Tag Archives: vegetarian

Pad See Ew

For years I pretty much only ordered curry from Thai restaurants–green curry, red curry, yellow curry, Panang curry–I loved (and love) them all. Then something happened. In May of this year, our Bible study leaders David and Beth ordered a smorgasbord of Thai food for our group. As I sampled all the new flavors and my taste buds sang a song of celebration, I realized that I had been shortsighted in my years of curry exclusivity. I’d been missing out on fantastic dishes such as Pad Kra Pao, Pad Woon Sen, and the awesomest of awesomes: Pad See Ew.

Pad See Ew has become one of our staple orders from what is hands down our favorite Thai restaurant in Chicago, Siam Noodle and Rice. At $6.50 for a dinner-sized portion, it’s a great deal and it has a fabulous flavor.

Pad See Ew is very simple: Chinese broccoli, wide noodles, pork, and egg are its main ingredients. I’ve been hankering to reproduce this dish at home for quite a while now. I even briefly considered accosting the owners of the restaurant and demanding a no-pay internship in their kitchen so that I could learn the secret of this dish. Though I have yet to take that bold step, my recent trip to Golden Pacific Market enabled me to make it at home. It’s not 100% like what we get at the restaurant, but it’s in the ballpark, which I am very happy with for now. Further experimentation will ensue, but I couldn’t withhold this from you until that future and possibly unattainable point of perfection . . . so here is an excellent version you can toss together in 20 minutes at home. Simple ingredients, minimal prep time, and quick cook time make this a great and interesting weeknight meal. An added plus–for you vegetarians out there, I have also made this substituting the pork chop with 2 extra eggs, and it’s equally fantastic. Let’s have at it!

Ingredients

(Serves 2)

2 TBS peanut oil

3 cloves garlic, minced

1 pork chop, thinly sliced

2 eggs, beaten

1 1/2 TBS sugar

2 TBS light soy sauce

2 TBS dark soy sauce

1 tsp fish sauce (optional)

1 lb fresh flat rice noodles

1 lb Chinese broccoli (can substitute kale or regular broccoli)

The dish comes together very quickly, so first prep all your ingredients: mince the garlic, thinly slice the pork, beat the 2 eggs together, and mix the two soy sauces, sugar, and fish sauce in a small bowl or cup.

Wash the Chinese broccoli–you can substitute kale (so I’ve been told) or regular broccoli, but this stuff is amazing and you should get your mitts on it if at all possible.

Now chop the broccoli in 2-inch slices.

You can use the broccoli stems if you split them lengthwise down the middle and then give them a rough dice, or you can just use the leaves.

Take the large flat noodle (which in my case, came in one big sheet) . . .

. . . and slice it into rectangles about the length and width of two fingers put together.

Make sure to peel the noodles apart so that they’re not stuck together. This is much easier to do if the noodles are room temperature, so if you can remember (I never do), take the noodle sheet out of the refrigerator an hour or so before you start making this.

Let’s get cooking! Heat the oil in a wok or large, deep skillet over medium-high heat. When very hot, add the garlic and fry for 30 seconds, stirring constantly.

Add the pork slivers and fry for another 1-2 minutes.

Very quickly, the pork will start to cook through:

While it’s still pink in places, add the noodles and stir to incorporate for another minute.

You’ll notice in the picture above that I hadn’t separated the noodles, thinking they would naturally come apart once they were heated. I was wrong, and this caused problems for me, but that’s why I’m here. To be your guinea pig. To help you avoid the pitfalls. So read my lips: all your noodles should be separated before you add them in!

Add the sauce mixture:

Stirfry for 2 minutes until well incorporated. Quick note–I’ve made the sauce both with and without the addition of fish sauce, and it’s really good both ways. Fish sauce is awesome and very important in Thai cooking, but its effects in this particular dish are very subtle and you may only notice its presence/absence if you’re really thinking about it.

Make a well in the middle of the pan or wok, and add the eggs.

Let them set into a half-cooked “omelette” before breaking them apart and stirring them into the dish.

