Spicy Beef with Peanuts & Chiles

As seductive as picking up the telephone and ordering in on a busy weeknight may be, you can throw together a stir-fry quicker than it takes a delivery person to get to your door. Even better, this dish is just as good as—or even better than—anything you'll find in a to-go carton. If you don't have a stir-fry pan, use a heavy skillet with a large surface area for the ingredients sear properly.  

• 1 lb. flank steak, thinly sliced on the diagonal against the grain
• 2 Tbs. soy sauce
• 2 tsp. fish sauce
• 1/4 tsp. kosher salt; more to taste
• 2 Tbs. fresh lime juice
• 1 Tbs. light brown sugar
• 1/4 cup salted peanuts
• 2 large shallots, coarsely chopped
• 2 Thai or serrano chiles, stemmed and coarsely chopped (don’t seed)
• 3 Tbs. canola or peanut oil
• 1/3 cup coarsely chopped fresh cilantro
• 3 Tbs. chopped fresh basil

Toss the steak with 1 Tbs. of the soy sauce, 1 tsp. of the fish sauce, and the salt. Combine the remaining 1 Tbs. soy sauce and 1 tsp. fish sauce with 1 Tbs. of the lime juice and the brown sugar and set aside.

Pulse the peanuts, shallots, and chiles in a food processor until finely chopped. Transfer to a small bowl.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the oil and once it's shimmering, add the beef. Cook, stirring, until the beef just loses its raw appearance, about 2 minutes. Transfer to a plate.

Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil and the shallot mixture, sprinkle with salt, and cook, stirring, until the shallots are soft, about 2 minutes.

Return the beef to the pan. Stir the soy mixture and add it, along with half of the cilantro and basil, and cook, stirring to let the flavors meld, 2 minutes. Season to taste with salt and serve sprinkled with the remaining lime juice, cilantro, and basil.

Sesame Beef and Snap Peas

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

• 1 lb. flank steak or skirt steak, cut into thin strips
• 1 Tbs. plus 1 tsp. reduced-sodium soy sauce
• 1 Tbs. plus 1 tsp. Asian sesame oil
• Kosher salt
• 1 Tbs. ketchup
• 2 tsp. rice vinegar
• 1 tsp. granulated sugar
• 1 tsp. Asian chili sauce (like Sriracha)
• 2 tsp. sesame seeds, toasted
• 3 Tbs. canola or peanut oil
• 3 Tbs. finely chopped ginger
• 10 oz. sugar snap peas, ends trimmed
• 1 tsp. cornstarch

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

Stir-Fried Tamarind Beef & Broccoli

I like to use flank steak here; its full beefy flavor stands up to the marinade. Feel free to moderate the heat by reducing the number of chiles.

• 2 Tbs. tamarind concentrate or undiluted pulp from compressed tamarind
• 1/4 cup soy sauce
• 2 Tbs. granulated sugar
• Juice of 1 lemon
• 3 cloves garlic, crushed and finely minced
• 1 to 2 dried red chiles (more or less to taste), cored, seeded, and crumbled
• 1 lb. flank steak, thinly sliced across the grain
• Oil for stir-frying
• 1 bunch bok choy (about 1 lb.), cut into 3/4-inch slices
• 1 small head broccoli, cut into small florets (about 2 cups)
• Cooked rice (optional)

In a small bowl, combine the tamarind, soy sauce, sugar, and lemon juice. Stir until the sugar is dissolved. Add the garlic and chiles.

Put the beef in a shallow dish, pour the marinade over it, and marinate in the refrigerator for about 30 minutes, turning several times.

Take the meat from the marinade and drain it well so it’s not dripping wet; reserve the marinade. Heat a wok or large heavy skillet until very hot. Add a small amount of oil and swirl the pan to coat. Add about half of the meat and cook over high heat, tossing and stirring constantly, just until the meat is no longer pink, about 1 minute. Transfer it to a bowl and keep it warm. Repeat with the rest of the meat, again transferring it to the bowl.

When all the meat is cooked and removed from the pan, add a bit more oil to the pan. When it’s hot, add the bok choy and broccoli. Stir-fry the vegetables until hot and slightly wilted, about 3 minutes. Transfer to the bowl with the meat. Pour the marinade into the wok and bring it to a boil over high heat. Cook until slightly thickened and glossy. Return the meat and vegetables to the wok and stir gently to coat with sauce. Serve immediately, with rice if you like.

