This is maybe my favorite stir fry I’ve ever had. It has Taiwanese roots…but apparently there are many different opinions about what makes this dish authentic. In any case, I really don’t think you can go wrong no matter what — good eats is good eats. Here’s my version.
- 3 tablespoons sesame oil
- 1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
- 12 cloves of garlic (or more to taste), peeled
- 4 whole scallions, trimmed and cut into 1-inch pieces
- a bunch of shishito peppers
- 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
- 1 tablespoon unrefined or light brown sugar
- ½ cup rice wine
- ¼ cup light soy sauce
- 2 cups purple basil or thai basil
- Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
- Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
- Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
- Turn off the heat, add the basil and stir to combine.
This is so simple and delicious. You could probably throw whatever you have in house in here and it would be great. Definitely don’t leave out the chard, though, cause the chard ribs add a lot to it and are amazing. It’s basically all prep…once everything is chopped this takes about 5 minutes.
- 1 generous bunch of chard (1 to 1 1/4 pounds), stemmed, washed and chopped. (Keep the stems, also chopped, for the stir fry)
- 2 to 3 tsp. minced garlic (to taste)
- 2 tbls. minced fresh ginger (to taste)
- 2 eggs
- Salt to taste
- 2 tsps plus 2 tbls. sesame oil
- 1 medium carrot, cut in 2-inch julienne
- 1 habanero pepper, seeded and minced
- 1 green pepper, minced
- 1 bunch scallions, sliced, dark green parts separated
- 4 cups cooked brown rice, either chilled or at room temperature
- 1 to 2 tablespoons soy sauce (to taste)
- ¼ teaspoon ground pepper
- ½ cup chopped cilantro
- coarse sea salt, to taste
- Combine garlic, ginger and habanero in a small bowl. Beat eggs in a bowl and season with a pinch of salt. Prepare the other ingredients and place in separate bowls.
- Heat a wok or a 12-inch skillet over high heat. Swirl in 2 teaspoons of oil. Add eggs, swirling the wok or pan so that the eggs form a thin pancake. Cook 30 – 60 seconds, until set. Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board and quickly cut into strips.
- Swirl in remaining oil and add garlic, ginger and habanero. Stir-fry no more than 10 seconds and add chard stems, carrots and green pepper. Stir-fry for 2 minutes, until crisp-tender, and add light part of the scallions and chard leaves. Stir-fry until leaves wilt, 1 to 2 minutes, and add rice. Stir-fry, scooping up the rice with your spatula then pressing it into the hot wok or pan and scooping it up again, for about 2 minutes. Add soy sauce, dark green part of the scallions, eggs and cilantro, stir-fry for about 30 seconds and remove from heat. Sprinkle with coarse sea salt and serve.
One of my favorite things about eating mostly raw is how fine meat tastes when I eat it. 😄
The trick with this was to sous vide the meat in it’s marinade. It basically falls apart in your mouth. If you don’t have a sous vide, don’t despair!! This can also be delicious using more traditional cooking methods. Because, you definitely want to eat this.
- ½ cup fish sauce
- 1 tablespoon packed lime zest
- ⅓ cup fresh lime juice (from about 3 limes)
- 2 tablespoons dark brown sugar
- 2 garlic cloves, grated or minced
- 1 large jalapeño, minced
- 1 beef tenderloin, about 1 1/2 pounds
- 1 small seedless English cucumber, thinly sliced
- 1 large bunch of radishes, thinly sliced
- 1 cup cherry tomatoes
- 4 scallions, thinly sliced
- Set your sous vide to 167 degrees F
- Combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño in a bowl.
- Truss your tenderloin with butcher’s twine in 3 spots – it will make it easier to handle.
- Coat the bottom of a heavy skillet with oil, and heat. Once hot, add the tenderloin and sear the exterior, turning so it sears all over (just a quick exterior sear).
- Pour 1/2 of the marinade over the tenderloin, transfer to an airtight bag, and place in the sous vide for 3 hours. **ALTERNATIVELY ** roast the tenderloin in a pre-heated oven for 10 minutes, then reduce temperature to 425 and cook for another 25 – 30 minutes, or until a meat thermometer reads 130.
- Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
- Remove meat from sous vide and give it a final searing in a skillet.
- Thinly slice and serve with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.
This recipe is fantastic. I happened to have some really good ingredients for it, which helps, since this is basically a simple, easy recipe for a hot summer day. You can pretty much always trust Mark Bittman to keep it simple, classy and delicious. Get it on the NY Times here.
