Cuisine Eric

This is a fun stir fry that pleases a crowd and comes together quickly. As written it is mild, but you can kick it up a notch with some crushed red pepper flakes, or chili sauce, either during cooking or on a serving. I served this with coconut rice, substituting some of the water with coconut milk, and the crowd wooed! 2 lb boneless, skinless chicken thigh, cut into 1-inch pieces 4 cups broccoli flowerets (about 2 crowns) 2 bell peppers (I used red and yellow), cut into strips 1 onion peeled and cut into thin wedges (optional) 1 cup whole roasted cashews 2-3 cloves garlic, minced 1-inch fresh ginger, minced Sauce: 1/3 cup soy sauce 2 Tbsp honey 1 Tbsp sesame oil 1 Tbsp black vinegar (or rice vinegar) 1/2 cup chicken broth 2 rounded tsp cornstarch Heat a wok or large skillet on high. Add a dash of avocado or canola oil and swirl.   Add the chicken and stir fry for about 4-6 minutes, until the chicken has browned a bit and is cooked through.   If your chicken releases a lot of ...

This is a standard favorite in my kitchen, and featured five years ago in this blog; time for a quick reminder and update. Quick and simple to prepare and oh so rich in Thai flavors.  The coconut milk adds that richness so common in Thai curries.  The red curry paste provides a base of tangy notes that are amplified by the garlic and ginger. A key is not to overcook the shrimp or the broccoli, so they are tossed in at the end. Serve over your favorite rice or noodles. 1/2 red bell pepper, sliced 1/2 orange bell pepper, sliced 1 bunch spring onions, rooted and cut to 1-inch pieces 1 jalapeño or fresno pepper, sliced 1-inch fresh ginger, minced 2 cloves garlic, peeled and minced 1 can coconut milk (I used Trader Joe’s coconut cream) 2 Tbsp favorite red Thai curry paste 1 Tbsp Asian fish sauce 2 cups broccoli flowerets 1 lb shrimp, peeled and deveined palmful fresh cilantro, minced for garnish 1 lime cut into eighths In a wok or large skillet, stir fry the onion and peppers in a ...

You could use many types of noodle for this. I like the chewy consistency of sweet potato noodles, popular in Korea.  Here I used purple sweet potato fettuccini. You could also use rice noodles. This combo is fragrant and flavorful, sure to please the shrimp Asian bowl crowd.  And it looks so dang great! 1/3 lb (150 g) purple sweet potato noodle 1/2 lb large shrimp (31-44/lb), shelled, deveined 1 crown broccoli, cut into flowerets (about 2 cups) 1 cup matchstick carrots 1 red Fresno (or a Jalapeño) pepper, seeded and sliced 2 cloves garlic, minced 1/2-inch fresh ginger, finely minced (or grated) Sauce: 2 Tbsp hoisin sauce 1 Tbsp soy sauce 1 tsp sesame oil 2 Tbsp pale dry sherry 1 Tbsp seasoned rice vinegar (I used Marukan) 1 Tbsp maple syrup Dash (1/4 tsp or to taste) crushed red pepper flakes Garnish: 2 sliced green onions dash toasted sesame seeds Whisk sauce ingredients together in a small bowl. Cook noodles in well-salted boiling water about 7 minutes, until just al dente....

Whoever says tofu is tasteless simply does not know how to flavor tofu. Try this unbelievably flavorful vegetarian stir fried rice with tofu, restaurant quality. I use a lesser amount of rice and perhaps more tofu sauce flavoring than other recipes (like one found in NYT Cooking by Kay Chun that inspired this: I had no broccoli so I used cabbage, but broccoli - or many other veggies you have on hand, for that matter, would be just fine here as well). Sauce for Tofu: 2 Tbsp hoisin or Korean BBQ sauce 1 Tbsp soy sauce 2 Tbsp rice vinegar 1 Tbsp lime juice 1 Tbsp sesame oil 1 Tbsp maple syrup 1 Tbsp ketchup 1 tsp chili paste with garlic (don't skimp!) 1/2 tsp grated ginger (I used jared)   2 eggs, beaten 1/2 tsp soy sauce 1/2 tsp sesame oil 3 cloves garlic, minced 1/2-inch fresh ginger minced 14 oz block extra firm tofu, drained 1 small onion, diced 1 red serrano (or jalapeño) pepper, sliced 2 small carrots sliced 1/2 cup frozen peas 2 cups chopped green cabbage 3 cups leftover cooked...

This master recipe works beautifully for many types of protein, including scallops, pork, chicken, and beef. Use the veggies you like and have on hand. Sauce: 1 Tbsp sesame oil 2 Tbsp soy sauce 1-2 tsp chili paste with garlic (depending on your taste and your sauce) 2 Tbsp seasoned rice vinegar 2 Tbsp maple syrup 1 Tbsp cornstarch 2 Tbsp water 1 lb shrimp, peeled and deveined 2-3 cups broccoli flowerets 1/2 red pepper, sliced 1/2 yellow pepper, sliced 1/2 orange pepper, sliced 1 medium onion, sliced 2 cloves garlic, minced 1/2-inch fresh ginger, peeled and minced toasted sesame seeds for garnish. Whisk together the sauce ingredients in a small bowl.    Whisk together the cornstarch and water in another small bowl. Gather all your ingredients together in bowls, ready for the stir fry.    Heat a dash of canola or other neutral oil in a wok or large skillet over high heat. Stir fry the onions, peppers and broccoli for about 3 minutes.  Add the cabbage and continue ...