Stir-Fried Beef with Snow Peas & Shiitakes

• 2 tsp. cornstarch      
• 6 Tbs. homemade or low-salt chicken broth
• 1/4 cup ponzu sauce 
• 1 Tbs. toasted sesame oil
• 1-1/4 lb. boneless beef rib-eye steaks, trimmed and thinly sliced across the grain (1/8 to 1/4 inch thick)
• Kosher salt and freshly ground black pepper
• 3 Tbs. neutral oil, like canola or vegetable
• 7 to 8 oz. fresh shiitake mushrooms, stems trimmed off, caps thinly sliced
• 1/2 lb. snow peas, trimmed
• 3 small or 2 medium scallions (white and green parts), thinly sliced
• 1-1/2-inch piece fresh ginger, peeled and minced (about 3 Tbs.)
• 2 medium cloves garlic, minced

In a small bowl, stir the cornstarch into 1 Tbs. of the chicken broth until smooth. Stir in the remaining 5 Tbs. broth, along with the ponzu and sesame oil.

Season the sliced beef with 1/2 tsp. salt and several grinds of pepper. Heat 2 Tbs. of the oil in a large skillet or stir-fry pan over medium-high heat. When the oil is very hot (it should shimmer), add the beef and stir-fry just until it loses its raw color, 2 to 3 minutes. Transfer the beef to a clean bowl. Return the pan to medium-high heat, add the remaining 1 Tbs. oil, and then add the mushrooms and peas. Stir-fry until the mushrooms are tender and the peas are crisp-tender, 4 to 5 minutes. Add the scallions, ginger, and garlic, and stir-fry for 30 seconds. Return the beef to the pan. Give the broth mixture a quick stir to recombine and then pour it into the pan. Cook, stirring, until the sauce thickens, about 1 minute. Serve immediately.

Stir-Fried Noodles with Beef & Vegetables

Takeout may be easy, but it's nowhere near as fun as making dinner yourself. Tonight, pick up a package of bean threads or rice noodles and treat your family to the taste of authentic Asian takeout with this speedy stir-fry made at home.  

• 3 oz. bean threads (cellophane noodles) or thin rice noodles
• 1/4 cup canola or peanut oil
• 3 Tbs. soy sauce
• 1-1/2 Tbs. Asian sesame oil
• 1-1/2 Tbs. rice vinegar
• 1 Tbs. light brown sugar
• 1/2 lb. flank steak
• Kosher salt
• 1 small zucchini (about 6 oz.), halved and thinly sliced crosswise into half circles
• 1 cup matchstick-cut or grated carrot (1 large carrot)
• 1 small yellow onion, halved and thinly sliced crosswise into half circles
• 1 Tbs. toasted sesame seeds

Tip:

Traditionally, the noodles for this Korean favorite are made of sweet-potato starch, though bean threads or thin rice noodles are also fine.

Bring a 3-qt. pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 Tbs. of the canola or peanut oil, and spread out on a tray or large plate lined with paper towels.

In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and brown sugar. Trim the beef of excess fat and slice it thinly across the grain. Cut the slices into 2-inch pieces. Season the beef with salt.

Heat 1-1/2 Tbs. of the canola or peanut oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the beef and cook, stirring, until it loses most of its raw appearance, about 1 minute. Transfer to a large plate.

Add the remaining 1-1/2 Tbs. oil and the vegetables to the pan. Cook, stirring, until they start to soften, about 2 minutes. Reduce the heat to medium and add the beef and the noodles. Stir the soy mixture and drizzle it over all. Cook, tossing until everything is evenly coated with the sauce and the vegetables are cooked through, about 3 minutes. Serve immediately, sprinkled with the sesame seeds.

Stir-Fried Beef with Mixed Vegetables

The Sichuan preserved vegetable in this stir-fry adds a burst of salty, spicy, tangy flavor that offsets the fresh vegetables and rich, tender beef. Serve with long-grain rice.

For the beef

• 2 Tbs. oyster sauce
• 1 Tbs. Asian sesame oil
• 2 tsp. dark soy sauce
• 2 tsp. Shaoxing wine
• 2 tsp. granulated sugar
• 2 tsp. cornstarch
• Pinch of freshly ground white pepper
• 3/4 lb. beef tenderloin, trimmed of any silverskin, cut crosswise into 1/4-inch-thick slices, then cut into 1/4-inch-thick strips

For the stir-fry

• 1/4 cup peanut oil
• 1 1/2-inch piece fresh ginger, peeled and smashed
• 2 small serrano chiles, minced (2 tsp.)
• 1 medium carrot, cut into matchsticks
• 1/2 medium red bell pepper, cut into matchsticks
• 1/2 small cucumber, cut into matchsticks
• 2 oz. snow peas, cut on the diagonal into 1/4-inch-thick strips
• 1/2 cup canned bamboo shoots, drained and cut into matchsticks
• 3 Tbs. canned shredded Sichuan preserved vegetable, drained (or whole, cut into matchsticks)
• 2 Tbs. Chinese Chicken Broth or lower-salt chicken broth
• 1 tsp. cornstarch
• 2 medium cloves garlic, minced

Marinate the beef

In a large bowl, whisk the oyster sauce, sesame oil, soy sauce, Shaoxing, sugar, cornstarch, and pepper. Add the beef and toss to thoroughly coat. Refrigerate for 20 minutes.

