Cajun Pork Stir-Fry

From the kitchen of One Perfect Bite...You don't come across many Cajun dishes that are cooked in a wok. This pork entree is not a fusion dish and, truth be told, the only thing about it that is Asian is the way it is cooked. In anticipation of your question, I'm clueless as to why a wok was chosen to cook the dish when a large frying pan would work just as well. Its Cajun roots are easier to defend. Its flavor is spicy enough to appeal to fire eaters, and if you like heat with your meat, you'll love this dish. In addition to pork and the usual Cajun spices, the stir-fry contains the "Trinity" combination of bell peppers, celery and onions, so, I think you'll agree the dish has definite Cajun credentials. While it is flavorful, I think it lacks the richness normally associated with Louisanna-style cooking. I suspect that can be attributed to its quick cooking. This is a good weeknight meal to serve your family when you are looking for something a little outside the norm. It is quick to prepare, and my only caution regards the amount of hot pepper in the recipe. Do proceed with caution. Here is how the dish is made.

Cashew Beef

From the kitchen of One Perfect Bite...My wok has been sitting on the counter lately and never seems to get put away. This is one of the new recipes that have kept it busy. When I'm really busy, I tend to fall back on simple stir-fried meals that can be thrown together without sacrificing flavor to speed. There are many versions of Cashew Beef, and while this one is not an authentic Chinese dish,  it certainly is easy to make and the finished concoction is really tempting. If your ingredients are set to go before you heat your wok, you'll have no problem with this recipe. I also suggest you have your rice cooked and ready to go before you start to cook the beef. Sitting improves neither the flavor nor the appearance of stir-fries and you want everything you plan to serve ready at the same time. The rice will keep. The stir-fry won't. If you are looking for a simple week night meal, I urge you to give this recipe a try. Here is how the dish is made.

Frugal Foodie Friday - Asian-Style Beef Noodles

From the kitchen of One Perfect Bite...Recipes are rarely easier or less expensive to make than this quick two-pan supper. I think you'll also find it surprisingly tasty, given the scant number of ingredients used to make it. I do, however, want to give you a bit of a heads-up regarding one of the required ingredients. About two-thirds of the way through the recipe, you'll find a call for stir-fry sauce. The sauce can be purchased in the Asian ingredient section of any large supermarket, and while it adds extra cost to the recipe, it can be a bargain for those of you who do not do a lot of Asian cooking. It certainly is cheaper than purchasing the ingredients you would need to make your own and it keeps well if refrigerated. I did, however, want  to include  this link to an excellent stir-fry sauce for those of you who want to make your own. I must admit the dish looks better when made with a red bell pepper, but the cost constraints of Frugal Friday mandate using the green variety. This is a very forgiving recipe, so feel free to use any pasta that you wish. This makes a great lunch or light supper meal for a family. Children seem to like it, though the youngest of them will skirt around the green pepper, which I suspect will never touch their lips. I hope you will give this recipe a try. Here is how these simple, but tasty, beef noodles are made.

Asian-Style Beef Noodles...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients
1 tablespoon vegetable oil
1 pound lean ground beef
1 green bell pepper, seeded and thinly sliced
4 scallions, trimmed and thinly sliced
2 tablespoons ginger, finely chopped
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
1 teaspoon sugar
3 tablespoons stir-fry sauce
3 tablespoons lime juice
8 ounces thin spaghetti or Chinese noodles

Directions:
1) Bring a large pot of lightly salted water to a boil.
2) In large skillet or wok, heat oil over medium-high heat. Add beef to skillet and cook for 6 minutes or until no longer pink.
3) Add green pepper, scallions, ginger, garlic, red pepper flakes and sugar to skillet. Cook for 5 minutes, stirring occasionally. Turn off heat and stir in stir-fry sauce and lime juice.
4) While beef is cooking, prepare spaghetti following package directions. Drain and add to skillet with beef mixture. Toss to combine. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Lite Zucchini Bread

