Thai Basil Chicken

 

Thai Basil Chicken

If your weeknight dinner repertoire doesn’t include Thai Basil Chicken (Pad Krapow Gai), then you’re missing out. This superquick stir-fry comes together faster than you could get takeout delivered. It traditionally uses holy basil, which is very hard to find, but you can use either Thai or sweet basil, depending on availability.  

Ingredients:
2 tbsp (30 mL) fish sauce, preferably Thai
1 tbsp (15 mL) oyster sauce, preferably Thai
1 tbsp (15 mL) low-sodium soy sauce
l tbsp (15 mL) water
1 tbsp (15 mL) brown sugar
6 tbsp (90 mL) canola oil, divided
1 lb (455 g) ground chicken
4 cloves garlic, minced
1 red bird’s-eye chili, finely chopped
1 long red chili, halved, seeded, thinly sliced
7 oz (200 g) green beans, cut on bias into 1/4-inch (5-mm) pieces
1 1/2 cups (375 mL) loosely packed basil leaves, preferably Thai
4 large eggs
Jasmine rice and lime wedges for serving

Directions:
Stir fish, oyster and soy sauces with water and brown sugar in a small bowl. Set aside.

Heat 3 tbsp (45 mL) oil in a large nonstick frying pan over high heat until shimmering. Add chicken and cook, breaking up meat with a wooden spoon, until liquid has evaporated and chicken is starting to sizzle and brown, 5 to 7 minutes. 

Reduce heat to medium and add garlic and chilies. Cook, stirring constantly, until fragrant, about 30 seconds. Add green beans and fish sauce mixture. Stir constantly until sauce evenly coats chicken, about 1 minute. Remove from heat and stir in basil. Cover and set aside.

Heat remaining 3 tbsp (45 mL) oil in a small nonstick pan over medium-high. Cook eggs, one at a time, until edges are browned, whites are puffed and yolks are still runny, about 1 minute. (Be careful as oil tends to pop a bit.)

Serve stir-fry with steamed jasmine rice, lime wedges and a fried egg on top of each serving.  Serves 4

New Style Broccoli and Beef Stir-Fry

New Style Broccoli And Beef Stir-Fry

 A quick stir-fry can make for such a satisfying weeknight dinner. Here, takeout favourite Broccoli & Beef gets a twist by highlighting the über-fresh and delicate broccoli flavour that comes with using the early sprouts of broccoli as a crisp topper.Makes 3 to 4 servings
Ingredients:
1/4 cup (60 mL) soy sauce
3 tbsp (45 mL) rice wine vinegar
3 tbsp (45 mL) oyster sauce
3 tbsp (45 mL) freshly squeezed orange juice
1 tbsp (15 mL) finely grated fresh ginger
1/4 cup (60 mL) cornstarch, divided
3/4 to 1 lb (340 to 455 g) sirloin tip steak or striploin steak, thinly sliced into strips
1/2 tsp (2 mL) salt
1/4 cup (60 mL) vegetable oil, divided
3 garlic cloves, thinly sliced
1 bunch thin or 1/2 bunch thick asparagus, trimmed
2 baby bok choy, trimmed and quartered
1/4 cup (60 mL) chicken broth or water, plus more if needed
1 cup (250 mL) long-grain white or brown basmati rice, cooked following package directions for 4 servings
1 to 2 pkgs (each 50 or 75 g) micro broccoli or Asian blend microgreens

Directions:
In a medium bowl, whisk soy sauce with vinegar, oyster sauce, orange juice, ginger and 1 tbsp (15 mL) cornstarch. Set aside.

Place steak in a medium bowl. Sprinkle with salt then remaining 3 tbsp (45 mL) cornstarch. Toss to coat evenly.

Heat 1 tbsp (15 mL) oil in a large wok or wide frying pan set over medium-high heat. Add garlic. Cook, stirring often until softened slightly, 1 minute. Remove to a medium bowl. Add asparagus and bok choy to pan. Pour in 1/4 cup (60 mL) broth. Cook until bok choy begins to wilt and asparagus turns bright green, 2 minutes. Add more broth if more liquid is needed. Turn into a large bowl, scraping in any liquid from pan bottom. Wipe out pan.

Coat wok or frying pan with remaining 3 tbsp (45 mL) oil. Add half of coated steak strips. Stir frequently until lightly browned on each side, 1 to 3 minutes. Using a slotted spoon, remove to bowl with vegetables. Repeat. When beef is done, pour soy-sauce mixture into emptied steak pan. Cook, until thickened, about 2 to 4 minutes. Return vegetables, beef and garlic to pan. Stir to coat evenly. Pour over rice, garnish with micro broccoli and serve immediately.

