Orange Beef
Hsiao-Ching Chou
This dish is a popular one in Chinese restaurants. It's often deep fried and drenched in a goopy sauce. It doesn't have to be. I use fresh orange peel instead, which results in a brighter flavor.
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Beef with Purple Cauliflower
Hsiao-Ching Chou
Stir fried beef with purple cauliflower.
Read MoreIn Praise of Celery
Hsiao-Ching Chou
Celery is great as a stir fry ingredient. For this dish, I combined celery with beef and dofu gan (dried tofu).
Read MoreBeef with Tomatoes and Persimmons
Hsiao-Ching Chou
The bowl of persimmons on the counter called out to me. I'd only eaten persimmons fresh and never cooked with them. But we had bought a box of them and had more than enough to spare for my spontaneous stir fry.
Read MoreWhat To Do With Leftover Shortribs
Hsiao-Ching Chou
My husband made braised shortribs last night and we had the meat from about three ribs leftover. I cut them into thick bite-sized chunks and heated them up in a skillet with a splash of soy sauce and water. By the time the meat was heated through, the sauce had caramelized a bit. Separately, I stir fried some frozen corn to serve with the leftover beef. Sometimes, frozen vegetables taste like they were frozen. But stir frying added some sear, and seasoning with a touch of soy sauce and sesame oil enhanced the natural sweetness of the corn.
It was a winner with the kids – so much so that my son had seconds and thirds.
WOK-SEARED CORN
Serves 4
1 10-ounce bag of frozen corn
2 teaspoons vegetable oil
2 teaspoons soy sauce
Drizzle of sesame oil
Heat wok over high heat. Add the oil and let heat for a few seconds. Add the frozen corn (it will sizzle). Stir fry the corn for about 1 minute. Add the soy sauce and continue to stir. After about 30-60 seconds, the corn should have a light sear and be fully heated through. Add a light drizzle of sesame oil, stir and serve.
Note: If desired, you can add chopped green onions and/or minced garlic before adding the corn to flavor the oil a bit.