chop suey thai style

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A friend of mine shared with me an NPR article on chop suey Mexican style. This fusion dish blending Chinese-American chop suey with Mexican beans and rice inspired me to create a Thai version. BTW, there is no such thing as an orthodox chop suey recipe; its very nature is improvisational–you use whatever is on hand.

Chop Suey Thai Style

1 cup (8 oz) Thai Jasmine Rice
water
1-2 tablespoons Knorr chicken powder

1 tablespoon vegetable oil
2 boneless skinless chicken breasts, halved and cut into 1/4 inch chuncks
1 onion, peeled and halved then sliced thin
12 carrot sticks, about 3 inches long
8 fresh whole baby corn (can used canned)
12 asparagus spears, about 3 inches long
1-3 goat chilies to taste (can substitute jalapeño)
3/4-1 cup water
1/2 tablespoon Knorr chicken powder
1/2 tablespoon cornstarch
Fish sauce to taste

Put rice in rice cooker bowl and add enough water to come up to the first knuckle on your finger. Sprinkle the chicken powder on top. Stir. Cook as directed by the rice cooker manufacturer. Keep warm.

Heat the oil in a large wok or skillet over high heat. Reduce heat to medium-high. Stir-fry the onion and the carrot sticks. When the onion browns slightly, add the chicken and stir-fry until no longer pink. Add the baby corn. Reduce heat to medium and cover the skillet/wok for a few minutes. Add the asparagus spears and stir-fry until bright green.

Mix the water and chicken powder with the cornstarch. Add to the wok/skillet with the goat chilies or jalapeño peppers. Stir until thickened. Taste and season with fish sauce.

Serve hot over rice.

bean vermicelli with pork and vegetable stir fry

DSC04878This is the kind of meal you throw together with what is on hand–or whatever you like. That’s pork tenderloin lightly seasoned with salt and pepper then stir-fried. I like to use the tenderest cut of pork here.  Then there’s onion, grape tomatoes, sweet yellow pepper, spinach, and carrots seasoned with a tablespoon of bean sauce. I do the meat and veggies separately then combine them. Meanwhile, the bean vermicelli was dropped in hot water and left to soak until it becomes opaque, about 8-10 minutes. I used two (80g each) packages of bean threads. Drain the vermicelli and eat with meat and veg. This dish is healthy, nutritious, and delicious.

cho-cho with scrambled egg, baby bokchoy, and crunchy baked pork chops

When I was growing up in Jamaica we had these green pear like vegetables we called cho-cho. It’s more commonly known as chayote in North America and choko in Australia. In Thailand it’s called fak miao which is really embarrassing to say as an English-speaker because it sounds like I’m swearing.  Cho-cho has a bland taste, and it cooks up soft, turning from a pale greenish white to a delicate jade green when fully cooked–which doesn’t take long at all.

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Cho-Cho with Scrambled Egg

1 cho-cho, peeled, seed scooped out,  and sliced thin crosswise
2 large eggs
1-2 teaspoons oyster sauce
4 tablespoons oil
1/2 – 1 teaspoon salt

In a large bowl, whisk the eggs until frothy. Add the oyster sauce. Meanwhile, heat the oil in a large skillet. When the oil is hot, whisk the eggs one more time and pour all at once into the hot oil. Use a spatula to break up the curds. When the egg is cooked, remove to a plate lined with paper towels to drain.

Using the same skillet, add the cho-cho slices and cook, stirring all the time until the vegetable starts to wilt and the slices turn jade green. Add the salt. Return the cooked eggs to the skillet and combine. Serve hot.

I had signed up for National Novel Writing Month (NaNoWriMo) in November so I wasn’t able to cook as often as I should have, especially when it got closer to the 30th and I was writing 3000 to 4000 words a day. Crunch time! I had bought baby bokchoy and winter melon (fak khiao or green melon in Thai) intending to cook them. Fortunately winter melon can keep in the fridge if it is uncut but the baby bokchoy’s outer leaves started to yellow after a week. So I plucked off the yellow leaves and washed the stems carefully. Dirt collects in the stems so I pulled the bunches apart to wash them. I had a sweet pepper too so I tossed that in too.