Makes 3 to 4 servings

Pancit

 

Pancit  (Pahn-sit)

This recipe is a family favorite and can I say just not requested but expected when my sister-in-law arrives at a family potluck, the gang will be treated to Pancit, an ethnic dish from the Philippines.  Every cook has her own version of the recipe and while similar there is no exact recipe,  I am offering my sister-in-law's very tasty recipe.  You won't be disappointed.  Serves 8

Ingredients:

Wok

Oil

White cooking onion, diced (about 1/2 of a medium onion)

Garlic cloves, sliced in halves  (Joan used 3)

Carrots, diagonally sliced, approximately 1 1/2 cups 

Celery, diagonally sliced,  approximately1 1/2 cups

Shiitake Mushroom, sliced approximately 1 1/2 cups

Cabbage sliced, about 3/8" strips, approximately 4 cups

Chicken stock about 2  to 2 1/2 cups or more  (It is not soup)

Oyster sauce, approximately 1/4 cup

Soy sauce, approximately 2 tablespoons

Bean thread noodles

Conton Noodles  (Without dye) 

Freshly ground black pepper 

Lemon juice

Lemon wedges

Sesame oil to drizzle

Green onions, sliced

Directions:

Place bean thread noodles in warm water to soften, (not hot).  Set aside.  Dice onion and mince garlic. they can be combined in a bowl

Diagonally slice carrots and celery.  Slice mushrooms.  Place sliced cabbage in a seperate bowl, any larger pieces are okay.  Sliced green onions for garnish.

Heat wok, when hot add oil.  Add diced onion and garlic.  Stir for even browning.  Allow to lightly caramelize with browning. 

Add vegetables to sauté first carrots for 2 or less minutes, then celery and stir for about two minutes or less and then the mushrooms. You want a slight crunch to the vegetables in the finished dish.  Add the oyster sauce and soy sauce.  

Now add the chicken stock and sliced cabbage and black pepper.  Stir, stir, until the cabbage shows a very very slight wilt.

To keep your vegetables with a slight crunch, they will cook when you add the chicken stock and noodles. that is the reason for a two minutes or less stir when adding each layering the flavors.

Add the conton noodles and the bean thread noodles.  Stir to coat.  The noodles will soften very quickly.  Adjust your seasonings.  Add the juice of a half lemon to enhance the flavor.

Place in serving bowl and garnish with drizzle of sesame oil,  sliced green onion or chives and lemon wedges.  The dish is even better the next day served cold.

Thai-Style Pork Fried Rice

Thai-Style Pork Fried Rice

This Thai-style pork fried rice comes together in under 30 minutes, and it makes a satisfying one-dish meal.
Servings: 4 (as a main course)

Ingredients:
2 tablespoons vegetable oil
3 large eggs, beaten
Pinch salt
1 bunch scallions, finely sliced, light and dark green   

   parts divided
3 cloves garlic, chopped
2 tablespoons finely chopped fresh ginger
1 pound ground pork
4 cups cooked white rice (from 1-1/3 cups uncooked 

   rice)
1/2 cup frozen peas, defrosted
1-1/2 cups cooked broccoli florets (see note)
3 tablespoons fish sauce
2 tablespoons oyster sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
3 tablespoons fresh chopped cilantro
Sriracha, for serving (optional)

INSTRUCTIONS

In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Season the beaten eggs with a generous pinch of salt, add them to the pan and cook, stirring frequently, until scrambled. Transfer the eggs to a plate and set aside.

In the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat. Add the light green scallions, garlic, and ginger and cook, stirring frequently, for about 1 minute. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until no longer pink, about 3 minutes.

 

Add the cooked rice, peas, broccoli, fish sauce, oyster sauce, sugar, and red pepper flakes. Cook, stirring to evenly combine, until the rice and vegetables are hot. Stir in the dark scallion greens, cilantro and scrambled eggs. Taste and adjust seasoning, if necessary. Serve with Sriracha, if desired. 

Note: Defrosted frozen broccoli florets will work in a pinch, but they tend to get a bit mushy so fresh-cooked (or leftover fresh-cooked) broccoli is preferable. You can also substitute any other leftover cooked vegetables you have in your fridge.

Gluten-Free Note: To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. Many sauces, condiments, and other ingredients contain hidden gluten so if you're following a gluten-free diet, always read the labels of your ingredients to verify that they are, in fact, gluten-free.

Oyster Sauce For Salmon .....

Oyster Sauce For Salmon

This recipe was shared by our daughter-in-law's sister Karen who is one of the best cooks I know! We loved it and I know you will too!

Ingredients:

Fillet of Salmon

Butter

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Sauce:

bottled oyster sauce

olive oil

thinly sliced green onions

garlic

peeled and grated fresh ginger

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Directions:

Pour melted butter over salmon fillet and grill or bake.

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Although the sauce does not have specific amounts, I will share what I use to prepare a full fillet of salmon, that being one side of the fish. You can increase the amounts of a flavor or decrease according to your tastes. The sauce is high in sodium and I use it sparingly or more like you might use tartar sauce.

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1/4 cup oyster sauce

1/4 cup water

slight amount of olive oil

1 or so Tablespoons sliced green onions

1 clove garlic crushed

2 teaspoons to 1 Tablespoon ginger.

***

Bring oyster sauce and water to a boil to reduce thickened state and salty flavor. Use a one to one formula for the water and oyster sauce.

***

In a small skillet saute the thinly sliced green onions in olive oil. When transparent add crushed garlic and stir briefly. Add reduced oyster sauce and bring to a boil. Remove from heat and add ginger. Allow to set and steep for a few minutes. If necessary reheat before serving. When the salmon is cooked, pour a glaze of the Oyster Sauce over the salmon.