Tangerine Stir-Fried Beef with Onions and Snow Peas

Tangerine Stir-Fried Beef with Onions and Snow Peas
from the Episode: Let's Do Chinese


Two to 3 oranges can be substituted for the tangerines. If available, substitute 1 teaspoon toasted and ground Sichuan peppercorns for the red pepper flakes.

Serves 4 as a main dish with rice 4 tablespoons soy sauce
1 tablespoon light brown sugar plus 1 additional teaspoon
12 ounces flank steak , cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
3/4 cup tangerine juice plus 1 teaspoon grated zest from 3 to 4 tangerines
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
1 tablespoon black bean sauce
1/4-1/2 teaspoon red pepper flakes (see note above)
2 tablespoons vegetable oil
1 large onion , halved and cut into 1/2-inch wedges
10 ounces snow peas , ends trimmed and strings removed (about 4 cups)
2 tablespoons water


See Illustrations Below: Browning Meat for Stir-Fries

1. Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, tangerine juice, sesame oil, and cornstarch in medium bowl. Combine tangerine zest, garlic, ginger, black bean sauce, pepper flakes, and 1 teaspoon vegetable oil in small bowl.

2. Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.

3. Add remaining tablespoon vegetable oil to now-empty skillet and heat until just smoking. Add onion and cook, stirring frequently, until beginning to brown, 3 to 5 minutes. Add snow peas and continue to cook until spotty brown, about 2 minutes longer. Add water and cook until vegetables are crisp-tender, about 1 minute. Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine zest-garlic mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.




Step-by-Step: Browning Meat for Stir-Fries



Solution: Cooking the meat in two smaller batches allows it to brown quickly without drying out or becoming tough.
Problem: Cooking the meat in one large batch causes it to steam in its own liquid. The meat will be chewy, dry, and gray.

Teriyaki Stir-Fried Beef with Green Beans and Shiitakes

Teriyaki Stir-Fried Beef with Green Beans and Shiitakes
from the Episode: Let's Do Chinese


You can substitute 1 tablespoon white wine or sake mixed with 1 teaspoon sugar for the mirin.

Serves 4 as a main dish with rice 4 tablespoons soy sauce
2 tablespoons sugar plus an additional 1 teaspoon
12 ounces flank steak , cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
1/2 cup low-sodium chicken broth
1 tablespoon mirin
1/4 teaspoon red pepper flakes
1 teaspoon cornstarch
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
8 ounces shiitake mushrooms , wiped clean, stemmed, and cut into 1-inch pieces
12 ounces green beans , ends trimmed and halved
1/4 cup water
3 scallions , cut into 1 1/2-inch pieces, white and light green pieces quartered lengthwise


See Illustrations Below: Browning Meat for Stir-Fries

1. Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining 2 tablespoons sugar, broth, mirin, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.

2. Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.

3. Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add mushrooms and cook until beginning to brown, about 2 minutes. Add green beans and cook, stirring frequently, until spotty brown, 3 to 4 minutes. Add water and cover pan; continue to cook until green beans are crisp-tender, 2 to 3 minutes longer. Uncover skillet and push vegetables to sides to clear center; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet, add scallions, and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.




Step-by-Step: Browning Meat for Stir-Fries



Solution: Cooking the meat in two smaller batches allows it to brown quickly without drying out or becoming tough.
Problem: Cooking the meat in one large batch causes it to steam in its own liquid. The meat will be chewy, dry, and gray.

Pork Stir-Fry with Noodles (Lo Mein)

Pork Stir-Fry with Noodles (Lo Mein)
from the Episode: Let's Do Chinese


Use a cast-iron skillet for this recipe if you have one—it will help create the best sear on the pork. When shopping for Chinese rice wine, look for one that is amber in color; if not available, sherry wine may be used as a substitute. If no hoisin sauce is available, substitute 1 tablespoon of sugar. If boneless pork ribs are unavailable, substitute 1 1/2 pounds of bone-in country-style ribs, followed by the next best option, pork tenderloin. Liquid smoke provides a flavor reminiscent of the Chinese barbecued pork traditional to this dish. It is important that the noodles are cooked at the last minute to avoid clumping. See below for information on buying noodles.

Serves 4 3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce (see note)
1 tablespoon toasted sesame oil
1/4 teaspoon five-spice powder
1 pound boneless country-style pork ribs , trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces (see note)
1/4 teaspoon liquid smoke (optional)
1/2 cup low-sodium chicken broth
1 teaspoon cornstarch
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
4 1/2 teaspoons vegetable oil
4 tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry (see note)
1/2 pound shiitake mushrooms , stems trimmed, caps cut in halves or thirds (about 3 cups)
2 bunches scallions , whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)
1 small head Napa or Chinese cabbage , halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups)
12 ounces Chinese egg noodles (fresh) or 8 ounces dried linguine (see note)
1 tablespoon Asian chile garlic sauce


See Illustrations Below: Noodles for Lo Mein

1. Bring 4 quarts water to boil in Dutch oven over high heat.

2. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside.

3. Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels.

4. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with pork.

5. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return pork-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat.

6. While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly, until sauce coats noodles. Serve immediately.




Step-by-Step: Noodles for Lo Mein
Developing the recipe for our Pork Stir-Fry with Noodles, we discovered that not any old noodle will do.



NO THANKS
Vacuum-packed fresh noodles from the grocery store labeled “Chinese-style” were gummy and pasty.
BEST BET
The slightly dry and curly fresh egg noodles labeled “lo mein” from an Asian market boasted firm texture and the best flavor.

BEST ALTERNATIVE
Dried linguine, though not authentic, offered a firm chewiness similar to lo mein.

Orange Chicken

This is a lower calorie and much fresher tasting orange chicken. It is the way Panda Exress' should taste.

Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts or tenders (cut into 1-1/2” cubes)
1/2 cup all purpose flour
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder

Orange Sauce-
2 cups water
¼ cup plus 2 tablespoons orange juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
¾ cup packed brown sugar
1 teaspoon ginger root (minced or grated)
1 teaspoon garlic (minced)
3 tablespoons green onion (chopped)
¼ - 1/2 teaspoon sambal (chili garlic paste) or red pepper flakes
3 1/2 tablespoons cornstarch
¼ cup water
Cooking Instructions:

Step 1: Combine flour, salt, garlic powder, and pepper. Shake chicken in flour mixture to coat. Brown the chicken in batches using a few tablespoons of vegetable oil on med-high heat until golden brown. Put chicken in the oven for 10 minutes to finish cooking.

Step 2: Meanwhile, in a large saucepan combine 2 cups water, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, and garlic. Bring to a boil.

Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Add orange juice and onion. Pour sauce over chicken, serve over rice and garnish with green onions.

Adapted from Blog chef