Korean Bibimbap with Sesame Chicken

Turn your leftover chicken into bibimbap, the Korean meal-in-a-bowl rice dish. Here, carrots, stir-fried zucchini, and shiitake mushrooms adorn the rice, each of them infused with sesame oil.

• 
  
  1 cup peeled and grated carrots
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. toasted sesame oil
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  2 medium zucchini, cut in half lengthwise, then cut into 1/4-inch-thick slices
  
  


• 
  
  1 clove garlic, minced
  
  


• 
  
  6 oz. shiitake mushrooms, stemmed and caps thinly sliced
  
  


• 
  
  3 cups thinly sliced leftover roasted chicken (or store-bought rotisserie chicken) 
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  6 cups hot steamed medium-grain rice (long-grain also works fine)
  
  


• 
  
  3 Tbs. sesame seeds, toasted in a dry skillet over medium heat until lightly browned and fragrant
  
  


• 
  
  4 scallions (white and green parts), trimmed and thinly sliced
  
  


• 
  
  Spicy Korean red bean paste or Thai chili paste (available in Asian markets; optional)
  
  

In a small bowl, toss the carrots with 1/2 tsp. salt and 1 tsp. of the sesame oil.


Heat 1-1/2 Tbs. of the canola oil in a large nonstick skillet over medium-high heat until shimmering hot. Add the zucchini, sprinkle with about 1/2 tsp. salt and 1 tsp. of the sesame oil and cook, stirring a few times, until it browns in places and becomes tender, about 4 minutes. Transfer to a large plate.


Return the skillet to the heat and add the remaining 1-1/2 Tbs. canola oil and the garlic. Once it begins to sizzle, add the mushrooms and cook, stirring, until tender and starting to brown, about 3 minutes. Add the chicken and cook, tossing, until heated through, about 2 minutes. Stir in the soy sauce and the remaining 1 tsp. sesame oil and cook for 1 minute. Remove from the heat.


Fluff the rice with a fork and divide it between 4 large bowls. Top each serving with the zucchini on one side, the carrots on the other, and some of the chicken mixture in the middle. Sprinkle with the sesame seeds, then the scallions. Serve immediately with the spicy bean paste if you like.

Shrimp and Pineapple Stir-Fry with Coconut Rice

The bright, tropical flavors of this dish make it seem like you fussed, but the prep work can be speeded up by buying peeled shrimp and pineapple. Cooking the rice in coconut milk adds just the right amount of sweetness.

• 
  
  1-1/3 cups jasmine rice
  
  


• 
  
  3/4 cup canned unsweetened coconut milk
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/3 cup golden rum
  
  


• 
  
  1/3 cup fresh lime juice (from 3 medium limes); more to taste
  
  


• 
  
  2 tsp. cornstarch
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 lb. jumbo shrimp (21 to 25 per lb.), preferably wild, peeled and deveined
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4-1/3-inch-thick rounds peeled, cored pineapple, each cut into 8 wedges
  
  


• 
  
  1/3 cup coarsely chopped fresh mint
  
  

In a microwave-safe 8- to 10-cup bowl, combine the rice, coconut milk, and 3/4 tsp. salt with 2 cups water. Microwave on high power, uncovered, for 15 minutes. Let stand in the closed microwave until all the water is absorbed, at least 5 and up to 15 minutes.

Meanwhile, in a small bowl, whisk the rum, lime juice, cornstarch, 1/4 tsp. salt, and 1/4 tsp. pepper until the cornstarch dissolves.

Pat the shrimp dry and season with 1/4 tsp. salt and 1/4 tsp. pepper.

Heat the oil in a wok or a 12-inch nonstick skillet over medium-high heat until shimmering hot, 1 to 2 minutes. Add the shrimp and stir-fry until partially cooked, about 2 minutes. Add the pineapple and continue to stir-fry until heated through, about 1 minute. Whisk the sauce, add it to the skillet, and stir until the shrimp are just opaque in the center and coated with the thickened sauce, about 1 minute. Stir in the mint and remove the wok from the heat.

Fluff the rice with a fork, spoon it onto 4 dinner plates, top with the stir-fry, and serve.

Classic Dry-Fried Pepper and Salt Shrimp

There are many versions of this beloved dry stir-fry. The absence of liquid in the stir-fry allows you to experience a concentrated shrimp flavor accented by garlic, ginger, chilies, and Sichuan peppercorns. For this reason, it’s imperative to use the freshest ingredients. If you can find fresh shrimp, you'll really taste the difference in this recipe. Defrosted frozen shrimp will work; just make sure it’s the best quality possible.

• 
  
  2 Tbs. plus 1/2 tsp. salt
  
  


• 
  
  1 lb. large shrimp, peeled and deveined
  
  


• 
  
  1/4 tsp. sugar
  
  


• 
  
  1/4 tsp. roasted and ground Sichuan peppercorns (see tip)
  
  


• 
  
  2 Tbs. peanut or vegetable oil
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 Tbs. minced ginger
  
  


• 
  
  1 tsp. minced jalapeño chili, with seeds
  
  

Tip:

To roast Sichuan peppercorns, put them in a dry, cold wok, removing any tiny stems. Stir over medium-low heat for 3 to 5 minutes until the peppercorns are very fragrant and slightly smoking. Be careful not to let them burn. Once they're cooled, grind them in a mortar, then store them in a jar.

