Tag: vegetables
Oyster Sauce Gai Lan (Chinese Broccoli)
Oyster Sauce Gai Lan (Chinese Broccoli)
Gai lan is also known as Chinese broccoli. The stem part is like regular broccoli while the top is closer to a leafy green. Gai lan cooks really quick; like 2-3 minutes quick. You want the leafy part to be tender and the stem slightly crunchy. The sauce is simply sautéed garlic and ginger with some oyster sauce and sugar mixed in. Pour the sauce over the gai lan and serve immediately.
Ingredients
- 12 oz gai lan trimmed
- 1 tbsp vegetable oil
- 4 garlic cloves chopped
- 1 tbsp ginger chopped
- 3 tbsp oyster sauce
- 1/2 tsp sugar
Instructions
- Bring a pot of water to boil. Add in the gai lan.
- Boil for 2-3 minutes. Drain and plate the gai lan.
- Heat up the cooking oil in a small sauté pan over medium high heat. Add in the garlic and ginger. Sauté for 1 minute.
- Add in the oyster sauce and sugar. Cook for 1 minute.
Snake Beans with Spicy Peanut Sauce
Snake Beans with Spicy Peanut Sauce
Snake beans, aka yard long beans, long beans, etc., are similar to green beans in flavor. The difference is that they are thinner and about 18” long. They also have more of a crunch. The snake beans are boiled for just 5 minutes and then tossed in chili oil and a peanut sauce.
Servings: 2
Ingredients
- 1/2 lb snake beans washed and cut into 2” pieces
- 1 tbsp peanut butter
- 1 tsp light soy sauce
- 1 tsp rice wine vinegar
- 2 tbsp chili oil
Garnish
- 4 garlic cloves finely chopped
- 1 tsp sesame seeds
Instructions
- Mix together the peanut butter, soy sauce, and rice wine vinegar. Set aside.
- Bring a pot of water to boil. Boil the snake beans for 5 minutes. Drain. Run under cold water until cooled.
- Heat up the chili oil in a pan just for a minute over medium high heat. Turn off the heat.
- Add in the snake beans. Coat in the oil.
- Stir in the peanut sauce.
Elotes
Elotes
In my opinion, there is no better way to eat corn on the cob than the Mexican way: elotes. This is a staple in food stands all over Latin American countries. Corn on the cob is roasted and lathered in multiple layers of all that is sacred(at least in my book). Mayo and sour cream, cotija cheese, chili powder, cilantro, and squeezed lime juice encase the ears, making this just about the tastiest food ever. Screw your butter and salt.There are a couple of ways to prepare the corn. I shucked mine and broiled it. You can also brown the corn in a cast iron skillet. The best way is to leave your corn in the husks and grill it. I will grill my corn until the husk is pretty much burnt off and there is a slight char on the ears. Regardless of how you prepare your corn on the cob, the outcome in the end will be oh so rewarding.
Ingredients
- 2 ears corn on the cob shucked
- 1 tbsp butter melted
- 3 tbsp mayonnaise
- 3 tbsp Mexican sour cream
- 1/2 cup cotija cheese
- ancho chili powder to taste
- 3 tbsp cilantro chopped
- lime wedges
Instructions
- Turn on your oven’s broiler. Place the top rack 6” from the broiler. Place the corn on a rack on a baking sheet lined in foil. Brush the ears of corn with butter.
- Broil the corn for 5 minutes on all sides until slightly roasted. This whole process will take 15-20 minutes.
- Mix together the mayo and sour cream. Spread a thick layer on all sides of the corn.
- Roll each ear of corn in cotija cheese.