Make the stir-fry

Heat a 14-inch wok over high heat for 45 seconds. Add 1-1/2 Tbs. of the oil and swirl it around the sides of the wok to coat. When a wisp of white smoke appears, add the ginger and cook, stirring, until beginning to brown, 20 to 30 seconds. Add the chiles, carrot, bell pepper, cucumber, snow peas, bamboo shoots, and preserved vegetable and stir-fry until the vegetables are brightly colored and just wilted, 2 to 3 minutes. Transfer the mixture to a large plate; discard the ginger.

In a small bowl, stir the chicken broth and cornstarch until smooth; set aside.

Wipe out the wok and clean the spatula with paper towels. Return the wok to high heat for 45 seconds. Add the remaining 2-1/2 Tbs. peanut oil and swirl to coat the sides of the wok. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the beef and its marinade, spreading it in a single layer around the sides and bottom of the wok; tip the wok from side to side to keep contact with the flame so the meat browns evenly on the underside, about 2 minutes. Stir the beef, add the vegetables, and stir-fry for 1 minute. Make a well in the center of the mixture, stir the cornstarch mixture to loosen, and add it to the wok. Stir the liquid until it bubbles, about 1 minute, then toss everything together and serve.

Radish, Carrot, and Edamame Stir-Fry

A quick turn in a sizzling-hot wok gives radishes and carrots deliciously browned edges. Be sure to cut the vegetables into uniform slices so they cook evenly. This is a great side dish for seafood.

• 2 Tbs. mirin
• 1 Tbs. reduced-sodium soy sauce
• Kosher salt
• 1 Tbs. peanut oil
• 5 medium carrots (about 3/4 lb.), peeled, halved lengthwise, and cut on the diagonal into 1/4-inch-thick slices
• 1-3/4 lb. radishes (about 2 bunches), trimmed and sliced crosswise into 1/4-inch-thick rounds (reserve tops for another use, if desired)
• 1 Tbs. minced garlic
• 1 Tbs. minced fresh ginger
• 2/3 cup shelled edamame (thawed, if using frozen)
• 1 tsp. toasted sesame seeds

In a small bowl, combine the mirin, soy sauce, and 1/2 tsp. salt.

Heat a 14-inch flat-bottom wok (or a 12-inch heavy-duty skillet) over high heat. Swirl in the oil. Add the carrots and radishes and stir-fry until the edges begin to brown, 5 to 7 minutes. Add the garlic and ginger, and continue to stir-fry until the vegetables are crisp-tender, about 2 minutes more.

Add the edamame and soy sauce mixture and stir-fry until just heated through, about 1 minute. Stir in the sesame seeds and serve.

Shrimp in Chile-Lemongrass Sauce

This Malaysian stir-fry gets its flavor from a rempah, or spice paste. Usually the rempah would include a few hard-to-find ingredients, but I've made some substitutions so you'll be able to get everything in a well-stocked supermarket. If you have access to authentic Malaysian ingredients, you can make the substitutions in the tip below.

For the spice paste:

• 1 large dried New Mexico or California red chile
• 2 dried chiles de árbol or cayenne chiles
• 2 stalks fresh lemongrass
• 1 Tbs. chopped fresh ginger
• 2 tsp. slivered almonds
• 4 large shallots, coarsely chopped
• 4 to 5 cloves garlic, coarsely chopped
• 1 tsp. fish sauce
• 2 fresh red Fresno chiles or red jalapeños, seeded and sliced

Tip:

For a more authentic rempah, substitute chopped galangal for the ginger, 1/2 tsp. dried shrimp sauce (blachan) for the fish sauce, and two candlenuts, soaked for 10 minutes in lukewarm water, for the almonds.

For the shrimp:

• 1/3 cup corn oil or vegetable oil
• 1 pound large shrimp (26-30 per pound), shelled, deveined, rinsed, and patted dry
• 1 medium onion, halved through the stem and cut lengthwise into 1/2-inch slices
• 2 small tomatoes, cored and cut through the stem end into 8 wedges
• 2 Tbs. granulated sugar
• 1 tsp. kosher salt
• 2 Tbs. fresh lime juice

Make the rempah:

Cut all the dried chiles into 4 or 5 pieces each with scissors; shake out the seeds. Put the chiles in a small saucepan and cover with water. Bring to a boil and reduce the heat, simmering until the chiles are soft and flexible, about 3 minutes. Drain the chiles, reserving the water. Put the chiles in a blender.

