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Before diving into the Whys and Hows of String Bean Chicken Stir Fry, let’s talk pairings. This dish is a delightful dance of flavors and textures that can shine alongside a variety of companions.
Think fluffy jasmine rice or soft noodles, things that soak up the essence of the stir fry beautifully.
If you’re feeling indulgent, add a side of crispy egg rolls for that crunchy contrast. A simple cucumber salad also complements the dish, cutting through the savory richness with refreshing crispness.
I can still remember the first time I made String Bean Chicken Stir Fry. It was a rainy evening, the kind that makes you crave something comforting yet light.
With a few humble ingredients, this dish transformed a quiet night into a flavorful adventure. It’s perfect for busy weeknights when you want something healthy and satisfying.
What makes this recipe a treasure in my collection?
First, it’s a quick fix—ready in just about twenty minutes. Second, it’s packed with nutrition. The bright green string beans offer fiber and vitamins, while the chicken provides lean protein. This dish is also versatile. You can switch up ingredients based on what’s in your fridge.
Having experimented with many different ingredients, I can tell you that the balance of flavors here is what makes it sing. The savory chicken pairs seamlessly with the crunch of the green beans.
Each bite offers a touch of sesame and ginger. This dish isn’t just food; it’s a passionate experience for the taste buds. Let me take you through the ingredients, so you understand why this dish works so well.
Let’s break it down ingredient by ingredient. Each component plays a vital role in creating the deliciousness you’ll encounter.
For the chicken and marinade:
12 oz. boneless, skinless chicken breast or thigh meat, thinly sliced
1 teaspoon neutral vegetable oil
2 teaspoons cornstarch
½ teaspoon toasted sesame oil
2 tablespoons water
1 teaspoon light soy sauce
For the rest of the dish:
4 tablespoons vegetable oil (divided)
1 pound green string beans
3 cloves garlic, thinly sliced
½ cup chicken broth or water
1 tablespoon soy sauce
1 teaspoon brown sugar
2 teaspoons dark soy sauce
2 teaspoons cornstarch
1 tablespoon Shaoxing cooking wine
¼ teaspoon toasted sesame oil
white pepper (to taste)
1 teaspoon grated fresh ginger
Alright, let’s get cooking! Making your own String Bean Chicken Stir Fry is much easier than you might think. Follow these steps, and soon you’ll be enjoying this vibrant dish.
Start by mixing together the neutral vegetable oil, cornstarch, toasted sesame oil, water, and light soy sauce in a bowl. Add the thinly sliced chicken and toss well, ensuring all pieces are coated. Let it sit while you prep the rest of your ingredients. This little wait works magic on the chicken, enhancing its flavor and juiciness.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the marinated chicken in a single layer. Let it cook without stirring for about 2-3 minutes until it’s browned.
Flip the pieces over and cook for another 2 minutes, until the chicken is just cooked through. Remove it from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Now toss in your sliced garlic and stir-fry for about 30 seconds.
Be careful not to burn it, as burnt garlic tends to sour the dish. Then, add the string beans. Stirring continuously, cook them for about 2-3 minutes until they turn crisp-tender.
Once the string beans are ready, return the cooked chicken to the skillet. Mix well. Pour in the chicken broth, soy sauce, brown sugar, dark soy sauce, and Shaoxing wine. Stir it all together.
Now, for that glossy finish! In a small bowl, mix the cornstarch with a splash of cold water to create a slurry. Pour this into the skillet and stir. The sauce will thicken almost immediately. Cook for another minute until everything is well-coated.
Remove from heat and drizzle with the remaining toasted sesame oil. If you like a bit of kick, try adding white pepper according to your taste. Stir in the grated ginger right before serving for an extra burst of flavor.
1. Chicken Variations: Feel free to use chicken thighs for juiciness or even tofu for a vegetarian approach. Just ensure any meat is cut thin for quick cooking.
2. String Beans: If they aren’t in season, feel free to substitute them with bell peppers, snap peas, or broccoli for a colorful mix.
3. Soy Sauce: Use low-sodium soy sauce if you’re watching your salt intake.
4. Fresh Herbs: Add cilantro or scallions as a garnish for a refreshing burst of flavor at the end.
5. Cooking Wines: If you can’t find Shaoxing cooking wine, dry sherry can be a substitute, though the flavor will differ slightly.
