STIR-FRIED COCONUT NOODLES
Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant. Be generous when you're seasoning the dish with nam pla (fish sauce), which adds umami and some welcome funk. No nam pla? Use soy sauce instead.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- If using rice noodles, soak them in very hot water to cover until ready to add to stir-fry in Step 4. If using linguine, bring a large pot of water to a boil, salt it, and cook pasta until it is nearly but not quite done. Drain, and rinse in cold water.
- Meanwhile, place 1 tablespoon of the oil in a large skillet or wok; turn heat to high. A minute later, add meat, and cook, stirring occasionally, until browned, about 5 minutes. Remove with slotted spoon; set aside.
- Add another tablespoon of the oil to skillet, followed by bell pepper and eggplant. Cook over medium-high heat, stirring occasionally, until both are browned and tender, about 10 minutes. Remove with slotted spoon; combine with meat.
- Add remaining tablespoon of oil, followed immediately by the garlic and about 30 seconds later, the coconut milk. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about a minute. Add drained noodles along with meat and vegetables, and cook until noodles absorb most of the coconut milk, about 3 minutes.
- Season with nam pla to taste, then add plenty of black pepper. Garnish with cilantro, and serve.
PORK WITH COCONUT MILK
Serve with sticky rice. From Bittman's, "The Best Recipes in the World." Garnish with fresh cilantro. It can be refrigerated for up to a day before reheating.
Provided by Debbie R.
Categories Pork
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil over med-high heat until it shimmers, then add meat. Brown well on all sides, about 10 minutes. Sprinkle with pepper.
- Turn heat to low and pour off most of the fat; save a couple tablespoons of the fat tho. Add garlic and chiles. Cook, stirring, for about 30 seconds. Add coconut milk and nampla. Raise heat; bring to a boil, then turn heat to low again. Partially cover pan. Adjust heat so that it simmers steadily.
- Cook for at least one hour, stirring every 15 minutes. Do not let the bottom burn. If it becomes too thick, add water of about 1/2 cup or so at a time. Cook until meat is very tender.
Nutrition Facts : Calories 807.2, Fat 61.6, SaturatedFat 22.3, Cholesterol 195.3, Sodium 970.9, Carbohydrate 14.8, Fiber 0.5, Sugar 1.5, Protein 47
STIR-FRIED PORK IN COCONUT MILK
Akin to the preceding recipe, this one and its Japanese variation use additional liquid. This, plus the braising time, makes for a saucier dish that can be stretched, with white rice, to serve more people if you like. But in any case, it's delicious. See page 500 for information on Asian fish sauces like nam pla. Other cuts of meat you can use here: boneless chicken.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Put 2 tablespoons of the oil in a large nonstick skillet (12-inch is best) and turn the heat to high; a minute later, add the onion and cook, stirring only occasionally, until the onion begins to char a little, a couple of minutes. Add the garlic and chiles and cook, stirring occasionally, for another minute. Remove this mixture with a slotted spoon and add the remaining oil.
- Add the pork and stir once or twice. Cook without stirring until it begins to brown, about a minute; stir once and let sit for another minute. Return the onion mixture to the pan, stir, and turn the heat to medium. Add the coconut milk, lime leaves, and nam pla and adjust the heat so that the mixture simmers steadily but not too violently.
- Cook for 10 minutes or so, until the mixture thickens slightly. Taste, adjust the seasoning, and serve with the lime wedges.
- Japan. The technique is similar, but the ingredients and results quite different: Omit the chiles in step 1. In step 2, add 1/2 cup good-quality soy sauce mixed with 1/2 cup water and 2 tablespoons mirin or 1 tablespoon honey; omit the lime leaves and nam pla. Simmer as directed and serve with lemon wedges.
MINCED PORK AND SHRIMP IN COCONUT MILK
Steps:
- Put the coconut milk, chiles, ginger, and garlic in a medium saucepan. Bring the mixture to a boil.
- Stir in the pork and adjust the heat so the mixture simmers steadily. A minute later, add the shrimp. Cook, stirring, until both pork and shrimp are cooked through, about 3 minutes more.
- Stir in the nam pla, then salt and pepper if necessary. Remove from the heat and transfer to a serving bowl; garnish with the scallions, cilantro, and mint, and serve.
PORK STIR FRY
Quick pork stir-fry recipe using fresh veggies and cheap ingredients you probably already have stocked in your cabinet.
Provided by EACline
Categories Asian Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk soy sauce, vinegar, and cornstarch together in a small bowl; set aside.
- Heat 1 tablespoon sesame oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return the wok to heat.
- Add remaining sesame oil to the wok; cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and bell pepper; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
- Add broccoli to the wok; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy leaves start to wilt and broccoli is tender, 5 to 7 minutes.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g
PORK (OR CHICKEN) STEWED IN COCONUT MILK
Provided by Mark Bittman
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put oil in a large deep skillet or casserole that can later be covered; turn heat to medium-high. Brown pork on all sides, turning as necessary, and adjusting heat so the meat browns but does not burn. This will take about 20 minutes. Season it with a little salt and pepper.
- When the pork is just about browned, add shallots, chilies and ginger; brown a bit, then add about 2 cups coconut milk and the nam pla. Bring to boil, cover, and adjust heat for a steady simmer. Cook, turning occasionally, for at least 90 minutes, or until the pork is tender; add additional coconut milk if mixture dries out.
- When the pork is tender, remove to a platter. Stir lime juice into sauce; taste, and adjust seasoning, adding more chili, nam pla or lime juice as necessary. Carve meat, and serve it with sauce.
Nutrition Facts : @context http, Calories 828, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 66 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 42 grams, Sodium 1149 milligrams, Sugar 8 grams, TransFat 0 grams
GROUND PORK AND SHRIMP IN COCONUT MILK
**Freezer Friendly recipe. Freeze in individual portions in freezer bags. I added fresh cilantro once before serving because I had it on hand. Fabulous. I have a lot to say about this little recipe. First it is ugly, really ugly. A totally white dish. It does taste fabulous. Do not omit the garnish, it adds color and the flavors are important. This recipe was a great solution to a "Costco" dilema I encountered. I buy boneless pork chops in bulk at Costco and needed some easy recipes other than traditional pork chops. I found this recipe in Mark Bittmans "The Best Recipes in the World" and of course adapted it to my needs. It takes about 15 minutes max to make. Love that! What I especially like, is that I learned to grind my own meat in my food processor. You simply cut the pork into chunks (1 - 2 inches) and put them in the processor. Pulse on and off until it's ground. I thought it would be a big gooey mess, but it worked perfectly! The original recipe call for 1/2 pound of uncooked shrimp, peeled and chopped. I just substituted cooked bay shrimp and add them at the end. (You could certainly leave out the shrimp). I also worried about the pork being cooked through, but becuase it was ground it only took a few minutes!! Nam Pla is an Asian fish sauce made from Anchovies. It is like a light soy sauce.
Provided by Mrs Goodall
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Start Rice cooking, this takes 3 times as long as cooking the sauce.
- Put the coconut milk, chiles, ginger, and garlic in a medium saucepan. Bring the mixture to a boil.
- Stir in the pork and adjust heat to keep mixture at a light boil. While stirring, cook mixture 4 - 5 minutes.
- Take pan off of stove and add shrimp.
- Stir in the nam pla fish sauce, then salt and pepper to taste.
- Serve over rice; garnish with onions, cilantro and mint.
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