Stir Fry Sauce INGREDIENTS. 4 tsp. sesame oil. 1/2 c. water. 1/4 c. white vinegar. 1/2 c. white sugar. 2 tbsp. soy sauce. 1/4 c.

Transcription

1 FEB RUA RY 24, 2018

2 Stir Fry Sauce INGREDIENTS 4 tsp. sesame oil 1/2 c. water 1/4 c. white vinegar 1/2 c. white sugar 2 tbsp. soy sauce 1/4 c. oyster sauce 1/4 c. ketchup DIRECTIONS 1. Combine all ingredients. Serve. Making an excellent all-purpose Chinese stir-fry sauce takes less than 10 minutes to prepare! A combination of savory Asian ingredients will boost the taste of any meat or vegetable stir-fry recipe. 10

3 Caramel INGREDIENTS 12 oz. Heavy Cream 6 oz. Sugar 11/2 oz. Corn Syrup 1/4 tsp. Salt 11/2 oz. Butter 3/4 tsp. Vanilla DIRECTIONS 1. Combine first 4 ingredients. 2. Cook to 230 degrees. 3. Add butter and vanilla. 4. Cook to 245 degrees. The first recorded type of caramels were hard candies that date back to the 17th century. Early American settlers cooked sugar and water together to make quick treats for their children. 2

4 Shiitake & Oyster Mushroom Dumplings Shiitake mushrooms, oyster mushrooms, garlic, and scallions are cooked in sesame oil, sealed in dumpling wrappers, and steamed or pan-fried to perfection. These can be enjoyed two different ways: as dumplings (steamed) or as potstickers (pan-fried and briefly steamed). INGREDIENTS: DUMPLINGS 1 tbsp. toasted sesame oil 2 garlic cloves, minced 6 oz. oyster mushrooms, diced 6 oz. shiitake mushrooms, stems removed and diced 1/4 tsp. sea salt 5 scallions, white and light green portions only, thinly sliced 24 circular dumpling, wonton, or gyoza wrappers Refined coconut oil or other heat-tolerant oil, for cooking INGREDIENTS: CHILI GARLIC SAUCE Rice vinegar, to taste Reduced-sodium tamari or soy sauce, to taste Chili-garlic sauce or sriracha, to taste 3

5 Velvet Marinade INGREDIENTS 1 tbsp. soy sauce 1 tsp. Chinese rice wine, dry sherry or white vinegar 2 tsp. cold water 2 tsp. cornstarch DIRECTIONS 1. Combine all ingredients. Use as marinade. DIRECTIONS: DUMPLINGS 1. Heat sesame oil in large pan over medium-low heat. Add garlic. Stir with a large wooden spoon. Cook for 1 minute or until fragrant and just barely golden. Add mushrooms and sea salt. Cook for minutes, stirring occasionally, until mushrooms are tender and golden and most of the liquid has evaporated. Add scallions. Stir. Cook for another 2-3 minutes or until tender. Season to taste. 2. Prepare a clean work surface and have the following within reach: dumpling wrappers, small bowl of water, and small pan lined with parchment paper. 3. One at a time, place wrappers on the work surface, fill with 1/2 tbsp. of the filling, careful not to overfill. Dip your fingers in the water, wet edge of wrapper. Fold over and press edges together to seal. Place in pan, and repeat until filling is gone. To keep them from drying out as you re working, place a damp cloth over the filled dumplings. 4. Prepare as potstickers or dumplings. To make potstickers: Cover bottom of large skillet with refined coconut oil (about 1 tbsp.). Cook over medium-high heat. Add dumplings in a single layer, careful not to crowd the pan. Cook for 2-3 minutes or until the bottoms have a golden-brown crust. Pour 1/4 cup water into the pan. Immediately cover with a tight-fitting lid, and steam 4-5 minutes. Once water has been absorbed, and the wrappers become translucent, use tongs to carefully remove potstickers. Repeat until all potstickers are cooked. Serve alongside chili-garlic sauce. To make dumplings: Add dumplings to a steamer or steamer basket, and steam for 8-10 minutes or until wrappers become translucent. Carefully remove dumplings. Repeat until all dumplings are cooked. Serve alongside chili-garlic sauce. DIRECTIONS: CHILI GARLIC SAUCE 1. Add rice vinegar, tamari, and chili-garlic sauce, to taste, to a small bowl. Whisk to blend. Adjust according to taste, and serve alongside dumplings. 57 Marinating meat is an important step in the stir fry cooking process. The end result is meat that s tender, silky, and smooth in texture. Chinese cooks have enjoyed a dumpling version known as iiaozi for more than 1,800 years. According to legend, Chinese stuffed dumplings were invented during the Han Dynasty by a man named Zhang Zhongjian. 4

6 Stir-Fried Chicken and Vegetables DIRECTIONS: CHICKEN 1. Slice the chicken in thin strips against the grain of the breast. 2. Marinate in the Velvet Marinade for 20 minutes. INGREDIENTS: CHICKEN 1 lb. boneless, skinless chicken breasts, cut into strips Velvet Marinade (recipe on page 7) 1 tbsp. soy sauce 1 tsp. Chinese rice wine, dry sherry or white vinegar 2 tsp. cold water 2 tsp. cornstarch DIRECTIONS: VEGETABLES 1. Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger. Cook 1 minute. 2. Add chicken and cook 3-4 minutes, until starting to brown, stirring constantly. 3. Add onions, carrots, and peppers and cook 1 minute. Add snap peas and corn and cook 2 minutes. 4. Add Stir Fry sauce (recipe on page 10) and cook 2 minutes, until vegetables are crisp-tender. VEGETABLES 1 tbsp. sesame oil 2 to 3 cloves garlic, minced 1 tbsp. minced fresh ginger 1 medium onion, diced 1 red bell pepper, seeded and sliced into thin strips 2 c. sugar snap peas 1 (15 oz.) can baby corn, drained 5 Chicken Stir Fry is a great and easy way to get daily recommended amount of vegetables into a weeknight supper. You can even serve it over brown rice for lots of fiber! 4