Trim off the root and top section of the lemongrass, leaving a 5- to 6-inch section of bottom stem. Remove the fibrous outer layers until you reach the tender white core. Smash this core with the side of a knife to flatten it slightly. Cut it in half lengthwise and then slice crosswise into thin pieces.

Add the lemongrass, ginger, almonds, shallots, garlic, fish sauce, fresh chiles, and 3 tablespoons of the reserved chile water to the blender. Blend to a smooth purée, adding a few more tablespoons of the chile water, or up to 1/2 cup total if needed, to facilitate blending.

Cook the shrimp in the rempah:

Heat a nonstick wok or stir-fry pan or a large sauté pan over medium heat for 2 minutes. Add the oil and swirl to coat the pan. Scrape the rempah into the pan and fry gently, stirring continuously with a wooden spoon until the oil and rempah are blended and emulsified, about 1 minute. Continue frying, stirring occasionally, until the mixture darkens and thickens to a porridge consistency, 3 to 5 minutes. (If you added extra water to the blender, it may take longer to thicken.) The rempah should separate, with reddish beads of oil on the surface.

Increase the heat to medium-high and add the shrimp and onions. Fry them, tossing and flipping frequently, until the shrimp feel firm to the touch and the onions are crisp-tender, 3 to 5 minutes. Add the tomato, sugar, salt, and lime juice, stirring and cooking just long enough to mix and to heat the tomato wedges without breaking them apart.

Shrimp in Spicy Thai Coconut Sauce

This succulent shrimp stir-fry is quick to make and big on flavor. Serve with rice or noodles to soak up the spicy coconut sauce.

• 2 Tbs. canola oil
• 1 Tbs. finely chopped fresh ginger
• 1 Tbs. finely chopped fresh galangal root or powder
• 1 Tbs. finely chopped lemongrass (use the tender interior only)
• 1 Tbs. finely chopped seeded Thai bird chiles or serranos
• 1 Tbs. finely chopped garlic
• 2 lb. jumbo (21 to 25 per lb.) or extra-large (26 to 30 per lb.) shrimp, peeled and deveined
• 3/4 cup well-shaken unsweetened coconut milk
• 1/4 cup fresh lime juice
• 1 Tbs. fish sauce
• 1/4 cup coarsely chopped fresh cilantro

Tip:

Galangal is a cousin of ginger, prized in Thai cuisine for its spicy heat and citrus-like flavor. It’s available in many Asian grocery stores, but if you can’t find it, you can omit it and double the amount of chopped fresh ginger.

Heat the oil in a 12- to 14-inch wok or 12-inch skillet over medium-high heat until shimmering hot.  Add the ginger, galangal, lemongrass, chile, and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the shrimp and cook, stirring, until opaque on the outside and partially cooked, about 2 minutes. Stir in the coconut milk, lime juice, and fish sauce and cook, stirring, until the shrimp are just opaque in the center, about 1 minute more.

Spoon the shrimp onto 6 dinner plates, and top with any sauce remaining in the wok. Garnish with cilantro and serve.

Som Tam Phonlamai (Thai Fruit Salad)

Just one of many examples of som tam that has nothing to do with green papaya (I do like to add some for this rendition, but you could certainly leave it out) and almost everything to do with the method of preparation: made in a clay mortar, the salad requires the same gentle pounding that aims to bruise but not smash the main ingredients, allowing some of the sweet-tart dressing to pervade. Use any fruit you want, even if it’s just one or two kinds. Be sure to choose fruit that strikes a good balance between sweetness and tartness. If the fruit is very sweet, you’ll want to scale back on the sugar and perhaps bump up the lime juice.

• 1 generous Tbs. medium-size dried shrimp, rinsed and patted dry
• 1 oz. palm sugar
• 1/4 tsp. water
• 1 small lime (preferably a Key lime), halved through the stem
• 2 fresh Thai chiles, preferably red
• 1 Tbs. lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)
• 1 Tbs. Thai fish sauce
• 1 oz. peeled, shredded green papaya (about 1/2 cup, lightly packed)
• 14 grams peeled carrot, cut into long (about 3-inch), thin (about 1/8-inch) strips (about 1/4 cup, lightly packed)
• 8 oz. mixed crunchy, sweet, and tart fruit (such apple, pear, pineapple, green mango, and persimmon), any inedible skin peeled, cut into irregular 1-inch chunks
• 8 to 10 grapes, halved
• 2 oz. cherry tomatoes (about 4), halved, or quartered if very large
• 2 generous Tbs. coarsely chopped unsalted roasted peanuts

Heat a small dry pan or wok over medium heat, add the dried shrimp, and cook, stirring frequently, until they’re dry all the way through and slightly crispy, about 5 minutes. Set them aside in a small bowl to cool. They’ll keep covered at room temperature for up to 1 week.