- 2 medium cucumbers
- 3 tablespoons soy sauce
- 2 tablespoons rice-wine orwhite-wine vinegar
- 1 small chili, stemmed, seededand minced, or 1/4 teaspoon cayenne,or to taste
- 2 teaspoons sugar
- 3 cups chicken stock, chilled
- ½ cup minced scallions, both white and green parts
- 1 cup chopped watercress or arugula (optional)
- 1 cup roughly chopped cilantro, mint, Thai basil or a combination.
- Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a large bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
- Add stock, scallions, watercress or arugula if you like, and stir. Taste, and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.
Et voila! You’re done!! Want to make it veggie? Use vegetable stock! Want to make it vegan? Use shoyu or aminos, agave or honey and 3 cups vegan chik’n stock, chilled (Edward & Sons Not-Chick’n Bouillon) Is that stuff raw? I don’t know. But dang this is yum.
This recipe comes from the Times. And what a great idea it is. Eat it.
For the dressing:
- 1 cup finely chopped kimchi, plus 2 tablespoons kimchi juice
- 1 medium garlic clove, grated
- 2 teaspoons grated ginger
- 2 tablespoons brown sugar
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1 tablespoon Japanese red miso
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons lime juice
- 1 teaspoon orange zest
- 1 teaspoon fish sauce
- ½ teaspoon gochugaru (Korean red pepper flakes)
For the Noodles:
- 8 ounces flat rice noodles or soba noodles
- 1 medium cucumber, peeled, halved and sliced into half-moons (about 1 cup)
- 1 cup halved cherry tomatoes
- 3 or 4 large red radishes, sliced into thin rounds
- ½ cup scallions, slivered
- 1 serrano chile, thinly sliced (optional)
- 3 eggs, boiled for 7 minutes, cooled in ice water, peeled and halved (cook 9 minutes for a firmer yolk)
- 2 tablespoons toasted sesame seeds
- Cilantro sprigs or choppedcilantro, for garnish
- Lime wedges, for serving
- Make the sauce: Put the kimchi, juice, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, orange zest, fish sauce and gochugaru in a mixing bowl, and stir well to combine. Taste and adjust salt. Let stand at room temperature for at least 10 minutes (or you can store overnight in the fridge, covered).
- Bring a large pot of generously salted water to a boil. Add noodles and cook for about 5 minutes, or until cooked through but still firm. Drain in a colander, transfer to a bowl of cold water to cool, then drain again and set aside, covered with a towel.
- Just before serving, put noodles in a large mixing bowl. Add the sauce, along with cucumber, tomatoes, radishes, scallions and chile (if using) and toss gently to coat. Divide among individual serving bowls. Top each bowl with a halved egg, sesame seeds, cilantro and a squeeze of lime juice.
Well, this meal is fantastic. No, it’s not raw, but I’m on a mini break from that; I went camping this weekend (and everyone knows you need meat on a camping trip), and therefore had no time to prepare massive raw things to consume this week. It’s cool, I think a break was needed anyway, and when I get back to it next week I will be happier to be eating that way.
I think finding good salmon is important, since otherwise it’s supposed to actually be terrible for you. This here is wild Alaskan sockeye from Iliamna Fish Company, and is terrific. If you live in the NYC area you can also find it (seasonally) at Mermaid’s Garden.
Also, this recipe can be customized to whatever you feel like, whatever you have in the house, etc. Get crazy.
- 2 salmon fillets, skinned or not
- Salt and freshly ground black pepper to taste
- 1 tbls. smoked spanish paprika
- 1 tbls. fresh rosemary
- 1 tbls. orange zest
- 2 tablespoons olive oil, plus more for cooking potatoes
- 2 pounds small potatoes (about 20), like Yukon gold
- 1 teaspoon kosher salt
- Coarse sea salt
- Season fillets on both sides with salt and pepper.Mix paprika, rosemary and orange zest, and press onto the top of each fillet.
- Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil. Steam until the potatoes are just tender when pierced with a paring knife, about 15 minutes. Remove the basket and let the potatoes cool enough to be handled.
- Preheat oven to 400 degrees.
- Preheat a large nonstick skillet over medium-high heat for 3 or 4 minutes — I used a comal, which works perfectly if you have one. Add the oil and once it glistens, add the fish, coated side down. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
- Flip your fish and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.
- While salmon is cooking, gently flatten the potatoes, one at a time, between your palms so that they remain in one piece if possible (broken potatoes are also fine). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.
You’re done. Totally delicious, and mostly healthy.