I’ve posted this in the past but not in a while so I thought I would re-post it. This is one of my favorite Asian recipes. It is really easy to make and really delicious (and nutritious, too). The only difference in the recipe pictured and the one written below is that I used a variety of vegetables (instead of just broccoli) and didn’t blanch them before stir-frying. Anyhow if you are a carnivore you wont even miss it not having meat (well, maybe).
This recipe is so easy but it is also equally delicious. Once you have everything prepped it takes a mere 5 minutes to cook. While I used chicken, the recipe is equally good with nearly any other meat, poultry, or seafood; it can also be made vegetarian–sans meat–by substituting the meat with tofu, tempeh, seitan, or using just vegetables (and replacing the chicken broth with vegetable broth). It’s also a great way to use up leftover meat or poultry.
This is one of my favorite stir-fry recipes…it’s, simple, quick, and really delicious and nutritious. This is one of those simple restaurant-quality dishes that you’ll be wondering why you ever pay to have it prepared when it is so easy to make yourself. I’ve posted this recipe, or variations of it, a few times before, but I haven’t in a while. Anyhow, I made it for dinner tonight and thought I’d share the recipe again. As I type these words I am–in a word–stuffed. It is so delicious I couldn’t stop eating it. The only difference between the recipe pictured (the one I made tonight) and the actual recipe listed below, is that in tonight’s version I added sliced carrots (which should be added when you add the onion and pepper). Anyhow, I hope you try it.
I’ve posted a few variations of this recipe in the past, but what it comes down to is that kim-chi is a spicy fermented cabbage recipe not unlike sauerkraut (but did I mention spicy). The above image may be a bit misleading because it is not the finished recipe, it is the ingredients that have just been mixed together prior to fermentation (beautiful isn’t it). In this heat it should be fully fermented in a few days, or at least by week’s end. The basic recipe is listed below, but really the ingredients are really up to you. If you’d like to learn more about fermented foods–via articles I wrote (yes, shameless self-promotion)–click here or here. I also recommend this book.
Yup…it’s that time of year again. Time to start thinking about the victory garden. That’s a savoy cabbage plant pictured above. Future food for my son and I. In a few months I plan on eating it. No, let me rephrase that. In a few month months, after I harvest the cabbage and some cayenne peppers from my front yard garden, I’ll make kim chi–or rather, combine the ingredients and it will make itself–and then I will eat it.
I made this for staff lunch at work today…General Tso’s Chicken. It is not that difficult to prepare and really rewarding because when you make it yourself it is not greasy or sickeningly-sweet. The only differences in the version I prepared today (the one picture) is that I added a sliced orange and toasted sesame seeds to the recipe. Other than that the recipe listed below is the one that I used (but multiplied by six times). If you want to prepare a simple yet delicious Chinese recipe at home–one where guests or family members may think you ordered out–this is the recipe. I originally published this recipe in Artvoice a few years ago, and also on this blog around the same time. If you’d like to read the story behind this recipe, and how I came about it, click either here or here.
For the chicken:
1 pound boneless chicken thighs, cut into pieces
2 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon flour
For the sauce:
1/4 cup soy sauce
1/4 cup sherry
1/2 cup chicken broth
2 tablespoons white wine vinegar
2 tablespoons sugar
1-2 tablespoons cornstarch
6 small dried red chilies
1 tablespoon minced ginger
2 teaspoons minced garlic
3 green onions, sliced
peanut oil for deep frying
Combine all of the chicken ingredients together in a bowl, mix to evenly coat, and set aside. Mix all of the sauce ingredients together in a separate bowl and set aside. Heat a couple inches of peanut oil in a wok or skillet until 350F. Stir the chicken again, then carefully deep fry it piece-by-piece and remove to a plate lined with paper towel. Cut a piece of the chicken to make sure it’s thoroughly cooked. Carefully transfer the oil to a tin can or other pot to cool, reserving a few tablespoons in the wok or skillet. Over medium-high heat stir-fry the chilies for a minute, then add the ginger and garlic. Stir the sauce ingredients again, then carefully add it to the hot pan. Bring to a boil and simmer for 1 minute. Add the cooked chicken and green onion. Toss to coat. Serve with steamed rice.