Put the palm sugar in a small microwavable bowl, sprinkle on the 1/4
tsp. of water, cover the bowl with plastic wrap, and microwave on low
just until the sugar has softened (not liquefied), 10 to 30 seconds.
Pound the mixture in a mortar (or mash it in the bowl) until you have a
smooth paste. Covered, it will keep soft for up to 2 days.

Cut one of the lime halves lengthwise into thirds, then cut the thirds in half crosswise. Set aside 2 of the pieces (reserve the remaining lime for another purpose).

Combine the chiles and 1 heaping tsp. (or less if the fruit is very sweet) of the softened palm sugar in a large clay mortar and pound just until you have a chunky sludge with medium pieces of chile, 5 to 10 seconds.

Add the 2 lime wedges and pound very lightly and briefly, just to release the juice, then add the shrimp and pound lightly just to release their flavor (don’t smash or pulverize them).

Add the lime juice, fish sauce, papaya, and carrot. The next step is easy but subtle. You want to use the pestle to barely bruise the papaya (lightly pounding at a slight angle, not directly up-and-down) for about 10 seconds, while simultaneously using a large spoon to scoop up from the bottom of the mortar, essentially tossing the papaya, palm sugar mixture, and the other ingredients as you pound. Do not smash the papaya. It should remain crisp.

Add the fruit, including the grapes, and pound the same way you did the papaya, barely bruising the fruit and definitely not smashing it.

Add the tomatoes and pound lightly, just to release the juice. Taste the salad and if necessary, season with additional lime juice and fish sauce to achieve a salad that’s, in descending order of prominence, sweet from the fruit, spicy, sour, and a little salty.

Finally, add the peanuts and mix well with the spoon. Transfer to a plate, liquid and all, in a low mound, and serve.

Shrimp Fried Rice (Chau Fan)

Unless you’re shopping in a Chinatown liquor store, it’s hard to find a good-quality white rice wine. Most supermarkets and even Chinese food markets offer only “cooking wines,” and these tend to be of poor quality. If that’s all you can find, use gin instead.

• 2 Tbs. soy sauce
• 2 Tbs. Chinese white rice wine or gin
• 1 Tbs. oyster sauce
• 2 tsp. granulated sugar
• 2 tsp. toasted sesame oil
• 3/4 tsp. table salt; more to taste
• White pepper, freshly ground if possible
• 3 large eggs
• 3 Tbs. peanut oil
• 1-1/2 Tbs. minced fresh ginger
• 1-1/2 Tbs. minced garlic (3 to 4 cloves)
• 1/2 lb. shrimp, shelled, deveined, and cut into 1/4-inch pieces
• 3 cups cooked extra-long-grain white rice, at room temperature (from 1 cup raw rice)
• 3 scallions, trimmed, white and green parts finely sliced (to yield 1/2 cup)

Tip:

If possible, use leftover rice and bring it to room temperature. If using freshly made rice, let it cool first.

In a small bowl, mix the soy sauce, rice wine or gin, oyster sauce, sugar, sesame oil, 1/2 tsp. salt, and a pinch of white pepper. In another small bowl, beat the eggs with 1/4 tsp. salt and a pinch of white pepper. Heat a 12-inch skillet or large wok over high heat for 45 seconds. Swirl 1 Tbs. of the peanut oil in the pan to coat the bottom. Add the eggs and scramble them gently with a spatula as they cook until they’re still a little soft and loose. Remove from the heat and cut the egg into small pieces with the spatula; it will finish cooking as you do this. Transfer to a bowl.

Wipe the pan and spatula clean with paper towels. Heat the pan over high heat for 45 seconds. Pour in the remaining 2 Tbs. peanut oil and swirl to coat the pan. Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown, about 10 seconds. Immediately add the shrimp; stir constantly until it’s opaque, about 1 minute. Add the cooked rice. Cook, stirring constantly, for 2 minutes. Reduce the heat to low. Stir the soy sauce mixture and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients. Add the scrambled egg and mix well. Add the scallions and mix well. Taste and add salt if necessary. Transfer the rice to a bowl and serve.

Palak Paneer (Spinach with Indian Cheese)

• 1 Recipe Paneer
• 9 oz. fresh spinach, chopped
• 2 green chilies, seeded and chopped
• 1/2 tsp. chopped ginger
• pinch of salt
• 2 Tbs. vegetable oil
• pinch of fenugreek
• 1 onion, chopped
• 1 clove garlic, chopped
• 1/4 tsp. cumin seeds
• 1 cup pureed tomatoes

Cut the paneer into 2-inch square pieces, 1 inch thick and set aside.

