Stir-Fried Green Beans with Pork and Garlic

Garlic really earns it's place in the title of this recipe.  There happens to be 15 big cloves of garlic in this recipe, an entire head and a half of garlic. Nevertheless, it isn't overwhelming at all.  The garlic is definitely there, but not in an obnoxious way.

This dish really won me over.  Juicy succulent chunks of pork with the fresh pop of green beans all tossed together in a garlic and soy sauce.  Heavenly all on it's own.  Perfect with a side of rice.

Stir-Fried Green Beans with Pork and Garlic

Adapted from Step-by-Step Cooking

by Madhur Jaffrey

Serves 4

1-1/4 pounds green beans, washed and trimmed and cut into 1/2 inch pieces

15 large cloves of garlic, minced

2 tablespoons vegetable oil

10 ounces ground pork

1/2 teaspoon paprika

1 teaspoon brown sugar

3 tablespoons soy sauce (or fish sauce)
1 teaspoon red pepper flakes

1-1/4 cups water

1 teaspoon cornstarch

1 tablespoon sesame seeds, for garnish

In a small bowl, combine the soy sauce, paprika, brown sugar, cornstarch, and red pepper flakes.  Mix well and set aside.

In a wok, or large skillet, add 2 tablespoons of vegetable oil and stir-fry garlic over medium heat until it turns golden, then add in pork.  Stir fry the pork, breaking up any lumps, until the pork is cooked through and rather caramelized. Add in about half of the soy sauce mixture and mix the sauce mixture into the pork until the pork mixture darkens.  Remove pork and garlic from wok and set aside on a plate or bowl.

Add the green beans, 1-1/4 cups water, and the rest of the soy sauce mixture into the wok and cook on medium-high heat for 8 to 10 minutes until the beans are tender and most of the water has been absorbed.  Add the pork and garlic back into the wok and toss about until the pork is warmed through and everything is incorporated. Sprinkle with sesame seeds and red pepper flakes, if you wish, and serve.  This would be great served over rice, but is also tasty on it's own.

Theme: Give Me Comfort

Thai Chicken with Chiles and Garlic

This is a dish for those of you who are big on flavor.  Lots of garlic and spicy hot chiles really amp up the flavor in this simple ground chicken dish.

This recipe was a HUGE hit the first time it debuted in my kitchen.  Since then it's been requested and made a handful of times.  This recipe scores big points in the taste category, but it is also quite healthy, really economical, and fairly quick and easy.  Great for a weeknight meal.

Sometimes I like to wrap the chicken in lettuce and serve it as a lettuce wrap.  Other times, I serve the chicken over rice.  We love it either way.

 Thai Chicken with Chiles and Garlic

Inspired by Madhur Jaffrey's Step by Step Cooking

Serves 4

5 garlic cloves, minced

3 shallots, minced

1 inch cube of fresh ginger, peeled and minced

4 tablespoons vegetable oil, for stir frying

4 fresh hot chiles (red or green), cut into rings

1 pound of ground chicken

1/2 cup chopped thai basil (or regular basil)

6 teaspoons soy sauce

1-1/2 teaspoons dark brown sugar

Optional:  rice, for serving and/or

big leaves of lettuce, for wrapping the chicken

Note: I used 4 jalapenos (both red and green)  I also used regular basil in place of thai basil.  Fish sauce can be substituted in place of the soy sauce, if you wish.

In a small bowl combine the soy sauce and brown sugar.

In a wok over medium-low heat, stir fry the garlic and shallots, frying for about 2 minutes, or until the shallots are golden brown.  Add the chiles and ginger and give a few vigorous stirs.

Increase the heat to high and stir in the chopped basil.  Add the ground chicken and fry for about 3 minutes, stirring to break up the meat as you go.  The chicken should turn white all the way through.  Stir in the soy sauce and sugar mixture.  When everything is combined transfer to a serving dish.  Serve over rice or in lettuce as a lettuce wrap.  Garnish with more basil, if desired.

Theme: Potluck!

Chicken with Garlic and Black Pepper

 This is a really quick cooking stir fry dish that is delicious and so easy to make.  Tender chunks of chicken rubbed with a hearty dose of black pepper and then marinated in minced garlic, soy sauce, cilantro, a dash of sugar, and a pinch of chili powder.  Cooking the chicken in a wok over high heat ensures lots of irresistible caramelized edges.  This chicken is a flavor explosion and is excellent served over rice.

 

 

Chicken with Garlic and Black Pepper

Adapted from Step-by-Step Cooking

by Madhur Jaffrey

Serves 2 to 4

 

1 pound, skinless boneless chicken breast 

1-1/2 to 2 teaspoons ground black pepper

4 large garlic cloves

1/2 packed cup fresh cilantro leaves

2 tablespoons soy sauce (or fish sauce if you prefer)

1 teaspoon sugar

1/4 teaspoon chili powder

2 tablespoons vegetable oil

 additional soy sauce or fish sauce for topping*

cilantro, for garnish*

Cut chicken into cube sized pieces and set aside in a medium-sized bowl.  Season the chicken with the black pepper, tossing everything together until it's combined well.  Set aside.

Peel and mince the garlic.  Finely chop the cilantro leaves.  Add the garlic, cilantro leaves, soy sauce or fish sauce, sugar, and chili powder into the bowl with the chicken and mix well.  Leave to marinate for 30 minutes to 1 hour.

Heat the oil in a non-stick frying pan or wok over medium-high heat.  When hot, add the chicken pieces, and cook for about 5 minutes, or until cooked through.  (I added a little soy sauce towards the end of cooking to help deglaze the pan). 

 

Garnish the chicken with cilantro and serve over rice.

Theme: Rice Is Nice!