Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [76]
4. Pat the fish dry with paper towels and season on both sides with the pepper and remaining 1 teaspoon salt. Working in batches, dip the fish in the batter and add it to the hot oil. Cook, taking care not to overcrowd the pan, until the fish flakes easily and the batter is crisp and golden brown, turning as necessary, 5 to 6 minutes. Remove from the oil and transfer to a paper towel–lined tray to drain briefly before serving.
5. Serve the “fish and chips” with the ponzu dipping sauce.
4 to 6 servings
BEEF AND BROCCOLI
Here’s an at-home version of a favorite dish from your local Chinese cuisine hot spot. The family will go crazy over this one—talk about a fun way to get the kids to eat their broccoli!
½ cup oyster sauce
¼ cup low-sodium soy sauce
2 tablespoons plus 2 teaspoons rice vinegar
2 tablespoons orange blossom honey or your favorite local honey
2 teaspoons toasted sesame oil
1 teaspoon crushed red pepper
2 pounds beef flank steak, thinly sliced across the grain (freeze slightly for easier slicing)
¼ cup cornstarch
6 tablespoons peanut oil
1 bunch green onions, cut into 2-inch pieces on the diagonal (about 1 cup)
1 red bell pepper, cut into 1-inch dice (about 1½ cups)
2 tablespoons minced garlic
2 tablespoons peeled and minced fresh ginger
2 large heads of broccoli, cut into florets
2 teaspoons sesame seeds
Steamed rice, for serving
1. Combine the oyster sauce, soy sauce, vinegar, honey, sesame oil, and crushed red pepper. Mix well and set aside.
2. Toss the beef in the cornstarch, shake to remove any excess, and set aside.
3. Heat a wok or large skillet over high heat. Add 2 tablespoons of the peanut oil. Once it begins to smoke, add the green onions, bell pepper, garlic, and ginger and cook for 1 minute. Add the broccoli and cook, stirring frequently, for 3 minutes. Transfer the broccoli and peppers to a small platter and set aside.
4. Add 2 tablespoons of the remaining peanut oil to the wok. Add half of the beef and sauté, stirring frequently, until browned, about 1 minute. Transfer the beef to the platter with the broccoli. Add the remaining 2 tablespoons peanut oil to the pan and cook the remaining beef.
5. Return the reserved broccoli and beef mixture to the wok. Add the sauce and cook, stirring to coat the beef and broccoli evenly, until warmed through, about 2 minutes. Add the sesame seeds, stir to combine, and serve immediately with steamed rice.
4 to 6 servings
BANH XEO: VIETNAMESE CRÊPE
There is a thriving Vietnamese community in New Orleans, so you don’t have to go far to find amazing Vietnamese restaurants, bakeries, and markets. Perhaps one of my favorite Vietnamese dishes is banh xeo, a thin and crispy crêpe filled with shrimp, pork, and bean sprouts. The best way to eat it is to tear off a piece of the crêpe, place it in a lettuce leaf, top with the pickled vegetables and herb leaves, and dip the whole thing in the Spicy Vietnamese Dipping Sauce. Yum!
½ cup peeled and split mung beans (moong dal; Karahi Chicken)
2 cups unsweetened coconut milk
1 cup rice flour
¾ teaspoon sugar
½ teaspoon ground turmeric
½ teaspoon salt
12 ounces boneless pork loin, thinly sliced crosswise and cut into ¼-inch strips
1 pound medium shrimp, peeled, deveined, and halved lengthwise
1½ tablespoons Vietnamese fish sauce (nuoc nam)
2 cloves garlic, minced
¼ teaspoon freshly ground black pepper
4 green onions, thinly sliced
2 cups bean sprouts
Vegetable oil, for frying
Red leaf lettuce leaves, for serving
Fresh mint, cilantro, and basil leaves, for serving
Pickled Cucumber, Carrot, and Daikon (recipe follows), for serving
Spicy Vietnamese Dipping Sauce (recipe follows), for serving
1. In a small bowl, soak the mung beans in warm water until softened, about 30 minutes. Drain the beans and transfer them to a blender. Add the