Put spinach, chilies, ginger, salt and a sprinkling of water in a large, heavy-based pan and cook over medium heat for about 3-4 minutes, or until cooked.  Allow to cool, squeeze dry, then transfer to a blender or food processor and process to make a puree. Set aside.

Heat the oil in a heavy-based pan over medium heat, add the fenugreek seeds and stir-fry for about 30 seconds. Add the onion and stir-fry for about 5 minutes, or until it is lightly colored.  Add the garlic and cumin seeds and fry for about 30 seconds, then add the pureed tomatoes and fry for a further 5 minutes, or until the liquid in the tomatoes has evaporated. Add the pareer and stir gently, then add the pureed spinach and cook for 2 minutes before serving. 

Stir-Fried Chicken with Green Beans & Mushrooms

Slicing the green beans lengthwise into quarters and blanching them might seem fussy, but it makes a big difference in their texture, so try not to skip this step. Serve this stir-fry with plenty of long-grain white rice, preferably Thai jasmine rice.

• 6 oz. green beans, ends trimmed, sliced lengthwise into quarters (about 2 cups)
• 3 Tbs. vegetable oil
• 1 Tbs. Thai Flavor Paste
• 1 boneless, skinless chicken breast (6-to 8-oz.), sliced thinly against the grain
• 1 tsp. minced fresh ginger
• 1 or 2 fresh bird chiles or 1 fresh serrano chile or 1 small fresh jalapeño, minced
• 2 Tbs. soy sauce
• 1/2 tsp. sugar
• 1/4 tsp. sea salt
• 8 oz. fresh brown or shiitake mushrooms, stems trimmed, caps thinly sliced (to yield about 21/2-cups)
• 1/4 cup dry white wine

Bring a medium pot of water to a boil over high heat. Add the quartered green beans and blanch until bright green and still crunchy but no longer raw tasting, about 1 minute. Drain, shock in cold water, drain again, and set aside. Heat the oil in a large skillet or stir-fry pan over high heat for 1 min. Add the Thai flavor paste; stir-fry for 30 seconds to distribute the paste in the oil. Add the chicken and stir constantly until it turns white. Add the ginger and chiles; stir-fry for 30 seconds. Add the soy sauce, sugar, and sea salt; stir-fry for 30 seconds. Add the green beans and mushrooms. Stir-fry to mix and combine. Add the wine and stir until the chicken is cooked, the beans are slightly soft but crunchy, and the mushrooms are soft, 3 to 5 minutes. Serve hot.

Broccoli & Shiitake Stir-Fry with Black Bean Sauce

Dried shiitake mushrooms add an almost “meaty” flavor to this vegetarian version of a Chinese take-out classic.

• 6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes
• 1/4 cup black bean garlic sauce (such as Lee Kum Kee brand)
• 2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry
• 1 Tbs. cornstarch
• 2 tsp. Asian chile sauce or paste
• 1 Tbs. vegetable oil
• 4 tsp. minced fresh ginger
• 2 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced
• 1/2 cup toasted cashews, coarsely chopped

Drain the mushrooms, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside.


Heat the vegetable oil in a 12-inch skillet over medium-high heat. Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes. Stir in the black bean sauce mixture and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.

Seared Baby Bok Choy with Tofu & Shiitakes

If you're trying to eat less meat these days, but aren't crazy about giving up its texture and flavor, this stir-fry will please you. The combination of extra-firm tofu and earthy shiitakes are an apt stand-in for chicken or beef, and the slight bitterness of the bok choy holds its own alongside the assertive flavors of jalapeños and sesame oil.

• 1/2 lb. extra-firm tofu
• 1/3 cup low-salt chicken broth
• 1-1/2 Tbs. minced jarred jalapeño slices
• 2 tsp. Asian sesame oil
• 1 tsp. granulated sugar
• 3 Tbs. canola oil
• 1/2 lb. baby bok choy (about 2), split in half lengthwise
• 1 tsp. kosher salt
• 1-1/2-inch piece fresh ginger, peeled and thinly sliced (about 2 Tbs.)
• 2 cloves garlic, thinly sliced (about 1 Tbs.)
• 3-1/2 oz. fresh shiitakes, stemmed

Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inchwide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the canola oil and once it's shimmering hot, add the bok choy, cut side down. Sprinkle with 1/2 tsp. of the salt and cook, without touching, until browned, about 2 minutes. Continue to cook, tossing, until the bok choy stems start to soften and wilt, about 2 minutes more. Transfer to a plate.

Add the remaining 1-1/2 Tbs. canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes.

