Tag: side dish
Peruvian Beans
Peruvian Beans
Beans are a staple in Peruvian cuisine. The first known beans in the Americas were found in Peru during an archeological dig, dating back thousands of years. We now know the bean as mayocoba, canary, or Mexican yellow beans. They are kind of similar to a pinto bean, but are creamier in texture. These beans can be used in soups, stews, salads, refried, and as a side dish like in this recipe.Mayocoba beans can be found in any grocery. For this particular recipe, I used dried beans instead of canned. I personally prefer dried over canned because they absorb more of the juices. They are also half the price and don’t contain extra salt. I cooked them in my Instant Pot. They take only 30 minutes without soaking. Peruvian beans will always contain onions, garlic, carrots, some type of pepper, sugar, tomato paste, and a vinegar; sweet and savory with a touch of acidity. These beans can be garnished with cilantro, slices of avocado, a dollop of plain yogurt, or lime wedges. You can also eat these beans as a main course over rice.
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 6 garlic cloves minced
- 1 carrot julienned
- 1 red bell pepper diced
- 2 chipotle peppers chopped
- 1 tsp cumin
- 1 tsp smoked paprika
- 3 tbsp tomato paste
- 2 cups vegie or chicken stock
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 4 cups mayocoba beans
- 1 tbsp corn or tapioca starch
- 1 tbsp water
Garnish
- avocado sliced
- cilantro chopped
Instructions
- Heat up cooking oil in a large pot over medium high heat. Add in the onions and garlic. Cook for 4 minutes.
- Stir in the carrots and bell pepper. Sauté for another 4 minutes.
- Add in the cumin, smoked paprika, chipotle peppers, and tomato paste. Cook for 2 minutes.
- Pour in the stock, honey, and red wine vinegar. Bring to a boil.
- Stir in the beans. Reduce the heat to medium. Cover and let simmer for 20 minutes.
- Uncover. Make a slurry from the cornstarch and water. Add to the beans and stir. The beans will thicken in a minute or two. Turn off the heat.
Peking Chicken Fried Rice
Peking Chicken Fried Rice
Did you make that Peking Roast Chicken and only eat half of it? This is great way to turn leftover chicken and white rice into some of the best fried rice you’ll ever eat. This is the reason why I always make extra white rice. It is always better the next day turning it into fried rice. Using freshly steamed rice doesn’t work because it is too moist. By using it the next day, it has dried out a little bit, allowing it to absorb the sauce better.You can really use any type a vegetables or protein that you want when making this. Carrots, peas, bean sprouts, kale, and mushrooms are all great substitutes. My favorite way to finish this rice is to top it off with a fried egg per serving.
Ingredients
Sauce
- 2 tbsp light soy sauce
- 2 tbsp hoisin sauce
- 1/2 tsp ground cumin
- 1/8 tsp chili powder
Fried Rice
- 1 tbsp vegetable oil
- 3 garlic cloves minced
- 1/2 medium white onion diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 3 green onions chopped
- 1 tbsp shaoxing cooking wine
- 1 cup leftover peking chicken diced
- 4 cups leftover white rice
- fried eggs 1 per person
Instructions
- Mix the sauce ingredients together. Set aside.
- Het up cooking oil in a large sauté pan or wok over medium high heat. Add in the garlic, onion, bell peppers, and green onion. Sauté for 2 minutes.
- Add in the chicken. Cook for another 2 minutes. Add in the cooking wine. Cook for another minute.
- Add in the rice, making sure to break up all the clumps and to thoroughly mix in with the rest of the ingredients.
- Add in the sauce mix. Cook for 2 more minutes.
Mushroom Tofu Fried Rice
Mushroom Tofu Fried Rice
I couldn’t be happier with how this fried rice recipe turned out. This is a real good base fried rice if you are trying to make a take out version. You can use any protein if you’re not a fan of tofu such as bbq pork, chicken, shrimp, ham, Chinese sausage, bacon, etc. You can add onions, bean sprouts, peas, or carrots to this rice. It is very versatile and a great way to use up anything leftover in the fridge. If you want this rice to be vegan, omit the eggs.
Ingredients
- 1 brick firm tofu pressed
- 2 tbsp cornstarch
- cracked black pepper
- 8 oz button mushroom sliced
- 4 garlic cloves minced
- 3 green onions chopped
- 3 cups day old white rice
- 2 large eggs beaten
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- vegetable oil for frying and sautéing
Instructions
- Cut your pressed tofu into small cubes. Toss in cornstarch and black pepper. Heat up cooking oil in large sauté pan or wok over medium high heat. Fry the tofu on all sides. Remove from the pan and set aside.
- Make sure there is only 2 tbsp of oil left in the pan. Add in the mushrooms; sautéing for 5 minutes.
- Add in the garlic and green onions. Sauté for 2 minutes.
- Stir in the white rice, breaking up any clumps. Fry for 3-4 minutes.
- Push all of the rice to one side of the pan. Add the beaten eggs. Once cooked through, mix back into the rice.
- Cook the rice for 2 more minutes.
- Mix in the hoisin and soy sauce. Make sure all of the rice is coated.
- Stir the tofu back in. Cook for 1 more minute. Add more soy sauce to adjust flavor to your liking.
