We tried this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with minor modifications: first, cut 2 lb boneless, skinless chicken thighs (we used 2 thighs and 2 drumsticks) into bitesized pieces, then marinate for at least 1 hour in 1 ½ Tbsp oyster sauce, 3 ½ Tbsp soy sauce (we reduced to 3 Tbsp),… Continue reading Filipino sautéed garlic chicken with mushrooms (chicken salpicao)
Tag: stirfry
Filipino sauteed cellophane noodles with chicken and vegetable (sotanghon guisado)
We followed this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with modifications: first, cut two boneless, skinless chicken breasts into thin strips, mix with 1 tsp soy sauce, cover, and place in fridge. Second, cook 8 oz sweet potato cellophane noodles as directed (until al dente), then drain, rinse with cold water, and set… Continue reading Filipino sauteed cellophane noodles with chicken and vegetable (sotanghon guisado)
Gong bao chicken with peanuts
We tried this stirfry by Fuschia Dunlop: https://www.splendidtable.org/recipes/gong-bao-chicken-with-peanuts We converted the metric measurements as follows: 3 oz roasted peanuts = 1/3 cup (mounded) and 1.5 cm cubed chicken = ½" cubed. The recipe called for 1 tsp whole Sichuan peppercorns, which we found jarring to bite (similar to star anise). The next time, we will… Continue reading Gong bao chicken with peanuts
Velvet chicken and asparagus stirfry
We tried this recipe by Grace Young, who is well-regarded for healthy Chinese cooking: https://www.epicurious.com/recipes/member/views/grace-youngs-velvet-chicken-with-asparagus-52140001 We used 1 lb chicken cutlets (thinly sliced chicken breast), which we cut into ¼" thick x 2" wide diagonal slices. As the first step, we marinated the chicken for 30 mins, and towards the end of marinating time, we… Continue reading Velvet chicken and asparagus stirfry
Chinese beef chow fun
This is my husband’s favorite restaurant dish, so we tried it at home. We followed this recipe: https://omnivorescookbook.com/recipes/beef-chow-fun-with-chinese-broccoli We used a small bundle of Chinese broccoli, which we split into individual stems (about 3 per stalk) and then parboiled for 1 min. For the noodle, we couldn’t find chow fun noodles, so we used ½… Continue reading Chinese beef chow fun
Jamaican-style okra and bell pepper stirfry
I adapted a Chinese stirfry technique and added Dry Jerk Seasoning (see recipe below) for a Jamaican flavor. Cut one large (2 bulb) shallot into ¼ inch lengthwise slices. Separate, cut one red bell pepper into ¼ inch-lengthwise strips, removing seeds. Cut about 6 fresh large okra on a diagonal into ¼ inch slices. Set… Continue reading Jamaican-style okra and bell pepper stirfry
Lemon-garlic sautéed broccoli
We followed this recipe: http://busycooks.about.com/od/sidedishrecipes/r/sauteedbroccoli.htm but instead of parboiling in salt water, we microwaved the broccoli pieces in a covered glass dish until crisp-tender (about 1.5-2 mins on high) before stir-frying in garlic-infused olive oil. (Nov. 2016)
Ma po eggplant in garlic sauce
We followed this twist on ma po tofu by Andrew Zimmern: http://andrewzimmern.com/2015/02/24/ma-po-eggplant-garlic-sauce/. Instead of broiling the eggplant, we oven-roasted it at 450 for 30 mins. We followed this recipe but used peanut oil and a little salt and black pepper. http://piglettedc.tumblr.com/post/143686120171/oven-roasted-eggplant-preheat-oven-to-450-cut (July 2016) Note: We found that marinating the minced pork for 20 mins (rather… Continue reading Ma po eggplant in garlic sauce
Burmese okra-shallot stir-fry
Okra and shallots stirfried with fresh hot pepper and fish sauce. Heat a large wok, add 3 Tbsp peanut oil, and add 1/8 tsp turmeric. Stir for a minute, then add 1 cup shallots (cut into ¼ inch crosswise slices) and sauté until translucent and starting to brown. Add 1 Tbsp microplaned ginger and sauté.… Continue reading Burmese okra-shallot stir-fry
Chinese-style lettuce wraps with minced chicken, tofu, and shiitakes
We tried this recipe from Andrea Nguyen: http://www.vietworldkitchen.com/blog/2012/08/chicken-tofu-and-shiitake-lettuce-cups-recipe.html. We used 6 oz chopped water chestnuts in lieu of pine nuts as well as five fresh shiitakes instead of two dry. We also used romaine lettuce instead of iceberg. (June 2016) Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Cooking Adventures 