I first tasted gai pad gra pow this past spring (late pass, I know), when my friend Natasha offered me a bite of her dish at a Thai restaurant in San Francisco. I was hooked, and I had to learn how to cook it.
Since then, this basil-inflected chicken stir-fry has become one of my favorites. Spicy and full of protein, it pairs perfectly with a cooling cucumber salad and steamed rice.
5 cloves garlic, minced
3 bird’s eye (Thai) chiles, stemmed and minced
1 1/2 pounds boneless, skinless chicken thighs, cleaned and chopped into bite-sized pieces
1 tablespoon fish sauce
1 teaspoon soy sauce
1 teaspoon sugar
1/4 teaspoon black pepper
1 cup Thai basil leaves
1. Place a wok over high heat. Add the oil, garlic, and chiles and stir-fry for 30 seconds, or until the garlic is slightly golden. Add the chicken and stir-fry for 5 minutes, or until the chicken has cooked throughout, using a spatula to press the meat against the hot wok.
2. Add the fish sauce, soy sauce, sugar, and pepper and stir-fry for 1 minute. Add the basil and stir-fry until wilted, about 1 minute, then turn out onto a serving dish. Serve warm.
I guess kimchi fried rice has officially arrived since I noticed last week that Trader Joe’s now sells it, prepared and frozen. But why?! I thought to myself. Kimchi fried rice is so easy to cook!
Kimchi is one of my favorite foods (at the moment I have three jars sitting in the fridge), and this is one of my go-to dinners. If you already have day old rice, putting this dish together takes only minutes. There are endless variations, but don’t substitute the butter. A little goes a long way here. Lastly, use overripe kimchi. If you have a jar that’s at least a couple of weeks old, the flavor will be perfect for fried rice.
1 cup overripe kimchi, cut into bite size pieces
2 cups day-old rice, chilled
2 tablespoons cooking oil
1 tablespoon butter
1/2 tablespoon gochujang, or Korean red pepper paste
1 teaspoon soy sauce
1 T sesame oil
1/2 green onion, thinly sliced
1/2 teaspoon shredded nori seaweed, for garnish
1. Heat a frying pan or wok on medium heat and add butter. Add the kimchi and fry for 5 minutes, until it is slightly browned. Add gochujang and stir. Remove kimchi from pan and set aside.
2. Add 1 tablespoon cooking oil to pan and fry 1 egg, stirring to break up into bite-sized pieces until cooked through, about 2 minutes. Add kimchi mixture back to pan.
3. Add the rice to pan and mix thoroughly. Add soy sauce and sesame oil and mix again. Turn off heat and the rice mixture aside.
4. Heat remaining tablespoon of oil in a small frying pan over medium heat and crack remaining egg in pan. Cover the pan and cook until the egg white is solid, about one minute.
5. To serve, put the rice mixture in a serving bowl, and top with the fried egg and shredded nori.
Ma po tofu is ubiquitous on Chinese restaurant menus, but I never sampled the fiery, peppery dish until last year. It was mouth-numbingly hot, and it’s since become one of my favorite all-time dishes. As if to make up for lost time, I’ve spent the past few months eating ma po tofu constantly in restaurants and more recently, at home.
This homemade version of ma po tofu is just as delicious as what I’ve eaten from professional kitchens, and easy to cook. Ma po tofu is traditionally cooked with ground pork, but I substitute with chicken or turkey at home. The Sichuan peppercorns, however, are important to seek out as they’ll lend this dish that extra heat. It’s worth the pain (and slightly numb lips).
3 dried shiitake mushrooms
6 ounces ground turkey
3 teaspoons soy sauce
4 teaspoons cornstarch
1 cup water
1/2 teaspoon sesame oil
1 tablespoon vegetable oil
1 teaspoon minced garlic
2 teaspoons hot bean paste
1/4 teaspoon toasted Sichuan peppercorns, ground
1/4 cup chopped water chestnuts
3 green onions, trimmed and cut into 1/2-inch pieces
1 14-ounce package soft tofu, drained and cut into 1/2-inch cubes
1. Pour enough warm water over the mushrooms in bowl to cover them completely. Soak until softened, about 20 minutes. Drain, discard the stems, and coarsely chop the caps.
2. Marinate the turkey: stir the ground turkey, 2 teaspoons of soy sauce, and 2 teaspoons of cornstarch together until evenly mixed. Let stand for 10 minutes.