Return the bok choy to the pan, add the broth mixture, and cook, tossing, until the sauce evenly coats the vegetables and the bok choy is tender, about 2 minutes. Serve immediately.

Stir-Fried Napa Cabbage with Garlic, Fresh Chile & Basil

Try this with roasted chicken, sautéed chicken thighs, or pan-seared fish fillets.

• 1 medium-small head napa cabbage (about 1-3/4 lb.)
• 1 Tbs. canola oil
• 3 medium cloves garlic, coarsely chopped (about 1 Tbs.)
• 1 Tbs. fish sauce
• 1-1/2 tsp. granulated sugar
• 1/4 tsp. kosher salt
• 1/2 medium serrano chile, coarsely chopped (don’t seed)
• 1/4 cup roughly torn fresh basil leaves
• 2 to 3 tsp. fresh lime juice
• 2 medium scallions, thinly sliced on an extreme diagonal, for garnish

Tip:

Look for medium-size cabbages that feel heavy for their size and have plenty of light-green leaves. You can cut napa cabbage any way you would cut green cabbage.

Slice the cabbage in half lengthwise. Position one half cut side up and slice it across the middle at the point where the ruffled, leafy top gives way to white stem. Remove the core, slice the stem end lengthwise into 1-1/2-inch-thick wedges, and cut the wedges crosswise into 1-1/2-inch pieces (the leaves will separate). Cut the leafy half in the same way. Keep the leaves and stems separate. Repeat with the remaining half cabbage. You should have about 5 cups stems and 4 cups leaves.

Heat a wok or a 12-inch skillet over high heat for about 45 seconds and then add the oil, swirling it to coat the pan. When the oil is hot and shimmering, add the garlic and the white stems. Stir-fry until the stems brown lightly in spots and begin to release some liquid, about 2 minutes. Add the fish sauce, sugar, salt, and chile and toss. Continue to stir-fry until the stems are barely tender, about 2-1/2 minutes.

Add the cabbage leaves, stirring quickly to move them to the bottom of the pan. As soon as the stems are just tender and the tops are barely wilted, 30 to 40 seconds more, remove from the heat and stir in the basil and 2 tsp. lime juice. Season to taste with salt, garnish with the scallions, and add more lime juice, if you like. Serve immediately.

Orange Chicken with Scallions

Make sure to get all of your slicing and dicing done first, because once you start cooking, things move quickly when making this stir-fry, which isn’t overly sweet, but just sweet enough. 

• 1 large navel orange
• 1 Tbs. soy sauce
• 1 Tbs. rice vinegar
• 2 tsp. light brown sugar
• 1/8 tsp. crushed red pepper flakes
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
• 3/4 tsp. kosher salt
• 2 large egg whites
• 1/3 cup cornstarch
• 3 to 4 Tbs. canola or peanut oil
• 4 scallions, trimmed and thinly sliced (keep whites and greens separate)

Using a vegetable peeler, shave the zest from the orange in long, wide strips. If necessary, remove any large patches of bitter white pith from the zest strips with a paring knife. Juice the orange into a small bowl and mix with the soy sauce, rice vinegar, brown sugar, and red pepper flakes.

Sprinkle the chicken with 1/2 tsp. of the salt. In a mini chopper or food processor, process the egg whites, cornstarch, and the remaining 1/4 tsp. salt until smooth. In a medium bowl, toss the chicken with the cornstarch batter.

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Using tongs, transfer about half the chicken to the pan. Reduce the heat to medium and cook, flipping every minute or so, until the chicken browns and crisps all over and is firm to the touch, 3 to 4 minutes. With clean tongs, transfer to a paper-towel-lined plate. Add the remaining 1 Tbs. oil to the skillet (or 2 Tbs. oil if the pan seems very dry) and repeat the cooking process with the remaining chicken; transfer to the plate.

Put the orange zest strips in the skillet and cook, stirring, until they darken in spots, 15 to 30 seconds. Stir the orange juice mixture and add it to the pan. Let it boil for about 10 seconds and then add the chicken and the scallion whites. Cook, stirring often, until the sauce reduces to a glaze and the chicken is just cooked through (check by cutting into a thicker piece), 1 to 2 minutes. If the chicken isn't cooked through but the glaze is cooking away, add a couple tablespoons of water and continue cooking. Serve sprinkled with the scallion greens.

Stir-Fried Noodles with Beef & Vegetables

Takeout may be easy, but it's nowhere near as fun as making dinner yourself. Tonight, pick up a package of bean threads or rice noodles and treat your family to the taste of authentic Asian takeout with this speedy stir-fry made at home.  

