This recipe comes together quickly and thanks to the noodles and the meatballs, it’s filling enough to serve as a meal! This recipe will serve four to five people. You can easily add more noodles to serve one or two more noodle-loving friends
- For the Chicken Meatballs
- 1 pound ground chicken
- 2-3 scallions, finely chopped
- 1 inch piece of fresh ginger, peeled and grated
- 2 cloves of garlic, finely chopped or grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- neutral oil such as vegetable or canola for rolling
- For the Soup
- 2-4 tablespoons coconut oil
- 1/4 cup Thai red curry paste
- 3 cloves garlic, finely chopped
- 1 inch piece of ginger, peeled and grated.
- 2 15-ouncs cans coconut milk (full fat)
- 3 cups vegetable stock (see note)
- 1 bunch of blue kale, hard ribs removed and sliced to bite sized pieces
- 2-3 tablespoons fish sauce (start with 2 and taste, this will depend on what brand you use. I like Red Boat Fish Sauce. You can substitute soy sauce too.)
- 2 teaspoons sugar
- 8 ounces fettuccine noodles, cooked to package directions (or whatever noodle you choose)
- 1/4 cup cilantro and/or basil, chopped, plus more for serving
- lime wedges, thinly sliced red onions, sliced scallions, red pepper flakes and halved grape tomatoes for serving
To make the meatballs, combine the chicken, scallions, ginger, garlic, salt and pepper in a bowl and mix until it is just combined. Coat your hands with oil and roll into balls about a tablespoon in size. You should have about 15.
Heat a large Dutch oven or heavy bottom pot over medium-high heat. Add the coconut oil and when it’s hot, cook the meatballs on all sides until they are brown and crisp on the outside. Remove and set aside.
Add a little more oil to the pan and add the Thai red curry paste, ginger and garlic and cook until fragrant — just 1 or 2 minutes. Add the coconut milk, broth, fish sauce, sugar, herbs and kale. Add the meatballs back in. Cook for another 10-15 minutes or until the meatballs are cooked through and the kale has softened.
Place the noodles in the serving bowls and pour the soup over. Top each bowl with the toppings you choose.
To make an easy vegetable stock, place 1 quartered onion, 2-3 carrots, 1 head of garlic (halved crosswise), 2-inches of ginger, 2-3 scallions, 4-6 shitake mushrooms and salt and pepper in a heavy bottom pot with a touch of neutral oil. Cook for a few minutes until a tiny bit brown. Add 2 quarts of water, bring to a boil then reduce heat to low and simmer for 3 hours. Drain and discard veggies. Voila — veggie stock. Or just buy it.
Celebrate the Chinese New Year on Jan. 25 with this better-than-take-out twist on a classic.
According to The New York Times General Tso’s chicken is not really named for Tso Tsungt’ang, a 19th-century general. Although, he is believed to have enjoyed the dish, this ubiquitous offering traces its roots to Peng Chang-kuei, a chef who created the dish in 1950s Taiwan. Later, when he moved to the United States in 1973, he brought his recipe along with him. Once here, he sweetened it to appeal to Americans.
Here I have replaced the chicken with cod and toned down the sweetness just a bit. But feel free to add more sugar if you like. And because I love a good alliteration, I’ve named it Commander Tso’s Cod — after no one in particular.
- For the sauce
- 1 tablespoon tomato paste
- ½ teaspoon cornstarch
- 2 teaspoons soy sauce
- 1 tablespoon rice vinegar
- 3-4 tablespoons water
- chili flakes to taste
- ½-1 teaspoon sugar (optional)
- For the fish
- 12 ounces cod filets
- 2 ½ teaspoons soy sauce
- 1 egg yolk
- 2 tablespoons corn starch
- Oil for frying (peanut or any neutral oil)
- 2 teaspoons finely chopped ginger
- 2 teaspoons minced garlic
- 2 teaspoons sesame oil
- Scallions, thinly sliced, for garnish
Combine all of the ingredients for the sauce in a bowl and set aside.
