Your Life A to Z Recipe: Your Life A to Z Recipe: Monday, January 20th, 2014 Stir Fry

Posted: Updated:

Your Life A to Z Recipe: Monday, January 20th, 2014:

By: Chef Maggie Norris

Spicy Stir Fry Greens with Chicken & Peanuts
Adapted from Molly Stevens
 

Yields:  4 servings

2 tablespoons soy sauce, divided
2 tablespoons dry Sherry, divided
3 teaspoons sesame oil, divided
2 teaspoons brown sugar, divided
1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips
3 tablespoons olive oil, divided
4 green onions, white parts and green parts chopped separately
2 teaspoons chopped seeded serrano chiles
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1/4 cup chopped roasted salted peanuts

Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.

Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.

Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.

Beef and Brussels Sprout Stir Fry
Adapted from Bon Appetit
Yields:  4 servings

3 tablespoons oyster sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
4 tablespoons olive oil, divided
1 pound Brussels sprouts, halved
8 ounces flank steak, thinly sliced against the grain
Kosher salt
4 whole scallions, sliced
3 garlic cloves, sliced
2 tablespoons ginger, peeled and minced
2 medium carrots, peeled, thinly sliced on a diagonal
1 jalapeno chile, sliced into rings
Steamed rice (for serving)

Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add Brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.

Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to Brussels sprouts.

Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return Brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.