Sunday, April 21, 2019

Chicken and Mushroom Stir Fry

Yum
 


Ingredients:
2lbs of boneless chicken sliced thin into small pieces
1lb of sliced button mushrooms
2 carrots thinly sliced ( I used a mandolin)
1 cup of cleaned snow peas
1 inch of fresh ginger grated
2-3 cloves garlic grated
salt and black pepper
red chili flakes (optional)
1 Tbs cornstarch
2 Tbs water

Sauce:
3 Tbs soy sauce
1/4 chicken stock
1 Tbs  Shao Hsing Chinese Rice Wine or substitute dry sherry
1 Tbs Oyster Sauce
1 tsp sesame oil

Directions:
Heat 2 Tbs of canola oil in a large wok.  Add chicken an cook with a sprinkle of salt and black pepper until 3/4 the way cooked. Then add ginger and garlic cook until chicken if fully cooked. Remove chicken from pan.  Heat 2 tsp canola oil and add sliced mushrooms.  Cook mushrooms until they become cooked and brown.

Next add snow peas and sliced carrots.  Saute for a few minutes then add the cooked chicken back onto the wok.

Add the prepared sauce and cook for another minute until sauce starts to boil.  Next mix the cornstarch and water to make a slurry.  Add to stir fry and stir will.  Taste for seasoning. Serve with rice.  Enjoy.






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Sunday, April 7, 2019

Asparagus and Mushroom Curry

Yum

Spring is my favorite season.  Yes, I love the flowers and beautiful weather, but I also love when fresh asparagus comes into season.  Right now it's everywhere in the grocery stores.  I bought several bunches of asparagus and decided to pair it with some mushrooms for a fantastic curry. We ate this with my Basic Lentil Curry, rice and a few other curries.   I can't wait to buy more asparagus to play with and make this dish again.



Ingredients:
1lb of fresh asparagus sliced
1/2 lb (8oz) sliced mushrooms
12-15 curry leaves
1 medium onion chopped
2 green chilies sliced (seeded for less heat)
1 cinnamon stick
1tsp of fennugreek seeds
1 tsp of mustard seeds
1 tsp of cumin seeds
1/2 tsp of sugar
1/2 tsp of turmeric powder
Red chili powder (to taste)
1Tbs of curry powder
salt to taste
1tsp of vinegar (optional)
1cup of coconut milk (or cow's milk if you prefer)
1/4 cup of water

Note:  When working with asparagus remember to cut the bottom portion that is to tough to eat.

Directions:

Heat 1 Tbs of canola oil in a large frying pan on medium-high heat.  Once heated, add the onions, chilies, curry leaves, cinnamon stick and fenugreek seeds.   Fry for a few minutes until onions become tender.  Then add your cumin and mustard seeds.  Fry for another few minutes.

Then add the sliced mushrooms. and saute for 3-4 minutes. Next add the cut asparagus and salt to taste then saute for another 2 minutes.
Finally add the red chili powder, turmeric, curry powder, sugar, vinegar and water then cook for 10 minutes.  Finish off with the coconut milk and cook for another 5-7 minutes.  Taste for salt and seasoning. Serve as part of a rice and curry meal. Enjoy.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.