Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [67]
4. Heat the wok over medium-high heat and, when hot, add ¼ cup of the peanut oil. Add the shallots and fry until they just begin to turn golden brown, 1 to 2 minutes. Pay particular attention and do not let the shallots burn. Remove the shallots from the pan with a slotted spoon and set aside on a paper towel–lined plate.
5. Remove the beef from the marinade and season with ½ teaspoon of the salt and ¼ teaspoon of the black pepper. Heat 1 tablespoon of the remaining peanut oil in a wok over high heat and stir-fry the beef until it is browned and cooked through, 3 to 4 minutes. Transfer the beef to a medium mixing bowl.
6. Add the remaining 1 tablespoon peanut oil to the wok and reduce the heat to medium-high. Add the ginger and the remaining 1 tablespoon garlic and stir-fry for 30 seconds, until fragrant. Add the green beans, bell pepper, and remaining ½ teaspoon salt and ¼ teaspoon black pepper and stir-fry for 3 to 4 minutes, until the vegetables are crisp-tender. Transfer the vegetables to the same bowl as the beef.
7. To serve, line a platter with the lettuce leaves. Top with the noodles, then the vegetables and the beef. Drizzle the remaining dressing over the beef and vegetables and garnish with the cucumber, basil, cilantro, crushed peanuts, and fried shallots. Serve immediately.
4 servings
STIR-FRIED SQUID WITH CHILI SAUCE
Squid is a versatile and economical ingredient. It is relatively easy to cook as long as you follow a few simple rules. One way to keep it tender is to cook it very quickly; if it’s overcooked, it will become rubbery and chewy.
2 tablespoons rice vinegar
1 tablespoon Sriracha chili sauce
1 tablespoon peeled and grated fresh ginger
1 teaspoon light brown sugar
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds
½ teaspoon salt
1 pound squid tentacles and bodies
1½ teaspoons Korean ground chili powder (Kimchi-Fried Rice)
3 tablespoons vegetable oil
2 cups Savoy or Napa cabbage, cut into ¾-inch squares
2 fresh red Thai bird chiles, minced
2 green onions, thinly sliced on the bias
1 jalapeño chile, minced
1 clove garlic, minced
1. In a small mixing bowl, combine the vinegar, chili sauce, ginger, brown sugar, sesame oil, sesame seeds, and salt. Set aside.
2. Cut the squid bodies into ¼-inch rings. Season both the squid bodies and tentacles with the chili powder.
3. Heat 2 tablespoons of the vegetable oil in a wok over medium-high heat. When hot, add the squid and stir-fry for 2 minutes. Using a slotted spoon, transfer the squid to a paper towel–lined plate and set aside.
4. Over medium-high heat, add the remaining 1 tablespoon vegetable oil to the wok. Add the cabbage, Thai bird chiles, green onions, jalapeño, and garlic and cook, stirring, just until the cabbage begins to wilt slightly, about 3 minutes. Add the vinegar mixture and the seared squid and cook until the squid is heated through and the vegetables are tender, 1 to 2 minutes longer. Serve immediately.
4 servings
PAD THAI WITH SHRIMP AND TOFU
Pad Thai literally means “stir-fried noodles.” It is one of the myriad of dishes served by street vendors, in noodle shops, and in small restaurants throughout Thailand. Pad Thai differs from region to region throughout the country, and my version is no exception. Here I incorporate fresh and dried shrimp, tofu, eggs, bean sprouts, and noodles with an unmistakable sauce.
8 ounces banh pho or dried Thai rice noodles
3 tablespoons fish sauce (see Note 1), or more to taste
2 tablespoons palm sugar
1½ tablespoons tamarind concentrate, or more to taste
¼ cup vegetable oil
3 eggs, lightly beaten
1½ pounds medium shrimp, peeled and deveined
6 ounces fried tofu (see Note 2), cut into small dice
1/3 cup minced shallot
1 tablespoon minced garlic
1 tablespoon minced dried shrimp