WATERCRESS & CHICKEN STIR-FRY
Make your own easy stir-fry sauce at home with storecupboard ingredients and combine with chicken, veg and cashews for a filling dinner.
Provided by Barney Desmazery
Categories Buffet, Dinner, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 13
Steps:
- To make the sauce, mix all the ingredients together in a small bowl until completely blended. Heat the oil in a frying pan until very hot. Throw in the chicken, cashew nuts, pepper and onion, then stir-fry for about 4-5 mins until the chicken is cooked and the nuts are toasted. Pour over the sauce and simmer with a splash of water. Remove the pan from the heat, then stir through the watercress just before serving with boiled rice.
Nutrition Facts : Calories 323 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1.92 milligram of sodium
WILTED WATERCRESS WITH GARLIC
Provided by Andrea Reusing
Categories Wok Garlic Side Stir-Fry Low Carb Low Cal Dinner Lunar New Year Healthy Watercress Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (side dish) servings
Number Of Ingredients 5
Steps:
- Heat a dry 12-inch heavy skillet or wok (not nonstick) over medium heat until hot. Add oil, then garlic, and cook, tossing constantly, until garlic is deep golden. Add watercress and salt, then reduce heat to medium-low and cook, tossing constantly, 45 seconds. Add stock and toss again, then cook, covered, until stems are crisp-tender and leaves are just wilted, about 20 seconds.
- Serve with garlic cloves arranged on top.
STIR-FRIED WATERCRESS WITH BEAN SAUCE
Stir-fried vegetables are almost as common in Southeast Asia as they are in China, and even the spices are similar. But the addition of dried shrimp and the use of nam pla are dead giveaways that this dish is from Indochina. It's usually made on the fiery side, so feel free to increase the chiles if you like. Information on fish sauces like nam pla is on page 500\. Other vegetables you can prepare this way: Green beans, parboiled broccoli or cauliflower, or a mixture of onions and peppers. All will take a little longer than fast-cooking watercress.
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- If you're using them, soak the dried shrimp in hot water to cover until softened, just a few minutes. Combine them in a small food processor with the chiles, garlic, and shallots and process to a paste. Toss with the watercress.
- Put the oil in a skillet or wok over high heat; a minute later, add the watercress and paste. Cook, stirring almost constantly, for about a minute, or until the watercress wilts. Stir in 2 tablespoons water, then the bean sauce, sugar, nam pla, and pepper; cook for 10 seconds, then turn off the heat.
- Taste and add salt or other seasoning as necessary. Stir in the basil and serve.
STIR-FRIED CHICKEN WITH WATERCRESS
Jicama, a type of root vegetable, makes a great stand-in for more traditional water chestnuts, giving the dish a nice crunchy element. Eat this dish on its own or with a little steamed brown rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Yield Makes 4 cups
Number Of Ingredients 14
Steps:
- Toss chicken with 1 tablespoon cornstarch. In a small bowl, whisk together broth, vinegar, sugar, garlic chili sauce, soy sauce, and remaining cornstarch; set aside.
- In a large nonstick skillet, heat oil over medium-high. Saute chicken until golden brown and cooked through, 8 to 10 minutes; remove chicken and set aside. Add leek, jicama, bell pepper, ginger, and garlic; cook, stirring frequently until jicama is crisp-tender, about 3 minutes. Return chicken to pan along with watercress; cook until watercress has wilted, about 2 minutes.
- Whisk soy sauce mixture, then add to pan. Bring to a simmer and cook, stirring constantly until the sauce has thickened, about 1 minute. Serve immediately.
Nutrition Facts : Calories 313 g, Cholesterol 74 g, Fat 14 g, Fiber 3 g, Protein 24 g, Sodium 672 g
STIR-FRIED CLAMS WITH BLACK BEAN SAUCE
Simple and incredibly delicious. If you prefer a thick sauce, like that served at many Chinese restaurants, add cornstarch (as directed) at the end of cooking; it's by no means necessary, however. Use the smallest clams you can find, preferably just an inch or so in diameter. Cockles, which are even smaller, are often the best choice; manila clams (which are brown) are also good. Serve this dish with Basic Long-Grain Rice (page 506).
Yield makes 4 servings
Number Of Ingredients 11
Steps:
- Use a stiff brush to scrub the clam shells under running water to remove all traces of sand. Rinse the black beans in a strainer and soak them in the wine.
- Place a wok or heavy skillet over high heat. A minute later, add the oil and reduce the heat to medium-high. When the oil shimmers, add the garlic and ginger. Cook, stirring, for about 15 seconds, then raise the heat to high and add the clams. Stir for a minute, then stir in the black bean/sherry mixture, soy sauce, sugar, and scallions. Cover, then cook over medium-high heat for 5 minutes, or until most of the clams are open. (Any clams that do not open during cooking can be opened with a dull knife at the table.)
- Reduce the heat to low. If you choose to use the cornstarch mixture, stir and add it to the clams; cook, stirring occasionally, until the sauce is thickened and smooth, about 15 seconds. Drizzle with the sesame oil and serve, with the sauce, over white rice.
- Add 2 to 4 dried red chiles (with their seeds if you want the dish extra-hot) to the stir-fry as you are adding the garlic and ginger.
- Start with 4 blue or softshell crabs, cleaned and cut up as directed on page 225; they will cook a little more quickly than the clams.
STIR-FRIED CRABS WITH BLACK BEAN SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 16m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Pat the crabs dry with paper towels and set aside.
- Chop the black beans and combine with the rice wine, garlic, ginger and scallions. Set aside.
- In a separate bowl, combine the hot pepper flakes, soy sauce, sugar and chicken stock. Set aside.
- Heat the peanut or vegetable oil in a large wok or skillet and add the crabs. Stir fry for about three minutes over medium heat. Add the black-bean mixture and continue stir-frying for about one minute.
- Add the soy-sauce mixture, stir and bring to boil. Cover the pan and cook for two minutes. Then add the cornstarch mixture and stir until the sauce thickens and becomes glossy. Correct seasoning (you may wish to add more soy sauce or pepper) and add the sesame oil. Remove from heat and place on heated plates. Sprinkle with coriander and serve.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 15 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 716 milligrams, Sugar 2 grams, TransFat 0 grams
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