HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Stir-Fries. Show all posts
Showing posts with label Stir-Fries. Show all posts

Monday, December 9, 2013

Sichuan Stir-Fried Pork in Garlic Sauce with Mushrooms, Water Chestnuts and Snap Peas


         There’s a Sichuan restaurant close to home in New York that I go to more frequently than I’d like to admit.  There’s a big “B” in the window which means The New York City Board of Health has some "issues" with the place.  In my view, if they haven’t closed it down, and I haven’t experienced any problems after eating there, I’m good to go.  I would have to say this mainly has to do with the fact that the lunch special comes in at $6.75 and includes a choice of soups or egg or spring rolls, three kinds of rice and finally, about 20 main dishes all fairly standard Sichuan fare.  Every one I have tried has never disappointed.   The place also has a Japanese menu and a prominent sushi bar.  I choose to believe that the “B” was assigned to that end of the restaurant.  I am happy to spend so little for such traditional Sichuan dishes as Pork in Garlic Sauce. In fact I like it so much, that this weekend I made it at home.  Once you get the hang of stir-frying, there’s no limit to your kitchen creativity. And if there was one technique that I could pass on to harried, time-pressured home cooks, it would be the stir-fry.  And you don’t need a wok, just a big non-stick frying pan.

Monday, December 17, 2012

Sticky Chinese Pork Stir-Fry and it's Low Fat too!



         At the risk of sounding like a broken record, the stir-fry is the savior of every harried home cook.  When you have to get dinner on the table in as short a time as possible, a stir-fry’s hard to beat.  It’s all a matter of getting everything prepped and ready to go in this super fast cooking method.   And there’s no need for a wok to do so.  Any large fry pan will do.  There’s endless variety of things you can stir-fry.  This one is my latest discovery and it’s very good.  It’s loaded with vegetables and the most tender pork all bound together in an Asian accented sauce flavored with ginger and garlic. The sauce is the ‘sticky’ part with its hint of honey.  And what’s really impressive is that it’s extremely low fat.  How can you resist?

Thursday, June 7, 2012

Moo Goo Gai Pan


         The other day, when I opened a post from Bee at www.rasamalaysia.com, along with Bee's recipe for Moo Goo Gai Pan came a flood of memories.  It instantly took me back to my childhood in Montreal.  Not that I ever ate Moo Goo Gai Pan. I don’t think Chinese food in any form ever crossed the Mathews’ family doorstep.  However, my parents had one friend in particular whose entire diet seemed to consist of Chinese take-out.  At least that’s the way it looked to me at aged 10. 

Monday, March 19, 2012

Sotanghon with Chicken and Wood Ear Mushrooms



         One of the great joys of cooking has to be the amazing things you learn when you use an ingredient that is new to you.  In this case, our dear friend Richard arrived from Hong Kong recently and presented us with a sealed plastic bag of Wood Ear or Tree Ear dried mushrooms.  He brought us so many, he could have used the bag as a neck pillow on his long flight from China.  They were intriguing--almost white on one side and then practically black on the other.   While I marveled at the sight of them, I couldn’t help wonder why Richard had appeared with this very bulky gift.  Turns out, Richard, an avid Chewing the Fat reader, remembered something I wrote in November 2010 in a post about Shun Lee West, our neighborhood Chinese restaurant.  http://www.chewingthefat.us.com/2010/11/long-ago-visit-to-shun-lee-and-my-take.html is where you’ll find the post.  But what was missing from the recipe for Shun Lee’s Sichuan Shrimp were, you guessed it, Wood Ear or Tree Tea mushrooms.