A nom! I made it!
Apr. 28th, 2011 06:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricUnder the influence of my current mania for all things cookbook-related, I decided it was high time I made further inroads into my 'Stir Fries: Best Ever Wok and Pan' book.1 Now, I've had this book since I was nineteen, and I've certainly had my money's worth out of it, but that money has been recouped through exactly one recipe. I had others tagged to cook, but for some reason have never made them. On investigation, this is because I tagged the most boring recipes in the entire book and never reconsidered. All my nineteen-year-old tags have been ripped out and replaced with ones more suited to a Highly who likes interesting food.
Along with a tasty new foods, I also discovered that I've grownas a person as a cook in the last couple of years: I can now look at a set of ingredients, think "hmm, that needs something" and successfully mod the recipe without ending up with mandarin stir-fry. Which is not to say that I don't still do horrifying things, just, y'know, less often.
ANYWAY. I present to you: Sesame pepper chicken.
This recipe is: lactose free, nut free
This recipe is not: vegetarian
This recipe requires: chopping, standing about over a frying pan (but no faffing about frying in batches, at least)
2-3 chicken thigh fillets, cut into small strips
1-2 tablespoons of sesame oil
1 medium brown onion, sliced
1-2 teaspoons of freshly ground peppercorns
Vegetables suitable for stir-frying, such as capsicum (bell pepper), buk choy, fresh beans - all sliced or chopped to similar sizes
2 generous pinches of sesame seeds
2 tablespoons oyster sauce (note: Australian tablespoons are 5ml bigger than everyone else's; you may wish to add a dash extra)
1 teaspoon soy sauce
1 teaspoon sugar
- Heat sesame oil in wok; stir-fry chicken until lightly browned
- Add onion as chicken begins to brown; continue to stir-fry
- Add ground peppercorns when onion has started to soften; stir thoroughly through chicken and onions
- Add remaining vegetables, stir-fry until crisp-tender
- Add sesame seeds
- Reduce heat, stir sauces and sugar through
Serve on rice or asian noodles.
~
1. This one here, by Bay Books: no author or editor cited. Apparently it's available as a free ebook these days? Possibly pirated, but I couldn't find a legit copy online anywhere.
Ed: A lot of it is up on googlebooks, too.
Along with a tasty new foods, I also discovered that I've grown
ANYWAY. I present to you: Sesame pepper chicken.
This recipe is: lactose free, nut free
This recipe is not: vegetarian
This recipe requires: chopping, standing about over a frying pan (but no faffing about frying in batches, at least)
2-3 chicken thigh fillets, cut into small strips
1-2 tablespoons of sesame oil
1 medium brown onion, sliced
1-2 teaspoons of freshly ground peppercorns
Vegetables suitable for stir-frying, such as capsicum (bell pepper), buk choy, fresh beans - all sliced or chopped to similar sizes
2 generous pinches of sesame seeds
2 tablespoons oyster sauce (note: Australian tablespoons are 5ml bigger than everyone else's; you may wish to add a dash extra)
1 teaspoon soy sauce
1 teaspoon sugar
- Heat sesame oil in wok; stir-fry chicken until lightly browned
- Add onion as chicken begins to brown; continue to stir-fry
- Add ground peppercorns when onion has started to soften; stir thoroughly through chicken and onions
- Add remaining vegetables, stir-fry until crisp-tender
- Add sesame seeds
- Reduce heat, stir sauces and sugar through
Serve on rice or asian noodles.
~
1. This one here, by Bay Books: no author or editor cited. Apparently it's available as a free ebook these days? Possibly pirated, but I couldn't find a legit copy online anywhere.
Ed: A lot of it is up on googlebooks, too.