Two Years Ago Today: Couscous with Sun-Dried Tomatoes and Feta Cheese

Three Years Ago Today: Lime Marmalade

Four Years Ago Today: Sweet and Spicy Watermelon Rind Pickle

Frugal Foodie Friday - Roast Pork Lo Mein

From the kitchen of One Perfect Bite...These inexpensive noodles have quickly become a family favorite. I found the recipe in Diana Kuan's, Chinese Takeout Cookbook last winter and first made the noodles in February, working from a copy of the book I borrowed from the library here in town. My introduction to most cookbooks begins in the library stacks and, to be truthful, very few of them end up in my personal collection. This book was an exception and I have yet to find a dish in it that I don't like. While the original recipe appears below, I wanted to tell you about a few of the changes I make when I prepare these noodles for my own family. I view this recipe as a no-fuss pantry creation, so rather than use fresh mushrooms, I rehydrate shiitakes that I store in bulk for use in the dish. I cover a large handful of the mushrooms with boiling water and let them sit for an hour before proceeding with the recipe. I also thin slice and stir-fry 2 or 3 pork chops rather than use Chinese barbecue pork that's called for in the recipe. Chinese pork is not readily available here, so I've learned to use what I have on hand when we want these noodles for dinner. The Silver Fox and I can make a meal of them, but if all the chairs at the table were occupied, the noodles would be just one part of a multi-course meal. The noodles are delicious and I must admit that, despite their simplicity, they make my socks go up and down. While you may not share my enthusiasm for the noodles, I guarantee you'll like them. It really is hard to resist a dish that is fast easy and cheap and has near universal appeal. I hope you'll give these noodles a try. You will not regret it. Here is how they are made.

Roast Pork Lo Mein...from the kitchen of One Perfect Bite courtesy of Diana Kuan and The Chinese Takeout Cookbook

Ingredients:
Noodles
12 ounces, thin dried Chinese egg noodles or thin spaghetti
2 tablespoons dark sesame oil
Sauce
3 tablespoons soy sauce
1-1/2 tablespoons oyster sauce
1-1/2 tablespoons Chinese rice wine or dry sherry
1-1/2 teaspoons honey
Pork and Aromatics
1 tablespoon peanut or vegetable oil
1-1/2 teaspoons minced garlic
1 teaspoon minced or grated fresh ginger
3 scallions, cut into 2-inch lengths
4 or 5 fresh shiitake mushrooms, thinly sliced
1/2 pound Chinese barbecued pork, store-bought or homemade, cut into small, bite-sized pieces

Directions:
1) Cook noodles according to package directions until al dente. Drain noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return noodles to pot, toss with sesame oil until noodles are well coated, and set aside.
2) Prepare sauce: In a small bowl, combine soy sauce, oyster sauce, rice wine, and honey. Set aside.
3) Heat a wok or large skillet over high heat. Add peanut oil and swirl to coat bottom. Add garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add mushrooms and cook until softened, 1 to 2 minutes.
4) Add noodles and pork. Pour in sauce mixture and toss with tongs or chopsticks until noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Stuffed Eggplant with Lamb and Pine Nuts

Two Years Ago Today: Baked Mostaccioli

Three Years Ago Today: Lamb Chops Sizzled with Garlic

An Aromatic Shrimp Stir-Fry for Two

From the kitchen of One Perfect Bite...Summer or winter, this simple stir-fry, developed by Cook's Illustrated, is one of my favorite go-to meals. It combines ease of preparation with great flavor and it's a meal that can be on the table in half an hour. All that being said, the best part of the recipe is that it is scaled to feed just two people. While the folks at Cook's Illustrated will disapprove, I have been known to take a shortcut or two when I prepare this stir-fry. If I'm really in a hurry, I unapologetically use frozen shrimp and jarred ginger and garlic to make quick work of this already simple dish. Of course, the stir-fry  is  better with fresh shrimp and just minced ginger and garlic, but this is the type of meal that I select because it is super easy to prepare. I do not make it to impress. I hope you'll give this wonderfully aromatic stir-fry a try.  Despite its simplicity, the dish is delicious and I know those of you who cook for small families will enjoy it. Here is how it is made.

