Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [70]
12 ounces Korean sweet-potato-starch noodles
8 ounces beef rib-eye steak, cut into thin strips
2 teaspoons toasted sesame oil
½ teaspoon Korean ground chili powder (Kimchi-Fried Rice)
¼ cup plus 1 tablespoon soy sauce
1 tablespoon plus 1 teaspoon sugar
3 green onions, minced
2 tablespoons minced garlic
1 tablespoon toasted sesame seeds
½ teaspoon hot sesame oil
¼ cup plus 2 tablespoons vegetable oil
1 cup stemmed and thinly sliced shiitake mushrooms
1 cup finely julienned red bell pepper
1 yellow onion, thinly sliced
1 cup julienned Napa cabbage
8 ounces spinach or tat soi (Asian greens)
½ cup julienned carrot
1. Bring a large pot of water to a boil over high heat. Add the noodles and cook for 5 minutes. Drain in a colander, reserving ¼ cup of the cooking liquid. Rinse the noodles under cool water and set the drained noodles aside.
2. In a small bowl, combine the meat, toasted sesame oil, Korean ground chili powder, 1 tablespoon of the soy sauce, 2 teaspoons of the sugar, and 1 minced green onion and set aside.
3. In a separate small bowl, make the sauce for the noodles by combining the reserved cooking liquid, garlic, sesame seeds, hot sesame oil, and the remaining ¼ cup of soy sauce and 2 teaspoons sugar. Set aside.
4. Heat 2 tablespoons of the vegetable oil in a wok over medium-high heat. Add the shiitake mushrooms and cook until golden brown, about 2 minutes. Push the mushrooms to one side of the wok and add the bell pepper, onion, cabbage, spinach, and carrot and continue to cook, stirring, until the vegetables are wilted, 3 to 4 minutes. Transfer the vegetables to a large bowl and set aside.
5. Heat 2 tablespoons of the remaining vegetable oil in the wok, add the meat along with its marinade, and stir-fry until just cooked through, 1 to 2 minutes. Transfer the meat from the wok to the bowl with the vegetables.
6. Heat the remaining 2 tablespoons vegetable oil, add the noodles, and stir-fry for 1 minute before adding the sauce for the noodles. Toss the noodles with the sauce to coat them evenly. Add the vegetables and the beef back to the wok and toss to combine. Serve immediately.
4 servings
KUNG PAO CHICKEN
This dish really puts the PAO in chicken! The authentic Chinese version includes a handful of Szechuan peppercorns to give it a distinctively spicy flavor, but until recently there has been a ban on importing them into the United States. Though they are finally back, they’re not so easy to find. My recipe here uses crushed red pepper and Sriracha sauce in the marinade to pack a punch.
1 pound boneless, skinless chicken breast, cut crosswise into ¼-inch-thick strips
¼ cup rice vinegar
¼ cup peanut or vegetable oil
4½ tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons cornstarch
1 teaspoon Sriracha chili sauce
½ teaspoon salt
¼ cup plus 1 tablespoon low-sodium chicken broth
2 teaspoons sugar
One ½-inch piece fresh ginger, peeled, cut into 1/8-inch-thick slices, and smashed
1½ teaspoons minced garlic
½ teaspoon crushed red pepper
3 green onions, sliced diagonally, white and green parts reserved separately
One 8-ounce can bamboo shoots, drained
1 small red bell pepper, julienned
1/3 cup roasted unsalted cashews or peanuts
Steamed white rice, for serving
1. In a medium bowl, combine the chicken with 2 tablespoons of the vinegar, 2 tablespoons of the oil, 2 tablespoons of the soy sauce, 2 tablespoons of the hoisin sauce, 2 tablespoons of the cornstarch, the Sriracha sauce, and the salt. Cover with plastic wrap and marinate, refrigerated, for 20 to 30 minutes. Remove the chicken and discard the marinade. Reserve the chicken until ready to cook the stir-fry.
2. To make the sauce, combine 3 tablespoons of the chicken broth, the remaining 2½ tablespoons soy sauce and 2 tablespoons vinegar, the sugar, and the remaining 1 tablespoon hoisin sauce in a small mixing bowl. Set the sauce aside.
3. Whisk the remaining 2 tablespoons chicken broth and 1 tablespoon cornstarch in another small mixing bowl until combined. Set the cornstarch