Tag: Side Dish

Classic Spring Rolls

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These are my OG, been-making-them-since-I-was-thirteen, classic spring rolls. Adapted from the legend himself (Martin Yan, obv), this is the spring roll recipe I still find myself going back to. They’re a bit of work but oh-so-worth it. I recommend Menlo brand spring roll wrappers for the crunchiest exterior.

Classic spring rolls
Ingredients:

Filling:

  • 3 dried shiitake mushrooms
  • 4 ounces dried bean thread noodles
  • 1 carrot, shredded
  • 1 1/2 cups thinly sliced napa cabbage
  • 3 green onions, sliced
  • 3/4 pound boneless chicken

Marinade:

  • 2 tablespoons chicken broth
  • 1 tablespoon oyster sauce
  • 1/2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • 1/4 teaspoon five-spice powder
  • 1 tablespoon avocado oil
  • 20 spring roll wrappers
  • Avocado oil for shallow-frying
  1. Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim stems and thinly slice caps. Soak bean threads in warm water to cover until softened, about 15 minutes; drain. Cut bean thread noodles into 4-inch lengths. Combine mushrooms and bean thread noodles in a large bowl and add remaining filling ingredients; mix well.
  2. Cut chicken into thin slices, about 2 inches long. Combine marinade ingredients in a medium bowl. Add chicken and stir to coat. Let stand for 10 minutes.
  3. Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add chicken and stir-fry for about 5 minutes or until cooked through. Remove the chicken mixture and add to the bowl with the filling and mix.
  4. To make each spring roll, place a wrapper on work surface with one side facing you. Place 3 tablespoons filling in a band along base of wrapper. Fold bottom over filling, then fold in left and right sides. Tightly roll up to completely enclose filling.
  5. Heat oil (enough to be 1-inch deep) in a wok or frying pan to medium-high. Shallow-fry spring rolls, a few at a time, and cook, turning carefully occasionally, until golden brown, about 3 minutes. Remove and drain on paper towels.

Eggplant with Crispy Shallots and Fish Sauce-Lime Vinaigrette

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It’s eggplant season! Adapted from chef Joe Ogrodnek, this buttery, savory, and lime-heavy eggplant dish is one of my new favorites. I could eat this all summer.

Ingredients:

4 medium Japanese eggplants (about 1 3/4 pound)
1 teaspoon salt
1/4 teaspoon pepper

For the dressing:
6 tablespoons hot water
4 tablespoons brown sugar
1/2 cup fish sauce
1/2 cup fresh lime
1 teaspoon grated ginger
1 teaspoon grated garlic
1 serrano chile, seeded and finely chopped
1 (2-inch) piece lemongrass stalk, halved lengthwise and smashed
1 makrut lime leaf

Additional ingredients:
1/4 cup torn fresh basil, cilantro, and or mint, plus more for garnish
1/4 cup thinly sliced radishes
1/4 thinly sliced red onion
1/2 cup toasted chopped peanuts
1/4 cup thinly sliced green onions
2 teaspoons crispy fried shallots
2 teaspoons fried garlic

1. Cook the eggplant: Working in batches, sear the eggplants in vegetable oil in a cast-iron skillet over medium-high until browned on all sides and tender. Set aside to cool slighly.

2. Whisk together 6 tablespoons hot water and sugar in a small bowl until sugar dissolves. Whisk in fish sauce, lime juice, ginger, garlic, and chile. Add lemongrass and lime leaf.

3. Cut eggplants in half lengthwise (do not cut all the way through).

4. Place eggplant on a serving platter. Stuff eggplants evenly with herbs, radishes, and red onion. Drizzle 2 tablespoons dressing over each stuffed eggplant. Top evenly with peanuts, scallions, fried shallots, and fried garlic. Sprinkle with additional herbs. Serve warm or at room temperature.