3. Prepare the sauce:: stir the water, remaining two teaspoons soy sauce, and sesame oil together in a small bowl.
4. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the turkey, hot bean paste, and Sichuan peppercorns and stir-fry until the turkey is crumbly, about 3 minutes.
5. Pour the sauce into the work, then stir in the mushrooms, water chestnuts and green onions. Slide the tofu into the work and stir gently to coat the tofu with the sauce and heat through, about 2 minutes.
6. In a small bowl, dissolve the remaining 2 teaspoons cornstarch in 2 teaspoons water. Pour the dissolved cornstarch into the wok and cook gently, stirring, until the sauce boils and thickens, about 1 minute. Spoon the tofu and sauce onto a serving platter and serve hot, alongside cooked rice.
Happy Norooz! Last week ushered in the two week-long Iranian new year, a time for celebration, time spent around loved ones, and sweets. Lots of sweets. Most Iranian sweets are too strong for my taste, but I can never say no to sholeh zard. Traditionally prepared as alms during religious festivals in Iran, this dish takes me back to my (Californian) childhood. Whenever a holiday rolled around, my mom and family friends would spend an afternoon making huge pots of the fragrant, rosewater-flecked rice pudding. They would garnish the finished dish with beautiful Persian calligraphy using cinnamon.
I’ve since learned to make sholeh zard on my own, though my calligraphy skills are sorely lacking. This rich dessert is otherwise easy to make, but requires some attention. Just remember to check the pot frequently. You want your finished dish to have a thin pudding-like consistency, as it’ll thicken when it cools down.
1 cup basmati rice
7 cups or more water
2 1/2 cups sugar
1/4 cup unsalted butter
1/2 cup unsalted slivered almonds
1/2 teaspoon ground saffron dissolved in 2 tablespoons hot water
1 teaspoon ground cardamom
1/2 cup rosewater
1. Clean and wash the rice, changing the water several times. Drain.
2. Combine the rice with 4 cups of water in a large pot and bring to a boil, skimming the foam as it rises. Cover and simmer for 35 minutes over medium heat until the rice is soft.
3. Add 3 more cups of warm water and sugar, cook for 25 more minutes, stirring occasionally. Add the butter, almonds, saffron water, cardamom, and rosewater. Mix well. Cover and simmer over low heat for 20 minutes. Remove the cover and cook over low heat, uncovered, for another 20 minutes or until the mixture is cooked and has thickened to a pudding.
4. Spoon the pudding into individual serving dishes or a large bowl. Decorate with cinnamon, almonds, and pistachios. Serve the pudding cold or room temperature.
I used to hate green beans. Growing up, I inexplicably dreaded the loobia polo that most kids loved: an Iranian rice pilaf of green beans, browned lamb, tomatoes, and spices. It wasn’t until recently when I tried Sichuan-style dry-fried green beans that I’ve come around to loving the legume. It was the spicy, garlicy flavor that made me change my green bean-hating ways, and now, I can’t get enough.
Long beans are traditionally used in this recipe, but green beans work as well. Feel free to omit the ground chicken as well for a vegetarian version. Last but not least, make sure your beans are completely dry before frying them — this will ensure a blistered texture.
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 pound ground chicken
1/4 cup chicken stock
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons chili garlic sauce or chili bean sauce
1/4 teaspoon sesame oil
1 cup vegetable oil
3/4 pound green beans or long beans, ends trimmed and cut into 3-inch lengths
1. Marinate the chicken: stir 1 tablespoon of the soy sauce and cornstarch together in a medium bowl until the cornstarch is dissolved. Mix the chicken in the marinade until incorporated. Let stand for 10 minutes.
2. Prepare the sauce: stir the chicken stock, soy sauce, sugar, garlic, chili garlic sauce, and sesame oil together in a small bowl until the sugar is dissolved.
3 Pour the oil into a 2-quart saucepan and heat over medium-high heat. Carefully slip the green beans into the oil and cook, stirring continuously, until they are wrinkled, about 5 minutes. With a slotted spoon, transfer the beans to paper towels to drain. Reserve the oil.
4. Heat a wok over high heat until hot. Pour in 2 teaspoons of the reserved oil and swirl to coat the sides. Slide the chicken into the wok and stir-fry until the meat is crumbly and changes color, about 2 minutes. Add the green beans and sauce and stir until heated through, 1 to 2 minutes. Scoop the contents of the wok onto a serving plate and serve warm.