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two recipes make a post
Saturday, 11 December 2010 14:57Last night was apparently Asian Food Night in my house. I don't even know. Did make one old recipe and one new one, so I thought I'd share.
The first is an iteration of my favorite way to cook: throw [some kind of vegetable] in wok, stir-fry with [some kind of sauce], serve. I made it this time with soy puffs for protein, but it can easily be done with chicken breast or pork stir-fried in similar seasonings. I prefer to used Shanghai bok choy, since it has an added spiciness inherent to the leaves, but any similar Asian green will do.
The second is a nummy dessert, very easy to make. I prepped the rice before dinner, then made the sauce after we'd finished the meal, so it could be served hot. Yum!
Stir-Fried Chinese Greens with Soy Puffs
2 tablespoons peanut oil
1 1/2 pounds Shanghai bok choy
1 package soy puffs
2 tablespoons soy sauce
4 tablespoons chicken stock
Cut bok choy into bite-sized pieces. Cut soy puffs in half.
Heat oil in wok or similar pan until it sizzles if you flick in a drop of water. Stir-fry boy choy until coated with oil and just beginning to wilt. Add soy puffs, soy sauce, and chicken stock, tossing the contents until the leaves are coated and the puffs have absorbed some of the liquid (they will turn light brown on the cut sides). Stir-fry 2-3 minutes, until leaves are softened slightly but not squishy.
Serve over rice or noodles. Serves 4.
Mango Sticky Rice
1 cup sweet, sticky, or sushi rice (very short grain)
1 3/4 cups water
1/4 cup + 1 tablespoon brown sugar
1 can coconut milk
1/4 teaspoon pinch of salt
1 teaspoon vanilla extract
2 teaspoons cornstarch, dissolved in 2 tablespoons water
2 ripe mangoes, or 1 pkg frozen mango (thawed completely)
Soak rice in 1 cup of water in mid-sized sauce pan for 20 minutes to 1 hour, stirring occasionally.
Add 3/4 more water, 1/4 of the can of coconut milk, the salt, and 1 tablespoon of brown sugar. Bring to a gentle boil, then turn heat down to low. Cover with lid, but tip it so that the steam can escape. Cook like this for 10 minutes, or until the liquid is completely absorbed, stirring occasionally. Cover tightly, remove from heat, and let stand at least 5 minutes, or up to 1/2 hour.
Rice can also be refrigerated in a tightly closed container for a few days.
To make sauce, mix remaining brown sugar, coconut milk, and vanilla in a small sauce pan over medium heat, stirring frequently. Do not allow to come to a boil. Add dissolved cornstarch and turn heat down to low. Continue to stir as sauce thickens to 3/4 its original volume.
Scoop rice into bowls. Ladle generous helping of sauce over rice and top with slices or chunks of mango. Serve immediately. Serves 4.
The first is an iteration of my favorite way to cook: throw [some kind of vegetable] in wok, stir-fry with [some kind of sauce], serve. I made it this time with soy puffs for protein, but it can easily be done with chicken breast or pork stir-fried in similar seasonings. I prefer to used Shanghai bok choy, since it has an added spiciness inherent to the leaves, but any similar Asian green will do.
The second is a nummy dessert, very easy to make. I prepped the rice before dinner, then made the sauce after we'd finished the meal, so it could be served hot. Yum!
Stir-Fried Chinese Greens with Soy Puffs
2 tablespoons peanut oil
1 1/2 pounds Shanghai bok choy
1 package soy puffs
2 tablespoons soy sauce
4 tablespoons chicken stock
Cut bok choy into bite-sized pieces. Cut soy puffs in half.
Heat oil in wok or similar pan until it sizzles if you flick in a drop of water. Stir-fry boy choy until coated with oil and just beginning to wilt. Add soy puffs, soy sauce, and chicken stock, tossing the contents until the leaves are coated and the puffs have absorbed some of the liquid (they will turn light brown on the cut sides). Stir-fry 2-3 minutes, until leaves are softened slightly but not squishy.
Serve over rice or noodles. Serves 4.
Mango Sticky Rice
1 cup sweet, sticky, or sushi rice (very short grain)
1 3/4 cups water
1/4 cup + 1 tablespoon brown sugar
1 can coconut milk
1/4 teaspoon pinch of salt
1 teaspoon vanilla extract
2 teaspoons cornstarch, dissolved in 2 tablespoons water
2 ripe mangoes, or 1 pkg frozen mango (thawed completely)
Soak rice in 1 cup of water in mid-sized sauce pan for 20 minutes to 1 hour, stirring occasionally.
Add 3/4 more water, 1/4 of the can of coconut milk, the salt, and 1 tablespoon of brown sugar. Bring to a gentle boil, then turn heat down to low. Cover with lid, but tip it so that the steam can escape. Cook like this for 10 minutes, or until the liquid is completely absorbed, stirring occasionally. Cover tightly, remove from heat, and let stand at least 5 minutes, or up to 1/2 hour.
Rice can also be refrigerated in a tightly closed container for a few days.
To make sauce, mix remaining brown sugar, coconut milk, and vanilla in a small sauce pan over medium heat, stirring frequently. Do not allow to come to a boil. Add dissolved cornstarch and turn heat down to low. Continue to stir as sauce thickens to 3/4 its original volume.
Scoop rice into bowls. Ladle generous helping of sauce over rice and top with slices or chunks of mango. Serve immediately. Serves 4.
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