- 2 lbs boneless chicken breasts, cut into bite-size pieces
- 1-2 tablespoon olive oil
- 1 garlic clove, crushed
- 1/4 teaspoon ginger
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup apple juice
- 1/3 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
- Heat oil in a large skillet.
- Add chicken pieces and cook until lightly browned.
- Remove chicken.
- Add remaining ingredients, heating over medium heat until well mixed and dissolved.
- Add chicken and bring to a hard boil.
- Reduce heat and simmer for 20 minutes.
- Serve over hot rice.
serves serves 4, active time 30 minutes, total time 30 minutes
- 1/2 pound thin Hong Kong-style noodles
- 6 tablespoons canola oil, divided
- 1/2 cup water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon white rice vinegar
- 1 teaspoon Shaoxing wine
- 1 teaspoon sugar
- Black pepper
- 1 tablespoon peeled and minced fresh ginger.
- 2 medium garlic cloves, minced (about 2 teaspoon)
- 1/2 cup snap peas
- 1/4 cup carrot
- 1/2 pound shrimp, peeled and deveined
- 1 tablespoon cornstarch mixed with 3 tablespoons cold water
- 2 scallions, ends trimmed, thinly sliced
- Bring a large pot of salted water to a boil. Add the noodles and cook until tender, about 3 minutes. Drain noodles in a colander and rinse with cold water. Drain again, and then dry noodles on paper towels.
- Heat 4 tablespoons of oil in a large non-skillet over high heat. When oil begins to smoke, add the noodles and toss well with the oil until the noodles are evenly spread out in the skillet. Stir the noodles every 30 seconds or so until lightly browned and starting to crisp up. Reduce head to medium-high or medium if they start to burn. Continue stirring and flipping until noodles are brown and crisp. Set noodles aside. Wipe out skillet.
- Meanwhile, stir together the water, soy sauce, oyster sauce, sesame oil, white rice vinegar, Shaoxing wine, sugar, and a few grinds of black pepper in a medium bowl. Set aside.
- Heat remaining 2 tablespoons oil in the cleaned non-stick skillet over high heat until just starting to smoke. Add garlic and ginger and stir fry until very fragrant, about 15 seconds. Add snap peas and carrots and stir fry until tender but still a bit crunchy, 2 to 3 minutes. Add shrimp and cook until pink and plump, about 1 minute.
- Pour in the sauce and stir well. Slowly drizzle in the cornstarch mixture, stir well, and cook until sauce starts to thicken.
- Divide the crispy noodles between four plates and top with the shrimp and snap pea mixture. Garnish with scallions and serve.
serves serves 4, active time 30 minutes, total time 90 minutes
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1/3 cup dark brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
For the Peaches:
- 8 ripe peaches
- 1/2 cup dark brown sugar
- 1 teaspoon ground ginger
- 1 tablespoon bourbon
For the Sugar Coating:
- 1/4 cup sugar in the raw (turbinado)
- 2 teaspoons ground cinnamon
- Vanilla ice cream, for serving
- For the Cookie Dough: In a stand mixer or with a handheld electric mixer, cream together the butter and sugars. Beat in the egg and vanilla, then combine all the rest of the ingredients before beating into the dough at a low speed, finishing by hand to avoid overworking the dough. Wrap in plastic and refrigerate for at least 30 minutes.
- For the Peaches: Peel peaches and cut into quarters, then cut each quarter in two or three slices depending on size. Toss to coat thoroughly with brown sugar, ginger and bourbon. Set aside and allow to macerate for at least 30 minutes.
- To Bake: Set a rack in center of oven. Preheat oven to 350°F. Evenly divide peaches among four ramekins, adding macerating liquid equally to each one. Roll four equal lumps of cookie dough into balls slightly larger than golf ball sized. Roll to coat thoroughly in cinnamon-sugar mix, flatten slightly and place each in center of a cobbler. Bake for 20-30 minutes, until cookie is baked through but still very soft and peaches release juice that bubbles around the edges. Allow to cool slightly before serving, topped with ice cream