In a large bowl combine 1 Tbs. of the salt with 1 quart cold water. Add the shrimp and swish the shrimp in the water with your hand for about 30 seconds. Drain. Add 1 more Tbs. salt to the bowl with 1 quart of cold water and repeat. Rinse the shrimp under cold water and set on several sheets of paper towels. With more paper towels, pat the shrimp dry. In a small bowl combine the remaining 1/2 tsp. salt, sugar, and ground Sichuan peppercorns.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 of contact. Swirl in 1 Tbs. of the oil, add the garlic, ginger, and chili, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the garlic mixture to the sides of the wok, carefully add the shrimp, and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Swirl in the remaining 1 Tbs. oil and stir-fry 1 minute or until the shrimp just begin to turn orange. Sprinkle on the salt mixture and stir-fry 1 to 2 minutes or until the shrimp are just cooked.

Stir-Fried Beef with Mixed Vegetables

The Sichuan preserved vegetable in this stir-fry adds a burst of salty, spicy, tangy flavor that offsets the fresh vegetables and rich, tender beef. Serve with long-grain rice.

For the beef

• 
  
  2 Tbs. oyster sauce
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 tsp. dark soy sauce
  
  


• 
  
  2 tsp. Shaoxing wine
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  2 tsp. cornstarch
  
  


• 
  
  Pinch of freshly ground white pepper
  
  


• 
  
  3/4 lb. beef tenderloin, trimmed of any silverskin, cut crosswise into 1/4-inch-thick slices, then cut into 1/4-inch-thick strips
  
  

For the stir-fry

• 
  
  1/4 cup peanut oil
  
  


• 
  
  1 1/2-inch piece fresh ginger, peeled and smashed
  
  


• 
  
  2 small serrano chiles, minced (2 tsp.)
  
  


• 
  
  1 medium carrot, cut into matchsticks
  
  


• 
  
  1/2 medium red bell pepper, cut into matchsticks
  
  


• 
  
  1/2 small cucumber, cut into matchsticks
  
  


• 
  
  2 oz. snow peas, cut on the diagonal into 1/4-inch-thick strips
  
  


• 
  
  1/2 cup canned bamboo shoots, drained and cut into matchsticks
  
  


• 
  
  3 Tbs. canned shredded Sichuan preserved vegetable, drained (or whole, cut into matchsticks)
  
  


• 
  
  2 Tbs. Chinese Chicken Broth or lower-salt chicken broth
  
  


• 
  
  1 tsp. cornstarch
  
  


• 
  
  2 medium cloves garlic, minced
  
  

Marinate the beef

In a large bowl, whisk the oyster sauce, sesame oil, soy sauce, Shaoxing, sugar, cornstarch, and pepper. Add the beef and toss to thoroughly coat. Refrigerate for 20 minutes.

Make the stir-fry

Heat a 14-inch wok over high heat for 45 seconds. Add 1-1/2 Tbs. of the oil and swirl it around the sides of the wok to coat. When a wisp of white smoke appears, add the ginger and cook, stirring, until beginning to brown, 20 to 30 seconds. Add the chiles, carrot, bell pepper, cucumber, snow peas, bamboo shoots, and preserved vegetable and stir-fry until the vegetables are brightly colored and just wilted, 2 to 3 minutes. Transfer the mixture to a large plate; discard the ginger.

In a small bowl, stir the chicken broth and cornstarch until smooth; set aside.

Wipe out the wok and clean the spatula with paper towels. Return the wok to high heat for 45 seconds. Add the remaining 2-1/2 Tbs. peanut oil and swirl to coat the sides of the wok. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the beef and its marinade, spreading it in a single layer around the sides and bottom of the wok; tip the wok from side to side to keep contact with the flame so the meat browns evenly on the underside, about 2 minutes. Stir the beef, add the vegetables, and stir-fry for 1 minute. Make a well in the center of the mixture, stir the cornstarch mixture to loosen, and add it to the wok. Stir the liquid until it bubbles, about 1 minute, then toss everything together and serve.

Sesame Beef and Snap Peas

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

• 
  
  1 lb. flank steak or skirt steak, cut into thin strips
  
  


• 
  
  1 Tbs. plus 1 tsp. reduced-sodium soy sauce
  
  


• 
  
  1 Tbs. plus 1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. ketchup
  
  


• 
  
  2 tsp. rice vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1 tsp. Asian chili sauce (like Sriracha)
  
  


• 
  
  2 tsp. sesame seeds, toasted
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  3 Tbs. finely chopped ginger
  
  


• 
  
  10 oz. sugar snap peas, ends trimmed
  
  


• 
  
  1 tsp. cornstarch
  
  

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

Stir-Fried Shrimp and Carrots with Toasted Almonds

In this savory-sweet main course, a high-heat stir-fry browns the carrots while keeping them pleasantly al dente; tossing them with an Asian-flavored sauce at the end of cooking ensures that they’re also moist. Adjust the flavors to your taste by using either lemongrass or fresh ginger, or by substituting Thai basil or basil and mint for some of the cilantro. Turn up the heat with more chili garlic sauce or serrano peppers.

