Lemongrass Chicken Stir-Fry

I am pretty pumped about getting married.  Yes because the whole forever and ever, love of my life, marrying my best friend deal and all.  But if you were to ask Ben why I am so excited to get married, he'd probably be able to tell you the deep dark secret: I am most excited about getting married so that we can get a puppy and I can have a big kitchen.

Seriously, forget the pretty white dress, the flowers and unity candles (do you really need one of those??).  What I am most excited for starts after the big deal.  Ben, me, a house with a big kitchen and a puppy.  Really, that's all I want, all I need.

So instead of getting excited about centerpieces or worrying that our venue won't allow us to have lit candles on the tables, I spend most of my evenings thinking of our life post-big-happy-day.  Important things too, things like who's going to be the main dishwasher in the house?  Will I ever be able to get over my trust issues and let Ben do a load of laundry on his own?  Am I actually going to have to make real, balanced dinners every night?  Really?  No more bowls of cereal (me) or tall glasses of protein shakes (him)?

So, in order to put my mind somewhat at ease, the Chinese cooking has been on the uptake the last few months.  There are several hard and fast reason why this is the case.  To start with, anything stir-fired is by nature quick.  Also, after a few shopping trips to invest in things like fish sauce and rice cooking wine, I usually have all the ingredients on hand.  Plus, I can sneak whatever veggies I want in with the meat and ta-da! the meal has suddenly become a balanced meal.  Veggie, grain, protein, the works.  You know, if I could only learn to let go a little bit over my laundry-OCD-ness, I may be able to wrap my mind around the whole marriage/man/wife deal.  Just maybe...

Most of our adventures lately have come for the pages of Quick and Easy Chinese, a cookbook that was part of a gift from my future mother-in-law, along with a gorgeous cast iron wok.  True to the title, they are quick, easy and most importantly yummy.  We usually alternate serving the various stir-fries over brown rice or quinoa, but I have it in my mind to try a different whole grain soon, as I did just pick up some farro.  This little number came from Cooking Light's January 2013 issue.  As is the theme here, it was quick, easy and yummy.  It was not cut out from the big green cookbook though simply because it just wasn't unique enough.  But it is still definitely a great contender for Thursday night dinner.

Lemongrass Chicken Stir-Fry
Adapted from CL Jan. 2013

1 Tbsp. dark brown sugar
2 Tbsp. chicken stock
1 Tbsp. fish sauce
2 tsp. low-sodium soy sauce
1 tsp. sweet Asian chile sauce
2 Tbsp. vegetable oil (divided)
1 Tbsp. lemongrass, thinly sliced
2 garlic cloves, thinly sliced
1 red bell pepper, thinly sliced
1 c. (or big handful) fresh green beans
1 shallot, thinly sliced
1 lb boneless, skinless chicken thighs, sliced to bite sized pieces
1/3 c. unsalted cashews
1 Thai chile, thinly sliced

Heat large wok over high heat.  While it is heating up, combine first 5 ingredients in small contained to make sauce.

Once wok is hot, swirl 1 tablespoon oil.  Add lemon grass and garlic, stir frying for about 30 seconds. Remove from wok with a slotted spoon.  Add remaining vegetables to wok, stir frying until bright and crisp, about 2 minutes.  Remove from wok and add to lemongrass mixture.

Add remaining tablespoon of oil to pan, swirl to coat.  Add chicken and spread into single layer.  Cook, turning as needed, until browned on all sides, 3-4 minutes.  Add cashews and chile to the chicken and continue to stir fry until chicken is cooked through.  Add in vegetables and toss to mix.  Pour sauce over top.  Bring the sauce to a boil, tossing the chicken and vegetables to coat.  Sauce will thicken (about 1 minute).  Remove from heat and serve immediately over rice or quinoa.

Beef & Broccoli Stir-Fry

I feel as though I haven't been in my new apartment as long as I have.  True, I have only been here a week and two days, but it seems like even less time.  Most likely cause my extra room is still full of half unpacked things and the majority of my clothes are still folded up in suitcases.  But this is my third new recipe that I've cooked in my new and improved kitchen and I'm already being a better blogger than I ever was back in South Carolina.  Well, at least in respect to the whole trying new recipes idea.  So all of that was to say that basically, I'm pretty impressed that even in the midst of starting a new job, moving to a new town and unpacking an apartment, I'm doing quite a good job at tackling new recipes too.  If I may toot my own horn here.

 

Toot.