Aromatic Stir-Fried Shrimp for Two...from the kitchen of One Perfect Bite courtesy of Cook's Illustrated 

Ingredients:
1/2 pound extra-large shrimp (21 to 25 count), peeled and deveined
1-1/2 teaspoons dry sherry
1 teaspoon soy sauce
2 scallions, white and light green parts, minced, plus scallion greens, sliced thin and reserved
1 medium clove garlic, minced or pressed with garlic press (about 1 teaspoon)
1/4 inch piece fresh ginger, peeled and minced (about 1 teaspoon)
1 teaspoon peanut oil or vegetable oil, plus an additional 1 tablespoon
1/4 cup water
1 teaspoon toasted sesame oil
1 teaspoon oyster sauce
1/8 teaspoon granulated sugar
1/2 teaspoon cornstarch

Directions:
1) Toss shrimp with sherry and soy sauce in medium bowl. Let sit for 10 minutes. Meanwhile, combine minced scallion, garlic, and ginger, and 1 teaspoon vegetable oil in small bowl and set aside. Stir together water, sesame oil, oyster sauce, sugar, and cornstarch in small bowl or measuring cup and set aside.
2) Heat remaining 1 tablespoon oil in 10-inch nonstick skillet over high heat until shimmering Add shrimp and cook, stirring every 10 seconds, until just opaque, about 1 minute. Push shrimp to sides of skillet, clearing a spot in center of pan. Add remaining scallion mixture to center of pan and mash with a wooden spoon, cooking until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix water mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds. Transfer to serving plate, sprinkle with reserved scallion greens, and serve. Yield: 2 servings.

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One Year Ago Today: Dark Chocolate Pie with Toasted Marshmallow Topping














Three Years Ago Today: Apple Strudel















Four Years Ago Today: Lemon Buttermilk Ice Cream with Candied Lemon Peel

Shrimp Pad Thai for Two

                                        Today's thought for the day can be found  here.

From the kitchen of One Perfect Bite...Pad Thai is one of my favorite go-to meals and its simplicity makes it perfect to serve at the end of a busy day. While my recipe is a highly Westernized version of the real thing, it is quite satisfying and I think you will enjoy it. Strangely enough, this most popular of Thai dishes is not truly Thai. The dish is the result of political expediency and the vision of a political revolutionary, Field Marshal Plaek Pibulsongkramin, who in the late 1930's, thought noodles would be a means to advance his country's industry and economy. So, in addition to changing the name of his country from Siam to Thailand, he instituted a series of reforms that would begin the modernization of Thailand. His mandates included the use of forks and spoons, the wearing of more European-style clothing and the use of products made in Thailand. In the process, he created a new Thai diet that was rice based and led to the development of an industry that would make rice and rice-based noodles available for export. It's believed that modern versions of Pad Thai were based on a dish developed by his family's cook. To help battle unemployment, he sent push carts into the streets to introduce the meal to the masses. For a period of time, eating Pad Thai was considered to be a patriotic act and it became the dish most foreigners associated with the country. The irony is the dish is more Chinese than Thai and its resemblance to Vietnamese Pho can't be overlooked. What sets it apart from these other influences, however, is the Thai sense of equilibrium that keeps the sense of sweet, salty, and sour in balance. There are many versions of Pad Thai. Mine is not authentic, but it can be made with ingredients that can be found in most Western kitchens. It is fast, easy, delicious and all-together perfect for a warm summer night. Here is how it is made. I know you will enjoy it.

Shrimp Pad Thai for Two...from the kitchen of One Perfect Bite inspired by Family Circle magazine

Ingredients:
4 ounces packaged rice noodles
5 teaspoons packed light brown sugar
4 teaspoons fish sauce (such as Thai Kitchen)
1-1/2 teaspoons balsamic vinegar
1/8 teaspoon cayenne pepper
2 tablespoons canola oil, divided use
3 cloves garlic, chopped
6 ounces raw peeled and deveined shrimp
2 eggs
1/2 cup bean sprouts
1/2 cup sliced scallions
3 tablespoons chopped roasted unsalted peanuts, plus more for garnish (optional)
1 lime, cut into wedges
Fresh cilantro (optional)

Directions:
1) Soak noodles in water for 30 minutes or according to package directions. Drain; set aside.
2) In a small bowl, stir together brown sugar, fish sauce, vinegar and cayenne; set aside.
3) Heat 1 tablespoon oil in a wok or large nonstick skillet on medium-high heat. Stir in eggs and scramble until barely set. Transfer to a plate.
4) Add remaining tablespoon of oil to pan. When it shimmers, add garlic and saute until fragrant, about30 seconds. Stir in shrimp and saute until they turn pink, about 2 to 3 minutes. Transfer to a plate.
5) Add noodles and 1/3 cup water to pan. Stir noodles for 3 to 4 minutes, until almost all the water is absorbed, Pour in fish sauce-brown sugar mixture and toss to coat noodles. Return shrimp and eggs to pan and stir to combine and warm. Add bean sprouts, scallions and peanuts, stirring to combine. Serve immediately with lime wedges and cilantro. Yield: 2 generous servings.











