Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [73]
1 tablespoon hot sesame oil
2 tablespoons chopped fresh cilantro leaves
1. In a small bowl, combine the stock, soy sauce, sake, oyster sauce, ponzu, miso, and palm sugar and whisk well to combine. Set the sauce aside.
2. Heat ¼ cup of the vegetable oil in a wok over high heat. When hot, add the oyster mushrooms and a pinch of salt and cook until the mushrooms begin to brown and wilt, about 2 minutes. Add the shiitake mushrooms and another pinch of salt and continue to cook until all the mushrooms are nicely browned, 2 to 3 minutes longer.
3. Add the remaining 1 tablespoon vegetable oil, the bell pepper, carrot, and red onion and cook until the vegetables just begin to soften, about 2 minutes. Add the garlic, minced green onion, and ginger and cook until fragrant, about 30 seconds. Add the watercress and cook for another 30 seconds. Add the noodles and the reserved sauce and toss to combine. Cook until heated through, 1 to 2 minutes. Remove from the heat.
4. Drizzle with the hot sesame oil and toss quickly to combine, then serve immediately, garnished with the sliced green onion and chopped cilantro.
4 to 6 servings
KIMCHI-FRIED RICE
Kimchi is a pungent, often spicy mixture of fermented vegetables. In Korea the versions of kimchi vary depending on both the season and the cook. A lighter, more vinegary version is made in spring and summer, while a spicy, heartier version is prepared in large batches for the fall and winter seasons. Traditionally, kimchi was always prepared in the home, but today it is more often made commercially. Kimchi is sold in the refrigerated section of most health food stores or your local Asian market and is also available online.
1 cup short-grain rice, such as sushi rice
1½ cups water
¼ cup vegetable oil
2 eggs, lightly beaten
1 pound beef top sirloin, sliced across the grain into ¼-inch-thick strips
1 clove garlic, minced
3 tablespoons toasted sesame oil, plus more for serving
¼ cup plus 1 tablespoon soy sauce
2 tablespoons lightly toasted sesame seeds
1 teaspoon Korean ground chili powder (see Note)
4 ounces shiitake mushrooms, stemmed and thinly sliced
4 green onions, julienned
2 carrots, julienned
1 medium zucchini, cut into ¼-inch-thick half-moons
1 cup spinach, with tough stems removed
3 cups kimchi (about 1½ pounds), roughly chopped
1 to 2 sheets seasoned roasted nori, torn or cut into small pieces, for garnish (optional)
1. Place the rice in a fine-mesh sieve and rinse gently under cold running water until the water begins to run clear. Combine the drained rice and the water in a medium saucepan over high heat and bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting, stir the rice, cover, and cook for 15 minutes. Remove from the heat and let stand, covered and undisturbed, for 5 minutes.
2. Place the hot rice in a mixing bowl and cover with cool water. Swirl the rice in the water, pour the water off, and then repeat two to three more times, or until the water remains clear. Drain the rice in a colander, spread it out on a baking sheet, and refrigerate, uncovered, for at least 2 hours and up to overnight. This will allow the rice to dry out.
3. Heat 1 tablespoon of the vegetable oil in a wok over medium-low heat, then add the eggs. Cook until they are just set, swirling the pan to make a thin omelet. Transfer the eggs to a platter to cool. Once cool, slice the eggs into thin strips and set aside.
4. In a small mixing bowl, combine the sirloin strips with the garlic, 1 tablespoon of the sesame oil, 2 tablespoons of the soy sauce, and 1 tablespoon of the sesame seeds. Set aside. In another small mixing bowl, combine the Korean chili powder, 2 tablespoons of the remaining soy sauce, and the remaining 2 tablespoons sesame oil and 1 tablespoon sesame seeds.
5. Place the mushrooms in a medium mixing bowl. Combine the green onions, carrots, and zucchini in a separate bowl. Divide the chili-soy mixture evenly between the two bowls of vegetables.
6. Place a wok over medium-high