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"This is the time of year, with the exception of Valentine's Day, when I think of casual comfort food," says Rach. "We make a lot of our own takeout-style food, like Tex-Mex, Thai, Chinese.... Today, we're doing a really simple Asian-style stir-fry with lean pork or chicken, leeks or scallions and green rice. It's green because there are green chiles and tons of herbs in the rice. So, super-fun and, really, very healthy takeout-style food."
Ingredients
For the Pork or Chicken:
- 1 tablespoon light brown sugar
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- ½ cup chicken bone broth or stock
- 1 tablespoon dark sesame oil
- 2 pounds pork loin or chicken (cutlets or boneless, skinless chicken thighs), thinly sliced into strips
- Salt and white pepper
- 3 tablespoons high-temp cooking oil
- 2 leeks or 2 bunches scallions, leeks julienned or scallions sliced on bias into 2-inch pieces
- 2 inches ginger, finely chopped or grated
- 6 cloves garlic, grated or crushed and sliced or chopped
- 2 cups fresh bean sprouts
For the Rice:
- 2 ¼ cups stock or broth
- 1 ½ cups white basmati rice
- Salt
- 1 tablespoon vegetable or olive oil
- 2 green chiles, seeded, stemmed and coarsely chopped
- 2 cups combined cilantro, mint and parsley
- Juice of 1 lime
Yield
Serves: 4 to 6
Preparation
For the pork or chicken, whisk together brown sugar, soy sauces, bone broth or stock and sesame oil to make sauce.
Toss meat with salt and pepper. Heat large nonstick or cast-iron pan with oil, 3 turns of the pan.
Add meat, brown and remove. Add leeks or scallions, ginger and garlic and soften 2 to 3 minutes. Add sauce and toss, then add protein back and toss and finish with bean sprouts.
For the rice, heat liquid and rice, add salt and oil and simmer to almost done, 15 minutes.
Process the chiles, herbs and lime juice, stir into rice and remove from heat. Let stand 10 minutes.