The Steaming Wok

soy sauce

Stir Fried Chinese Broccoli (gai lan)

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Chinese broccoli or gai lan is one of my favorite vegetables. Not only is it super versatile and easy to cook, but it is also filled with folic acid, lots of vitamins and dietary fiber.  I often pair it with meat dishes or dishes that are a bit fatty since the slight bitterness helps cut the richness of other dishes. These also go really with steamed fish. When making them, make sure to make a heaping pile since they also reheat well.  The key is to cook them quickly over high heat and then remove them to keep them crunchy.  Also look for smaller stems on your gai lan.  If it is too woody,  you may want to trim the stems a bit so that they will cook faster.  I like to cut each stem at a bias, cutting bigger slivers from the stem and then larger pieces from the green leafy parts.  Also try to keep these two piles separate since the leaves take much less time to cook than the stems.

In China I would often seen Chinese broccoli doused in oyster sauce, but I think garlic and chilis are my favorite preparation. I will sometimes throw in some minced ginger or even a dash of soy, but I think this dish is best kept simple to allow for the sweetness of the greens to shine.  The red chilis also help offset the bitterness.

 

Stir Fried Chinese Broccoli (gai lan)

Ingredients:

1 lb Chinese broccoli

2 Tbsp neutral cooking oil like grape seed oil

3-4 cloves garlic, smashed

1-2 red chilis sliced (I like finger hot, sometimes I will substitute chili flakes)

salt or a drizzle of soy to taste

Recipe:

1.Wash and dry the Chinese broccoli.  Be careful as there will sometimes be sand.  Slice the stems at an angle into small bite size pieces.  Once you reach the leafy section of the stalk, cut bigger pieces as the leaves tend to cook much faster than the stems that can sometimes be a little woody.  I will often make two different piles so that I can allow the stems to cook a bit longer without the leafy sections getting overcooked.

2. Heat a wok or skillet that has a lid over high heat.  Drizzle your oil in to the pan.  The pan is hot enough when the oil starts to smoke a little.  Quickly throw in your smashed garlic cloves and saute for about 30 seconds until you start smelling them release their flavor.  Add your chili flakes or sliced fresh red chilis.

3. Quickly throw in your washed greens.  Don’t worry if there is some moisture on them, this will actually help them cook and steam a bit.  Keep tossing the wok or stirring the contents of your skillet to make sure that the garlic does not burn.

4. Cover the contents of the pan loosely to allow the steam to help cook the greens.  Once they are fork tender, but still a bit crunchy (3-5 minutes), remove the greens and season with salt or if you prefer, drizzle with some soy sauce.

 

Pork Adobo with Coconut Milk

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I’m a vinegar fiend.  I put it in everything. Just a touch of acidity makes other flavors pop.  In fact, before reaching for the salt shaker, try adding a drop or two of vinegar or lemon juice.  I think you might be surprised at how it transforms the dish.  Adobo has become my go to dish when I don’t have much time to cook and just want to make something comforting and fast.  Though I never did get a chance to try adobo while I was in the Philippines, I think this is a pretty good rendition.  You don’t have to just do this with pork, it works equally well with beef or chicken.  In fact, I usually do this with chicken wings or chicken thighs.  The coconut milk is also optional.  I like it with the pork because it does add a layer of richness that tones down some of the acidity from the vinegar.  I also suggest that you try finding palm or cane vinegar from the Philippines, I think it is especially suited for this, though you can also use rice vinegar or apple cider vinegar.

 

Recipe:

2-3 lbs pork spare ribs cut into 2 inch segments (ask your butcher or meat department

oil

handful of garlic cloves ( I don’t measure here, I think the more the better for this dish)

1 Tb whole black peppercorns

3-4 bay leaves

1 cup palm vinegar (you can substitute other vinegar here)

1/2 cup soy sauce

1 cup coconut milk

1. Rinse your ribs and pat dry.  Heat some oil in a large pan, and brown the meat.  You can skip this step, but I think it adds some nice color and the carmelization improves the flavor.

2. Once nicely browned, add your garlic, peppercorns, and bay leaves.

3. Add vinegar, soy, and coconut milk.  Make sure that the ribs are fully submerged.  If not, add a little water.

4. Simmer this mixture at low heat for ~45 minutes to an hour or until the meat is tender.  Serve with some steaming white rice.

Sichuan Silken Tofu

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One of the things I miss about China is the plethora of savory breakfast options from soups to dumplings to this spicy tofu that has the perfect mix of spicy, sour, and sweet flavors.  As if this wasn’t enough, it is also a mix of textures with crunch from fried wonton skins and peanuts, to the silky smoothness of the tofu.  Fresh cilantro and green onions brighten everything up and just seem to draw everything together.  Though this looks like a lot of ingredients, it is actually quite easy to throw together and you can modify as you see fit.  I can think of nothing better after a night of imbibing.  This is my interpretation of a version I used to get at a small Sichuan restaurant near my apartment in Beijing.

 

Recipe

2 cups of oil for frying peanuts and wonton skins or spring roll wrappers

1 small package wonton skins or spring roll wrappers

2 containers of silken or soft tofu ( 2 lbs)

1 cup raw peanuts

1 bunch green onions

Sichuan preserved vegetables (optional)

1/4 cup Sichuan chili broad bean paste (Chili soy bean paste will also work)

1/3 cup black rice vinegar (Shaoxing vinegar works well too)

2 Tb soy sauce

1 cup chicken broth

4 garlic cloves minced

2 Tb sesame oil

2 Tb sugar

1. Heat the vegetable oil in a small sauce pan or wok until it reaches 350 degrees.  You can test the oil by using the tip of a wooden chopstick.  If the tip bubbles when inserted into the oil, it’s hot enough.  While the oil is heating, make strips from your wonton wrappers or spring roll wrappers that are about 1/2 inch wide.

2. When oil is hot, add wrappers and fry for a minute or two until they are evenly browned and crispy. Drain on paper towels.

3. Add raw peanuts to oil and fry until they are evenly browned.  Be careful, this only takes a few minutes and they burn easily.  Remove and drain on paper towels.

4. Mix chili bean paste, vinegar, soy sauce, chicken stock, garlic, sesame oil, and sugar.

5. Reserve 1-2 Tb oil from frying the peanuts and heat in a wok.  Add the mixed ingredients from step 4 and heat until the sugar has dissolved.

6. Place blocks of tofu into your serving bowls and pour over warm sauce.  Garnish with the fried spring roll wrappers and peanuts.  Add some chopped spring onions, cilantro, and Sichuan preserved vegetables to taste.  Enjoy!