• 
  
  1 Tbs. plus 1 tsp. fish sauce
  
  


• 
  
  2 tsp. fresh lime juice
  
  


• 
  
  1-1/2 tsp. packed dark brown sugar
  
  


• 
  
  1/2 tsp. Asian chili garlic sauce
  
  


• 
  
  1/4 tsp. cornstarch
  
  


• 
  
  2 Tbs. minced fresh lemongrass (from the tender, white inner part) or 1 Tbs. minced fresh ginger
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 tsp. finely chopped or thinly sliced serrano chile, including seeds
  
  


• 
  
  2 Tbs. plus 1 tsp. canola or vegetable oil
  
  


• 
  
  12 oz. medium carrots, cut into 1/8-inch-thick half-ovals
  
  


• 
  
  1 lb. extra-jumbo shrimp (16 to 20 per lb.), peeled, deveined, and halved lengthwise
  
  


• 
  
  1 bunch scallions (about 3 oz.), trimmed and cut into 1-inch pieces (about 1-1/4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. toasted sliced almonds
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  

Combine the fish sauce, lime juice, brown sugar, chili garlic sauce, cornstarch, and 1 Tbs. water in a small bowl; set aside. In another small bowl, combine the lemongrass or ginger, garlic, and chile; set aside.

In a 12-inch skillet or wok, heat 1 Tbs. plus 1 tsp. canola oil over high heat. When the oil is shimmering hot, add the carrots. Cook, stirring frequently and making sure to spread them evenly across the pan, until they are browned in spots (some will look charred around the edges, others will have just a few brown spots) and are pliable but still firm, 5 to 6 minutes. Transfer the carrots to a plate and remove the pan from the heat. Let the pan cool for a minute.

Heat the remaining 1 Tbs. oil in the pan over medium-high heat. When the oil is hot, add the shrimp, scallions, and 1/2 tsp. salt. Cook, stirring frequently, until the shrimp are curled up and just cooked through, about 2 minutes. Add the carrots and the lemongrass mixture and stir until very fragrant, about 30 seconds. Add the fish sauce mixture and stir constantly until the sauce thickens slightly, 10 to 20 seconds. Remove the pan from the heat. Stir in half of the almonds and cilantro. Transfer to a serving platter or plates, garnish with the remaining almonds and cilantro, and serve.

Palak Paneer (Spinach with Indian Cheese)

• 
  
  
  1 Recipe Paneer
  
  
  


• 
  
  9 oz. fresh spinach, chopped
  
  


• 
  
  2 green chilies, seeded and chopped
  
  


• 
  
  1/2 tsp. chopped ginger
  
  


• 
  
  pinch of salt
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  pinch of fenugreek
  
  


• 
  
  1 onion, chopped
  
  


• 
  
  1 clove garlic, chopped
  
  


• 
  
  1/4 tsp. cumin seeds
  
  


• 
  
  1 cup pureed tomatoes
  
  

Cut the paneer into 2-inch square pieces, 1 inch thick and set aside.

Put spinach, chilies, ginger, salt and a sprinkling of water in a large, heavy-based pan and cook over medium heat for about 3-4 minutes, or until cooked.  Allow to cool, squeeze dry, then transfer to a blender or food processor and process to make a puree. Set aside.

Heat the oil in a heavy-based pan over medium heat, add the fenugreek seeds and stir-fry for about 30 seconds. Add the onion and stir-fry for about 5 minutes, or until it is lightly colored.  Add the garlic and cumin seeds and fry for about 30 seconds, then add the pureed tomatoes and fry for a further 5 minutes, or until the liquid in the tomatoes has evaporated. Add the pareer and stir gently, then add the pureed spinach and cook for 2 minutes before serving. 

Peanut Soba with Stir-Fried Beef and Broccoli

Soba are thin, delicately textured Japanese noodles made of buckwheat, with a deep color and a nutty, earthy flavor. Although they’re traditionally served cold with a dipping sauce, here they are stir-fried with tender broccoli florets and soy-marinated flank steak.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. flank steak, cut across the grain into thin strips
  
  


• 
  
  3 Tbs. plus 2 tsp. soy sauce
  
  


• 
  
  1 medium navel orange
  
  


• 
  
  One 1-1/2-inch piece ginger, peeled and sliced
  
  


• 
  
  1 large clove garlic, peeled
  
  


• 
  
  1/4 cup creamy peanut butter
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  8 oz. soba noodles
  
  


• 
  
  3 Tbs. chopped fresh mint
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  10 oz. broccoli crowns, cut into 1-inch florets (about 4-1/2 cups)
  
  

Bring a medium pot of well-salted water to a boil. Toss the beef with 2 tsp. soy sauce and 1/2 tsp. salt.


Finely grate the orange zest and then juice the orange. Put the ginger and garlic in a food processor and pulse until minced. Transfer all but 1 tsp. of the mixture to a small ramekin. Add the peanut butter, zest, 2 Tbs. of the juice, and 2 Tbs. of the soy sauce to the food processor. Process until smooth, adding 1 to 2 Tbs. water so the mixture loosens a bit.


In a small bowl, mix 2 Tbs. of the remaining orange juice with the oyster sauce, the remaining 1 Tbs. soy sauce, and 2 Tbs. water.


Cook the soba noodles in the boiling water, stirring occasionally, until just tender, about 5 minutes. Drain well. Transfer the noodles to a large bowl and toss with the peanut butter mixture and half of the mint.


Meanwhile, in a large skillet, heat 1-1/2 Tbs. of the oil with the minced garlic and ginger over medium-high heat until sizzling. Add the beef and cook, stirring, until it just loses its raw color, 1-1/2 to 2 minutes. Transfer to a large plate. Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil to the skillet, and then the broccoli. Cook, stirring, until browned in places, 1 to 2 minutes. Add the oyster sauce mixture, cover, and cook until the broccoli is crisp-tender, about 2 minutes. Return the beef and its juices to the pan and cook, stirring, until heated through, about 1 minute. Portion the noodles among 4 plates and top with the beef and broccoli. Sprinkle with the remaining mint and serve.