6. Sesame Oil: Use regular sesame oil if toasted isn’t available, though it won’t offer the same deep flavor.
1. Protein Swaps: Switch out the chicken for shrimp or beef. Each protein brings its unique flavor profile to the dish.
2. Add Nuts: For a crunchy texture, toss in some cashews or peanuts. They add great flavor and a little heartiness too.
3. More Vegetables: Consider adding carrots, bell peppers, or snow peas. These can enhance both the nutrition and visuals of your dish.
4. Spicy Option: For the spice lovers, include crushed red pepper flakes or slice fresh chilies while sautéing the garlic.
5. Sauce Alternatives: You can experiment with teriyaki sauce instead of soy if you want a sweeter flavor.
6. Rice Alternatives: Try serving over quinoa for a protein boost, or even cauliflower rice for a low-carb option.
String Bean Chicken Recipe Stir Fry Nutrition Facts
Yes, you can prepare the chicken and vegetables in advance. Store them separately in the fridge and stir-fry on the day you want to serve it. Just ensure you store the sauce components together.
Yes, it freezes well. Cook the stir fry, let it cool, then place it in an airtight container. It will keep for 2-3 months in the freezer.
This dish pairs beautifully with steamed rice, noodles, or even zoodles. Adjust your sides depending on your nutritional needs or cravings.
Keep leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat to maintain the crunch of the beans.
To make it gluten-free, you can substitute regular soy sauce with tamari for the marinade and sauce components.
Slice the chicken against the grain into thin strips. This helps keep the meat tender during cooking.
String Bean Chicken Stir Fry is not just a recipe; it’s a gateway to delicious, quick meals that can fit any lifestyle.
Whether you’re whipping it up for dinner or meal prepping for the week, every bite reiterates why I keep coming back to this dish. The colorful ingredients are not just eye-catching but also filled with nutrients that fuel your body.
As you embark on this cooking adventure, imagine the sizzling sounds, the vibrant colors, and the intoxicating aromas wafting through your kitchen.
There’s a simple joy in creating this meal that goes beyond satisfying hunger—because it connects you to people, memories, and a sense of accomplishment. Get ready to douse your stir fry in flavor and serve up something memorable. Happy cooking!
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When I first discovered XO Sauce, it felt like a culinary treasure hidden in plain sight. This spicy, umami-rich condiment not only enhances the taste of dishes but also tells a story of tradition and flavor. Its origins trace back to Hong Kong, where this sauce first made waves.
Imagine drizzling this concoction over a steaming bowl of noodles or mixing it into a seafood stir-fry. It transforms everyday meals into gourmet delights.
Join me as I explore the rich tapestry of XO Sauce, from its ingredients and recipe to serving suggestions that will impress your friends at your next gathering!
XO Sauce is a luxury condiment that originated in Hong Kong in the 1980s. Its name pays homage to “XO,” which refers to “extra old” brandy, suggesting high quality and sophistication.
This sauce combines seafood, spices, and oils to create a rich, complex flavor profile that can elevate any dish. While the ingredients might vary, the essence remains consistent—a balance of heat, sweetness, and umami.
To make XO Sauce, you’ll need several key ingredients. Here’s a breakdown:
Before diving into the steps, remember that each ingredient plays a crucial role in building flavor. The process can be quite simple, yet the combination yields a sauce that tastes far from ordinary. Let’s break it down step-by-step:
Start by finely mincing the Jinhua ham and chopping the sun-dried shrimp. You want them small enough to integrate into the sauce but not so small that they lose their character.
Quarter the shallots, peel and slice the garlic, and chop the bird’s eye chilies. This preparation sets the stage for developing rich flavors.
In a deep pan, heat the vegetable oil over medium heat. Once hot, add the minced ham and cook until it begins to crisp.
Then, toss in the chopped garlic, shallots, and chilies. Stir often; you don’t want anything to burn. Let this simmer until the aromatics become golden and fragrant.
Add the sun-dried shrimp and dried sea scallops to the pan. You’ll want these to meld with the aromatic backdrop you’ve created. As they sauté, they’ll release their flavors, creating an inviting seafood essence.
