The creator of JohnJeanJuan Cakes, Terry John Zila specializes in pies, tarts, cookie, bars and other tasty desserts – but also has a knack for asian inspired meals. He stopped by the TCL kitchen to give us some tips.
Chinese Stir-Fry Bok Choy and Steak
2 pounds shanghai size bok choy
3 inches fresh ginger, peeled and minced
1 tablespoon minced garlic
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sugar
¼ teaspoon salt
½ cup vegetable stock
? teaspoon sesame oil
2 tablespoons vegetable oil for stir-frying
1. Wash the baby bok choy and drain. Cut each piece into quarters
2. Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy and stir fry for one minute
3. Stir in the soy sauce, mirin, sugar, and salt, and stir-fry on high heat for 1 minute
4. Add the stock and cover the wok and simmer for an additional minute. Stir in the sesame oil and serve.
Chinese Sizzling Beef
1 cup soy sauce
6 tablespoons sugar
1 cup Chinese rice wine
8 large garlic cloves, very finely chopped
5 tablespoons toasted sesame oil
1 tablespoons crushed red pepper
One 2 ½-pound beef flank steak, cut across the grain into very thin slices
16 scallions, trimmed of fibrous dark green ends and thinly sliced
Steamed rice and Iceberg lettuce leaves for serving
1. In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for 20-30 minutes.
2. When ready to prepare, remove the meat from the marinade and pour the marinade in a saucepan. Bring the sauce to a boil and then reduce to simmer. Cook for 5 minutes and then remove from heat and set aside.
3. Heat a wok over high heat. Drizzle hot wok with a few tablespoons of oil and stir fry sliced scallions until just beginning to color. Remove cooked scallions to a rimmed baking sheet
4. Working in batches, wok the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side
5. Transfer the steak to a serving platter and serve with scallions and steamed rice.