One Year Ago Today: Masa Cornbread
















Two Years Ago Today: A Proper Gin and Tonic
















Three Years Ago Today: White Wonder Cake

















Four Years Ago Today: Fee Fi Pho Bo

Spicy Orange Shrimp Stir-Fry

From the kitchen of One Perfect Bite...Even in retirement, there are days when the time between sunrise and sunset ticks away so quickly that I'm flummoxed when the dinner hour arrives. It happens more often than I'd like to admit, and it occurs with such regularity that I've countered with a recipe collection that has a handful of dishes that define quick and easy meals. Tonight's feature is one of them. While it will raise no flags, it is tasty and more than adequately solves the dinner dilemma on busy days. The dish is a stir-fry but I hesitate to call it Asian. The recipe for these Asian-ish shrimp comes from Cooking Light magazine and it is a riff on a spicy sweet and sour chicken. If you enjoy foods that pack some heat, I really think you'll enjoy these shrimp. Once you have the ingredients in place they'll cook in about 5 minutes. So, if you plan to serve the shrimp with rice, you'll want the rice ready to go before you start the stir-fry. The recipe is straightforward and easy to follow, but I have made one minor change to it. The original recipe used a tablespoon of cornstarch to coat the shrimp. I thought that amount created a sauce that was too gelatinous, so I cut the measurement back to 2 teaspoons. Once you add the sauce to the pan, you'll want to keep an eye on it, cooking it only until it thickens. The sauce can break when cooked too long. Adults will enjoy this dish, but I don't recommend it for children. If you're looking for a really fast recipe, I hope you'll keep this one in mind. Here's how the shrimp are made.

Spicy Orange Shrimp Stir-Fry...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine

Ingredients:
1-1/2 pounds peeled and deveined large shrimp
2 to 3 teaspoons cornstarch
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon chile paste with garlic (such as sambal oelek)
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onions

Directions:
1) Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
2) Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
3) Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan and stir-fry until fragrant, about 15 seconds. Add shrimp mixture and stir-fry for 3 minutes. Add juice mixture and onions and cook, stirring frequently, until sauce thickens and shrimp are done, about 2 minutes longer. Serve immediately. Yield: 4 servings.

One Year Ago Today: James Beard's Smothered Pork Chops

Two Years Ago Today: Cranberry, Apple and Walnut Salad

Three Years Ago Today: Coconut Cloud Pudding

Beef with Broccoli

From the kitchen of One Perfect Bite...This is a wonderfully simple stir-fry meal. While I make it throughout the year, this dish appears on my table more often in the fall because locally grown broccoli is so readily available. The dish has just two major ingredients, beef and broccoli, and it gets most of its flavor from the addition of oyster sauce. Oyster sauce is a thick, brown sauce with a sweet, salty, and earthy flavor and it is a major component of Asian cooking. True or not, the development of the sauce is credited to the owner of a small eatery that sold and cooked oysters. One day he smelled an especially strong aroma coming from the pot in which he cooked his oyster soup. He had lost track of time, and the soup, which was normally clear, had turned into a thick brown sauce. He liked its flavor well enough to begin selling it locally. It became very popular so this savvy businessman formed a company, called Lee Kum Kee, to mass produce it. While I can't vouch for the truth of the story, I can vouch for the flavor of this quick and simple Chinese-style stir-fry. I do hope you'll give this recipe, developed by Nancie McDermott, a try. All the ingredients needed to make this stir-fry can be found in any well-stocked grocery store and, if you don't overcook the broccoli, you're in for a quick and delicious meal. Here's how the dish is made.