Next, pour in the dark soy sauce and Shaoxing wine. The liquid will deglaze the pan, lifting any brown bits stuck on the bottom. This step is vital for enhancing the taste.
Sprinkle in the sugar, Sichuan peppercorns, and star anise pods. Stir well to combine everything, letting the flavors develop further.
Slowly pour in the rich chicken stock. This adds body to your sauce and helps to create a lush texture. Bring the mixture to a gentle simmer and let it cook uncovered. Allow it to reduce for about 15-20 minutes or until it thickens to your desired consistency.
Once thickened, remove the sauce from the heat. Let it cool slightly, then strain it through a fine-mesh sieve into a clean jar. This step is optional but will give you a smoother sauce. The bits left behind can be saved for another use, maybe a stir-fry or fried rice!
Whether you’re an experienced cook or a newbie, here are some helpful tips for making XO Sauce:
XO Sauce can last in the fridge for up to three weeks.
For longer storage, consider freezing it. Ice cube trays work well for creating single servings, allowing you to thaw just what you need for a quick meal. Be sure to seal it tight to avoid freezer burn.
Xo Sauce Recipe Nutrition Facts
Here are some delightful ways to enjoy XO Sauce:
If you can’t find specific ingredients or want to customize the sauce, consider these substitutes:
Using XO Sauce is all about balance. Start with small amounts and increase as needed. It pairs well with hearty proteins and vegetables.
Of course! Substitute the ham and seafood with mushrooms and nuts to achieve a robust flavor. You can use vegetable stock as well for a liquid base.
Chili oil primarily highlights spice, whereas XO Sauce combines umami, seafood, and nuanced flavors. It’s richer overall and offers a more complex taste experience.
Traditional recipes may contain soy sauce, which usually has gluten. Look for gluten-free soy sauce if you are sensitive, or make your own variation.
Yes! Like many sauces, XO Sauce often tastes better the day after it’s made as flavors meld and mature. Let it rest before diving in!
XO Sauce is more than just a condiment; it’s an expression of culinary art steeped in tradition. Whether drizzled over noodles or mixed into a fried rice, it adds a richness that elevates any dish.
Preparing it may seem daunting at first, but following the steps provided makes it accessible. Give it a try, and you might just find yourself reaching for it as a staple in your pantry. Happy cooking!
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Noodles, whether rice or glass, soak up the flavorful broth, enhancing the meal’s depth. A simple bowl of jasmine or brown rice offers a mellow contrast to the spice.
For a refreshing touch, a chilled cucumber or carrot salad adds cool crunch that offsets the heat, rounding out a balanced, delicious dining experience.
Let’s imagine a chilly evening, the kind when you just want something warm and comforting. Hot sour soup is that dish that warms your soul with every spoonful.
With its tantalizing mix of heat and tanginess, it awakens your senses, making every bite an adventure. But there’s more: this soup isn’t just delicious; it’s versatile and packed with nutrients.
As a registered dietitian and food enthusiast, I’ve explored countless recipes and variations, perfecting my version over time. Get ready to learn what’s all the fuss about this not-so-humble soup.
Hot sour soup is a popular dish in many Asian cuisines, particularly Chinese. It features a unique balance of flavors — a delightful zing from vinegar and a hint of heat from pepper or chili paste.
Usually, you’ll find ingredients like mushrooms, tofu, bamboo shoots, and a delightful mix of spices. The beauty of hot sour soup lies in its ability to adapt to personal tastes while keeping its core flavors intact.
Mostly served as an appetizer, it boasts a comforting warmth.
Whenever I whip up a batch, it brings back memories of sitting in bustling restaurants, the spicy warmth cutting through the cool air. It’s delightful not just for its flavor, but for the feelings it evokes.
Let’s delve into what makes hot sour soup not just a meal, but an experience.
1. Flavor Explosion: It delivers a harmonious balance of heat, acidity, and umami. The first sip will open your palate and warm your heart.
2. Nutrient-Rich: Bursting with vegetables, tofu, and spices, this soup is as nourishing as it is satisfying. You get protein, vitamins, and minerals all in one bowl.
3. Flexibility: You can tweak the ingredients based on what you have on hand. Remember, that’s the hallmark of home cooking — it’s all about what you enjoy.
4. Quick to Prepare: With a few simple steps, you can have a steaming pot of soup ready in about 30 minutes. It’s perfect for busy weeknights.
