Wok Wednesdays | Hong Kong-Style Silky Stir-Fried Minced Beef

WW wokking thru Stir-Frying to the Sky's Edge
by Grace Young

 This is one stir-fry you'll want to file under "comfort food."

 Mise en place.

Bowl 1: Onion, garlic

Bowl 2: Flank steak, garlic, soy sauce, oyster sauce, oil, cornstarch, dry sherry, sesame oil, pepper

Bowl 3: Salt

Bowl 4: Peas

Bowl 5: Chicken broth, dry sherry

Bowl 6: Dark soy sauce, oyster sauce, cornstarch, water

Bowl 7: Egg, egg yolks

Bowl 8: Scallions

The flank steak is cubed into 1/4-inch dice, then the dices are roughly chopped. The chopping of the diced beef was not working for me (even after sharpening my knife!), so I left them at the quarter-inch size.

Grace mentions that Chef Danny Chan (who taught her this recipe) hand-minces the beef, rather than using ground beef (which crossed my mind), for it will give an inferior texture and taste to the stir-fry; which I wholeheartedly agree.

This just screams comfort food, doesn't it?

The aromatics (onion/garlic) are first stir-fried till fragrant and pushed aside, then the beef and salt is added and allowed to sear for a bit. Then the peas are stirred in, the broth mixture is added and the contents are stir-fried till the beef is no longer pink. Next, you add the dark soy sauce mixture, and cook till it starts to thicken slightly. The beef mixture is then spread out evenly in the wok, then the beaten eggs are poured over the beef, the heat is reduced to low, and the eggs are allowed to cook till barely set, at which time the scallions are added and stir-fried until the eggs are set and everything is combined.

I'm thinking a little minced Thai red pepper, or chili oil added to the soy sauce mixture would be a delicious addition.. as most of you know, I like my food spicy. :)

I may have cooked it a bit too long at some point, for it wasn't as saucy as in the picture that Grace posted on the WW Facebook page.

This would be delicious served with pasta as well. 



I was struggling with writing this story. Andy asked, having trouble? Yeah, I don't know what to write. I'll tell you what to write, "Shit is good! Just make it!" Ha ha. Maybe I should start thinking in simpler terms.

We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 99, of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.

Wok Wednesdays | Hakka-Style Stir-Fried Shrimp and Vegetables

WW wokking thru Stir-Frying to the Sky's Edge
by Grace Young

This stir-fry is chok full of vegetables (my kind of dish!) and according to Grace, only a modest amount (by Western standards) of shrimp - a half pound - this to serve two to three people. However, I found the amount of shrimp to be just perfect. I would add more cabbage next time though, for I like cabbage.

 Mise en place.

Bowl 1: Garlic

Bowl 2: Carrot

Bowl 3: Shrimp

Bowl 4: Napa cabbage

Bowl 5: Broccoli, cauliflower

Bowl 6: Salt, white pepper

Bowl 7: Carrot water

Bowl 8: Carrot water, cornstarch

The carrots are first soaked in cold water for one hour before stir-frying; this, it is said, makes for a crisper carrot. The left over carrot water was also used in the stir-fry to add a little sweetness.

I was surprised how much flavor this dish had, with the only seasonings being salt, pepper, and garlic. Granted it had over a tablespoon of garlic! - that along with a little wok hei, made for a simple and tasty stir-fry.

We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 175, of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.

Wok Wednesdays | Stir-fried Salmon with Wine Sauce

WW wokking thru Stir-Frying to the Sky's Edge
by Grace Young

I was waiting with anticipation for this recipe to come up in rotation, for salmon is my favorite fish - we have it quite regularly.

Mise en place.

Bowl 1: Scallions, ginger

Bowl 2: Salmon, cornstarch, oil, garlic, dry sherry, sesame oil, black pepper, egg white, salt

Bowl 3: Chicken broth, dry sherry

Bowl 4: Straw mushrooms, carrots

Bowl 5: Chicken broth

Bowl 6: Salt

Bowl 7: Snow peas

Bowl 8: Sesame oil

Stir-frying fish takes a little finesse, for fish is quite delicate and will fall apart if tossed around the wok like you would do with a typical stir-fry. This is why the recipe calls for salmon with the skin left on - it will help hold it together as you gently give it a stir.

However... as I was slicing my salmon, the skin just did not appeal to me, and finding fish scales all over the place, I started thinking these little scales are going to stick to the back of my throat, and I'll be coughing all through dinner - so, off came the skin! And yes, my fish did fall apart somewhat - not too bad though.