Stir-Fried Chili Beef with Bell Peppers and Snow Peas

This spicy dish gets its deep, nuanced flavor from Asian hot bean sauce, which contains soybeans in addition to chiles. It’s a rich, complex flavor worth seeking out, but if you can’t find it in an Asian market or your supermarket, you can use chili garlic sauce or Sriracha instead.

• 
  
  12 oz. flank steak
  
  


• 
  
  3 Tbs. Shaoxing rice wine or dry sherry
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  2 tsp. soy sauce
  
  


• 
  
  1-1/2 tsp. cornstarch
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  


• 
  
  1 tsp. plus 2 Tbs. peanut or vegetable oil
  
  


• 
  
  2 Tbs. hot bean sauce (also called chili bean sauce), chili garlic sauce, or Sriracha
  
  


• 
  
  2 Tbs. hoisin sauce (preferably Koon Chun)
  
  


• 
  
  1 Tbs. minced garlic (from 3 medium cloves)
  
  


• 
  
  6 oz. snow peas, strings removed (about 2 cups)
  
  


• 
  
  1 medium red bell pepper, stemmed, seeded, and cut into 1/2 x 2-inch strips
  
  


• 
  
  8 medium scallions, thinly sliced on the diagonal (about 1 cup)
  
  

Cut the beef with the grain into 2-inch-wide strips, and then cut each strip across the grain into 1/4-inch-thick slices. Transfer to a medium bowl. Add 1 Tbs. of the rice wine, the ginger, soy sauce, cornstarch, 1/4 tsp. salt, and 1/8 tsp. pepper to the beef. Stir until the cornstarch is no longer visible. Add 1 tsp. of the oil and stir until the beef is lightly coated.

In a small bowl, stir the hot bean sauce, hoisin sauce, and the remaining 2 Tbs. rice wine. Heat a 14-inch flat-bottom wok (preferably seasoned carbon steel) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add 1 Tbs. of the remaining oil, swirl to coat, add the garlic, and stir-fry with a metal wok spatula until fragrant and light golden, about 10 seconds. Push the garlic to the sides of the wok and carefully add the beef, spreading it evenly over the bottom and sides of the wok in a single layer. Cook, undisturbed, for 1 minute, letting the beef begin to sear, then stir-fry with the garlic until the beef is lightly browned but not yet cooked through, about 1 minute. Transfer the beef and garlic to a plate.

Add the remaining 1 Tbs. oil to the wok and swirl to coat. Add the snow peas, bell pepper, and scallions, sprinkle with 1/2 tsp. salt, and stir-fry until the snow peas are bright green, about 1 minute. Return the beef with any accumulated juice to the wok. Add the hot bean sauce mixture by swirling it down and around the sides of the wok; if you pour the sauce directly into the center of the pan, the temperature of the wok will drop. Stir-fry until the beef is just cooked through and the vegetables are crisp-tender, 30 seconds to 1 minute more. Serve immediately.

Sesame Beef and Snap Peas

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

• 
  
  1 lb. flank steak or skirt steak, cut into thin strips
  
  


• 
  
  1 Tbs. plus 1 tsp. reduced-sodium soy sauce
  
  


• 
  
  1 Tbs. plus 1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. ketchup
  
  


• 
  
  2 tsp. rice vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1 tsp. Asian chili sauce (like Sriracha)
  
  


• 
  
  2 tsp. sesame seeds, toasted
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  3 Tbs. finely chopped ginger
  
  


• 
  
  10 oz. sugar snap peas, ends trimmed
  
  


• 
  
  1 tsp. cornstarch
  
  

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

Phat Si Ew (Stir-Fried Rice Noodles with Pork, Chinese Broccoli & Soy Sauce)

A quick cook in a screaming-hot wok—what I now recognize to be the Chinese stir-fry technique—is the key to achieving the smoky, charred flavor common to the best versions of the dish. The recipe serves one; to make more, double or quadruple the ingredients, but cook each batch separately.

For the pork

• 
  
  1-1/2 tsp. vegetable oil
  
  


• 
  
  1 small clove peeled garlic, lightly crushed into small pieces in a mortar
  
  


• 
  
  Scant
  4 oz. boneless pork loin or lean shoulder, thinly sliced against the
  grain into bite-size (approximately 1/8-inch-thick) strips
  
  


• 
  
  1/2 tsp. Thai fish sauce
  
  


• 
  
  1/4 tsp. granulated sugar
  
  

For the noodles

• 
  
  6 oz. fresh wide (about 1-1/2-inch), flat rice noodles
  
  


• 
  
  1 Tbs. Thai thin soy sauce
  
  


• 
  
  1 tsp. Thai black soy sauce
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  Small pinch ground white pepper
  
  


• 
  
  1 Tbs. Naam Man Krathiem (Fried-garlic oil) or Naam Man Hom Daeng (Fried-shallot oil)
  
  


• 
  
  1 large egg, at room temperature
  
  


• 
  
  11 grams peeled garlic cloves, halved lengthwise and lightly crushed into small pieces in a mortar (about 1 Tbs.)
  
  


• 
  
  2
  oz. baby Chinese broccoli, stems trimmed to 1 or 2 inches and clusters
  separated, or regular Chinese broccoli, leaves coarsely chopped and
  stems thinly sliced
  
  

Tip:

The ideal Chinese broccoli for phat si ew is the young, thin-stemmed kind that’s sometimes called gai lan miew (essentially, “little Chinese broccoli”) or gai lan “tips” and occasionally labeled choy sum. (The term choy sum essentially means “small shoots” and is used to refer to many different vegetables in their young form.) If you can’t find this type, you can make do with the thick-stemmed version.