Beef with Broccoli...from the kitchen of One Perfect Bite courtesy of Nancie McDermott

Ingredients:
1/4 cup chicken stock or water
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/2 teaspoon dark soy sauce or molasses (optional)
1/2 teaspoon sugar
2 tablespoons water
2 teaspoons cornstarch
2 tablespoons vegetable oil
2 teaspoons chopped garlic
2 teaspoons chopped fresh ginger
1/2 pound thinly sliced beef
3 cups broccoli florets

Directions:
1) Combine chicken stock, oyster sauce, soy sauce, dark soy sauce, if using, and sugar in a medium bowl. Stir to make a smooth sauce. Combine water and cornstarch in a small bowl.
2) Heat a wok or a large, deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and ginger and toss until they release their fragrance.
3) Add beef, spreading it out into a single layer. Cook undisturbed until edges change color, about 30 seconds. Toss well, and then add broccoli florets. Cook 1 minute, tossing once, until they are shiny and bright green.
4) Add chicken stock mixture, pouring it in around the sides of pan. Cook, tossing often, until the broccoli is tender and the beef is done, 2 to 3 minutes.
5) Add cornstarch mixture to center of the pan. Toss to combine everything well, and as soon as sauce thickens, transfer to a serving plate. Serve hot or warm. Yield: 4 servings.

One Year Ago Today: Pumpkin Ginger Bread

Two Years Ago Today: Cinnamon Candy Apples

Three Years Ago Today: Celery Soup

Stir-Fried Broccoli with Ginger and Garlic

From the kitchen of One Perfect Bite...This Asian-inspired side dish is wonderful to serve with plain grilled meats or chicken. I've been known to make it as a main course for myself when the Silver Fox is not home for dinner. I love the color of stir-fried vegetables and the vibrant green of this crisp-tender broccoli was, I am sure, on the palettes of the Impressionists. If it wasn't, it should have been. This stir-fry is made with common pantry ingredients and it is very easy to prepare. You can have it on the table in 20 minutes or less, and it is a great way to use the bags of small florets that are found in the produce aisle of your grocery store. While the recipe is straightforward, it is important not to overcook the broccoli. Certain instructions are common to almost all Asian-style recipes. So here,  you will again be asked to heat the wok or frying pan before adding oil to it. This is done to prevent ingredients from sticking to the pan. You'll also be instructed to pour liquids around the sides of the pan rather than into its center. Liquids added around the periphery of the pan will not significantly change the temperature of the wok, while those dumped or poured into the center will cause rapid cooling and slow the cooking of the pan's contents. If you enjoy broccoli and are looking for new ways to prepare it, I hope you'll give this recipe a try.It was developed by Nancie McDermott and the recipes she creates are workable and delicious. Here's how this vegetable stir-fry is made.

Stir-Fried Broccoli with Ginger and Garlic...from the kitchen of One Perfect Bite courtesy of Nancie McDermott

Ingredients:
2 tablespoons vegetable oil
1 tablespoon chopped fresh ginger
1 teaspoon chopped garlic
1 teaspoon salt
12 ounces broccoli florets
3 tablespoons water or chicken stock
1 teaspoon Asian sesame oil

Directions:
1) Heat a wok or a large, deep skillet over high heat. Add vegetable oil and swirl to coat pan.
2) Add ginger, garlic, and salt, and toss well. Add broccoli and toss until combined. Cook, tossing often, until the broccoli florets are vivid green and just starting to wilt, about 1 minutes.
3) Add water, pouring it in around the sides of the pan. Cook 2 to 3 minutes more, tossing now and then, until the broccoli is brilliant green and tender, but still pleasingly crisp. Add sesame oil, toss well, and then transfer to a serving plate. Serve hot or warm. Yield: 4 servings.

One Year Ago Today: Rhubarb Swirl Brunch Cake

Two Years Ago Today: Apple Cider Quatre Quarts Cake

Three Years Ago Today: Cranberry Dressing

Chinese-Style Bourbon Chicken

From the kitchen of One Perfect Bite...This dish is about as Chinese as I am, but, fairly or not, mall food court mavens, have been sold on the idea that Bourbon Chicken comes from the heart of China. While the technique used to prepare the dish is Chinese, bourbon is not an ingredient you'll find in Chinese homes, where two types of alcohol are used. One, used for drinking, is a white distilled liquor, called Baijiu. The other, used for mostly for cooking, is an amber fermented rice wine called, Shao Xing Hua Diao. It really is a stretch to call this Bourbon chicken, because, unlike its Cajun counterpart, it contains no bourbon. I, too, have heard the tale of its creation by a Chinese cook who worked in a restaurant on Bourbon Street, but for as much as I'd like to add credence to the tale, there is not a shred of evidence to support that claim. This is a dish that has no history prior to its mysterious appearance in the food courts of America. As it happens, the dish is a wonderful meld of sweet and spicy elements that come together quickly. It is a perfect meal to serve on a hot summer night when you want to limit the time and heat you generate in the kitchen. On the off chance that you do not already this recipe in your roster, I wanted to include it here. It's fast easy and inexpensive and PDG for something that is so simple to make. Here's how it is made.