5. Crowd-Pleaser: Whether you’re hosting a dinner party or having a family meal, hot sour soup tends to be a hit. Everyone loves slurping down a bowl of it.
To make this flavorful concoction, gather the following ingredients:
These ingredients come together for a beautiful mix of texture and taste.
Start by slicing the shiitake mushrooms and dicing the tofu. Make sure to drain the bamboo shoots well. Having everything prepped makes the cooking process smoother.
In a large pot, heat a splash of oil over medium heat. Add the sliced shiitake mushrooms and sauté them until they release their juices. This usually takes about five minutes. The mushrooms should become tender and fragrant.
Pour the low-sodium chicken or vegetable stock into the pot. Bring the mixture to a gentle simmer.
Stir in the drained bamboo shoots. Then add your ginger, rice vinegar, chili-garlic paste, and soy sauce. This is where the flavor magic begins to happen. Allow it to cook for about three to four minutes, letting the flavors meld together.
Now it’s time to add the tofu cubes. Gently stir them into the mixture to prevent breaking them apart.
If you want a thicker soup, mix the cornstarch with a little bit of water in a separate bowl to create a slurry. Gradually add it to the soup while stirring. This will add a lovely body to the liquid.
Next, drizzle the lightly beaten eggs into the pot while stirring the soup gently. This will create beautiful strands of egg throughout the broth.
Stir in the scallions, lemongrass, sesame oil, and white pepper. Allow it to cook for another couple of minutes. Your kitchen will be filled with an incredible aroma.
Ladle the hot sour soup into bowls and sprinkle with toasted sesame seeds. A bit of fresh scallion on top adds a nice touch too. Enjoy the warmth that comes with each spoonful.
Here are some tips to enhance your hot sour soup experience:
For any leftovers, store the soup in an airtight container in the fridge. Ideally, consume within three days for the best taste.
When reheating, a quick simmer on the stovetop usually does the trick. As a side note, the texture might change slightly due to the eggs, but the flavors will still sing!
Hot Sour Soup Recipe Nutrition Facts
Enjoy hot sour soup on its own or with some great side dishes. Here are five serving suggestions:
1. Serve with a Side of Spring Rolls: The crunch and flavor of spring rolls enhance the texture contrast.
2. Pair with Dumplings: Stuffed with meats or veggies, they complement each other beautifully.
3. Add Glass Noodles: Toss cooked glass noodles right into the soup for a heartier meal that absorbs flavors.
4. Enjoy with Rice: A bowl of steamed jasmine rice serves as a perfect base to soak up the rich broth.
5. Accompany with a Salad: Bright greens in a simple vinaigrette can balance the richness of the soup.
Sometimes you may not have specific ingredients. No problem! Here’s what you can substitute:
1. Mushrooms: Button or cremini mushrooms work fine in a pinch. They won’t have the same earthiness, but they’ll still add flavor.
2. Tofu: Tempeh is a great alternative if you want a nuttier flavor and firmer texture.
3. Bamboo Shoots: Water chestnuts can replace bamboo shoots, providing a similar crunch and sweetness.
4. Soy Sauce: Need a gluten-free version? Tamari is a good option that offers the same umami flavor.
5. Chicken Stock: Use vegetable broth or mushroom broth for a vegan-friendly version.
Yes! Simply use vegetable stock and omit the eggs. You can still get the creamy texture with the tofu.
The spice level can vary. Start small with the chili-garlic paste, and adjust according to your taste preference.
It can be made gluten-free by using tamari instead of regular soy sauce. Always check labels for gluten-free options.
While you can freeze it, the texture may change once thawed. It’s better consumed fresh, but if you must freeze, omit the eggs before freezing.
Feel free to experiment with shredded carrots, zucchini, or even kale for extra nutrients and flavors.
Keep it in an airtight container in the fridge for up to three days. Reheat gently to preserve the soup’s quality.
Hot sour soup is truly a delight. It wraps you in warmth and offers a flavor adventure in every spoonful.
By following this guide, I’m confident you’ll master this recipe in no time. Plus, it’s a great conversation starter at the dinner table! Whether you enjoy it alone or share it with loved ones, this soup is sure to bring a smile.
Don’t hesitate to try it and make it your own!
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