cups olive oil
  • salt and freshly ground black pepper to taste
  1. Preheat oven to 375F degrees.

  2. Cut off the knobby end of the brussels sprouts and pull off any loose outer leaves. Cut the brussels sprouts in half, lengthwise. Toss with olive oil.
  3. On a baking sheet, spread the brussels sprouts evenly and roast for 20-25 minutes, until you begin to see a bit of browning on the brussels sprouts. The interior should be fork tender.

  4. Place the pistachios, cranberries, garlic and parsley into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in only 2 TABLESPOONS of the olive oil. Spoon out the pesto into a bowl and stir in remaining olive oil. Season with salt and black pepper to taste. The pesto should be slightly sweet and salty. If the pesto is too thick, you can stir in more olive oil. 

  5. Lightly season the brussels sprouts with salt and pepper. Toss with just 1/4 cup of the Cranberry Pistachio Pesto on top. Reserve remaining pesto for other uses.

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Oven Barbecued Chicken Wings Recipe https://steamykitchen.com/45504-oven-barbecued-chicken-wings-recipe.html https://steamykitchen.com/45504-oven-barbecued-chicken-wings-recipe.html#comments Mon, 20 Nov 2017 23:43:07 +0000 https://steamykitchen.com/?p=45504 This Oven Barbecued Chicken Wings Recipe features a recipe from Food Network’s Chef Gabriele Corcos and Debi Mazar.  To make Oven Barbecued Chicken Wings, start with simple, homemade barbecue sauce with peach preserves, bourbon and honey. Season the chicken wings with spices paprika and cayenne pepper. Bake for 20 minutes. Recipe reprinted with permission, from […]

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This Oven Barbecued Chicken Wings Recipe features a recipe from Food Network’s Chef Gabriele Corcos and Debi Mazar.  To make Oven Barbecued Chicken Wings, start with simple, homemade barbecue sauce with peach preserves, bourbon and honey. Season the chicken wings with spices paprika and cayenne pepper. Bake for 20 minutes. Recipe reprinted with permission, from Gabriele and Debi’s new cookbook, Super Tuscan.

Oven Barbecued Chicken Wings Recipe

 Goodfellas and Entourage actress, Debi Mazar and Tuscan chef, Gabriele Coroco, co-host Extra Virgin cooking show on Cooking Channel. Their latest book, Super Tuscan: Heritage Recipes and Simple Pleasures from Our Kitchen to Your Table, features simple family-style recipes made with American ingredients and Tuscan flavors and cooking techniques.

We’re sharing with you their recipe for Oven Barbecued Chicken Wings, with a homemade BBQ sauce. Instead of ketchup, which is normally found in American BBQ sauce, Gabriele uses peach preserves, balsamico and a splash of bourbon.

I also wanted to share some of my favorite recipes from the book. I think you’ll agree with me, Super Tuscan is a celebration of family meals and simple pleasures.

For your next brunch: Asparagus and Proscuitto Tortino

Oven Barbecued Chicken Wings Recipe

Comfort food, Italian American style: Baked Truffle Cavatappi

Healthy weeknight meal: Swordfish with Orange Salad

Oven Barbecued Chicken Wings Recipe

Dinner party with friends: Brined Pork Chops with Sage-Almond Pesto

Oven Barbecued Chicken Wings Recipe

The perfect finish: Italian Carrot Cake

Oven Barbecued Chicken Wings Recipe

More Chicken Wing Recipes

Baked Parmesan Garlic Chicken Wings

Momofuku Chicken Wings

Cola Glazed Chicken Wings

Sticky Asian Chicken Wings

Grilled Chicken Wings with Honey Miso Sauce

 

 

Oven Barbecued Chicken Wings

FOR THE SAUCE

  • 2 tablespoons unsalted butter
  • 1/2 medium yellow onion (chopped)
  • 2 garlic cloves (minced)
  • 1 cup tomato puree
  • 1/2 cup peach preserves
  • 1/3 cup balsamic vinegar
  • 1/4 cup bourbon
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot red pepper sauce

FOR THE CHICKEN

  • 2 teaspoons sweet paprika
  • 1½ teaspoons sea salt
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 pounds chicken wingettes
  • 2 tablespoons extra-virgin olive oil
  1. To make the sauce: Melt the butter in a medium heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato puree, peach preserves, balsamic vinegar, bourbon, honey, mustard, and hot red pepper sauce and bring to a simmer. Reduce the heat to low and simmer, stirring often, until thickened and reduced by about one quarter, 25 to 35 minutes. Remove from the heat and let cool.
  2. Position racks in the center and top third of the oven and preheat the oven to 425°F.
  3. To prepare the chicken: Mix the paprika, salt, thyme, black pepper, and cayenne pepper in a small bowl. Toss the chicken and oil in a large bowl to coat. Sprinkle with the spice mixture and toss again. Divide the wingettes between 2 large rimmed baking sheets.
  4. Bake for 20 minutes. Remove from the oven and flip the wingettes over. Switch the positions of the baking sheets from top to bottom and continue baking until the wings are golden brown, about 20 minutes more. Transfer the wingettes to a large heatproof bowl. Add the sauce and stir gently to coat the wingettes. Pour off the fat from the sheets. Return the wingettes to a single sheet.
  5. Bake until the sauce is glazed, 5 to 10 minutes. Transfer the wingettes and sauce to a platter and serve.

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