Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [71]
4. Heat the remaining 2 tablespoons oil in a wok over high heat. Add the ginger and garlic and cook, stirring constantly, for 5 seconds. (The oil should be very hot, but not quite smoking. Take care when stirring so that the oil does not splash out of the wok.) Add the chicken and the crushed red pepper to the hot wok and cook, stirring, for 2 to 3 minutes. Add the white parts of the green onion, the bamboo shoots, and the red bell pepper. Cook for 1 minute, stirring constantly.
5. Stir in the sauce and bring to a boil. Stir the cornstarch thickener and add it to the wok. Cook, stirring, until the sauce boils and thickens. Add the cashews and stir to coat.
6. Remove from the heat and garnish with the green parts of the green onion. Serve hot over steamed rice.
4 to 6 servings
MUSSELS IN A GREEN CURRY BROTH
What’s not to love about coconut milk and curry paste? This is an easy one! Steam your mussels in this intense broth, toss with chopped fresh herbs, and enjoy with hearty bread.
2 tablespoons peanut or other vegetable oil
1 cup chopped onion
2 tablespoons minced shallot
1 tablespoon minced garlic
1 small dried hot red chile
1½ teaspoons salt
3 tablespoons green curry paste (see Note)
1½ cups peeled, seeded, and diced tomato
½ cup dry white wine
One 14-ounce can unsweetened coconut milk
4 pounds mussels, scrubbed well and debearded
¼ cup chopped fresh cilantro leaves
¼ cup chopped fresh mint leaves
¼ cup chopped fresh basil leaves
Hot crusty bread, for serving
1. Heat a large wok over high heat until smoking. Add the oil and, when hot, add the onion, shallot, garlic, chile, salt, and curry paste. Cook, stirring continuously, for 2 minutes. Add the tomatoes and white wine and cook for 2 minutes longer. Pour in the coconut milk and bring to a rolling boil. Add the mussels and cover the wok with a lid or an inverted large metal bowl. Cook until the mussels just open, about 7 minutes. Uncover the wok and discard any unopened mussels. Add the fresh herbs and stir well to combine.
2. Serve the mussels in shallow bowls, with the hot broth ladled over all. Pass crusty bread at the table.
4 servings
Note: Green curry paste can be found in Asian markets or in the international aisles of most grocery stores. It is sold in packets, jars, and cans.
SALT AND PEPPER SHRIMP
We make this dish the way it’s traditionally made in China, cooked quickly with the shrimp shells still on. It makes for some interesting, crispy eating, let me tell you. If you happen to be someone who just can’t get used to the idea, simply peel the shrimp before eating … you’ll still find them delicious.
2 pounds large shell-on shrimp
4 cups peanut oil, or as needed
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
2 tablespoons very thinly sliced garlic
2 tablespoons thinly sliced green onion, white part only
1 tablespoon peeled and minced fresh ginger
1 tablespoon plus 1 teaspoon fine sea salt
1 tablespoon plus 1 teaspoon coarsely ground mixed peppercorns
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne
2 tablespoons chopped fresh cilantro leaves
1 lime, cut into wedges, for serving
Steamed jasmine rice, for serving
1. Using cooking shears, cut the shrimp shells lengthwise along the back, leaving the last segment intact. Cut off the legs and the pointy end on top of the tail but keep the rest of the shells on. Remove the vein. Rinse, drain, and pat dry.
2. Add the peanut oil to a large wok (the oil should be 3 to 4 inches deep) and heat until it reaches 400°F. Working in batches, cook the shrimp until they turn pink and the shells have curled, 45 to 60 seconds (the shrimp will not be fully cooked through). Transfer to a paper towel–lined plate. Transfer all but 1 tablespoon of the oil to a heatproof bowl to cool; discard when cooled.
3. Heat the wok with the remaining tablespoon of oil over high heat. When hot, add the bell peppers and sauté, stirring, for 1 minute. Add the garlic, green onion, and ginger and cook until fragrant, 10 to