Chinese-Style Bourbon Chicken...from the kitchen of One Perfect Bite inspired by Food.com

Ingredients:
1-1/2 to 2 pounds chicken breast, cut in 1-inch cubes
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon ginger
1/2 to 3/4 teaspoons red pepper flakes (optional)
1/4 cup apple juice (I used 1/4 cup undiluted apple juice concentrate)
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1/3 cup light brown sugar
2 tablespoons ketchup (I used kecap manis)
Optional: 1 tablespoon cornstarch mixed with 1 tablespoon water

Directions:
1) Heat oil in a large wok or skillet over medium-high heat.
2) Add chicken and cook till lightly browned, about 5 minutes. Remove from pan and set aside.
3) Combine garlic, ginger, red pepper flakes, apple juice, cider vinegar, water, soy sauce, brown sugar, and ketchup in a medium bowl and whisk to combine. Add sauce to pan and bring to a boil. Reduce heat and simmer until sauce just begins to thicken, about 10 minutes. Add chicken and toss to coat with sauce. Simmer for 10 to 15 minutes, or until chicken is done. If a thicker sauce is desired, add optional cornstarch slurry and cook until thickened.Serve over rice. Yield: 4 servings.

One Year Ago Today: Banana Snack Cake

Two Years Ago Today: Quick Pickled Beets

Three Years Ago Today: Thai Lemongrass Pork

Chili Beef Stir-Fry with Bell Peppers and Snow Peas

From the kitchen of One Perfect Bite...Where's the peck of pickled peppers Peter Piper picked? Chances are it's been transformed and can be found in my freezer and pantry. It's been a busy day, but I've put-by enough peppers to last us through another year and have enough left over to provide a special meal or two this week. I love to shop farmer's markets in late summer when eggplant, peppers and fennel fill bins and shelves and provide color that the Impressionists would envy. There is something about harvest season that whips up my pioneer spirit and makes me want to cook, turning the kitchen of this hillside chalet into a homestead kitchen, at least for a day or two. I fired up the the grill this morning and spent about three hours roasting peppers to freeze and pickle. I made a bit of relish and several trays of stuffed peppers for winter meals, and by the time the day was done I had one lonely red pepper still waiting to be used. It has been really warm here, and while air conditioning cools the house and kitchen, it can't restore appetites dulled by heat. This stir-fry is perfect for anytime of year, but the speed with which it can be made, makes it a perfect candidate for a light warm weather meal. It was also a great way to use that last pepper. The recipe is easy and the dish comes together quickly, but it is important to have all the ingredients set to go before you begin to cook. There is nothing more unappealing than a stir-fry in which the vegetables have been over-cooked. So, please don't start until you have everything set to go and have a sense of what comes next. I hope you will give this recipe a try. It was developed by Grace Young for Fine Cooking Magazine and it is delicious. Here is how the chili beef stir-fry is made.


Chili Beef Stir-fry with Bell Peppers and Snow Peas...from the kitchen of One Perfect Bite inspired by Grace Young and Fine Cooking Magazine

Ingredients:
3/4 pound flank or flat iron steak
3 tablespoons Shaoxing rice wine or dry sherry, divided use
1 tablespoon minced fresh ginger
2 teaspoons soy sauce
1-1/2 teaspoons cornstarch
Kosher salt and freshly ground white pepper
1 teaspoon + 2 tablespoons peanut or vegetable oil, divided use
2 tablespoons hot bean sauce (also called chili bean sauce), chili garlic sauce, or Sriracha
2 tablespoons hoisin sauce
1 tablespoon minced garlic
6-ounces snow peas, strings removed (about 2 cups)
1 medium red bell pepper, stemmed, seeded, and cut into 1/2 x 2-inch strips
8 medium scallions, thinly sliced on the diagonal (about 1 cup)

