This sauce can be made ahead of time, cooled, and stored in a container with a tight-fitting lid in the refrigerator for up to a week.
Serve immediately, topped with giardiniera, if desired. Stir the onions into the beef and chop the beef mixture into bite-size pieces with the side of a metal spatula.ĭivide the beef and onions between the hoagie rolls. Cook, turning occasionally, until no pink remains. Place the beef on the griddle and season with salt and pepper. Push the onions to the back of the griddle. Cook for a few minutes, stirring occasionally, until the onions become translucent. Toss the onions in a bowl with the oil and put them on the griddle.
Preheat a double-burner griddle or two large skillets over medium-high heat. To make slicing it easier, freeze the beef for 30 minutes to firm up. Strain into glasses, garnish with the lychees, and serve.1 cup Creamy Cheese Sauce (recipe follows) Shake together the vodka, vermouth, and lychee juice in an ice-filled cocktail shaker. ¹⁄3 cup lychee juice (from canned lychees)ġ. The syrup from the canned lychees is put to good use as part of the shaken mixture of vodka and vermouth. This drink was inspired by A Single Pebble, one of the best Chinese restaurants I've ever eaten at, in the unlikely location of Burlington, Vermont. Add the soy sauce mixture and stir-fry for 1 minute more. Add the watercress and stir-fry until it wilts, about 2 minutes. When the oil shimmers, add the garlic and stir constantly for 15 seconds. Whisk together the soy sauce, wine, sugar, and cornstarch in a small bowl. Many greens can be cooked this way, like spinach, shredded cabbage, bok choy, and pea shoots.Ģ bunches watercress, washed, dried, and thick stems removedġ. It's all in the technique of adding ingredients gradually to build and layer flavors. You can also use a large skillet, but the cooking must be hot and fast. Watercress is usually eaten raw (or plopped on a restaurant plate in place of parsley to dress it up), but this Chinese-style preparation calls for cooking it in a wok over high heat. Add the peas, scallions, and sesame oil to the wok and stir until incorporated. Create a well in the center of the wok, pour in the eggs, and scramble. Add the carrots and rice, along with the reserved marinade, and cook, stirring constantly, until the liquid has been absorbed, about 2 minutes.Ĥ. Drain the pork, reserving the marinade, add to the wok, and cook, stirring, until browned, 2 to 3 minutes.ģ. When the oil shimmers, add the onions and garlic and cook, stirring, for 30 seconds. Combine the pork, hoisin, honey, soy sauce, and five-spice powder in a medium bowl. When you make it at home, you get the flavor of the Chinese joint but with fresher ingredients and minus the grease slick, thank you very much.ġ2 ounces pork tenderloin, cut into ½-inch diceġ medium carrot, peeled and finely choppedġ. Onions, pork, and scrambled eggs-greasy and satisfying. This is easily my husband's favorite Chinese take-out choice. Remove from the heat, stir in the scallions, sesame seeds, and sesame oil, and serve immediately. The bamboo shoots and water chestnuts and stir-fry until heated through, aboutĤ. Stir in the chili paste and snow peas and stir-fry for 2 minutes, or until the snow Stir-fry, stirring occasionally, until the chicken is browned in places and just cooked through, about 3 minutes.ģ. Remove the chicken from the marinade, reserving the marinade, and add to the wok. When the oil shimmers, add the garlic and ginger and stir-fry for 10 seconds. Place a wok or a heavy skillet over high heat. Stir in the chicken and marinate for 15 minutes.Ģ. Combine the soy sauce, wine, cornstarch, sugar, and pepper in a large bowl. Skip the deep fryer and the thick batter, add some vegetables, and keep that delicious sesame umami-filled flavor.Ģ tablespoons Chinese cooking wine (Shaoxing) or sherryġ pound boneless, skinless chicken thighs, sliced into ½-inch-wide stripsġ. My kids disagree, brainwashed as they are by our local Chinese restaurant. The thick crust and cloyingly sweet flavor of the typical take-out version of this dish turns me off. Lucinda Scala Quinn shows us her healthy and tasty Chinese "takeout" made at home, including Sesame Chicken, Pork Fried Rice, Stir-Fried Watercress with Garlic and a Lychee Martini.Īll recipes are excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn (Artisan Books), Copyright 2013.
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