Posts tagged stir fry

Forbidden Rice Bowl

Well, it’s a rice bowl and of course, you can put anything in it. This is tonight’s concoction, I guess. I just saw a bag of this so-called heirloom forbidden rice at the store this afternoon. I’ve never had it before and I was curious. Apparently, it’s of Chinese origin so I immediately thought of a quick stir-fry to go with it for dinner tonight.

I already have a half-opened box of roasted pistachio nuts at home and knew I wanted to use some of it, as opposed to cashew or whatever. So I just grabbed some scallions, mushrooms and an orange. An orange? I guess I was thinking orange chicken or something like that. I guess we’ll find out.

Wow, how refreshing! No meat but quite filling. The rice has a nutty personality to it, like brown rice. It’s supposed to be sticky but I only cooked it with 1 part rice and 1 3/4 part liquid instead of the usual 1:2 ratio. So it was leaning more towards al dente. Anyway, good stuff.

Ingredients (serves 2):
1 cup Heirloom Forbidden Rice
1 pkg Cremini Mushrooms, slivered
1/2 cup Roasted Pistachio Nuts
1 doz Cherry Tomatoes, halved
2-3 Garlic Cloves, minced
2 tbs. scallions, chopped
1 Orange
4 tbs Oyster Sauce
2 tbs Canola Oil
Salt & Pepper

Directions:
Cook rice to package direction. When it’s done cooking, leave the lid on for another 30 minutes before digging in.

Meanwhile, saute garlic and mushroom with oil in a large pan on medium heat for a couple of minutes. Fold in oyster sauce, tomatoes and pistachio nuts until well combined. Salt and pepper to taste (easy on the salt as the oyster sauce is already quite salty). Turn off the heat and squeeze the juice of an orange.

Fluff the rice and scoop in serving bowls. Top with stir-fry. Grate some zest from the orange and sprinkle with scallions to garnish. Enjoy.

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Tomato Black Bean Stir-Fry

What can I say, I just love the Lee Kum Kee Brand Black Bean Garlic Sauce. And I have been using it for years now. It gives stir-fry’s more depth in flavor than mere soy sauce can. In fact, I don’t even use soy sauce in my stir-fry’s. I just mix the black bean garlic sauce with oyster sauce and some kind of chili sauce (i.e pepper satay) and wham… like I’m in Chinatown, all of a sudden!

In this dish, I used my leftover tomatoes and a little ground bison meat. Pretty simple and quick but bursting with flavor.

By the way, I like my stir-fry sauce a little thick, like gravy. So, I simply mix in a slurry of cornstarch and stock. It’s awesome! Give it a try.

Direction:
3 tbs. Black Bean Garlic Sauce
2 tbs. Oyster Sauce
1 tbs. Chili Sauce (not sweet)
1 cup Chicken Stock
1 tbs Cornstarch
1 cup Diced Tomatoes
1 Onion, diced
Leftover Meat, ground, diced, sliced, etc.
3 tbs. Finely Chopped Scallions
2 tbs. Canola Oil

Directions:
In a bowl, mix well all 3 sauces with stock and cornstarch. Meanwhile, in a medium heated skillet, add oil, meat and onions and cook for a few minutes. Add the sauce mixture and stir until bubbling. If sauce is too thick, simply add more stock. Turn off heat and stir in some chopped scallions. Serve on a plate and garnish with more scallions.

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Pan-Fried Noodles

I’ve never pan-fried egg noodles before and was always in awe whenever I have it at a “real” Chinese dive. Man, I miss them hole-in-the-walls, I tell ya!

Anyway, the crunch is just amazing to the palate! But I didn’t know exactly how they do it. Until the other day, I saw it on a video and I’m like… hmmm, I can do that!

Pan-Fried Noodles

Obviously, you can top it with whatever you want. The simplest way is to stir-fry a dish separately like I did here.

Ingredients:
Dried Chinese Egg Noodles
Stir-Fry Sauce
Leftover meat, diced or ground
Onions
Bok Choy (or whatever veggies you prefer), diced
Scallions
Canola Oil

Directions:

Boil the noodles to al dente, 5 minutes, then drain the water. Rinse the noodles in cold water and drain again. Toss with sesame oil to coat.

Meanwhile, oil a medium-heated skillet. Spread cooked noodles out to the edges of the pan and press to flatten like a patty. Let it cook, without stirring, until browned on the bottom, about 8 minutes. Flip over to brown the other side.

Now, cook your stir-fry the way you want it. Place pan-fried noodles on a plate and top with stir-fry mixture. Garnish with more scallions and serve immediately (you want to eat it before the noodles get soggy).

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