COOKING FRY RECIPES

Name: Black Pepper Beef and Cabbage Stir-Fry
Total time: 20 min
Yield: 2 to 4 servings
Cuisine: asian
Ingredients: 1 tablespoon whole black peppercorns, coarsely crushed with the bottom of a cup or pan; 3 garlic cloves, grated; 2 teaspoons light brown sugar; 1 teaspoon cornstarch; Kosher salt; 3/4 pound sirloin steak, thinly sliced crosswise; 3 tablespoons sunflower oil or other neutral oil; 2 tablespoons soy sauce; 1/2 head small green cabbage (about 8 ounces), thinly sliced; 1 tablespoon sherry vinegar; 1 tablespoon toasted sesame seeds, crushed with your fingertips; 2 scallions, thinly sliced; Cooked rice, for serving

BLACK PEPPER BEEF AND CABBAGE STIR-FRY RECIPE - NYT COOKING

Black Pepper Beef and Cabbage Stir-Fry Recipe - NYT Cooking image

Coarsely crushed black peppercorns star in this quick weeknight dish, which is built primarily from pantry staples. Don’t be shy about adding the entire tablespoon of pepper, as it balances out the richness of the beef and adds a lightly spicy bite to the dish. A quick rub of garlic, brown sugar, salt, pepper and cornstarch seasons the beef; the cornstarch helps tenderize the beef and later imparts a silky texture to the sauce. Feel free to marinate the beef up to 8 hours ahead and cook when you're ready. If leftovers remain, tuck them into a crunchy baguette or roll them into a wrap.

Provided by Sue Li

Total Time 20 minutes

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon whole black peppercorns, coarsely crushed with the bottom of a cup or pan
3 garlic cloves, grated
2 teaspoons light brown sugar
1 teaspoon cornstarch
Kosher salt
3/4 pound sirloin steak, thinly sliced crosswise
3 tablespoons sunflower oil or other neutral oil
2 tablespoons soy sauce
1/2 head small green cabbage (about 8 ounces), thinly sliced
1 tablespoon sherry vinegar
1 tablespoon toasted sesame seeds, crushed with your fingertips
2 scallions, thinly sliced
Cooked rice, for serving

Steps:

Add peppercorns, garlic, brown sugar, cornstarch and 1 teaspoon salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.
Heat the oil in a large cast-iron skillet over medium-high. Add steak and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes. Add soy sauce and toss beef to coat, about 1 minute. Using a slotted spoon, transfer beef to a bowl or plate.
Add cabbage to skillet, spread in an even layer and let cook, undisturbed, for 1 minute so that some pieces caramelize in the pan. Toss and cook cabbage, stirring occasionally, until crisp-tender, 4 to 6 minutes. Stir in vinegar and season with salt.
Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute. Top with toasted sesame seeds and scallions; serve with rice.

CHICKEN STIR-FRY WITH MIXED PEPPERS RECIPE - NYT COOKING

Chicken Stir-Fry With Mixed Peppers Recipe - NYT Cooking image

I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is “velveted” before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.

Provided by Martha Rose Shulman

Total Time 15 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 pound boneless, skinless chicken breast, cut across the grain in 1/4-inch thick slices
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
1/2 teaspoon sugar
2 tablespoons hoisin sauce
1 teaspoon low sodium soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1 tablespoon minced ginger
2 fat garlic cloves, minced
1 pound green peppers, with at least one of them a hot pepper such as an Anaheim
1/4 cup cashew pieces

Steps:

In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don’t clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

Nutrition Facts : @context http//schema.org, Calories 305, UnsaturatedFatContent 10 grams, CarbohydrateContent 14 grams, FatContent 14 grams, FiberContent 3 grams, ProteinContent 29 grams, SaturatedFatContent 3 grams, SodiumContent 232 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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