Cook the pork

Heat a wok over very high heat, add the oil, and swirl it in the wok to coat the sides. When it begins to smoke lightly, add the garlic, take the wok off the heat, and let the garlic sizzle, stirring often, until it’s fragrant but not colored, about 15 seconds.

Put the wok back on the heat, add the pork, and stir well. Then add the fish sauce and sugar and stir-fry (constantly stirring, scooping, and flipping the ingredients) until the pork is just cooked through, about 1 minute. Transfer the pork to a bowl. You can cover and refrigerate it for up to 2 days.

Prepare the noodles

Carefully separate the noodles. Unless you’ve found freshly made noodles, either microwave them briefly or briefly dunk them in boiling water (for a few seconds) just until they’re pliable enough to separate without crumbling. Drain them well before proceeding.

Stir-fry and serve the dish

Combine the thin and black soy sauces, sugar, and pepper in a small bowl and stir well.

Wipe out the wok, if necessary, then heat it over very high heat, add the garlic oil, and swirl it in the wok to coat the sides. When the oil begins to smoke lightly, crack in the egg. It should spit and sizzle violently and the whites should bubble and puff. Cook without messing with it until the egg turns light golden brown at the edges, about 30 seconds. Flip the egg (it’s fine if the yolk breaks), push it to one side of the wok (up the wall of the wok is fine).

Add the noodles and cook for 15 seconds or so, prodding and stirring them lightly them so they spread out a bit and don’t clump together. Add the garlic and cook for 15 seconds or so, stirring to mix and to break up the noodles and egg slightly. Add the Chinese broccoli and stir-fry (constantly stirring, scooping, and flipping the ingredients) until the leaves just begin to wilt, about 15 seconds.

Add the pork, then the soy sauce mixture (add a splash of water, if necessary, to make sure nothing’s left behind in the bowl), and stir-fry, letting the egg break up as you do, until the pork is heated through and the noodles have had a chance to absorb the liquids, about 1 minute. Transfer it to a plate and season to taste with the fish sauce, sugar, vinegar-soaked chiles, and chile powder.

Peanut Soba with Stir-Fried Beef and Broccoli

Soba are thin, delicately textured Japanese noodles made of buckwheat, with a deep color and a nutty, earthy flavor. Although they’re traditionally served cold with a dipping sauce, here they are stir-fried with tender broccoli florets and soy-marinated flank steak.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. flank steak, cut across the grain into thin strips
  
  


• 
  
  3 Tbs. plus 2 tsp. soy sauce
  
  


• 
  
  1 medium navel orange
  
  


• 
  
  One 1-1/2-inch piece ginger, peeled and sliced
  
  


• 
  
  1 large clove garlic, peeled
  
  


• 
  
  1/4 cup creamy peanut butter
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  8 oz. soba noodles
  
  


• 
  
  3 Tbs. chopped fresh mint
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  10 oz. broccoli crowns, cut into 1-inch florets (about 4-1/2 cups)
  
  

Bring a medium pot of well-salted water to a boil. Toss the beef with 2 tsp. soy sauce and 1/2 tsp. salt.


Finely grate the orange zest and then juice the orange. Put the ginger and garlic in a food processor and pulse until minced. Transfer all but 1 tsp. of the mixture to a small ramekin. Add the peanut butter, zest, 2 Tbs. of the juice, and 2 Tbs. of the soy sauce to the food processor. Process until smooth, adding 1 to 2 Tbs. water so the mixture loosens a bit.


In a small bowl, mix 2 Tbs. of the remaining orange juice with the oyster sauce, the remaining 1 Tbs. soy sauce, and 2 Tbs. water.


Cook the soba noodles in the boiling water, stirring occasionally, until just tender, about 5 minutes. Drain well. Transfer the noodles to a large bowl and toss with the peanut butter mixture and half of the mint.


Meanwhile, in a large skillet, heat 1-1/2 Tbs. of the oil with the minced garlic and ginger over medium-high heat until sizzling. Add the beef and cook, stirring, until it just loses its raw color, 1-1/2 to 2 minutes. Transfer to a large plate. Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil to the skillet, and then the broccoli. Cook, stirring, until browned in places, 1 to 2 minutes. Add the oyster sauce mixture, cover, and cook until the broccoli is crisp-tender, about 2 minutes. Return the beef and its juices to the pan and cook, stirring, until heated through, about 1 minute. Portion the noodles among 4 plates and top with the beef and broccoli. Sprinkle with the remaining mint and serve.

Stir-Fried Noodles with Beef & Vegetables

Takeout may be easy, but it's nowhere near as fun as making dinner yourself. Tonight, pick up a package of bean threads or rice noodles and treat your family to the taste of authentic Asian takeout with this speedy stir-fry made at home.  

• 
  
  3 oz. bean threads (cellophane noodles) or thin rice noodles
  
  


• 
  
  1/4 cup canola or peanut oil
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1-1/2 Tbs. Asian sesame oil
  
  


• 
  
  1-1/2 Tbs. rice vinegar
  
  


• 
  
  1 Tbs. light brown sugar
  
  


• 
  
  1/2 lb. flank steak
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small zucchini (about 6 oz.), halved and thinly sliced crosswise into half circles
  
  


• 
  
  1 cup matchstick-cut or grated carrot (1 large carrot)
  
  


• 
  
  1 small yellow onion, halved and thinly sliced crosswise into half circles
  
  


• 
  
  1 Tbs. toasted sesame seeds
  
  

Tip:

Traditionally, the noodles for this Korean favorite are made of sweet-potato starch, though bean threads or thin rice noodles are also fine.

