Wok, chopping board, three bowls (two big, one small)
Ingredients: Two packs boned chicken breasts, two or three packs spinach (or any vegetable you like), fresh red onion, garlic, ginger, scallions, vegetable oil, cornstarch (not mandatory), seasonings (garlic salt is fine--you could use soy sauce after the stir-fry is done).
Wash the spinach and drain.
Heat oil in the wok--should be hot but not smoking
Chop or grate the onions, garlic, ginger--add to wok, stir, turn heat down.
Chop the chicken and put in a bowl; add around two tablespoons or cornstarch and garlic salt. Stir and set aside.
When the onions look transparent, add the spinach to the wok and turn the heat up. Stir and turn spinach for a few minutes until done but not soggy. Put in one of the bowls; set aside.
Add a drop more oil to the pan and put in the chicken. Heat can go up while you brown one side; you can also use this moment to chop scallions if none of your children are demanding things at the time. Set the chopped scallions aside in the small bowl, stir and turn chicken, add spinach mix and turn. Add scallions, stir and turn. Done!
I paired this with red cargo rice--added a teaspoon of dark sesame oil to the rice cooker. Once the food was on my plate, sprinkled on soy sauce.
Red wine--good for the heart!
Enjoy.
Thanks, Mel. This looks good. So many of our local Chinese restaurants have closed, many long before the Coronavirus issue. High rents and the fact that Chinese restaurant owners of a generation or two ago want their children to become highly successful professionals who will never have to spend any time behind a stove, and have largely succeded in doing so.
ReplyDeleteConsider Stuyvesant HS, which my son tested into, but we chose for him to be educated elsewhere in the NYC test High Schools: Stuy is about 70% Asian now, and was about 50% Asian at the time. This one worked for us: https://hsas-lehman.org/after many years of paying for the private school for our son from which my husband had graduated.
An NYT article a few weeks ago featured a restaurant in my hometown. The Parents used to allow us to pick up take out Chinese there when they were going out to dinner but they would never eat it.: https://www.nytimes.com/2019/12/24/upshot/chinese-restaurants-closing-upward-mobility-second-generation.html
There used to be 2-3 Chinese restaurants per block in Manhattan. They are mostly gone, so we have to make our own now, and I always appreciate the recipes you share!
Stay well. Cover up, as you have done, much more than the rest of us. Your homemade plastic face mask was awesome, but I have yet to see such masks on the faces of civilians walking the streets of Manhattan.
Actually now I have a whole face shield from Amazon--got the last weird layer of plastic off and it's pretty good. I also ordered clear plastic tarpaulin to make masks from . . . haven't used it yet since the teenagers decline to wear plastic.
ReplyDeleteI remember The Moon Palace!
Try this: https://www.pinterest.pt/pin/683280574696290219/