Lettuce And Chive Salad Korean Style Mark Bittman Recipes

LETTUCE AND CHIVE SALAD, KOREAN STYLE (MARK BITTMAN)

Lettuce and Chive Salad, Korean Style (Mark Bittman) image

Make and share this Lettuce and Chive Salad, Korean Style (Mark Bittman) recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons dark sesame oil
1/2 teaspoon hot red pepper flakes (to taste)
2 tablespoons soy sauce
1 tablespoon rice vinegar (or other mild vinegar)
1/2 teaspoon minced garlic
1 teaspoon sugar
8 ounces chives (2 large bunches)
4 cups tender lettuce (or mixed lettuces)
1 tablespoon toasted sesame seeds

Steps:

Make dressing by combining sesame oil, red pepper flakes, soy sauce, vinegar, garlic, sugar, and about 1 tablespoons water.
Wash and dry chives, then cut into 1-2 inch links; toss with the lettuce, then pour the dressing over all and toss again.
Garnish with sesame seeds and serve immediately.

BEEF WRAPPED IN LETTUCE LEAVES, KOREAN STYLE

Beef Wrapped In Lettuce Leaves, Korean Style image

Provided by Mark Bittman

Categories dinner, weekday, appetizer, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 to 4 pounds short ribs
1/2 cup roughly chopped trimmed scallions, shallots or onions
1 tablespoon peeled and roughly chopped ginger
6 cloves garlic, peeled and roughly chopped
1 tablespoon sugar
1/2 teaspoon ground black pepper
1/2 cup soy sauce
16 to 24 romaine lettuce leaves, washed and dried
Additional soy sauce or bean paste (available at Asian markets), optional

Steps:

Use a sharp knife to strip meat from ribs; it will come off easily and in one piece (reserve bones and any meat that adheres to them for stock). If time allows, freeze meat for 30 minutes to make slicing easier.
Combine scallions, ginger, garlic, sugar, pepper, soy sauce and 1/2 cup water in blender, and puree until very smooth. Slice meat 1/8 to 1/4 inch thick. Toss with scallion mixture, and marinate for 15 minutes to 2 hours. Preheat a grill or broiler, or preheat oven to its maximum temperature, and put a heavy roasting pan in it.
Remove meat from marinade, and grill, broil or roast just until done, no more than a couple of minutes a side; it's nice if the meat is browned outside and rare inside, but it's imperative that it not be overcooked.
To eat, wrap a piece or two of meat in a torn piece of lettuce; garnish with a drop or two of soy sauce or bean paste if you like.

Nutrition Facts : @context http, Calories 1058, UnsaturatedFat 47 grams, Carbohydrate 6 grams, Fat 96 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 42 grams, Sodium 1301 milligrams, Sugar 3 grams

CHICKEN WITH SWEET AND SOUR SHERRY SAUCE (MARK BITTMAN)

Chicken With Sweet and Sour Sherry Sauce (Mark Bittman) image

Make and share this Chicken With Sweet and Sour Sherry Sauce (Mark Bittman) recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 57m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil, plus
1 teaspoon olive oil
1/2 cup oyster mushrooms (discard shiitake stems) or 1/2 cup shiitake mushroom, trimmed and roughly chopped (discard shiitake stems)
1/4 cup sliced shallot
2 teaspoons honey
2 tablespoons sherry wine vinegar
1/3 cup dry fino sherry wine
1 cup stock (meat, chicken, or vegetable)
4 boneless skinless chicken breast halves (1 to 1 1/2 lb.)
salt
fresh ground black pepper

Steps:

Preheat the broiler or start a grill; put a 10-inch skillet over med-high heat for a minute or two.
Add in the tablespoon olive oil, then the mushrooms and shallot; turn the heat to high; cook/stir occasionally, until the mushrooms brown nicely on the edges, about 5 minutes.
Add in the honey; stir until it evaporates, less than a minute.
Add in the vinegar; cook/stir occasionally, until the mixture is dry, about 2 minutes.
Add in the sherry; cook/stir once or twice, until the mixture is syrupy and nearly dry, about 5 minutes.
Add in the stock and cook/stir once or twice, until the mixture thickens slightly, about 5 minutes.
Decrease heat to med-low and keep warm.
Sprinkle the chicken breasts with salt and pepper; broil or grill them for about 6 minutes, or until cooked through.
When the chicken is done, season the sauce to taste with salt and pepper and strain it if you like.
Stir in the remaining olive oil; serve the chicken with the sauce spooned over it.

Nutrition Facts : Calories 270.1, Fat 6, SaturatedFat 1, Cholesterol 68.4, Sodium 83.1, Carbohydrate 7.2, Sugar 3.6, Protein 27.6

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