Bring a 3-qt. pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 Tbs. of the canola or peanut oil, and spread out on a tray or large plate lined with paper towels.

In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and brown sugar. Trim the beef of excess fat and slice it thinly across the grain. Cut the slices into 2-inch pieces. Season the beef with salt.

Heat 1-1/2 Tbs. of the canola or peanut oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the beef and cook, stirring, until it loses most of its raw appearance, about 1 minute. Transfer to a large plate.

Add the remaining 1-1/2 Tbs. oil and the vegetables to the pan. Cook, stirring, until they start to soften, about 2 minutes. Reduce the heat to medium and add the beef and the noodles. Stir the soy mixture and drizzle it over all. Cook, tossing until everything is evenly coated with the sauce and the vegetables are cooked through, about 3 minutes. Serve immediately, sprinkled with the sesame seeds.

Shrimp in Spicy Thai Coconut Sauce

This succulent shrimp stir-fry is quick to make and big on flavor. Serve with rice or noodles to soak up the spicy coconut sauce.

• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 Tbs. finely chopped fresh ginger
  
  


• 
  
  1 Tbs. finely chopped fresh galangal root or powder
  
  


• 
  
  1 Tbs. finely chopped lemongrass (use the tender interior only)
  
  


• 
  
  1 Tbs. finely chopped seeded Thai bird chiles or serranos
  
  


• 
  
  1 Tbs. finely chopped garlic
  
  


• 
  
  2 lb. jumbo (21 to 25 per lb.) or extra-large (26 to 30 per lb.) shrimp, peeled and deveined
  
  


• 
  
  3/4 cup well-shaken unsweetened coconut milk
  
  


• 
  
  1/4 cup fresh lime juice
  
  


• 
  
  1 Tbs. fish sauce
  
  


• 
  
  1/4 cup coarsely chopped fresh cilantro
  
  

Tip:

Galangal is a cousin of ginger, prized in Thai cuisine for its spicy heat and citrus-like flavor. It’s available in many Asian grocery stores, but if you can’t find it, you can omit it and double the amount of chopped fresh ginger.

Heat the oil in a 12- to 14-inch wok or 12-inch skillet over medium-high heat until shimmering hot.  Add the ginger, galangal, lemongrass, chile, and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the shrimp and cook, stirring, until opaque on the outside and partially cooked, about 2 minutes. Stir in the coconut milk, lime juice, and fish sauce and cook, stirring, until the shrimp are just opaque in the center, about 1 minute more.

Spoon the shrimp onto 6 dinner plates, and top with any sauce remaining in the wok. Garnish with cilantro and serve.

Seared Baby Bok Choy with Tofu & Shiitakes

If you're trying to eat less meat these days, but aren't crazy about giving up its texture and flavor, this stir-fry will please you. The combination of extra-firm tofu and earthy shiitakes are an apt stand-in for chicken or beef, and the slight bitterness of the bok choy holds its own alongside the assertive flavors of jalapeños and sesame oil.

• 
  
  1/2 lb. extra-firm tofu
  
  


• 
  
  1/3 cup low-salt chicken broth
  
  


• 
  
  1-1/2 Tbs. minced jarred jalapeño slices
  
  


• 
  
  2 tsp. Asian sesame oil
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  3 Tbs. canola oil
  
  


• 
  
  1/2 lb. baby bok choy (about 2), split in half lengthwise
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1-1/2-inch piece fresh ginger, peeled and thinly sliced (about 2 Tbs.)
  
  


• 
  
  2 cloves garlic, thinly sliced (about 1 Tbs.)
  
  


• 
  
  3-1/2 oz. fresh shiitakes, stemmed
  
  

Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inchwide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the canola oil and once it's shimmering hot, add the bok choy, cut side down. Sprinkle with 1/2 tsp. of the salt and cook, without touching, until browned, about 2 minutes. Continue to cook, tossing, until the bok choy stems start to soften and wilt, about 2 minutes more. Transfer to a plate.

Add the remaining 1-1/2 Tbs. canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes.

Return the bok choy to the pan, add the broth mixture, and cook, tossing, until the sauce evenly coats the vegetables and the bok choy is tender, about 2 minutes. Serve immediately.

Stir-Fried Bok Choy with Garlic, Ginger, and Scallions

A simple, four-ingredient sauce makes a perfect finish for the intriguingly sweet and bitter flavor of this stir-fried Asian green. You can use mature or baby bok choy for this recipe.

• 
  
  1-1/4 lb. bok choy (about 1 large, 2 medium, or 5 to 6 baby)
  
  


• 
  
  2 Tbs. oyster sauce (preferably Lee Kum Kee brand)
  
  


• 
  
  2 Tbs. lower-salt chicken broth
  
  


• 
  
  1 tsp. cornstarch
  
  


• 
  
  1/4 tsp. Asian sesame oil
  
  


• 
  
  2 Tbs. peanut oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 oz. scallions (8 to 10 medium), white and light-green parts only, cut into 3-inch lengths and halved lengthwise if thick
  
  


• 
  
  2 large cloves garlic, peeled and thinly sliced
  
  


• 
  
  One 1/2-inch square of ginger, peeled and cut into thin matchsticks
  
  

To prep mature bok choy, separate the leaves from the stems by slicing the bok choy head crosswise at about the point where the leaves begin to spread out. Cut the leaves into lengthwise strips 1 to 1-1/2 inches wide. Quarter the stem end lengthwise and remove any inner leaves, putting them with the leafy tops. Slice the stem quarters crosswise into pieces about 3/4 inch thick. Rinse and dry the stems and leaves separately. (If using baby bok choy, simply cut the heads lengthwise into 3/4-inch-wide pieces or wedges.)


