Garlic Green Beans

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Garlic green beans are a takeout staple, but this homestyle version is so easy and versatile, you’ll wonder why you ever ordered out to begin with. If I can find East Asian long beans, I prefer to use those, but your run-of-the-mill green beans work just as well. And instead of the traditional step of deep-frying the green beans first, this recipe modifies that step with far less oil, making these simpler and healthier.

Garlic green beans

Ingredients:

3 tablespoons vegetable oil
3 cups trimmed green beans, about 3 inches long
1 tablespoon minced garlic
1/2 teaspoon sugar
1 teaspoon Thai seasoning sauce (you can substitute Maggi seasoning sauce or even soy sauce)
1 teaspoon oyster sauce
1/2 teaspoon sugar
Pepper

1. Heat 2 tablespoons oil in a wok over high heat. Working in two batches, stir-fry the beans until they begin to wrinkle, about 2 minutes. Drain on paper towels.

2. Once cooled, pour out most of the oil until about 1 tablespoon remains. Heat the wok over high heat again until the oil is shimmering, then add the garlic, green beans, sugar, Thai seasoning sauce, and oyster sauce. Stir-fry until the green beans have absorbed the sauce and the garlic is fragrant, about 2 minutes. Remove from heat and add a dash of pepper and serve.

Stir-Fried Broccoli Rabe with Garlic and Chiles

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I used broccoli rabe in this quick stir-fry seasoned with garlic and serrano peppers, but you can use nearly anything: gai lan, collards, kale. One thing is constant, though: the addition of anchovies at the end. They melt into the wok, adding a deliciously funky and salty note to the dish. Serve this as a side dish alongside rice and a main, and you’re set.

Stir-Fried Greens with Garlic and Chiles

Ingredients:

2 tablespoons avocado oil
1 tablespoon minced garlic
1 serrano chile, thinly sliced on an angle
2 bunches (about 1 pound) broccoli rabe, or other hardy leafy greens, like gai lan, stems thinly sliced on an angle into 2-inch lengths and leaves cut into 2-inch pieces
1 teaspoon oyster sauce
1 teaspoon soy sauce or Thai seasoning sauce
1/4 teaspoon sugar
3 anchovy fillets, chopped
Ground black pepper

1. Heat the oil in a wok over high heat until it begins to shimmer. Add the garlic and chiles and stir-fry until fragrant, then toss in the greens, oyster sauce, soy sauce, and sugar. Cook, stirring the greens, until they are tender and wilted, about 4 minutes. If the wok begins to dry out at the bottom, splash in 2 tablespoons of water at a time to help the greens wilt and not stick. Once the greens are wilting, stir in the anchovies.

2. Remove from heat, add a dash of black pepper, and serve.

Vietnamese-Style Chicken Wings

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Is there anything more satisfying than sticky, spicy, sweet chicken wings? I seasoned these generously with fried garlic, fish sauce, and Thai basil. Spoiler alert: there were no leftovers.

Vietnamese-Style Chicken Wings

Ingredients:

4 garlic cloves, chopped
3 tablespoons avocado oil
2 teaspoons plus 2 tablespoons sugar
2 teaspoons plus 2 tablespoons fish sauce
1/4 cup lime juice
10 chicken wings, split
Cooking spray
2 tablespoons water
2 teaspoons soy sauce
1/4 cup chopped green onions
1/2 cup Thai basil leaves

1. Stir together 3 teaspoons sugar, 3 teaspoons fish sauce, and 2 tablespoons lime juice until sugar dissolves. Pour mixture into a ziplock plastic bag; add chicken. Seal bag; massage bag to coat wings with marinade. Refrigerate 1 day.

2. Heat oil in a small saucepan over medium-low heat. Add garlic, stirring occasionally, until golden and crisp, being careful not to burn. Remove garlic with a slotted spoon and set aside on a paper towel-lined plate. Reserve garlic oil.

3. Preheat oven to 400F degrees. Line a baking sheet with aluminum foil; coat with cooking spray. Remove wings from marinade; discard marinade. Pat wings dry; arrange in a single layer on prepared baking sheet. Bake in preheated oven until lightly browned, about 30 minutes, flipping once.