• 3 oz. bean threads (cellophane noodles) or thin rice noodles
• 1/4 cup canola or peanut oil
• 3 Tbs. soy sauce
• 1-1/2 Tbs. Asian sesame oil
• 1-1/2 Tbs. rice vinegar
• 1 Tbs. light brown sugar
• 1/2 lb. flank steak
• Kosher salt
• 1 small zucchini (about 6 oz.), halved and thinly sliced crosswise into half circles
• 1 cup matchstick-cut or grated carrot (1 large carrot)
• 1 small yellow onion, halved and thinly sliced crosswise into half circles
• 1 Tbs. toasted sesame seeds

Tip:

Traditionally, the noodles for this Korean favorite are made of sweet-potato starch, though bean threads or thin rice noodles are also fine.

Bring a 3-qt. pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 Tbs. of the canola or peanut oil, and spread out on a tray or large plate lined with paper towels.

In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and brown sugar. Trim the beef of excess fat and slice it thinly across the grain. Cut the slices into 2-inch pieces. Season the beef with salt.

Heat 1-1/2 Tbs. of the canola or peanut oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the beef and cook, stirring, until it loses most of its raw appearance, about 1 minute. Transfer to a large plate.

Add the remaining 1-1/2 Tbs. oil and the vegetables to the pan. Cook, stirring, until they start to soften, about 2 minutes. Reduce the heat to medium and add the beef and the noodles. Stir the soy mixture and drizzle it over all. Cook, tossing until everything is evenly coated with the sauce and the vegetables are cooked through, about 3 minutes. Serve immediately, sprinkled with the sesame seeds.

Hoisin Pork with Napa Cabbage

Who needs take-out? Here, quick cooking pork tenderloin is the perfect protein for an easy weeknight stir-fry. The sweet napa cabbage marries beautifully with the mellow pork and the sweet and salty hoisin sauce ties it all together. 

• 1 lb. pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long)
• 1 tsp. kosher salt; more to taste
• 3 Tbs. hoisin sauce (I like Lee Kum Kee brand)
• 2 Tbs. soy sauce
• 1 Tbs. balsamic vinegar
• 3 Tbs. canola or peanut oil
• 2 tsp. minced garlic
• 6 cups napa cabbage, cut into 1-1/2-inch pieces (about 3/4 lb.)
• 1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths
• 1/4 cup thinly sliced fresh chives

In a large bowl, season the pork with 1/2 tsp. of the salt. In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the pork and cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.

Add the remaining 1 Tbs. oil to the skillet. Add the garlic, and once it begins to sizzle, add the cabbage and pepper. Sprinkle with the remaining 1/2 tsp. salt and cook, stirring, until the cabbage starts to wilt, about 2 minutes.

Add the hoisin mixture, the pork, and half of the chives and cook, tossing, until heated through, about 1 minute. Let sit for 2 minutes off the heat (the cabbage will exude some liquid and form a rich broth), toss well again, and serve sprinkled with the remaining chives.

Spicy Beef with Peanuts & Chiles

As seductive as picking up the telephone and ordering in on a busy weeknight may be, you can throw together a stir-fry quicker than it takes a delivery person to get to your door. Even better, this dish is just as good as—or even better than—anything you'll find in a to-go carton. If you don't have a stir-fry pan, use a heavy skillet with a large surface area for the ingredients sear properly.  

• 1 lb. flank steak, thinly sliced on the diagonal against the grain
• 2 Tbs. soy sauce
• 2 tsp. fish sauce
• 1/4 tsp. kosher salt; more to taste
• 2 Tbs. fresh lime juice
• 1 Tbs. light brown sugar
• 1/4 cup salted peanuts
• 2 large shallots, coarsely chopped
• 2 Thai or serrano chiles, stemmed and coarsely chopped (don’t seed)
• 3 Tbs. canola or peanut oil
• 1/3 cup coarsely chopped fresh cilantro
• 3 Tbs. chopped fresh basil

Toss the steak with 1 Tbs. of the soy sauce, 1 tsp. of the fish sauce, and the salt. Combine the remaining 1 Tbs. soy sauce and 1 tsp. fish sauce with 1 Tbs. of the lime juice and the brown sugar and set aside.

Pulse the peanuts, shallots, and chiles in a food processor until finely chopped. Transfer to a small bowl.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the oil and once it's shimmering, add the beef. Cook, stirring, until the beef just loses its raw appearance, about 2 minutes. Transfer to a plate.

Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil and the shallot mixture, sprinkle with salt, and cook, stirring, until the shallots are soft, about 2 minutes.

Return the beef to the pan. Stir the soy mixture and add it, along with half of the cilantro and basil, and cook, stirring to let the flavors meld, 2 minutes. Season to taste with salt and serve sprinkled with the remaining lime juice, cilantro, and basil.