Once the aromatics have been added to the wok and stir-fried until fragrant, the salmon is added in an even layer and left undisturbed (no stirring). The broth mixture is added along with the mushrooms and carrots and allowed to cook for a short time (one minute), still not stirring the fish, just ever so gently sliding a spatula under the fish to loosen it from the wok. The rest of the broth is added with the salt, and again gets cooked while leaving the fish undisturbed, aside from just loosening it again from the pan if needed. The fish is then very carefully turned over, and the snow peas are added, and the wok is covered, and the fish is allowed to cook just long enough until it is cooked through. The wok is uncovered, the sesame oil is added, and the contents are stirred ever so gently to combine everything together.

It's hard for me to admit, but I really did not care for this recipe (so sorry Grace!! However, Andy and a co-worker of ours did enjoy it). It just did not have enough bang for my tastes. I found the flavor of this dish to be subtle, and I was also expecting... a sauce; where my sauce was non-existent. I just had a vision of salmon drizzled with a wine (maybe even a cream) sauce.. I know, I know.

With regard to sauces in authentic Chinese cuisines, the sauce just coats the ingredients, not anything like our western counterparts, where it is swimming in a pool of liquid, and I'm quite happy with that. Can't win them all (most yes, with this book)!

Looking forward to the next recipe!


On a completely different note:

I've had the above condiment dish for I don't know how long, and I just noticed it has a fish in the belly of the fish! Did you notice it? I always felt there was something "off" about it. Ha ha ha.

Wok on my friends!!

We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 162, of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.

Wok Wednesdays | Stir-Fried Cellophane Noodles with Enoki Mushrooms

WW wokking thru Stir-Frying to the Sky's Edge
by Grace Young

 

This is a simple recipe (well, they all have been pretty effortless - the joys of stir-frying!) that consists of garlic, hot pepper flakes, enoki mushrooms, carrots, soy sauce, chicken or vegetable broth, snow peas, salt, sesame oil, and cellophane noodles; the noodles are made from mung beans, a plant species in the legume family. They have a translucent look to them, hence there alternate name of glass noodles. Be forewarned, they do need a twenty minute soak before stir-frying.

Bowl 1: Garlic, red pepper flakes

Bowl 2: Carrots, enoki mushrooms

Bowl 3: Cellophane noodles

Bowl 4: Vegetable broth, soy sauce

Bowl 5: Snow peas

Bowl 6: Sesame oil
(Not shown: Salt)

Here is a picture of the enoki mushrooms - reminds me of some type of oceanic creature, doesn't it? I found them alongside the other mushrooms in the produce department, enclosed in plastic.

The recipe calls for the snow peas to be julienned. I sliced the peas into thirds; this also allows for some of the peas to be sprinkled throughout the dish. 

 

My original thought was to have this as our main (and only) course; however, after reading several other members comments (the benefit of being late..) on the WW FB page, we too served this as a side dish to a grilled market steak. 

We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 280, of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.

 

The Cottage Cooking Club | August Recipes

The CCC cooking through River Cottage Veg
by Hugh Fearnley-Whittingstall

My choices for August were:

Tomatoes with Thai Dressing

Chickpea, Chard, and Porcini Soup

Leek and Cheese Toasties

Fava Beans with Herbed Goat Cheese

Cheat's Cauliflower Cheese 

To see the complete list of recipes offered for August - click here.

I was only able to complete three of the five recipes I chose this month. It was just too hot for the soup - I hope to make it once the weather cools. As for the leek and cheese toasties, I just did not get around to it, though I will eventually! They sound and look delish.

Andrea, our fearless leader has been assigning themes to each month. And I have to say, I have not been on board with that aspect, and thought I better get on it this month.

This month's theme: To incorporate our favorite herb or spice into the recipes - couldn't be easier!

One of my favorite herbs is thyme. As you can see, I happened to use it in all three recipes! It was just too easy to walk out back and cut a few sprigs. I do have basil and rosemary as well, but it was the thyme I grabbed each time as I was prepping each recipe.


Cheat's Cauliflower Cheese

This is a lighter version of your typical gratin recipe - here Hugh omits the cream sauce, and tosses the cauliflower with some butter and an optional tablespoon of cream.

If you like the idea of a lighter gratin recipe, which I do, I think this would benefit from some added sautéed shallots and lots of your favorite herb(s), and you will want to use a strong cheese here. I used a white cheddar, but I think a pecorino romano would have been better.

