The Literate Chef

Posts Tagged ‘Soy Sauce’

Stir-Fried Shrimp & Broccoli

In Guest Chefs, Recipes, Shrimp, Vegetables on September 30, 2014 at 2:23 PM

Stir-Fried Shrimp & Broccoli

Stir-Fried Shrimp & Broccoli

 

Fellow blogger, Chef Mimi recently posted a fabulous recipe for “Sweet Chili Shrimp.” When I read it, my mouth began to immediately water, so I decided to make it that night. Except for the shrimp, we had in our larder all of the other ingredients that she had listed. We picked up a pound of jumbo shrimp from the fishmonger and stopped off at the grocer for a couple of crowns of broccoli, which is our own addition.

For the ingredients for Chef Mimi’s “Sweet Chili Shrimp” please see:
http://chefmimiblog.com/2013/03/14/sweet-chili-shrimp/

Ingredients for the broccoli addition are as follows:

2 broccoli crowns, separated into individual florets
1 tbsp. finely minced garlic
1 tbsp. finely minced fresh ginger
2 tbsp. peanut oil
1 tbsp. Chili Garlic Sauce
¼ cup Soy Sauce
2 tbsp. water

You’ll also need ¼ cup of chicken broth to finish the sauce.

Procedure:

1. Wash the broccoli and soak in cold water while you chop the garlic and ginger and prepare the other ingredients.
2. Heat the peanut oil on high in a wok.
3. When a drop of water sizzles in the oil, swirl the oil around about half way up the sides of the wok.
4. Add the garlic and ginger and stir for about 30 seconds.
5. Spin-dry the broccoli, then add to the wok and stir-fry for about 2 minutes, until the broccoli takes on a rich bright green color.
6. Add the soy sauce and stir well.
7. Add the chili-garlic paste and the water and continue stirring for about a minute more.
8. Remove the broccoli and set aside.

Stir-Fried Broccoli in the Wok

Stir-Fried Broccoli in the Wok

Next, prepare the shrimp following the recipe in Chef Mimi’s blog:
http://chefmimiblog.com/2013/03/14/sweet-chili-shrimp/

Once the shrimp are cooked, return the broccoli to the wok, mix the two together well for a minute or two on high heat, then transfer to a serving bowl. Add ¼ cup of chicken broth to the wok, bring to a boil and deglaze the wok, scraping up the fond. Pour sauce over shrimp and broccoli and serve at once.

 

Chicken with Eight Flavors

In Chicken, Meat, Recipes on October 21, 2013 at 10:59 AM

Chicken with Eight Flavors

Chicken with Eight Flavors

Yesterday it was time to start cleaning out the freezer, before we once again lose power in a winter storm. Halfway into the freezer, we found a package of boneless, skinless, chicken thighs. It was to be chicken for dinner again, but I craved something different and didn’t feel like standing over a stove, so it would be baked or broiled.  In the mood for flavor and  crunch, I opted for marinated and broiled.  A perusal of the refrigerator and pantry revealed eight standby items with which to prepare a marinade. The result, accompanied by sautéed spinachwas excellent.

Active preparation – 20 minutes. Total time – 1 hour & 45 minutes.

Ingredients for the marinade:

1/2 cup low sodium soy sauce
2 tbsp hot chili sesame oil
1/2 tbsp white rice vinegar
2 tbsp honey
2 tbsp coarsely chopped garlic
2 tbsp finely minced ginger
3 scallions, sliced
1/2 tsp ground coriander seed

1.25 lbs. boneless, skinless chicken thighs, about 6 thighs.

Procedure:

1. Prepare the marinade: add the first 4 ingredients to a small bowl and whisk briskly, then add the next four and whisk again.
2. Place the defrosted chicken pieces in a mid-sized bowl.
3. Pour the marinade over the chicken and mix well.
4. Let the chicken marinate at room temperature for one hour, stir several times.
5. Place chicken thighs on a rack on a broiler pan, add few tablespoons of marinade to each piece.
6. Place pan about 6 inches from broiler element and cook 25 minutes turning once halfway through. Add remaining marinade after chicken has been turned.
7. Remove broiled chicken to serving platter and pour all of the pan drippings and juices over them.

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Sautéed Spinach with Toasted Sesame Seeds

In Recipes, Vegetables on August 26, 2011 at 12:03 PM

(serves six)

As a variation on Sautéed Spinach with Olive Oil and Garlic, add toasted sesame seeds and low-sodium soy sauce and substitute olive oil with canola oil, for a lighter taste.

Ingredients:

3 tbsps. sesame seeds
1/2 cup canola oil
10 cloves garlic sliced
3 lbs. baby spinach
1/3 cup low-sodium soy sauce

Preparation:

1. In a non-stick pan, toast the sesame seeds for several minutes until they turn nut-brown. Toss them several times to brown evenly.
2. Heat the oil in a large covered pot.
3. Add the garlic and sauté until translucent.
3. Add the spinach leaves, one pound at a time, stir and cover. As the spinach wilts, repeat the process until all of the spinach is cooked. It may be necessary to add some water during this process to help cook the spinach.
4. Remove the cover and boil off most of the liquid.
5. Add the soy sauce and toasted sesame seeds.

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