Burmese Steamed Eggplant

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This eggplant is much more than the sum of its parts. Eggplant, ground turkey, and a few aromatics steam in a pot and achieve some sort of velvety, garlicy alchemy. Adapted from my tattered copy of Hot, Sour, Salty, Sweet, serve this alongside rice or flatbread and it’s *chef’s kiss.*

Ingredients:

2 dried Thai red chiles, soaked in warm water for 15 minutes to soften
1/4 cup finely chopped shallots
5 cloves garlic, minced
1 tablespoon minced anchovies in oil, drained
3/4 teaspoon salt
1 tomato, chopped
2 tablespoons avocado oil
1/4 pound ground turkey
1/2 teaspoon turmeric
1 1/2 pounds Asian eggplants (about 4), cut into 1/4-inch slices
1 to 2 tablespoons cilantro or mint leaves, coarsely torn

1. Drain the chiles, reserving the water. Coarsely chop them, discarding the stems, and place in a blender with the shallots, garlic, anchovies, and salt. Process to a paste (use some of the chile water if you need to). Add the tomato and blend briefly, then transfer the spice paste to a bowl and set aside.

2. Place a 4-quart heavy pot with a tight-fitting lid over high heat. Add the oil and heat, then add the turkey and brown briefly, then add the spice paste and turmeric. Lower the heat to medium and cook, stirring, until aromatic, about 2 minutes. Add the eggplant slices and stir briefly, cover tightly, and reduce the heat to low (do not add water). Cook, checking every 5 minutes or so to ensure that nothing is sticking and to give the ingredients a quick stir, for 45 minutes to an hour, or until the eggplant is very tender.

3. Serve in a shallow bowl and top with the cilantro or mint. Serve warm or at room temperature.

Winter Crunch Salad

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Even though it’s March, I’m still making this mixed salad of hearty winter greens spiked with savory Parmesan and crunchy seeds and apples. Adapted from a Bon Appetit recipe, this salad gets better after sitting in fridge for an hour or two. I’ll be eating this well through springtime.

Ingredients:

1/4 cup roasted sunflower seeds
1/3 cup olive oil
Salt
Pepper
1/2 small shallot
1 Meyer lemon
1 small garlic clove
2 teaspoons Dijon mustard
1 bunch Tuscan kale (about ¾ pound)
5 or 6 ounces Brussels sprouts
2 ounces Parmesan, finely grated
1/2 apple, halved and thinly sliced

1. Make the vinaigrette: Finely chop shallot half and transfer to medium bowl. Juice lemon over bowl. You should have about 2 tablespoons juice. Using a microplane, finely rate garlic clove into bowl. Whisk in 2 Dijon mustard and olive oil; season with salt and pepper.

2. Wash and dry kale, then pat leaves dry. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.

3. Trim knobby end of Brussels sprouts. Cut sprouts in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.

4. Drizzle dressing over kale mixture; season with salt and pepper. Lightly massage and toss with your hands to coat.

5. Add cheese, apples, and sunflower seeds and toss lightly to incorporate.

Gazpacho Salad

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If gazpacho were a salad, this would be it. Adapted from a Food and Wine recipe, this salad is peak summer: juicy tomatoes and crisp cucumbers bound by a tangy, garlicy, and yes — tomatoey dressing.

Gazpacho salad

Ingredients:

2 English cucumbers or 5 Persian cucumbers
2 pounds heirloom tomatoes
2 tablespoons lime juice
2 tablespoons basil leaves, plus more for garnish
1 garlic clove, smashed
1/4 cup balsamic vinegar, divided
1/3 cup thinly sliced red onion, rinsed under cold water
1 teaspoon sea salt, divided
1 orange or yellow bell pepper, chopped
2 tablespoons olive oil

1. Peel cucumbers, cut in half lengthwise, and if using English cucumbers, remove seeds. Cut cucumbers into 1/2-inch slices; set aside. Cut tomatoes in half lengthwise. Cut tomatoes into 3/4-inch pieces (about 5 cups).

2. Combine 1 1/2 cups chopped tomatoes, lime juice, basil, garlic, and 2 tablespoons vinegar in a blender. Process until smooth, about 30 seconds. Season dressing with salt to taste.

3. Combine onion, 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a large bowl; toss to coat. Add bell peppers, cucumber slices, remaining chopped tomatoes, and remaining 1 teaspoon salt; toss to combine. Stir in tomato dressing. Let stand for 20 minutes, stirring occasionally. Drizzle with oil, and season with salt to taste. Garnish with basil and serve.