Anyways, here it is, new recipe number three.  This has been post-it-noted in my March edition of Cooking Light since I've had it (unfortunately, my magazines are very post-it-noted and not very cut apart yet.  I am doing what I can).  It rung up quite the grocery bill, although that was due to the dire state of my pantry, not any particularly expensive ingredients.  But it was easy to make and not very stressful.  In fact, cooking in a kitchen with so many usable counters is, dear I say it, relaxing.  Fun.  I'm not longer cutting on my dining room table!  But that is where most of the pictures take place, because it is in front of the only window in the kitchen. 

Dinner was good and leftovers heated up well for lunch today.  It could have used more Sriracha and it had a surprisingly tasty hint of sweet.  But it was just another one of those recipes that I likely wouldn't make again, especially with the growing pile of post-it-noted magazine pages.  A very yummy, albeit, one shot meal. 

Beef & Broccoli Stir-Fry
Adapted from March 2011's Cooking Light

2 Tbsp. Cooking Sherry, divided
2 Tbsp. Soy Sauce, divided

1 tsp. sugar

1 lb. boneless sirloin steak

1/2 c. lower-sodium beef broth

1 Tbsp. cornstarch

1 Tbsp. hoisin sauce

1 tsp. Sriracha

1 Tbsp. canola oil

3 cloves minced garlic

4 c. broccoli florets

1/4 cwater .

1/3 c. green onions, sliced

Slice steak into thin slices, diagonally against the grain.  Combine with 1 tbsp. sherry, 1 tbsp. soy sauce and sugar.  Mix together well.  Let sit while preparing broth mixture.

For broth mixture, combine remaining 1 tbsp. sherry, 1 tbsp. soy sauce, beef broth, cornstarch, hoisin sauce and Sriracha.  Mix well with a fork until all cornstarch is mixed in and mixture is smooth, set aside. 

Heat oil in large skillet over medium high heat.  Add beef.  Sauté until browned, about 3 minutes and remove from pan.  Add garlic to hot pan and cook until fragrant, stirring constantly, about 30 seconds.  Add broccoil and water and sauté about 2 minutes.  Add onions and continue cooking until vegetables are about down, another minute or two.  Return beef to pan and add broth mixture.  Cook for 2 minutes, or until beef is heated through and sauce has thickened.  Sauce will continue to thicken slightly once pan has been removed from the heat.  Serve over rice with extra sauce drizzled over top.

Broccoli with Garlic and Ginger

Today was one of those days at work where I had a lot of free mental ability to day dream about my supper all day long.  Yesterday, I spent some time walking around Trader Joe’s to see what new things I could find.  Among scoring a red wine named Cocobon (that promised strong hints of mocha) for only $6.99, I also got a bag of frozen pot stickers.  I remembered hearing that Trader Joe’s version was especially delicious; I just couldn’t remember who told me….  I can now agree though, they are especially delicious.

To go with my pot stickers, I decided to finally break into the Chinese cookbook I got for Christmas, Quick & Easy Chinese, by Nancie McDermott.  I went with an easy vegetable recipe for a side, aptly named Broccoli with garlic and ginger.  I had broccoli and it was already cut up and I cooked it in the same pan as the pot stickers.  (My life is much happier now that I’ve gotten into the habit of prepping/cutting up my fruits and veggies when I get home from shopping).

It started with some ginger and garlic sautéing in oil, to which you add the broccoli and cook it until it’s pretty and green. Soon after that, I threw in 2 tablespoons of chicken stock and had to back away for a second as smoke billowed.  If you do make this, make sure your oven vent is up and working.  The last step is to toss it all with a little bit of sesame oil.  It ends up vibrant and green and still a little bit crunchy.  And the ginger was fresh and almost lemony.  Is ginger lemony?  Anyways, it went perfect with the pot stickers and a little bit of korean bbq sauce I got at the Asian supermarket down the street.  The whole dinner took 20 minutes.  And it was good.  Even with all the anticipation that had built up over the work day. 

Here's the recipe, slightly different than the print (from quick & easy chinese, by Nancie McDermott):

BROCCOLI with garlic and ginger
Adapted from Quick & Easy Chinese, by Nancie McDermott

2 tbsp. canola oil

1/2 tbsp. chopped fresh ginger
1 tsp. chopped garlic
1 tsp. salt (which I just realized I forgot!  opps...)
2 medium heads of broccoli
2 tbsp. chicken broth (says you could also use water)
Small drizzle of sesame oil

Heat wok or large deep skillet over high heat.  Add oil and swirl to coat pan.

Add ginger, garlic and salt (if you haven't forgotten it yet).  Saute for 30 seconds and then add broccoli.  Toss, and keep tossing, until broccoli is vivid and green, just starting to wilt.  (~1 min)

Add water/broth, pouring in around sides of the pan.  Cook 2-3 minutes more, tossing every now and them until broccoli is "brilliant green and tender but still pleasingly crisp".

Add sesame oil, toss well and then serve hot/warm!