To prepare the fish, cut each filet into bite sized pieces. Add the soy sauce and egg yolk and mix well. Stir in the corn starch and 2 teaspoons neutral oil and set aside.
Pour the peanut oil into a large wok or large frying pan. (You want enough oil so it comes up at least half way on the fish.) Set over high heat until the oil is hot. (I test the oil by putting a damp toothpick in the oil. If it sizzles, it’s ready) Add half the fish and fry until crispy and golden. Using a slotted spoon, move the fish to a plate. Repeat with the rest of the fish. Pour the oil into a heatproof container and wipe the wok or pan clean.
Place the wok or pan over high heat. Add 2 tablespoons peanut oil. Once the oil is hot, add the ginger and garlic and stir-fry for a few seconds, until fragrant. Add the reserved sauce. It will thicken a little as it cooks. Return the fish to the wok and stir carefully to coat. You don’t want the fish to break up. Remove from the heat, stir in the sesame oil and top with scallions. Serve with rice and roasted Brussels sprouts.
Trim one pound of Brussels sprouts and cut in half. Preheat the oven to 400 degrees and place a rimmed sheet-pan in the oven to get hot.
Toss the Brussels sprouts in a mixing bowl with 1-2 tablespoons of a neutral oil and kosher salt to taste.
Carefully remove the sheet-pan from the oven and spread the Brussels sprouts on the sheet-pan cut side down. Return the pan to the oven and roast for 20-30 minutes until they are brown and crispy on the cut side.
This was a big hit with the family. It’s a little bit of work as there are several components, but none of them are too labor intensive. Hey, I made this on a Tuesday after work. The sweet potatoes are a little out of the box, but I didn’t feel like making rice and I had one leftover potato so I put it to good use. I was pleasantly surprised at how well it went.
- 1.5 pounds halibut
- 3 baby bok choy, halved and rinsed well
- 1 sweet potato, sliced into 18” rounds
- 1/2 pound shiitake mushrooms, stems removed and sliced (optional)
- 1/2 cup soy sauce
- 1 lime, juiced
- 1/2 orange, juiced
- 1 tablespoon toasted sesame oil
- 2 tablespoons honey
- 2 garlic cloves, mashed
- 1” piece of ginger, grated
- 1 teaspoon cornstarch, plus more for dusting fish
- Kosher salt and black pepper
- Scallion, sliced (optional)
- Sesame seeds (optional)
Place the sweet potatoes on a rimmed baking sheet lined with parchment and brush with vegetable oil and sprinkle with salt and pepper. Roast for 20 minutes and flip. Roast for another 10-15 minutes until tender. Set aside.
In a small saucepan over medium heat, combine the soy sauce, citrus juice, honey, sesame oil, garlic and ginger and corn starch. Cook until it is slightly thickened.
In a cast iron skillet, sauce the mushrooms in little oil until browned. Remove and set aside.
Place the bok choy in the same skillet, cut side down until it has a little color on it. Flip them over and cook until leaves are slightly wilted. Season with kosher salt and freshly ground black pepper.
Season the fish with a little salt and pepper and dust with a touch of cornstarch. Add little vegetable oil to the skillet and sear on both sides until golden brown. Remove from pan and let rest for 5 minutes while you assemble the beautiful platter.
Arrange the sweet potatoes on a platter. Rest the boy chop over the potatoes and then place the fish on the bok chop. Sprinkle the top with the shiitake mushrooms, scallions and sesame seeds if using.
Then drizzle the sauce over the whole thing. The sauce is pretty strong, so don’t go overboard.
You could easily sub in your favorite white and flaky fish. Or use any greens you have on hand instead of the bok choy. IF you skip the mushrooms, it wouldn't be the end of the world. And of course you can serve over rice instead of the sweet potatoes. But the sauce was on point.