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Baby Bokchoy with Winter Melon and Sweet Pepper

1 pound baby bokchoy, stems washed and leaves separated from the bunch
1/2 winter melon, peeled, seeded, halved lengthwise and cut crosswise into 1/2 inch thick slices
1/2 sweet bell pepper, seeded, thinly sliced and cut in half
2 large cloves garlic, minced or pressed
salt and pepper
nampla (fish sauce)
1 tablespoon oil

Heat oil in a large skillet over high heat. Add the sweet bell pepper and cook for thirty seconds. Add the garlic and cook 30 seconds. Add the winter melon and cook 2-3 minutes or until softened but still firm. Season with a little salt and pepper, not too much to finish, but just enough to flavor the vegetables. Add the baby bokchoy and cook until the leaves turn bright green. The stems should be crunchy, about 2 minutes. Sprinkle fish sauce over all, about 1 teaspoon. Taste and adjust seasoning. Serve at once.

I served these two veggie dishes and mashed cauliflower as sides for these pork chops. They are so crunchy and garlicky, tender and moist.

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Crunchy Baked Pork Chops (Adapted from Cook’s Illustrated)
Serves 4

Table salt
4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
4 slices hearty white sandwich bread, torn into 1-inch pieces (I used whole wheat bread)
1/2 onion, minced (about 2 tablespoons)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons vegetable oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme leaves (I used 1 teaspoon dried)
2 tablespoons minced fresh parsley leaves (I used cilantro)
1/4 cup unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard (I substituted Coleman’s mustard)
Lemon wedges, optional

1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in a medium bowl. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels. Set aside.

2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley. Set aside.

3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined.

4. Increase oven temperature to 400˚F. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Don’t forge to do the edges, too. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.

5. Bake until instant-read thermometer inserted into center of chops registers 135˚F, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges, if desired. The temperature at resting should rise to 150˚F.

fried cauliflower rice with chinese sausage and seasoned shiitake mushrooms

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Today I walked-jogged 18 laps around the jogging track; that’s 6k! So, not wanting to spoil the good feeling, I made a healthy fried rice for dinner. I used grated cauliflower instead of rice for a low carb option. Since I married an unreformed meat lover, I put slivers of Chinese sausage in it, but they can easily be left out to make this a vegetarian dish. The seasoned mushrooms are meaty and so full of flavor they really make this dish satisfying, I think.

Fried Cauliflower Rice with Chinese Sausage and Seasoned Shiitake Mushrooms

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 2 as a main dish, 4 as a side dish

1 small head cauliflower, florets only, discard stem (yield: 2 1/2 cups grated)
8 large fresh shiitake mushrooms, stemmed and cut into slices
1/2 tablespoon soy sauce
1/2 tablespoon dark thick soy sauce
1/2 tablespoon sugar
1 large Chinese sausage or 2 small, cut into 2” sticks
1/2 onion, sliced
4 large cloves garlic, minced or put through a garlic press
2 tablespoons oil

Cut all the florets into even pieces and put them in the workbowl of the food processor. Pulse 6-7 times until the cauliflower is the texture of couscous.  Set aside.

Heat 1 tablespoon oil in a large skillet. When it is hot, add the sliced mushrooms, soy sauces, and sugar. Cook until the sauces are absorbed. Remove to a bowl and set aside. Clean out the skillet.

Heat another tablespoon oil in the skillet. Cook the Chinese sausage until crisp. Drain on paper towels and set aside.

To the oil remaining in the skillet, add the onion and cook until it is wilted, then add the garlic. Cook until just fragrant, 30 seconds. Add the cauliflower rice. Cook until it softens and turns brown, about 5-6 minutes. Add the reserved mushrooms and the Chinese sausage. Mix well.