4. Meanwhile, whisk together 2 tablespoons water, remaining 2 tablespoons sugar, remaining 2 tablespoons fish sauce, and remaining 2 tablespoons lime juice in a small bowl until sugar dissolves. Set aside.

5. Heat 2 tablespoons reserved garlic oil in a wok over high. Add wings and soy sauce; cook, stirring often, until darkened in spots, 1 to 2 minutes. Add fish sauce mixture; cook, stirring constantly, until sauce reduces and wings are glazed, about 1 minute. Add green onions and fried garlic, stirring constantly, about 1 minute. Remove from heat; stir in basil. Transfer to a plate and serve.

Shaking Beef with Arugula

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This is one of those weeknight meals that looks fancier than it really is. It’s a spin on the Vietnamese classic and requires no rice — instead, well-marbled rib-eye is served on a bed of peppery arugula. Healthy, easy, and delicious: the perfect cooking trifecta.

Shaking beef with arugula

Ingredients:

1 1/2 tablespoons oyster sauce
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1 1/2 teaspoons cornstarch

1 teaspoon fish sauce

3/4 teaspoon black pepper

1 garlic clove, smashed
1 1/2 pounds boneless rib eye steak or New York strip steak, trimmed and cut into 3/4- to 1-inch pieces

1/4 cup thinly sliced red onion or shallot
2 tablespoons water
1 1/2 tablespoons rice vinegar
1/8 teaspoon salt

5 cups baby arugula
1/4 cup fresh mint or basil, coarsely chopped
2 tablespoons vegetable oil

1. Marinade the beef: Stir together oyster sauce, soy sauce, 1 teaspoon sugar, cornstarch, fish sauce, 1/2 teaspoon pepper, and garlic in a medium bowl. Add beef, toss to coat, and let marinate 30 minutes at room temperature.

2. Make the salad: Rinse onions in a strainer under cold running waters; set aside. Whisk together 2 tablespoons water, vinegar, remaining 1/2 teaspoon sugar, salt, and remaining 1/4 teaspoon pepper in a large bowl until sugar is dissolved. Add onion; top with arugula and herbs and toss to combine.

3. Heat a large skillet over high and add oil. When oil is shimmering, add beef in a single layer. Cook, shaking pan every 30 to 60 seconds, until seared on all sides and meat is cooked through, about 5 to 6 minutes for medium. Remove from heat. Transfer salad to a platter and arrange cooked beef and juices on salad, and serve immediately.

Curry Puffs

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I was sort of obsessed with eating all the things when I visited Singapore a few years ago. I mean, it’s the best food city on earth (don’t @ me). When it was time to leave, I realized I hadn’t yet tried one of the most Singaporean of snacks, curry puffs! Think curried chicken and potatoes in a deep-fried pastry shell. Yeah. I hurriedly bought one at Changi Airport right as we were boarding and savored the carby, meaty, buttery goodness right before saying goodbye.

I can’t find curry puffs in the Bay Area, but I can make them with relative ease at home. I take a shortcut with puff pastry and I oven bake them so they’re a bit healthier, but they’re just as delicious.

Curry puffs

Ingredients:

1 small potato, boiled, peeled, and cut into cubes
1 tablespoon vegetable oil
2 teaspoons minced ginger
1/2 onion, chopped
2 green onions, sliced
1/2 pound boneless, skinless chicken breast, chopped
2 tablespoons curry powder (I used a blend of Madras curry powder and homemade Jaffna curry powder)
1 teaspoon soy sauce
1 egg yolk mixed with 1 tablespoon water
1 sheet puff pastry, thawed

1. Place a wok over high heat until hot. Add oil, then add ginger, onion, and green onions, and stir-fry for 5 minutes, until onion begins to brown. Add chicken and stir-fry for another 2 minutes. Stir in potato, curry powder, and soy sauce. Remove from heat and let cool. Transfer mixture to a large bowl and lightly mash with a potato ricer.

2. Preheat oven to 375F degrees. In the meantime, on a floured board, roll out puff pastry to a thickness of about 1/4 inch; cut into 4-inch circles. Place 1 tablespoon filling on each circle. Brush edges with egg wash, fold dough to make half-moons, and press edges to seal.

3. Place on a lightly oiled baking sheet. Brush tops with remaining egg wash. Bake until golden brown, about 25 minutes. Serve warm.