I have to say, the best part of this dish was the topping made of breadcrumbs & cheese, and the addition of my favorite herb, thyme. If I try this again, I'll double the topping.


Tomatoes with Thai Dressing 

I was excited to have homegrown tomatoes to use for this easy recipe.

The tomatoes are sliced and plated, sprinkled with some salt and pepper, and drizzled with the dressing, which consists of a fresh red chile, garlic, salt, balsamic vinegar, rice vinegar, sesame oil, and honey. Hugh suggest sprinkling with some shredded mint leaves, which I subbed out for, you guessed it, thyme.

There is something about tomatoes, they are always so photogenic; they make any dish look delicious. 

We served this tomato dish alongside some grilled chicken and artichokes. 

Sorry to say, I was not a fan of this recipe, though my other half liked the dressing. I thought the dressing, mainly the sesame oil, was too overpowering for the tomatoes.

I think it would have been fine for the tasteless store-bought tomatoes, but it was just too strong for my homegrown tomatoes to shine through. I'll stick with a lighter dressing when I use tomatoes from the garden.

Fava Beans with Herbed Goat Cheese

It just so happened I received fava beans in my farm box this month; the timing was perfect.

I almost took the lazy route, and purchased herbed goat cheese, but that would so not have been fair. I thought about using both thyme and rosemary, but ended up using only the thyme - with the addition of some chopped garlic, salt and pepper, this made for a tasty spread. This would be good even if you did not have the beans.

Adding the beans gives the spread a healthy twist, makes you feel a little less guilty eating it.

Hugh recommends serving this with hunks of bread or oily toast. I went with the oily toast - drizzled some olive oil on some winter wheat bread, and popped it in the toaster. Made for an easy and quick solo dinner.


To see what recipes the other members chose for this month, head over to the the CCC website and look for the August LYL post, for a list of their links - or click here to be directed automatically.

We have been asked not to publish the recipes here on our blogs. We encourage you to go out and purchase the book and join us on this fun and healthy adventure!

 

Wok Wednesdays | Stir-Fried Tofu with Pickled Ginger

WW wokking thru Stir-Frying to the Sky's Edge
by Grace Young

Tofu. What is it? Basically, well actually, it is the curds of coagulated soy milk that have been pressed into an unappetizing looking block shape. It is low in calories, yet high in protein, iron, and calcium (depending on brand/type - read the label).

Those who are not vegetarians tend to shy away from it. After all, tofu is tasteless on its own. I've had tofu and thought, um, no thanks, I'll pass - other times, it was pretty good - as in this instance.  It's all in how it is prepared. So give it a chance - you may find it not as bad as you thought it to be (Bob/Patti).

Mise en place.

Bowl 1: Firm tofu

Bowl 2: Carrot, ginger

Bowl 3: Scallions, pickled ginger

Bowl 4: Dry sherry, soy sauce

Bowl 5: Salt, white pepper

Very simple dish to prepare. The tofu is cooked until it browns (mine may not look so brown, because the tasty - I'm sure - browned bits stuck something awful to my wok - not sure why), then removed, while the fresh ginger and carrots get a quick stir in the wok. The tofu is returned to the wok along with the pickled ginger and scallions and given a toss to mix everything together. In goes the broth mixture and seasonings, and stir-fried just until the carrots are crisp-tender. Three to four minutes, tops. Bam. Dinner is on the table. Gotta love stir-frying!

We had this with jasmine rice and steamed zucchini, and keeping with the ginger theme, I consumed it along with my favorite ginger beer.

  
Yes, there was a small amount left over, which I re-heated in the microwave the next day - still was tasty - the flavors being a little more pronounced even. 



We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 203, of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.

This stir-fry just so happens to be available on the Orange County Register's website. Click here for the recipe.

TWD | Baking Chez Moi | Cherry Crumb Tart

Tuesdays with Dorie baking through Baking Chez Moi
by Dorie Greenspan

This tart was an all day affair to put together - but with a little advanced planning it can be made over a few days if need be.

There are several ways to pit a cherry if you don't have a cherry pitter - from using a knife to using a paperclip - just do a Google search. Here, I used a decorating tip. Worked great - took me about twelve minutes to pit a pound of cherries. Next time I would pit them inside of a bowl to capture the juices.

Pitting cherries can be quite messy - this method seemed to have minimal squirting when done slowly.