Directions:
1) Cut beef with grain into 2-inch-wide strips, and then cut each strip across grain into 1/4-inch-thick slices. Transfer to a medium bowl. Add 1 tablespoon rice wine, ginger, soy sauce, cornstarch, 1/4 teaspoon salt, and 1/8 teaspoon pepper to beef. Stir until cornstarch is no longer visible. Add 1 teaspoon oil and stir until beef is lightly coated.
2) In a small bowl, stir hot bean sauce, hoisin sauce, and remaining 2 tablespoons rice wine. Heat a 14-inch flat-bottom wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add 1 tablespoon of remaining oil, swirl to coat, add garlic, and stir-fry until fragrant and light golden, about 10 seconds. Push garlic to sides of wok and carefully add beef, spreading it evenly over bottom and sides of wok in a single layer. Cook, undisturbed, for 1 minute, letting beef begin to sear, then stir-fry with the garlic until beef is lightly browned but not yet cooked through, about 1 minute. Transfer beef and garlic to a plate.
3) Add remaining 1 tablespoon oil to wok and swirl to coat pan. Add snow peas, bell pepper, and scallions, then sprinkle with 1/2 teaspoon salt and stir-fry until snow peas are bright green, about 1 minute. Return beef and any accumulated juice to wok. Add hot bean sauce mixture. Stir-fry until beef is just cooked through and vegetables are crisp-tender, 30 seconds to 1 minute more. Serve immediately. Yield: 4 servings.

One Year Ago Today: Butterscotch Swirl Bundt Cake

Two Years Ago Today: Thai-Style Steamed Salmon with Tamarind-Ginger Glaze

Three Years Ago Today: Mediterranean Chocolate Cake with Lemon and Olive Oil

Five Spice Chicken Stir-Fry

From the kitchen of One Perfect Bite...This is a great meal to serve at the end of a busy day. It comes together almost effortlessly and it is the kind of quick meal that the Silver Fox and I enjoy when we are home alone. When there are just two of us at the table, I reduce the quantity of ingredients used in this recipe by 2/3 and we still have a substantial meal to share. While I suspect no warnings are necessary, fussy young eaters seem to think hemlock is lurking in this stir-fry and no amount of cajoling will open those locked lips. Have you ever wondered where they learn to do that? I just finished a "one for you, one for me, and one for Felix" routine worthy of an award nomination, but it was to no avail. The lips are still locked and the eyes are beginning to glare with that unspoken "try and make me" challenge. Back on point, these are the occasions when it is great to be a grandmother. Grandmother's instinctively know that God created fried-rice and steamed dumplings for a reason. I call it strategic retreat. No child has ever starved on my watch, so dumplings, with vegetables so finely chopped they don't even know they're there, are the order of the evening. I'll add a bit of plum sauce because it makes everything taste better, don't you think? The broccoli battle, bested only by the Trojan wars, can be fought another day by some other person in another time and place. Tonight peace will reign. All things being equal, this is a nice family meal, despite the bad reviews coming from the peanut gallery. I hope you'll give it a try. Here's the recipe.

Five-Spice Chicken Stir-Fry...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoon dark sesame oil
1-1/2 pounds chicken tenders, cut into 1-inch pieces
3 cups broccoli florets
1 large red bell pepper, sliced
3/4 cup onion slices
3/4 cup snow peas
1 can (8 ounces) sliced water chestnuts, rinsed and drained
1 tablespoon minced garlic
1/2 to 3/4 teaspoon Chinese 5-spice powder (See Cook's Note below)
1 cup fat-free reduced-sodium chicken broth
2 teaspoons cornstarch
2 tablespoons cold water
3 cups hot cooked white rice

Directions:
1) Heat sesame oil in wok or large nonstick skillet over medium heat until hot. Add chicken and stir-fry for about 8 minutes,or until chicken is no longer pink in center. Remove chicken from wok.
2) Add broccoli, bell pepper, onion, snow peas, water chestnuts and garlic to wok and stir-fry for 5 to 8 minutes, or until vegetables are crisp-tender. Sprinkle with five-spice powder. Cook and stir 1 minute longer.
3) Return chicken to wok. Add chicken broth and heat mixture to a boil. Combine cornstarch and water in small bowl and stir into broth mixture. Boil 1 to 2 minutes, stirring constantly until sauce thickens. Serve over rice. Yield: 6 servings.

Cook's Note: Five-spice powder is a Chinese spice mix designed to capture the yin and yang of Chinese cooking. It includes all five flavors - sweet, sour, bitter, pungent, and salty. Here are the components to 5-spice powder: 2 teaspoons of Szechuan peppercorns, roasted and ground, 8 star anise, ground, 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, 1 tablespoon ground fennel seeds. Five spice powder can be found in Asian markets and is available for purchase online.

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