We’re back and ready to do some stir fry! While we had a great time on our special project, it is so good to be back “home” on the podcast. This episode we dug a little bit into some Chinese-style stir fries: tofu, chicken, and beef. Trying some new techniques and ingredients this episode was not only fun, but will be another way we can make dinner delicious. Can’t wait for the rest of the season.
Stir-Fried Beef With Kale and Frisée in Black Bean Sauce, Garlic Tofu Stir Fry, and Restaurant Style Chicken Lo Mein
Greens, flank steak, and fermented black beans make this an ultra-savory dinner option. A common Chinese cooking staple, fermented black beans were new to us. We loved the slightly funky, salty hit of umami they added to the dish.
- We couldn’t find the beans at the Asian grocery store. We used a jar of premade black bean sauce instead, adding that to the soy sauce and skipping the garlic.
- Doubling the greens isn’t a bad idea, if you’re really looking for some kale goodness.
- Betsy doubled this recipe and it worked well.
The best thing about tofu is the endless ways to turn it into a satisfying dinner. This version from Shuangy’s Kitchen Sink is both fast and tasty. An instant classic in our book.
- We think we needed a few more times to get our stovetop heat dialed in. Make sure to follow her guidance to be about a medium high heat- crisping it up while also not burning it.
- Kate made baby bok choy as a side with this- stellar combination.
Chinese American food is a genre all it’s own, one we are happy to include in our stir fry episode. Plus, chicken lo mein is a quintessential dish on many, many Chinese take out menus. Noodles, veggies, chicken, and a soy sauce glaze. Sign us up!
- Make sure to cook your lo mein noodles before hand…even if they are fresh. (Ask us how we know.)
- This is a huge recipe, volume-wise, when you first cook it. Break out the big wok or skillet.
From the Smorgasbord:
Kate loves to make baby bok choy as a side with stir fries. To make, trim the bottoms and then halve the bok choy. (One “bag” of bok choy fits in a 12 inch skillet. Your mileage may vary.) In a large skillet, heat a tablespoon of oil on medium high. Cram your bok choy in, cut side down. If it doesn’t all fit, the leaves can overlap each other. Leave alone to cook for 5 minutes, or until the underside is browned. Flip each bok choy and pour a ¼ cup water into the pan. Cover and let steam for 5 minutes. Uncover, salt or soy sauce, and serve. Sesame oil is nice here, too. Serve warm or at room temperature.
Some fun and informational reading about woks and stir frying-
The Wok- by Kenji Lopez-Alt (Affiliate link-thank you!)