If you want a less messy and faster way to pit cherries, you can lay the cherries out on a rimmed cookie sheet or on a board, and place a piece of parchment over them, and tap them lightly with a mallet, as shown in this video. Your cherries won't stay whole (many of mine did not anyway) as Dorie prefers, but for this dessert, I really don't think it would matter all that much.

After partially baking the crust, and letting it cool to room temperature, it is filled with an almond or hazelnut filling made from butter, sugar, nut flour (I just ground up some hazelnuts), cornstarch, egg, and kirsch (or vanilla extract) - I subbed cassis. The pitted cherries are placed atop the filling and baked until the filling puckers up all around the fruit.

If cherries are unavailable, I'm sure any fruit, from blueberries to peaches would work here. 

A streusel topping made from sugar, orange zest, flour, salt, cardamon, butter, and vanilla extract, is sprinkled over the top and baked once more until lightly golden.

Dorie recommends serving this at room temperature the same day it is made. Her husband however, prefers it cold from the fridge, and I agree with him. I thought it was really good cold - so this would make a good candidate for a make ahead dessert.

We have been asked not to post the recipes here on our blogs. You can find the recipe on page 148 of Baking Chez Moi, or over at Google Books.

You can check out my fellow baker's results, by clicking here for a list of their links.

Wok Wednesdays | Fujianese-Style Stir-Fried Fish with Peppers

WW wokking through Stir-Frying to the Sky's Edge
by Grace Young

This stir-fry consists of fish that has been oil blanched before stir-frying. Grace herself is not a fan of this type of preparation, but included it in her book because it is so popular with Chinese restaurant chefs, and for us to experience what it is like. She even states this method is not practical (using and discarding two cups of oil) or healthy for the home cook.

I took a cue from Karen of Karen's Kitchen Stories, and placed the oil blanched fish on a plate lined with paper towels, and dabbed the top of the fish with another paper towel to help soak up some of the oil before proceeding with the recipe.

 Mise en place.

Bowl 1: Codfish, egg white, salt

Bowl 2: Garlic, ginger

Bowl 3: Bell pepper

Bowl 4: Scallion

Bowl 5: Chicken broth, dry sherry, cornstarch, sugar, salt

 

The recipe calls for fish with the skin on; this is to help keep the fish from falling apart when (ever-so-gently) stir-frying. However, the cod from the fish market was skinned, hence the broken pieces of fish.

I always seem to mutilate my fish when I remove the pin bones. Maybe using pliers instead of tweezers might help. I was able to get out all of the bones! And that is a good thing.

This would be a great stir-fry for those with a tame palate. Me, I prefer more bold flavors - I'm thinking a bit of soy sauce added to the broth mixture and some Thai red pepper would be a tasty addition to this dish.

We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 176, of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.

 

Wok Wednesdays | Stir-Fried Bean Sprouts with Chili Bean Sauce

WW wokking thru Stir-Frying to the Sky's Edge
by Grace Young

This is a very simple and tasty side-dish. Andy said it would make a complete meal if I just tossed in some diced chicken or beef - and that it would.

Mise en place.

Bowl 1: Garlic
Bowl 2: Bean sprouts, carrots
Bowl 3: Scallions
Bowl 4: Salt
Bowl 5: Dry sherry, bean sauce, sambal oelek, soy sauce

The recipe calls for chili bean sauce which I did not have - so I mixed equal parts of ground bean sauce and sambal oelek. Next time I will reduce the salt by a quarter teaspoon, for I felt it was just a tad salty.

Prep of this stir-fry is pretty minimal and cook time is almost non-existent, maybe two minutes - if that. Just a quick rinse and spin-dry of the sprouts, julienning of the carrots and scallions - which is a snap if you have a kinpira peeler and a negi cutter (shown below), mincing a couple teaspoons of garlic, and mixing up of the sauce.

The garlic gets a quick stir in the wok before adding the vegetables, which get cooked for only a minute or so, just until the sprouts start to wilt. The scallions and salt are added along with the sauce and stir-fried for less than a minute more - and your done! You have yourself a delicious stir-fry.

Kinpira peeler on the left - negi cutter on the right.

Not only is this a healthy stir-fry (well, they all have been healthy), but Grace mentions, "when the weather's hot, it's important to eat more yin, or cooling vegetables like bean sprouts to restore balance to your body."

I read that cooling vegetables cool and calm the blood, and help remove toxins as well. For a list of other cooling (and warming [yang]) foods, head over to Ping Ming Health's website. I found it to be quite interesting, you may as well.

We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 200, of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.