June 7, 2010

Stir Fry with Bok Choy, Carrots, Pancetta, Snow Peas & Sprouts

Posted by Zaida Photography under Din Din | Tags: , , , , , , , , , , , |
[8] Comments 

 

Stir Fry

Using my best DJ voice, this recipe goes out to the CSA Community at Seven Springs Farm.  Using a couple vegetables from last week’s produce bag, I created this stir fry dish. 

This is only the second time I have cooked bok choy, the first was a couple weeks back when testing this recipe.  Since bok choy has been arriving in our weekly produce bag, I thought I better try it out. I am pleased to report, I like bok choy.

Stir Fry with Bok Choy, Carrots, Pancetta, Snow Peas & Sprouts
Serves: 4

4 servings brown rice
1/2 T. peanut oil
1/4 pound pancetta, cubed
1 cup matchstick carrots
1 cup snow peas, trimmed
1 cup bean sprouts
ginger, 1/2 inch peeled and zested/grated
2 T. vegetable broth
1 bok choy, chopped
3 scallions, ends removed and julienned

Stir Fry Sauce
1/2 T. low sodium soy sauce
1 T. rice wine
2 T. vegetable broth mixed with 1 T. corn starch
1/2 T. brown sugar
2 garlic cloves, sliced
1/2 tsp. red pepper flakes
1/4 tsp. cracked black pepper

  1. Prepare brown rice by following box/bag directions.
  2. Mix all stir fry sauce ingredients together and set aside.
  3. Using a large frying pan or wok, heat to medium – high heat.
  4. Add pancetta and cook until brown and crispy.
  5. Remove pancetta, drain on paper towel and set aside.
  6. Taking a clean paper towel, wipe out excess grease from pan.
  7. Add peanut oil and heat.
  8. When oil is ready add carrots, snow peas and sprouts. Shake pan.
  9. Immediately add, ginger and vegetable broth. Shake pan and saute for 1 minute.
  10. Cover with lid and saute for 1 minute.
  11. Add bok choy, pancetta and stir fry sauce. Shake pan.
  12. Saute for 2 minutes.
  13. Serve immediately over brown rice and garnish with julienned scallions.

Cooking Tips:

  • If you are vegetarian, simply do not add the pancetta.
  • You can buy pancetta at the deli section of your grocery store. Request that it be cut in one block vs. slices.
  • Pancetta and soy sauce tend to be salty, this is why no additional salt was added to this recipe and why I recommend removing the pancetta grease.
  • If you have a nut allergy, substitute peanut oil with canola oil.
  • To prepare and chop bok choy: remove outer layers and cut off 1/4 inch or so from the end (white part). Place bok choy on cutting board horizontally and give it a rough chop, including both the white and green portions.
  • Indications that your oil is hot enough and ready to use: oil displays tiny ripples and when a piece of food is placed in oil, it sizzles. Make sure you do not allow your oil to become too hot that it begins to smoke. Smoking oil = toxic.

Enjoy! From my kitchen to yours.

Bookmark and Share

Subscribe to Z is for zest and have recipes delivered to your inbox.

 

January 31, 2010

Vegetable Spring Rolls

Posted by Zaida Photography under Appetizers | Tags: , , , , , |
[6] Comments 
Vegetable Spring Rolls (photo by hzaida)

Vegetable Spring Rolls (photo by hzaida)

I was looking through an old binder full of my favorite recipes and came across a recipe for egg rolls.  The first time I made egg rolls was for a “dorm dinner party”, while living in the Caribbean.  They were a big hit so, naturally when I saw this recipe I wanted to share with all of you.

Here comes the twist and turn.  I was unable to find egg roll wrappers, actually truth be told I sent my husband to the grocery store and well… he came home with spring roll wrappers.  Oh, and not the pastry type but the rice paper round type.  After some research, I decided why let a good recipe go to waste?  Not to mention, I now have a gluten free recipe to showcase on the website. 

