Asian-Style Kirby Pickles

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I don’t know about you, but I like to nibble on sweet, salty, and tangy vegetable pickles with my meals. They help digest food and provide balance during the meal, especially when you are eating starchy foods like noodles. They also whet the appetite, which is probably why they are served the minute you sit down in many Asian restaurants. I call for kirby, Persian, or Japanese cucumbers, all of which are slender when compared to regular cucumbers. Kirby and Persian pickles are 4 to 5 inches long, while Japanese cucumbers are a couple of inches longer. The pickling liquid here is traditionally used for pickling sliced cucumber, carrots, and daikon, so feel free to try these vegetables as well. The amount of pickling liquid may look inadequate, but there will be enough because the cucumbers give up some of their natural water while sitting in the brine.

Ingredients

12 kirby, Persian, or Japanese cucumbers, quartered lengthwise (see Note)
1 tablespoon kosher salt
6 tablespoons sugar
1 cup rice vinegar
1 to 2 red Thai chilies, stemmed, seeded, and halved or coarsely chopped (optional)

Asian Pickles

Instructions

In a large bowl, toss the cucumbers with the salt. Let stand for 1 hour. Drain, wipe, and transfer them to a large resealable plastic bag.

In a small bowl, whisk together the sugar and rice vinegar until the sugar is completely dissolved. Pour into the large plastic bag containing the cucumbers, and add the chiles (if using). Seal the bag, squeezing any air out. Refrigerate for at least 12 hours. The longer the vegetables macerate, the more pickled they will taste.

Note: If you like a milder flavor, pickle these small cucumbers whole.

Sweet, Sour, and Spicy Fish Sauce

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This sweet and sour fish sauce dip is made spicy with chopped chilies and garlic, while fresh-squeezed lime or lemon gives it a sour edge. Called nuoc cham or nuoc mam cham in Vietnamese, it is the ubiquitous condiment of the Vietnamese table. Drizzle it over grilled meat set atop thin rice noodles tossed with shredded vegetables for refreshing fare, perfect for summer.

Ingredients

1/2 cup fish sauce
1/2 cup sugar
1/2 cup fresh lime or lemon juice
1 large garlic clove, thinly sliced or minced
1 to 2 fresh red Thai chilies, stemmed, seeded, and thinly sliced or minced

Instructions

In a medium bowl, whisk together the fish sauce and sugar until the sugar is completely dissolved. Stir in the lime or lemon juice and add the garlic and chilies. Let steep for 20 minutes or so before serving. Refrigerate in an airtight container for up to 1 week.

Beef Strips with Hot Chile

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The beef in this dish is coated with egg white, and should be stir fried very quickly so it will remain tender. Eating the red chile pod pieces is not recommended.

Ingredients

Beef Strips with Hot Chile

 

1 pound fajita-style beef strips
2 tablespoons cooking oil
1 egg, separated, reserving the white
1/2 cup dried red chile pods, coarsely chopped
2 tablespoons fresh ginger, peeled and chopped
1 tablespoon chopped scallions
1 teaspoon white sugar
1 tablespoon soy sauce
1/2 teaspoon salt

Instructions

In a bowl, mix the beef with the salt and egg white until coated.

Heat the oil in a wok or skillet and add the beef, stir frying until the pieces no longer stick together. Add the chile, ginger, and scallions and fry until the meat is cooked through. Add the sugar and soy sauce and turn until the meat is coated. Spoon out the mixture and put it into a serving bowl. Serve over cooked white rice.

Chongqing La Zi Ji (Chile-Chicken Stir-Fry)

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Hot and slightly sweet describes this recipe.  Serve it with plain white rice. Eating the red chile pod pieces is not recommended.

Ingredients

 Chongqing La Zi Ji (Chile-Chicken Stir-Fry)

3 cups chicken, cut into 1/2-inch cubes
1 tablespoon dark soy sauce
1/2 teaspoon salt
1 tablespoon white sugar
2 tablespoons cooking wine
2 teaspoons fresh ginger root, peeled and chopped
2 teaspoons scallions, chopped
2/3 cup dried hot red chile pepper pods, coarsely chopped
2 tablespoons Sichuan pepper, crushed
1/4 cup plus two tablespoons red chile oil (see recipe here)
2 tablespoons unsalted peanuts, chopped
1 tablespoon white sesame seeds
Cilantro sprigs for garnish

Instructions

In a bowl, combine the dark soy sauce, salt, sugar, cooking wine, ginger, and scallion. Mix in the cubed chicken and marinate in the refrigerator for 20 minutes.

In a wok or skillet, heat 1/4 cup of the red chile oil over high heat. When the chicken has marinated, place it into the hot oil and cook it quickly, stirring constantly. As the chicken is cooking, add the chile pepper pods and Sichuan pepper. Continue to cook until the chicken is done. Remove and place into a serving dish.

In a small skillet or heavy saucepan, heat 2 tablespoons of the chile oil and lightly fry the chopped peanuts and the sesame seeds. Remove from heat and sprinkle over the chicken before serving. Garnish with fresh cilantro.

Sichuan Red Chile Oil

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Here is a quick and easy way to make a versatile chile oil that can be used in stir-fry, as a salad dressing, or as a spicy topping for all grilled meats. Sichuan pepper (fagara) are the spicy seeds from a native bush. Eliminate the Sichuan pepper if you can’t find it.

Ingredients

2/3 cup dried red chile pepper pods, coarsely chopped
2 cups cooking oil
2 tablespoons Sichuan pepper, crushed

Instructions

In a saucepan, warm the oil over medium heat, then add the chile pieces. Simmer for 20 minutes, stirring occasionally. Add the Sichuan pepper and allow to cook for an additional 15 minutes.  Do not let the oil get too hot or it will scorch the chiles. When the oil turns red, remove it from the heat and allow to cool. Filter out the solid material using a sieve and cheesecloth, and reserve the red oil.

This oil can be stored in a glass bottle in the refrigerator and used as an all-purpose seasoning.