Edibles: chicken satay and crudités; chow mein with bok choi
Satay Dip
(based on Ina's more complicated recipe which you can find here; her product pictured below)
1 tbsp olive oil1 tsp dark sesame oil (it's pretty strong)
2 tbsp red wine vinegar
¼ cup brown sugar
2 tbsp soy sauce
½ cup smooth peanut butter
In a large bowl, dissolve the brown sugar in the vinegar and soy sauce. Whisk in all the other ingredients. Can also make in a food processor.
For the chicken, I just pan-fried boneless, skinless chicken thighs in some olive oil. Season with salt and pepper, and splash in a little white wine. When cooled, slice and put on bamboo skewers.
Chow Mein with Bok Choi
⅓ cup Chinese barbeque sauce (the Niu Tou "Cow Head" brand is best)
1 package of fresh pasta, cooked and drained (can substitute dried pasta)
2 lbs of baby bok choi, the ones with the green stems, washed and chopped
a splash of soy sauce
[optional: 1 steak, sliced]
In a wok or large sauté pan, give the bbq sauce a bit of a toast until it's fragrant. [If you're using the steak, put it in here and give it a quick fry.] Throw in the bok choi and stir-fry until mostly cooked - don't overdo it, it's nice to still have a little snap to them. (If you're up for it, put in the stems first - they take longer to cook. But it'll be just fine if you dump in the leaves at the same time.)
Add the cooked pasta, splash in a little soy sauce and toss everything together. Done!
This chow mein has very few ingredients, cooks up quickly and is great for a crowd. If you have leftovers, just stick it in the microwave the next day - the greens will not be as crisp [and the beef will be slightly tougher] but it'll still be good.
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