Finally, add the broccoli stems (if you’re using them) and stirfry for a couple minutes before adding the leaves and stirring them in until wilted.

Give ‘er the old taste test, and if you like the dish sweeter or saltier or saucier, simply add a little more sugar and/or soy sauce.

Isn’t it beautiful? I love the bright green broccoli leaves.

Who would have though that such a simple sauce could create such a wonderful flavor?

*Note: Many recipes I found online include oyster sauce. I asked the owner of a Thai restaurant in town I frequent (Azha) about this, and he told me that their chef doesn’t use it. However, he does use a Thai sweet soy sauce, which I’ll be searching for on my next trip to Golden Pacific Market. The experimentation is not over, and if I find a better version you can be sure I will share it with you all!

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Simple Roasted Broccoli with Garlic

The much-used technique of steaming broccoli can be good, but doesn’t always bring the kind of flavor I look for in a vegetable. What’s worse, more food establishments than I can count go a step further and over-steam it, serving floppy broccoli that has lost its color, texture, and flavor in the process. I’m here to tell you: it doesn’t have to be that way! I discovered this technique for caramelizing broccoli in the oven via America’s Test Kitchen which will revolutionize your views on this humble vegetable. Since broccoli doesn’t have enough natural sugar in it to caramelize naturally like many other vegetables such as carrots or onions, this technique involves . . . helping the green stuff along its way. With a little sugar love. This is one of the best ways I’ve ever eaten broccoli. Make it! It’s easy, and with a 10 minute cook time it’s also super fast.

Ingredients

(Serves 4)

2 large broccoli crowns

4 TBS olive oil

1/2 tsp salt

1/2 tsp sugar

1/4 tsp black pepper

4 cloves garlic (optional)

Let’s get started–this really couldn’t be easier–but there are a few things that are absolutely necessary to make sure the caramelization process happens to its fullest potential. I’ll walk you through it.

Preheat the oven to 500 degrees, with the baking sheet inside. Prepare the rack so that the sheet is closer to the element than not. Heating the baking sheet fully is 100% essential in getting the best flavor out of the broccoli.

Now let’s give that broccoli at good washin’.

Why oh why didn’t I focus the above picture properly?? *bashing head against computer* In the little “About” page I wrote when I started this here blog, I explained my terror of one day posting a blurry, non-sharp picture. I imagined hordes of professional photographers descending on me with sticks and stones to punish my incompetence. And now, that day has come. So far, no sticks, no stones, but I’ll keep you posted.

Cut the broccoli into segments. You want them to be on the large side, about the length of the palm of your hand.

Don’t be tempted to cut them into cute, small pieces, because then they won’t roast properly–instead, they’ll just kind of steam away, bringing back the “floppy broccoli” problem we’re trying to avoid. Also, cut them so that there is a flat side on most pieces–just slice right through that broccoli crown (instead of separating off individual florets). You want flat sides for the caramelization to happen.

Mince the garlic . . .

. . . and mix the broccoli, garlic, oil, sugar, salt, and pepper together in a bowl with your hands.

Make sure all the broccoli pieces are coated as evenly as possible.

When the oven is fully preheated (make sure it is! Mine wasn’t, and the roasting didn’t go as well as it normally does), take out the hot sheet pan.

Working quickly, arrange the broccoli on the pan. You’ll hear a delightful sizzle as the broccoli hits the metal surface. Make sure there is some space between the pieces, and always lay each piece with its flat side down.

I have inserted a black arrow in the above picture to show you what NOT to do. That flat side is not down! Turn it over Jenna! C’mon, get with the program!

Zer ve go. Zat is better, ja.

Roast for 10-12 minutes.

I lifted up a piece to examine the underside: not brown enough yet, so I put them back in for 2-3 minutes longer.

Once they are nice and brown, remove and serve!

I dished it up with some parmesan chicken . . . recipe coming at some point.

You could easily sprinkle some lemon juice over it, or some parmesan–but it’s wonderful just as it is.

*Note: a number of people who have made this recipe tell me it’s very kid-friendly. Thanks for the tip, ladies!

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