Thai Red Curry with Green Beans and Eggplant

The coconut cream at the top of a can of coconut milk thickens this curry, so be careful not to shake the can before you open it.

Yield:

Serves 4

Ingredients

1. 2 Tbs. peanut oil
2. 3 small Japanese eggplant, sliced (1 lb.)
3. 1 13.5-oz. can light coconut milk
4. 3 cloves garlic, minced (1 Tbs.)
5. 1 Tbs. minced fresh ginger
6. 1 Tbs. prepared red curry paste
7. 2 Tbs. dark brown sugar
8. 1 Tbs. low-sodium soy sauce
9. 1/lb. thin green beans, trimmed
10. 1 large red onion, cut into 1/2-inch wedges
11. 1/2 cup packed Thai or sweet basil leaves
12. 2 tsp. lime juice

Directions

1. Heat wok over medium-high heat. Add oil and eggplant, and stir-fry 3 minutes, or until eggplant begins to brown. Transfer to plate.
2. Spoon 3 to 4 Tbs. coconut cream from top of can into wok. Add garlic, ginger, and curry paste, and stir-fry 1 minute. Stir in remaining coconut milk, brown sugar, and soy sauce. Add green beans, onion, and eggplant; cover, and simmer 8 minutes, or until vegetables are tender. Stir in basil and lime juice.

Notes

Six-Spice Hanger Steak

During a research trip to Hong Kong, food editor Ian Knauer discovered that every family has its own recipe for five-spice powder, a pivotal ingredient in so many Chinese dishes. He took things a step further by adding black peppercorns to the aromatic mix, which holds its own against the robust flavor of hanger steak. As for side dishes, this would be delicious with steamed rice and stir-fried bok choy, but your menu doesn’t have to be Asian—try it with a brightly dressed green salad and roasted potatoes.

Yield:

Serves 4 To 6

Ingredients

1. For the Steak:
2. =================
3. 2 teaspoons Sichuan peppercorns
4. 10 black peppercorns
5. 1 teaspoon fennel seeds
6. 1 teaspoon anise seeds
7. 1 (2-inch) piece cinnamon stick
8. 4 cloves
9. 2 teaspoon packed dark brown sugar
10. 1 hanger steak (about 2 lb and 1 1/2 inches thick), center gristle removed
11. .
12. For the sauce:
13. =================
14. 1/4 cup soy sauce
15. 1 tablespoon rice vinegar (not seasoned)
16. 1 tablespoon water
17. 1 tablespoon minced peeled ginger
18. 2 teaspoons packed dark brown sugar
19. 1 teaspoon minced shallot
20. 1 small garlic clove, minced
21. 1 tablespoon chopped cilantro

Directions

1. MAKE STEAK:
2. Preheat broiler and lightly oil rack of broiler pan.
3. Finely grind spices with brown sugar and 1 1/2 tsp salt in grinder.
4. Pat steak dry, then sprinkle evenly with spice mixture and rub into meat. Broil steak 2 to 3 inches from heat, turning once, 7 to 12 minutes for medium-rare. Let steak rest on a plate at least 10 minutes.
5. MAKE SAUCE WHILE STEAK RESTS:
6. Heat sauce ingredients, except cilantro, with meat juices from plate in a small saucepan over low heat, stirring, until warm. Stir in cilantro before serving.

Notes

Ginger Scallion Egg-Drop Soup

It’s only natural to use leftover chicken broth (from Blade Steaks with Rosemary White-Bean Purée) to make chicken soup. But what a soup! Steeping ginger and scallion greens in the stock and then poaching the chicken in it is a quick way to achieve a depth of flavor. The final soup is enriched with silky ribbons of just-cooked eggs, shreds of tender chicken, and fresh rings of scallion. Best of all, this satisfying soup is easy enough to pull together after work.

