This. It’s good. It’s also relatively quick and easy. You should make it. Here’s how:
- 1 lb. monkfish, cleaned and cut into ½” chunks
- 1 tbsp. sesame oil
- ½ cup yellow onions, chopped
- 1 tbsp ginger, chopped fine
- 1 tbsp. garlic, chopped fine
- ¼ cup gochujang
- 4 cups dashi broth or fish stock
- 1 cup kimchi, rough chopped
- 2 cups napa or savoy cabbage, rough chopped
- 1 cup extra firm tofu, cut in cubes
- 1 cup zucchini, cut in ¼” half moons
- 1 tsp. soy sauce or coconut aminos (optional, can totally be left out)
- 1 tsp. fish sauce
- ½ cup scallions, sliced fine
1. Heat a heavy deep pan with a tight fitting lid over medium heat. Add the sesame oil, onion, garlic and ginger. Cook until fragrent, about 2 minutes.
2. Add the dashi or fish stock, gochujang and kimchi. Cover to bring to a simmer. Add the cabbage, tofu and monkfish. Cover and simmer for about 5 minutes.
3. Add the zucchini, soy sauce and fish sauce. Cover and simmer for one minute, then turn the heat off and allow the pan to rest for two minutes. Add the scallions to the pot and serve with rice on the side.
ps. depending on your kimchi (and fish sauce and stock) this is completely Whole30 friendly.
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.