Tuesday night dinner with my mother in law and we made Five-Spice Chicken and Green Bean Stir-Fry. The original recipes calls for pork but we used Quorn Vegetarian Chicken instead. It was quite a tasty dish!
For sauce
3 garlic cloves
2 teaspoons minced peeled fresh gingerroot
2/3 cup water
1/4 cup soy sauce
1/4 cup mango chutney such as Major Grey's
1 teaspoon Chinese five-spice powder (I couldn't find this so we made our own using recipe below)
1/2 teaspoon sambal oelek (Indonesian chili paste)
3 garlic cloves
2 teaspoons minced peeled fresh gingerroot
2/3 cup water
1/4 cup soy sauce
1/4 cup mango chutney such as Major Grey's
1 teaspoon Chinese five-spice powder (I couldn't find this so we made our own using recipe below)
1/2 teaspoon sambal oelek (Indonesian chili paste)
Chinese 5 spice recipe (I still didn't have everything for this but this is what we used)
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground white pepper
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground white pepper
1 medium red onion
1/2 pound fresh green beans
a 3/4-pound piece green cabbage (about 1/2 medium head)
1/4 cup packed coriander leaves
4 1/2 tablespoons peanut oil
1/2 pound fresh bean sprouts (about 2 cups)
1 cup snow-pea shoots or daikon (Asian radish) sprouts
2 teaspoons Asian sesame oil
Accompaniment:Rice (I used quinoa)
1/2 pound fresh green beans
a 3/4-pound piece green cabbage (about 1/2 medium head)
1/4 cup packed coriander leaves
4 1/2 tablespoons peanut oil
1/2 pound fresh bean sprouts (about 2 cups)
1 cup snow-pea shoots or daikon (Asian radish) sprouts
2 teaspoons Asian sesame oil
Accompaniment:Rice (I used quinoa)
Make sauce:Mince garlic and in a small bowl stir together with remaining sauce ingredients until combined.
Halve onion lengthwise and cut into thin slices. Diagonally cut beans into 1 1/2-inch pieces. Core cabbage and cut into 1-inch pieces. Chop coriander.
Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until slightly softened. Add beans and stir-fry until crisp-tender, about 4 minutes. Transfer mixture to a large bowl. Add 1 tablespoon peanut oil to wok or skillet and stir-fry cabbage until crisp-tender, about 2 minutes. Add bean sprouts and stir-fry until sprouts are slightly wilted, about 30 seconds. Transfer cabbage mixture to bowl.
Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry chicken, transfer to bowl.
Add sauce to wok or skillet and bring to a boil, stirring. Return chicken-vegetable mixture to wok or skillet and stir-fry until heated through. Stir in coriander, snow-pea shoots or daikon sprouts, sesame oil, and salt and pepper to taste.
Serve stir-fry over rice, quinoa or whatever grain you would like.
Halve onion lengthwise and cut into thin slices. Diagonally cut beans into 1 1/2-inch pieces. Core cabbage and cut into 1-inch pieces. Chop coriander.
Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until slightly softened. Add beans and stir-fry until crisp-tender, about 4 minutes. Transfer mixture to a large bowl. Add 1 tablespoon peanut oil to wok or skillet and stir-fry cabbage until crisp-tender, about 2 minutes. Add bean sprouts and stir-fry until sprouts are slightly wilted, about 30 seconds. Transfer cabbage mixture to bowl.
Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry chicken, transfer to bowl.
Add sauce to wok or skillet and bring to a boil, stirring. Return chicken-vegetable mixture to wok or skillet and stir-fry until heated through. Stir in coriander, snow-pea shoots or daikon sprouts, sesame oil, and salt and pepper to taste.
Serve stir-fry over rice, quinoa or whatever grain you would like.
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