SMOKY GREENS
Provided by Food Network
Categories side-dish
Yield 6 servings(8 servings in Napol
Number Of Ingredients 4
Steps:
- Blanche the mixture of greens in boiling water until just bright green. Heat the olive oil in a large skillet. Add prepared adobe sauce to skillet (depending on desired heat).
- Add sea salt to taste and quickly saute the greens to desired tenderness
SMOKY HOT CHICKEN STIR-FRIED WITH DRIED RED CHILLIES AND GREEN G
I saw Kylie Kwong make this tonight on her My China program tonight, so I went looking for the recipe so I can make it soon
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine chicken with cornflour and shao sing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
- Place 1st measure of oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
- Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon.
- Add extra oil to wok with remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies, and stir-fry for 1 minute.
- Add sugar and stir-fry for 30 seconds. Add remaining ingredients and stir-fry for 30 seconds. Serve immediately.
Nutrition Facts : Calories 378.2, Fat 19.8, SaturatedFat 3.8, Cholesterol 124.5, Sodium 642.9, Carbohydrate 16.6, Fiber 1.6, Sugar 8.9, Protein 32.3
STIR FRIED COLLARD GREENS
Steps:
- Wash the collards thoroughly and bunch it together. Take each bunch, roll it tightly, and cut in crosswise into thin strips. Wash the strips and drain them thoroughly. Heat the oil in a large, heavy skillet over medium heat, then cook the onion and garlic, stirring them until they are lightly browned. Add the kale strips and cook, stirring for 5 minutes so that the greens are soft, but retain their bright green color. Serve hot.
SMOKY STIR-FRIED GREENS
Wok hei, or the "breath of a wok," is the elusive smokiness found in restaurant-style dishes that rely on high-powered burners and a skilled hand to achieve it. To create a similar flavor at home, I rely on a hand-held blowtorch, which I use here for simple stir-fried greens. I recommend using either a butane canister with a high-output torch head or a propane canister with a trigger-start head. If you do not have a wok, a heavy cast-iron or stainless-steel skillet can be used instead.
Provided by J. Kenji López-Alt
Categories quick, vegetables, side dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Combine about 2 quarts water and 1 tablespoon kosher salt in a saucepan or wok and bring to a boil over high heat. Add vegetables and cook, stirring, until bright green and crisp-tender, about 20 seconds. Immediately drain vegetables and transfer them to an ice bath, or run under cool water until chilled. Spin vegetables dry in a salad spinner, or pat dry on a paper towel-lined sheet tray.
- Combine sugar, cornstarch, white pepper, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Stir with a spoon until homogenous, then set aside, leaving the spoon in the bowl.
- Using a paper towel, rub a very thin film of oil into a wok or large skillet, then set over high heat until lightly smoking. Add 1 tablespoon oil and swirl to coat. Add garlic and stir-fry until fragrant but not browned, about 10 seconds.
- Immediately add vegetables and stir-fry for 30 seconds. Working quickly, ignite your blowtorch and, holding the flame 2 to 3 inches above the vegetables, sweep across the surface while shaking the pan, until a smoky aroma reaches your nose, about 15 seconds. (You should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables jumps and combusts.)
- Still working quickly, stir-fry for another 30 seconds, and torch for another 15 seconds. Stir the sauce to loosen and to distribute the cornstarch that has settled at the bottom of the bowl, then pour it into the wok and stir-fry until the vegetables are coated in a glossy glaze, about 15 seconds. Transfer to a bowl and serve immediately.
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