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Redo You: Cooking with Cat Cora
Celebrity chef Cat Cora says this cuisine can be flavorful, easy to make, and perfect for summer get-togethers. Get Cat Cora's Asian-inspired summer recipes here!
Spicy Chicken and Peach Stir-Fry
Serves 4-6
Marinade
2-3 Thai or Serrano chilies, sliced (seeds removed)
1/4 cup soy sauce
1 teaspoon ginger, minced
2 cloves garlic, minced
1 pound boneless, skinless chicken, sliced into 1/2-inch thick strips
Stir Fry
1 tablespoon all-purpose flour or cornstarch, sifted
1 tablespoon sesame oil
1 medium onion, diced
1 large carrot, peeled and sliced on a bias
1 cup broccoli, separated
1/2 cup of snow peas
4 peaches halved, pitted and sliced
Soy sauce, if needed
1 TBS coarsely chopped fresh cilantro
1 TBS chopped scallions
1 TBS slivered almonds, toasted, for garnish
In a Pyrex dish or bowl, combine the soy sauce, ginger, garlic and Thai chili.
Place the chicken into the dish, cover and refrigerate for several hours or overnight.
Heat the oil in a wok or large sauté pan over high heat. Add the chicken, marinade and onion, and sauté quickly until chicken is cooked through. Add in the carrot, broccoli and snow peas and turn heat to medium-high. Cook for 3-4 minutes or until carrots are tender. Toss in snow peas and peaches with their juices and cook for 2-3 minutes. Make a quick mixture with the flour and a couple of tablespoons of the pan liquid. When the flour is mixed well, whisk it into the sauce to thicken. Toss in the cilantro and scallions and sprinkle with almonds before serving.
Soba with Honey-Yuzu Vinaigrette
Served in small red Chinese food take out containers, bento boxes with chopsticks
1 box buckwheat noodles
Salt, pepper, for seasoning
Olive oil for the pan
Vinaigrette:
1 cup water
4 heaping tablespoons (or bags) buckwheat or similar tea
1 cup olive oil
1 cup Yuzu or rice vinegar
1/2 cup soy sauce
1/4 cup honey
Fresh ground pepper, to taste
1 tablespoon lemon juice
Garnish:
Sugar snap peas, sliced on bias
Cherry tomatoes, halved
Scallions, sliced thinly
Black Sesame Seeds
Tie the noodles at one end with a rubber band (to keep them neatly together, cut hard ends off after cooking) and cook according to instructions on box.
For the vinaigrette, start by bringing water to a boil. Remove from heat, add tea and let steep for several minutes. Strain the tea, and whisk in olive oil, honey, soy sauce, ground pepper, vinegar, and lemon juice.
Coat the noodles with the vinaigrette and let sit.
To serve, pinch a bunch of noodles and set onto the box, sprinkling with all garnishes and poking the chopsticks out. Serve alongside preferred yakitori (chicken/tofu, etc.).
Lime Ice
3 to 4 lemons
3 cups water
Kaffir lime leaves
3/4 cup sugar
Grate the peel of two lemons, then combine the lemon zest, water, and sugar in a medium saucepan.
Bring the liquid to a simmer and continue simmering it, stirring occasionally, until the sugar has dissolved (about 3 minutes). Remove the pan from the heat and let the mixture cool. Pour the cooled liquid through a mesh strainer into a medium mixing bowl. Discard the zest left in the strainer.
Cut the lemons into halves and, with a lemon reamer or citrus juicer, juice enough of them to make 2/3 cup of strained lemon juice.
Stir the juice into the sugar water. Then pour the mixture into a large, shallow nonaluminum baking dish. Place the baking dish in your freezer.
When the mixture starts to freeze around the edge, stir and mash it with a fork to break up the ice. Repeat this periodically until the ice is firm (about 3 to 5 hours). Serve in hollowed lemon halves. Garnish with kaffir lime leaves. Makes 8 to 10 servings.
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