I Sugges this Recipes

Showing posts with label sun. Show all posts

Friday, March 7, 2014

Lu sun Niu Rou Si Asparagus with Beef Slivers

While asparagus is a very recently introduced and not yet a common vegetable on the tables of China, the country is the world’s largest producer of the white variety, and I have no doubt that with the increasing affluence of the Chinese, such delicious western produce as asparagus will be sampled and eventually incorporated into the cuisine. Its taste, color (especially the green) and particular crisp texture is precisely the sort of qualities that will endear it to their national palate. The preparation, however, is very traditional, and utilizes a reduction sauce. This method is common in China but is almost never employed in the Chinese American restaurants, whose cooks can’t seem to keep starch thickeners away from their stir fries. In this dish, one can very simply substitute pork, chicken, or even lamb, with similar results.

8 oz lean beef (tri-tip, or top round works well)10 oz green asparagus, fibrous ends trimmed
4 cloves of garlic, minced
2 scallions, slivered diagonally, green and white portions separated
Meat marinade:
1 Tab black soy
1 Tab light soy
1 Tab rice wine
1 heap Tab cornstarch
Sauce:
2 Tab stock
1 Tab rice wine
1 Tab light soy sauce
3/4 tsp salt
1/2 tsp sugar
Slice beef across the grain, then sliver into matchsticks approximately 1-1/2 to 2 inches long. Mix with marinade, and allow to stand for 30 minutes or longer.
Slice asparagus at an extreme diagonal, very thin, approximately1/8” thick or less (If it is sliced too thick, other ingredients will overcook by the time the asparagus is done).
Heat wok to smoking hot and swirl in 3 Tab of peanut oil. When very hot, add beef slivers and break apart; toss, allowing meat to rest occasionally so that it will brown nicely. After only 1 or 2 minutes, remove beef to a plate. Add more oil if necessary, and when wok is hot add garlic, white portion of onion, then asparagus. Stir fry 1 or 2 minutes, until edges of the vegetable begin to brown. Stir sauce ingredients and add to wok; toss on high heat until most of the liquid has evaporated and clings to the ingredients. Plate and garnish with sesame oil and slivered carrot.

Wednesday, January 15, 2014

Chicken with Goat Cheese and Sun dried Tomatoes

This made for a delicious Sunday dinner yesterday. Id had my eye on this recipe for awhile and finally decided to try it. Im so glad I did! It sounds fancy and tastes amazing, but it was really very simple. There arent very many ingredients and it comes together really quickly. We ate this with roasted garlic mashed potatoes and vegetables and it made for a great hearty meal. Enjoy!

A couple notes: you can find sun-dried tomatoes in your local grocery store. Mine were near the canned tomatoes. The herbed goat cheese is also easy to find anywhere. Mine came in a 4 oz. package. Its shaped like a log and the cheese is white with green herbs all around it. Got it? :) I also doubled the recipe (so wed have leftovers) and it was great!

Chicken with Goat Cheese & Sun-dried Tomatoes

2 chicken breasts, pounded thin

1 T. olive oil

3/4 c. chicken broth

2 T. sun-dried tomatoes, chopped (and drained, if packed in oil)

2 oz. herbed goat cheese

salt & pepper

Heat skillet over medium heat. Pound out chicken breasts. I find the best way to do this is to set a piece of saran wrap on the counter, place the chicken on it, place another piece of saran wrap over the top, press down around the edges so the juices dont splatter, and then pound away with a meat mallet or a frying pan.

Sprinkle chicken with salt and pepper. When oil is hot, add chicken breasts. Cook through, about 6-8 minutes per side, depending on the thickness. Remove chicken onto a plate, cover with foil and set aside.

In the same skillet, add the chicken broth. Cook over medium heat until reduced by about half, being sure to scrape up the bits of chicken from the pan. Add the sun-dried tomatoes and heat through. Stir in the goat cheese and remove from the heat.

Top the chicken breasts with the sauce and serve.

Source: adapted from Annies Eats