Archives for May 2017

Asian Chicken Noodle Stir Fry

ASIAN CHICKEN NOODLE STIR FRY
(using the Garlic Ginger Teriyaki Chicken)

RECIPE NOTES:
-Prepare the vegetables: Really, you can be creative and use the vegetables you like to eat. For this specific dish, I used:
*1/2 head broccoli, cut into florets
*1/2 red bell pepper, sliced
*1/2 head Napa cabbage, shredded
*1 bunch green onions, sliced into 2-inch pieces
*shredded carrots

-The noodles: Let’s talk about noodles… feel free to buy spaghetti if you wish. It works just fine. We love a good Asian egg noodle though, and if you’re looking for a dish that is more reminiscent of a restaurant-style noodle stir fry then definitely go with an egg noodle. Look on the packaging for “Chow Mein,” or “Lo Mein.”

-The sauce: You can either buy your favorite prepared Asian stir fry sauce or make your own. If you prefer to make your own, then here is a recipe we used:
*1/4 cup reduced sodium soy sauce
*1/4 cup sweet soy sauce (found in Asian markets or buy online)
*3 tablespoons Shoaxing cooking wine (found in Chinese markets or buy online)
*1 tablespoon sesame oil
*1 tablespoon chili garlic sauce, or sambal
*1 tablespoon corn starch
*2 cloves garlic, minced
*1 2-inch piece fresh ginger, minced

-The Garlic Ginger Teriyaki Chicken: Remove the chicken from the marinade. Pat it dry. Then, you can either slice the chicken or dice into cubes. Dicing will of course yield more bite-sized pieces to disperse throughout the dish.

Whisk the sauce together and set aside. This makes a good amount of sauce, but you’ll want it depending on the noodles you use and also how many veggies you choose to incorporate into your dish. Better to have more than not enough.

To cook:

1. Bring a large pot of water to a boil over medium-high heat. No need to salt the water.
2. Cook the broccoli for 2-3 minutes until tender.  Remove from the water with a handheld sieve and submerge in a bowl of ice water. (use that sieve to then clean the water of all remaining broccoli particles… like cleaning the pool :). Remove from the ice water onto a clean towel and dry.
3. Now cook the noodles in the same pot of boiling water according to package instructions. Remove and drain.
4. In a large, seasoned wok, cast iron pan, or stainless steel pan: heat 2 tablespoons of vegetable oil over medium-high heat.
5. Add the chicken to the hot pan, coating it with oil to keep it from sticking. Add 2 tablespoons of the sauce. Cook for 4-5 minutes. Move the chicken to the side of the pan.
6. Add the vegetables and another tablespoon of sauce. Stir to combine and allow to brown. 3-4 minutes.
7. Add the noodles and another tablespoon of sauce — or more as needed.
8. Let the sauce reduce and any additional moisture from the vegetables and noodles evaporate. This is where the stir-frying and browning really happens.
9. Taste for seasoning and adjust as necessary. If the noodles are dry, add more sauce at the very end but do it in the middle of the pan to cook off any cornstarch flavor. Stir one last time to combine and serve.

Hawaiian BBQ Beef Pizza

HAWAIIAN BBQ BEEF PIZZA
(using Kalbi Beef)

RECIPE NOTES:
1. Dough:
*A store bought crust, like a Boboli Thin or Thick Crust, is perfectly a-ok to use, especially when time and the patience to make & clean up a mess are not on your side. If you do use the Boboli, we would advise not heeding their 450 degree bake temp, and go with a 425, as the cheese gets very dark, very fast at 450.
*Or, purchase a pre-made ball of uncooked pizza dough from the grocery store or from your favorite, local pizzeria.
*Or, if you have the time and are feeling… doughy… then by all means, bake some bread! There are a gazillion recipes online for homemade pizza dough, just choose a trusted source.

*Roll out the dough to a 12-inch round.
*Brush the pizza pan with vegetable, canola or peanut oil — any oil you have that has no flavor.
*Gently place the dough onto the oiled pan. Then brush the dough with oil.

2. Sauce:
-This is a BBQ pizza, so we’re not talking tomato sauce. We’re going for a good Teriyaki or Asian Stir-Fry Sauce, like Soy Vay brand. Make sure it’s got some thickness, or viscosity, to it AND check the sodium content. You’ll be applying the sauce as the base of your pizza and you don’t want it to be too salty. Most marinades have a lot of sodium so look for a label that says marinade & sauce or just sauce. So without further ado… Put that sauce on your dough! Spread it evenly but leave a border for the crust.

3. Cheese:
-Straight up shredded mozzarella. Mozzarella is a cheesy goodness blank slate which will allow the flavors to marry together, especially because… let’s be real… if you like cheesy pizza, you’ll be piling it on so the cheese can’t bully the other ingredients. If you absolutely have to add another cheese, then choose a mild yellow cheddar or Monterey Jack. But this is where we draw the line. Spread the cheese onto the dough.

4. Red Onion: 1/4 red onion, thinly sliced. Spread the red onion on top of the cheese.

5. Pineapple: You only need about 3 1/4-inch thick rounds which you’ll cut into triangles. Pat the triangles dry. In a large stainless steel pan, heat 2 tablespoons of vegetable or canola  over medium-high heat. Add the pineapple pieces into the pan to sear them, about 2 minutes per side. Remove and place onto the cheesy, oniony pizza dough. Drizzle lightly with vegetable or canola oil.

Bake the pizza in the 425 preheated oven for 10-12 minutes until the cheese is melted and bubbling.

In the meantime…

6. Kalbi Beef: Add the beef to the same pan that the pineapple cooked. Cook according to package instructions or to desired doneness. Remove from the pan and chop it up into bite-sized pieces. (Don’t put the raw meat on the pizza to bake in the oven — there is too much moisture and you’ll end up with a soggy pizza. Boo.)

7. Green Onions or Chives: slice and dice for garnish.

Remove the pizza from the oven. Top with the chopped beef and garnish with green onions or chives. Cut and serve.