In a small bowl, combine the oyster sauce, chicken broth, cornstarch, and sesame oil. Whisk well to dissolve the cornstarch.


In a 12-inch nonstick stir-fry pan, heat the peanut oil over medium-high heat. When the oil is hot, add the bok choy stems and season with 1/8 tsp. kosher salt. (If using baby bok choy, add all the pieces now and skip the step of adding the leaves later.) Cook, tossing frequently with tongs, until the stems are pliable and lightly browned, 5 to 6 minutes. Add the scallions, garlic, and ginger and cook, stirring constantly, until the aromatics are tender, fragrant, and starting to brown, about 2 minutes. Add the bok choy leaves and 1/8 tsp. salt. Using tongs, toss until the leaves are completely wilted and integrated with the stems, 1 to 2 more minutes.


Remove the pan from the heat, and using a heatproof spatula, stir the sauce and quickly mix it with the vegetables in the pan. As soon as the sauce thickens and has coated most of the vegetables (a few seconds), transfer to a platter and serve immediately.

Stir-Fried Noodles with Beef & Vegetables

Takeout may be easy, but it's nowhere near as fun as making dinner yourself. Tonight, pick up a package of bean threads or rice noodles and treat your family to the taste of authentic Asian takeout with this speedy stir-fry made at home.  

• 
  
  3 oz. bean threads (cellophane noodles) or thin rice noodles
  
  


• 
  
  1/4 cup canola or peanut oil
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1-1/2 Tbs. Asian sesame oil
  
  


• 
  
  1-1/2 Tbs. rice vinegar
  
  


• 
  
  1 Tbs. light brown sugar
  
  


• 
  
  1/2 lb. flank steak
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small zucchini (about 6 oz.), halved and thinly sliced crosswise into half circles
  
  


• 
  
  1 cup matchstick-cut or grated carrot (1 large carrot)
  
  


• 
  
  1 small yellow onion, halved and thinly sliced crosswise into half circles
  
  


• 
  
  1 Tbs. toasted sesame seeds
  
  

Tip:

Traditionally, the noodles for this Korean favorite are made of sweet-potato starch, though bean threads or thin rice noodles are also fine.

Bring a 3-qt. pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 Tbs. of the canola or peanut oil, and spread out on a tray or large plate lined with paper towels.

In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and brown sugar. Trim the beef of excess fat and slice it thinly across the grain. Cut the slices into 2-inch pieces. Season the beef with salt.

Heat 1-1/2 Tbs. of the canola or peanut oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the beef and cook, stirring, until it loses most of its raw appearance, about 1 minute. Transfer to a large plate.

Add the remaining 1-1/2 Tbs. oil and the vegetables to the pan. Cook, stirring, until they start to soften, about 2 minutes. Reduce the heat to medium and add the beef and the noodles. Stir the soy mixture and drizzle it over all. Cook, tossing until everything is evenly coated with the sauce and the vegetables are cooked through, about 3 minutes. Serve immediately, sprinkled with the sesame seeds.

Stir-Fried Beef with Mixed Vegetables

The Sichuan preserved vegetable in this stir-fry adds a burst of salty, spicy, tangy flavor that offsets the fresh vegetables and rich, tender beef. Serve with long-grain rice.

For the beef

• 
  
  2 Tbs. oyster sauce
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 tsp. dark soy sauce
  
  


• 
  
  2 tsp. Shaoxing wine
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  2 tsp. cornstarch
  
  


• 
  
  Pinch of freshly ground white pepper
  
  


• 
  
  3/4 lb. beef tenderloin, trimmed of any silverskin, cut crosswise into 1/4-inch-thick slices, then cut into 1/4-inch-thick strips
  
  

For the stir-fry

• 
  
  1/4 cup peanut oil
  
  


• 
  
  1 1/2-inch piece fresh ginger, peeled and smashed
  
  


• 
  
  2 small serrano chiles, minced (2 tsp.)
  
  


• 
  
  1 medium carrot, cut into matchsticks
  
  


• 
  
  1/2 medium red bell pepper, cut into matchsticks
  
  


• 
  
  1/2 small cucumber, cut into matchsticks
  
  


• 
  
  2 oz. snow peas, cut on the diagonal into 1/4-inch-thick strips
  
  


• 
  
  1/2 cup canned bamboo shoots, drained and cut into matchsticks
  
  


• 
  
  3 Tbs. canned shredded Sichuan preserved vegetable, drained (or whole, cut into matchsticks)
  
  


• 
  
  2 Tbs. Chinese Chicken Broth or lower-salt chicken broth
  
  


• 
  
  1 tsp. cornstarch
  
  


• 
  
  2 medium cloves garlic, minced
  
  

Marinate the beef

In a large bowl, whisk the oyster sauce, sesame oil, soy sauce, Shaoxing, sugar, cornstarch, and pepper. Add the beef and toss to thoroughly coat. Refrigerate for 20 minutes.

