Wok This Way

Chinese is probably my favorite food to eat out, mostly because I just can’t make it the same way at home.  Heck, it wasn’t until after college that I realized I could make it at home without heating a frozen food or canned good.  This week, I bring you a few discoveries I’ve enjoyed.

This first recipe I found through weightwatchers.com.  Admittedly, I was skeptical at first, especially since the recipe boasts a mere 5 points, but also because most “diet” recipes I find skimp somewhere, mostly on flavor, and even more on protein; but since this one involved beef, it caught my attention.  At first I thought less than a pound of beef was too little, but it turned out to be plenty.  The original recipe suggested sirloin, but here I used skirt steak, and it worked just as well.  There’s a lot of liquid added, so give it an extra minute or two to cook down some.  This makes a great dinner for two.

Beef and Broccoli

• 2 1/2 Cornstarch, divided
• 1/4 tsp. Salt
• 3/4 lbs lean trimmed beef, thinly sliced against the grain
• 2 tsp. Canola oil
• 1 C reduced-sodium chicken broth, divided
• 5 cups uncooked broccoli florets (about 1 12 oz bag frozen, or one crown)
• 1 Tbsp. Ginger root, minced
• 2 tsp. Minced garlic
• 1/4 tsp. Red pepper flakes
• 2 C water
• 1/4 C low-sodium soy sauce

On a plate, combine salt and 2 tsp. Cornstarch.  Add beef and toss to coat.

Heat oil a large nonstick wok or a deep skillet over medium-high heat.  Add beef and stir-fry until lightly browned and cooked through, about 4 minutes, transfer a bowl and set aside.

Add 1/2 cup chicken broth to deglaze the pan.  Add broccoli, cover and cook, stirring occasionally, until broccoli is almost crisp, about 3 minutes.  Uncover pan and add ginger, garlic and red pepper flakes, stir fry until fragrant, about 2 minutes.

In a small bowl, stir together water, soy sauce, remaining 1/2 cup broth and remaining 1/2 teaspoon cornstarch until blended, stir into the pan.  Reduce heat to medium-low and bring to a simmer, until slightly thickened, about two minutes.

Return beef to pan, toss to coat, and serve.

I’m not going to give you a stir-fry recipe, because I don’t make it the same way every time, and you can put pretty much anything you want in it.  Ideally, mine include bok choy, water  chestnuts, onion, snow peas, carrots, broccoli, and whatever else ain’t nailed down.  Season with red pepper flakes, ginger, and a touch of sesame oil, and serve over rice or noodles.  That’s good eating.

This teriyaki sauce is a great not only on a stir fry, but also on chicken, fish, or pork chops.  The first time I made it, my mom asked me what brand it was so she would remember to buy it again.  You can only imagine the victory dance I did inside my head.  This is very flavorful, salty, sweet, savory.  If you want to go just a bit spicier, add 1/4 teaspoon red pepper flakes for an extra kick.

Teriyaki Sauce

• 1 C water
• 1/4 soy sauce
• 5 Tbsp brown sugar
• 2 Tbsp honey
• 1/2 teaspoon ginger
• 1/4 teaspoon garlic powder
• 2 Tablespoons corn starch
• 1/4 C cold water

Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a small sauce pan.  Bring to a medium boil.

Add corn starch to 1/4 cold water, stir to dissolve, then pour into sauce pan.  Stir until thickened.  Makes 2-3 cups.

Everyone loves rice, but sometimes white rice gets a bit boring.  For a quick and easy fried rice, saute diced veggies (I usually stick with peas, carrots, and onion), then add cooked rice to your skillet.  Add soy sauce to desired brownness.  No joke, it’s that easy.

If you’re really tired of rice, try making noodles to accompany your stir fry.  Cook a package of spaghetti or fettuccine, drain and set aside.  In a wok, heat 1/4 C sesame oil, 2 Tbsp  olive oil. Toss in pasta, turn to coat.  In a separate bowl, combine 1/4 cup honey and 1/4 Cup soy sauce, whisk together.  Pour over pasta, toss again to coat.  No sweat.

Tip of the week:  Don’t use sesame oil alone to make your stir fry.  It has a great flavor, and should definitely be added, but it also has a low smoking point.  To actually cook your veggies and meat, use peanut or olive oil, adding the sesame oil toward the end of cooking.