Yield:

Serves 2 (Light Main Course) Or 4 (First Course)

Ingredients

1. 6 scallions, divided
2. 2 cups water
3. 1 1/2 cups reduced-sodium chicken broth
4. 1 (2-inch) piece peeled ginger, sliced
5. 1 skinless boneless chicken breast half (6 to 8 oz)
6. 2 large eggs, lightly beaten
7. 1/4 teaspoon white pepper (optional)

Directions

1. Smash 3 scallions and cut into 2-inch pieces, then put in a 2-qt saucepan with water, broth, ginger, and 3/4 tsp salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.
2. Meanwhile, chop remaining 3 scallions and shred chicken.
3. Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.

Notes

Ribs With Black Vinegar Sauce

You'll want to have plenty of white rice on hand to soak up the incredibly complex sweet-and-sour sauce that adorns these ribs.

Yield:

Serves 4

Ingredients

1. 2 lbs pork spareribs, cut into individual ribs
2. 1/4 cup cornstarch
3. About 12 cups peanut or vegetable oil for frying, divided
4. 4 garlic cloves, thinly sliced
5. 1 medium shallot, thinly sliced
6. 2 tablespoons very thin matchsticks of peeled ginger
7. 1/2 cup packed light brown sugar
8. 2 tablespoons Chinese Shaoxing wine or medium-dry Sherry
9. 1/3 cup reduced-sodium chicken broth
10. 1/3 cup Chinese black vinegar
11. 1/3 cup reduced-sodium soy sauce

Directions

1. Blanch ribs in a 4-quart pot of boiling water 4 minutes. Drain and pat dry.
2. Whisk 1/2 teaspoon salt into cornstarch in a large bowl. Add ribs and toss.
3. Heat 3 inches oil to 400ºF in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch. Transfer with a slotted spoon to a bowl.
4. Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes. Add brown sugar and cook, stirring, until dissolved, about 1 minute. Add wine and boil 1 minute.
5. Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.
6. Transfer ribs to a platter. Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs.

Notes

Stir-Fried Mushrooms With Soy And Rice Wine

 

Yield:

Serves 4

Ingredients

1. 2 teaspoons Chinese rice wine (such as Shaoxing) or medium-dry Sherry
2. 2 teaspoons soy sauce
3. 1 teaspoon sugar
4. 1 1/2 tablespoons peanut or vegetable oil
5. 2 tablespoons finely chopped garlic (2 large cloves)
6. 1 tablespoon finely chopped peeled fresh ginger
7. 1/4 teaspoon salt
8. 1 pound fresh cremini or white mushrooms, trimmed and sliced 1/4 inch thick
9. 2 teaspoons Asian sesame oil

Directions

1. Stir together rice wine, soy sauce, and sugar in a small bowl until sugar is dissolved.
2. Heat a wok (preferably flat-bottomed) or a 12-inch heavy skillet (not nonstick) over high heat until a drop of water evaporates immediately, then add peanut oil, swirling wok to coat.
3. Add garlic, ginger, and salt and stir-fry until fragrant, about 30 seconds. Add mushrooms and stir-fry until mushrooms are wilted and liquid they give off is evaporated, 2 to 3 minutes. Add rice wine mixture and cook, stirring, until liquid is evaporated, about 1 minute. Season with salt.
4. Transfer mushrooms to a bowl and drizzle with sesame oi

Notes

Asian Noodles With Chicken And Scallions

Take a tip from Asian home cooks and use bottled sauces to your advantage.If you have to substitute an Asian chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.

Yield:

Serves 4

Ingredients

1. 1 lb chicken tenders (not coated or cooked)
2. 1 lb fresh or frozen broccoli florets
3. 1 lb dried udon (thick wheat noodles)
4. 1/2 cup premium oyster sauce
5. 2 tablespoons hoisin sauce
6. 1 tablespoon Asian sesame oil
7. 2 teaspoons Chinese chile garlic paste, or to taste
8. 1/2 cup chopped scallions (from 1 bunch)
9. 2 teaspoons roasted sesame seeds (optional)

Directions

1. Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
2. Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
3. While noodles cook, tear chicken into chunks.
4. Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
5. Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.

Notes