BEEF WITH SCALLIONS, TOMATO, AND GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick). In a large bowl, whisk together the sherry, soy sauce, sesame oil, cornstarch, and sugar. Add the beef and mix well. Set aside.
- Preheat a large non-stick skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a bowl.
- Return the skillet to the heat and add the remaining oil. Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger). Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute. Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more. Season, to taste. Transfer to a serving platter and serve immediately with rice.
TOMATO CHILE JAM
If ketchup put on $300 Japanese cult-brand jeans, this is what it would taste like: global, hip, sexy. This formula - infinitely adaptable, good with cheese, with fish, with spring rolls, as a chutney, as a sambal - began with the New Zealand chef Peter Gordon and was adapted by Darina Allen, the Irish cooking teacher. It appears in her book "Forgotten Skills of Cooking," the first book anyone interested in craft cooking should read.
Provided by Julia Moskin
Categories brunch, dinner, lunch, condiments, dips and spreads, sauces and gravies
Time 1h15m
Number Of Ingredients 7
Steps:
- Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
- Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
- Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
- When cool, transfer to containers or jars, and keep refrigerated.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 0 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 953 milligrams, Sugar 39 grams
FRESH TOMATO WITH FRESH GINGER SAUCE
This sauce is not a traditional Italian sauce, but don't let that stop you -- the surprise of fresh ginger in a tomato sauce is utterly delicious. This is a great sauce to make ahead and reheat when you need a really quick meal. To make this sauce even quicker, you can serve it unpureed or unmilled -- but I think the extra step of smoothing it out better distributes the ginger flavor. This sauce is superb with spaghetti or any long, thin, dried pasta. Recipe by David Rosengarten
Provided by Babyoil
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.
- Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.
- Season to taste with salt and pepper.
- Put the sauce through a food mill or puree in a food processor or blender until smooth.
- Toss with hot pasta and parsley leaves.
- Serve immediately.
- This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.
Nutrition Facts : Calories 143.9, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 12.2, Carbohydrate 9.5, Fiber 1.3, Sugar 2.4, Protein 1.9
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