Vegetable Spring Rolls
Servings: 6

Spring roll wrappers (rice paper rounds)
1 T. sesame oil
1 T. canola oil
½ head cabbage, finely shredded
½ tsp. pepper
1 carrot, peeled and julienned*
handful of snow peas, trimmed and julienned*
¼ cup light soy sauce
1 tsp. corn starch
Peanut oil for frying

  1. Peel and julienne* 1 carrot.
  2. Trim and julienne* a handful of snow peas.
  3. Remove core and finely shred 1/2 head of cabbage.
  4. Whisk corn starch and soy sauce together, set aside.
  5. Using a large frying pan, heat sesame and canola oils over medium to high heat.
  6. Add cabbage and cook for 2 minutes.
  7. Add carrots, snow peas, pepper and cook for 5 minutes.
  8. Add soy sauce mixture and cook for 2 minutes.
  9. Remove from heat and set aside.
  10. Soak spring roll wrappers in a shallow dish for 45 seconds.
  11. Place 2 T. of vegetable mixture toward the end of the wrapper.
  12. Roll twice.
  13. Fold each end and continue to roll.
  14. Using a stock pot, heat 2 – 3 inches of peanut oil on high.
  15. Carefully fry each egg roll for 2 – 3 minutes or until golden brown.
  16. Drain on paper towel and serve immediately.

Cooking Notes

  • What I found challenging, was getting the roll crispy.  Either my oil wasn’t hot enough or you really need to use a dough wrapper.  I found that the rice paper wrapper wouldn’t get a nice golden brown color and if not eaten right away would become somewhat soggy.  Again, it could have been the temperature of my oil or the actual wrapper.
  • If you have a peanut allergy, please use canola oil when frying.
  • If you are not a fan of frying, take a non-stick frying pan and using a small amount of oil, brown each side and bake in oven until crispy.
  • I served the rolls with soy sauce but there are zillion ways you can add flare to regular ol soy.  Try adding some finely minced garlic, ginger and scallions.
  • *Stay tuned for a How To video on julienning vegetables.

Enjoy! From my kitchen to yours.

Bookmark and Share

Subscribe to Z is for zest and have recipes delivered to your inbox.

 

August 27, 2009

Summertime: Fettuccine with Snow Peas, Grape Tomatoes & Capers

Posted by Zaida Photography under Pasta | Tags: , , , , , |
[2] Comments 
Summertime Fettuccine (photo by hzaida)

Summertime Fettuccine (photo by hzaida)

 When I think of summer, I think farmer’s markets, ripe tomatoes, fresh herbs and of course sunshine!  This pasta dish contains all ingredients summer-like.  Preparation for this summer dish is quick and easy, making it the perfect treat after a day of fun in the sun.  For my non-vegetarian readers you can easily add grilled chicken, shrimp or scallops.

This dish is so easy to prepare I don’t dare write about it.  So, I thought instead I would challenge you to make this dish and share your thoughts with us!  Did you find it as
simple to make?  Did you find it as tasty as we did?  Does it make you want to scream cannon ball?

Fettucine with Snow Peas, Grape Tomatoes & Capers          
Serves: 2

1/3 box of fettuccine
1 1/2 T. olive oil
1 T. butter
1/2 cup vegetable stock
handful of grape tomatoes, halved (11 to be exact)
handful of snow peas, rinsed and trimmed (15 to be exact)
2 T. capers
1/2 T. caper juice
3 garlic cloves, finely minced
2 twists from pepper grinder
parmesan cheese
flat leaf parsley, finely minced

1. Bring salted water to a boil and add fettuccine. 
2. Following directions on box, cook fettuccine until al dente.
3. Using a frying pan, heat 1 T. olive oil and butter over medium to medium high heat.
4. Add garlic and saute for 1 – 2 minutes.
5. Add vegetable stock and snow peas, cook 3 minutes.
6. Season with pepper.  Note:  I am not adding salt due to the capers and parmesan cheese.
7. Add tomatoes, capers and caper juice.
8. Continue to cook 2 – 3 minutes, until peas are tender but still have a bite.
9. Turn off heat and set aside.
10. Drain pasta and toss with 1/2 T. olive oil.
11. Divide pasta, top with snow pea, tomato and caper mixture.
12. Top with parmesan cheese and parsley.

Side note:  The platter I am using is absolutely beautiful made from windowpane oyster shells.  You can find the entire collection here:  www.capizbythesea.com  I own several pieces and love the unique presentation.

Enjoy! From my kitchen to yours.

 

Follow

Get every new post delivered to your Inbox.