Make the stir-fry

Heat a 14-inch wok over high heat for 45 seconds. Add 1-1/2 Tbs. of the oil and swirl it around the sides of the wok to coat. When a wisp of white smoke appears, add the ginger and cook, stirring, until beginning to brown, 20 to 30 seconds. Add the chiles, carrot, bell pepper, cucumber, snow peas, bamboo shoots, and preserved vegetable and stir-fry until the vegetables are brightly colored and just wilted, 2 to 3 minutes. Transfer the mixture to a large plate; discard the ginger.

In a small bowl, stir the chicken broth and cornstarch until smooth; set aside.

Wipe out the wok and clean the spatula with paper towels. Return the wok to high heat for 45 seconds. Add the remaining 2-1/2 Tbs. peanut oil and swirl to coat the sides of the wok. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the beef and its marinade, spreading it in a single layer around the sides and bottom of the wok; tip the wok from side to side to keep contact with the flame so the meat browns evenly on the underside, about 2 minutes. Stir the beef, add the vegetables, and stir-fry for 1 minute. Make a well in the center of the mixture, stir the cornstarch mixture to loosen, and add it to the wok. Stir the liquid until it bubbles, about 1 minute, then toss everything together and serve.

Peanut Soba with Stir-Fried Beef and Broccoli

Soba are thin, delicately textured Japanese noodles made of buckwheat, with a deep color and a nutty, earthy flavor. Although they’re traditionally served cold with a dipping sauce, here they are stir-fried with tender broccoli florets and soy-marinated flank steak.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. flank steak, cut across the grain into thin strips
  
  


• 
  
  3 Tbs. plus 2 tsp. soy sauce
  
  


• 
  
  1 medium navel orange
  
  


• 
  
  One 1-1/2-inch piece ginger, peeled and sliced
  
  


• 
  
  1 large clove garlic, peeled
  
  


• 
  
  1/4 cup creamy peanut butter
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  8 oz. soba noodles
  
  


• 
  
  3 Tbs. chopped fresh mint
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  10 oz. broccoli crowns, cut into 1-inch florets (about 4-1/2 cups)
  
  

Bring a medium pot of well-salted water to a boil. Toss the beef with 2 tsp. soy sauce and 1/2 tsp. salt.


Finely grate the orange zest and then juice the orange. Put the ginger and garlic in a food processor and pulse until minced. Transfer all but 1 tsp. of the mixture to a small ramekin. Add the peanut butter, zest, 2 Tbs. of the juice, and 2 Tbs. of the soy sauce to the food processor. Process until smooth, adding 1 to 2 Tbs. water so the mixture loosens a bit.


In a small bowl, mix 2 Tbs. of the remaining orange juice with the oyster sauce, the remaining 1 Tbs. soy sauce, and 2 Tbs. water.


Cook the soba noodles in the boiling water, stirring occasionally, until just tender, about 5 minutes. Drain well. Transfer the noodles to a large bowl and toss with the peanut butter mixture and half of the mint.


Meanwhile, in a large skillet, heat 1-1/2 Tbs. of the oil with the minced garlic and ginger over medium-high heat until sizzling. Add the beef and cook, stirring, until it just loses its raw color, 1-1/2 to 2 minutes. Transfer to a large plate. Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil to the skillet, and then the broccoli. Cook, stirring, until browned in places, 1 to 2 minutes. Add the oyster sauce mixture, cover, and cook until the broccoli is crisp-tender, about 2 minutes. Return the beef and its juices to the pan and cook, stirring, until heated through, about 1 minute. Portion the noodles among 4 plates and top with the beef and broccoli. Sprinkle with the remaining mint and serve.

Classic Dry-Fried Pepper and Salt Shrimp

There are many versions of this beloved dry stir-fry. The absence of liquid in the stir-fry allows you to experience a concentrated shrimp flavor accented by garlic, ginger, chilies, and Sichuan peppercorns. For this reason, it’s imperative to use the freshest ingredients. If you can find fresh shrimp, you'll really taste the difference in this recipe. Defrosted frozen shrimp will work; just make sure it’s the best quality possible.

• 
  
  2 Tbs. plus 1/2 tsp. salt
  
  


• 
  
  1 lb. large shrimp, peeled and deveined
  
  


• 
  
  1/4 tsp. sugar
  
  


• 
  
  1/4 tsp. roasted and ground Sichuan peppercorns (see tip)
  
  


• 
  
  2 Tbs. peanut or vegetable oil
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 Tbs. minced ginger
  
  


• 
  
  1 tsp. minced jalapeño chili, with seeds
  
  

Tip:

To roast Sichuan peppercorns, put them in a dry, cold wok, removing any tiny stems. Stir over medium-low heat for 3 to 5 minutes until the peppercorns are very fragrant and slightly smoking. Be careful not to let them burn. Once they're cooled, grind them in a mortar, then store them in a jar.

In a large bowl combine 1 Tbs. of the salt with 1 quart cold water. Add the shrimp and swish the shrimp in the water with your hand for about 30 seconds. Drain. Add 1 more Tbs. salt to the bowl with 1 quart of cold water and repeat. Rinse the shrimp under cold water and set on several sheets of paper towels. With more paper towels, pat the shrimp dry. In a small bowl combine the remaining 1/2 tsp. salt, sugar, and ground Sichuan peppercorns.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 of contact. Swirl in 1 Tbs. of the oil, add the garlic, ginger, and chili, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the garlic mixture to the sides of the wok, carefully add the shrimp, and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Swirl in the remaining 1 Tbs. oil and stir-fry 1 minute or until the shrimp just begin to turn orange. Sprinkle on the salt mixture and stir-fry 1 to 2 minutes or until the shrimp are just cooked.