Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [72]
4. Sprinkle with the cilantro and transfer to a serving plate. Serve, garnished with the lime wedges, over jasmine rice.
4 servings
KARAHI CHICKEN
A karahi is an East Indian version of a wok—hence the name of this quick Indian-inspired stir-fry—but feel free to use a traditional Chinese wok to make this delicious curried dish. The recipe calls for moong dal—dal (also spelled dahl or dhall) being the Hindi term for the seeds of dried legumes and moong dal referring to the hulled and split mung bean—which can be found in most Asian or East Indian specialty markets and in some health food stores. The dal adds body to the sauce here and makes this a satisfying and nutritionally well-rounded dish.
3 tablespoons ghee (Roasted Pork Chops with Jeweled Rice Pilaf)
1 pound boneless, skinless chicken breast, sliced crosswise into ¼-inch strips
2 teaspoons salt
1 tablespoon freshly squeezed lemon juice
One 3-inch cinnamon stick
4 cardamom pods
3 whole cloves
3 dried hot red chiles
1 cup small-diced onion
1 tablespoon minced garlic
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon garam masala
½ cup moong dal
2½ cups chicken stock or canned low-sodium chicken broth
½ cup unsweetened coconut milk
1½ cups frozen lima beans, thawed
1½ cups halved cherry tomatoes
¼ cup chopped fresh cilantro leaves, for garnish
Steamed basmati rice, for serving
1. Heat 1 tablespoon of the ghee in a wok over high heat. Add the chicken and ½ teaspoon of salt and cook, stirring, until the chicken is opaque, 2 to 3 minutes. Transfer the chicken from the wok to a plate. Working quickly, drizzle the lemon juice over the chicken, toss to coat well, and set aside.
2. Melt 1 tablespoon of the remaining ghee in the wok and add the cinnamon, cardamom, cloves, and red chiles. Cook, stirring, until toasted and fragrant, about 10 seconds. Remove with a spoon and place in a piece of cheesecloth. Secure the cheesecloth with twine and set aside.
3. Melt the remaining 1 tablespoon ghee in the wok, then add the onion and ½ teaspoon of the remaining salt. Cook until the onion is soft and lightly caramelized, about 2 minutes. Add the garlic and cook until fragrant, about 15 seconds. Add the turmeric, cumin, and garam masala and stir to mix well, 30 seconds. Add the moong dal and cook, stirring, until toasted, about 30 seconds. Add the cheesecloth bundle, the stock, coconut milk, and the remaining 1 teaspoon salt and bring to a boil. Cover the wok with a lid, reduce the heat to a simmer, and cook, undisturbed, until the moong dal is almost tender, about 12 minutes. Add the lima beans and cook until tender, about 10 minutes. Uncover and add the chicken and the tomatoes, cooking until the chicken is just cooked through, about 2 minutes.
4. Remove the cheesecloth bundle. Stir in the cilantro and serve with a side of basmati rice.
4 servings
UDON NOODLE STIR-FRY WITH VEGETABLES
Udon is a thick-cut Japanese noodle that has great texture. The noodles soak up the flavor of the broth that they are cooked in and are a wonderful addition to a stir-fry. We loaded this one up with lots of veggies—shiitake mushrooms, carrots, and watercress, to name a few. Enjoy!
¼ cup chicken stock or canned low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons sake
1 tablespoon oyster sauce
1 teaspoon ponzu sauce
1 teaspoon red miso
½ teaspoon palm sugar or light brown sugar
¼ cup plus 1 tablespoon vegetable oil
6 ounces oyster mushrooms, chopped
Salt
5 ounces shiitake mushrooms, stemmed and thinly sliced
1 large red bell pepper, julienned
½ cup julienned carrot
½ cup thinly sliced red onion
1 tablespoon plus 1 teaspoon minced garlic
2 green onions, white part minced, green part sliced on the bias, reserved separately
1½ teaspoons peeled and minced fresh ginger 12 ounces baby watercress, ends trimmed
2¼ pounds frozen udon noodles, cooked according