May 26, 2020

Author: KatieChin

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Hi Cooped Up Cooking with Katie Fans!  Here are the 3 recipes for today’s show at 3pm PST  –   Follow me here on Facebook or IG to tune-in!!

Broiled Baby Bok Choy

Ingredients:

• 2 tablespoons light soy sauce
• 1/2 tablespoon finely grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon crushed red pepper (optional)
• 1 pound baby bok choy, halved lengthwise
• 1 tablespoon canola or vegetable oil
• 1 teaspoon toasted sesame seeds

Directions:

Preheat broiler. In a bowl, whisk first 4 ingredients. Add bok choy; toss to coat. Arrange bok choy, cut side up, on a rimmed baking sheet (reserve remaining dressing).  Brush Bok Choy with vegetable oil.  Broil until charred in spots, 8 to 10 minutes. Arrange on a plate, drizzle with remaining dressing and sprinkle with sesame seeds.

Kung Pao Chicken

Ingredients:

• Stir-Fry Sauce:
• 1 tablespoon cornstarch
• 1 tablespoons dry cooking sherry
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar or white vinegar
• 1/2 cup water
• 2 teaspoons sugar
• 1 teaspoon toasted sesame oil
• 1 lb boneless, skinless chicken breast or thigh, cut into bite-sized pieces
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 1 clove garlic, minced
• 1 small red pepper, diced
• 2 finely chopped green onions plus more for garnish
• 1 cup dry roasted peanuts, plus more for garnish

Directions:

Combine stir-fry sauce ingredients in a small bowl. Set aside.

Toss chicken with cornstarch, salt and white pepper. Cover and refrigerate for 20 minutes.

Heat a wok or large frying pan until hot over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds. Add reserved chicken and and stir-fry for 2 minutes. Add the red bell pepper and stir-fry 2 minutes. Add the stir-fry sauce and cook for 1 minute, tossing to coat. Add the peanuts and green onion and stir-fry for 30 seconds. Garnish with more green onions and peanuts and serve immediately with hot, steaming jasmine rice.