Tuesday, May 15, 2012

Scallion Pancakes and Chicken Stir-Fry




Today hasn't been a "healthy" day for me. I mean, I went running this morning, but...food-wise... Well, I rounded it out with a really good dinner. Not incredibly healthy. Not incredibly unhealthy either. But definitely delicious.


Scallion Pancakes  (I lost the website where I got this recipe! :[ )

Ingredients:
  • 2 Cups flour
  • 3/4 Cups boiling water
  • 2 Cups scallions, green part only, thinly sliced (I had one cup.  It worked out.)
  • 1/8 sesame oil (I didn't have this, so I just used conola oil :-\)
  • 1/4 Cup vegetable oil
Instructions:
  1. Place the flour in a food processor and using the opening, slowly poor the water in with the processor on until a sticky dough comes together. Place the dough on a clean work surface and form into a ball. Cover the dough with a damp kitchen towel (not a fluffy towel, no need for fuzz in the dough), let rest for 30 minutes.
  2. After 30 minutes, divide the dough into 4 equal portions and roll out, one at a time, into an 8 inch disc. Dab with a few drops of sesame oil and using your fingers, brush to coat very lightly and evenly. Starting at one end of the disk, roll up the dough small and tight. Pinch the ends and twist the dough into a spiral, tucking the end underneath.
  3. Starting with the heel of your hand, and graduating to a rolling pin, flatten into an 8 inch disk again. Dab and rub with sesame oil again, and sprinkle with scallions and roll up like previous step.
  4. This time, roll out into a 7 inch disk.
  5. Meanwhile, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. When the oil is shimmering, add one pancake to the pan, moving the pan to make sure it doesn̢۪t stick. Cook two minutes, then flip and cook two minutes longer until golden brown.
  6. Remove from pan and place on plate lined with paper towels. Repeat cooking method with other three pancakes. Serve with dumpling dipping sauce.



Chicken Stir-Fry

Ingredients:
  • Chicken filet pieces
  • 1 package frozen sugar-snap stir-fry veggies
  • 1/2 Cup Ken's Sesame Ginger Salad Dressing
  • Any other veggies you want to toss in (green beans, peppers, mushrooms)
  • 2-3 Tbsps Teriyaki sauce
  • 1 dash Srirachi hot sauce
Instructions:
  1. Cut chicken filets into small pieces, place them in a ziplock bag with the salad dressing and marinate overnight.
  2. Heat a tiny dash of oil in a large frying pan, add in the pieces of chicken and cook until cooked through.
  3. Take chicken out of pan, set aside, and add in veggies, cover and cook until hot and tender.
  4. Add in teriyaki  and srirachi sauces, mix and cook another minute or two.
  5. Add chicken back in and let it rewarm.
  6. Serve with scallion pancakes, be happy.

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