Chinese Chicken Salad

Last night I tried Martha's Chinese Chicken Salad recipe. The chicken was very good, but I was disappointed in the dressing (it was decent, not outstanding). Now my to-do list includes finding another Chinese salad dressing recipe I have and trying it in place of this one. (If I find it, I'll get back to you with it.) For this recipe, I suggest using less salt and less pepper.

The process of making this was pretty easy, but I also had an easy out. Because I couldn't find bean threads (also known as cellophane or glass noodles) at the grocery store where I was shopping, I used Top Ramen noodles instead (raw, broken into tiny pieces). That saved a lot on time and mess. I do know we have them somewhere in this town. Cooking and shredding the chicken ahead of time made the day-of preparation easier. This would be perfect for a light meal with a couple of guests.

This recipe is gluten-free if you use a gluten-free soy sauce. If you are looking for one, read this post on Celiac Bites; there are many mixed reviews about La-Choy brand.

Martha's Chinese Chicken Salad (to top)
from Simply Recipes

1/2 pound white chicken meat, cooked and shredded
1/4 cup soy sauce
1 teaspoon Sherry
1 Tablespoon sugar

High smoke point cooking oil, such as grapeseed oil, corn oil, or peanut oil
2 ounces bean threads (one bunch) [or, as I did, 1/2 pack Top Ramen noodles]
4 green onions, shredded lengthwise
1 small head of lettuce (romaine works), shredded
2 Tablespoons chopped toasted almonds
2 Tablespoons toasted sesame seeds

Sauce [dressing]:
2 Tablespoons sugar
1 teaspoon salt [I suggest less]
1/2 teaspoon ground pepper [I suggest less]
3 Tablespoons oil
1 Tablespoon dark sesame oil
3 Tablespoons vinegar

1. Using two forks, shred cooked chicken. Mix soy sauce, sherry and sugar in a bowl and add the chicken. Let soak for 10 minutes. Remove chicken and pat dry with paper towels. Fry the shredded chicken in a little cooking oil on medium high heat to make it a little crispy and to bake in the seasoning. Set aside.

2. [If you have the bean threads... ] Put 3/4 inch of high smoke point cooking oil into a small saucepan. Heat on high heat until when you flick a drop or two of water into the oil it sizzles. Take one bunch of the dried bean threads and gently break them up a bit. Test the oil by putting one bean thread into the oil. If the oil is hot enough, the bean thread will almost immediately sizzle and puff up. That's when you know the oil is hot enough. Working with a few bean threads at a time, put them in hot oil. As soon as they puff up, remove them carefully with tongs and place them on a paper towel to cool. The paper towel helps remove any excess oil. Set aside.

3. Cut green onions, shredding lengthwise. Toast your chopped almonds, or chop your toasted almonds. Toast sesame seeds. [Don't toast nuts & seeds together.] Cool to room temperature.

4. Mix all of the sauce ingredients together, in the order listed. Just before serving the salad, mix all of the salad ingredients together - lettuce, chicken, bean threads, almonds, sesame seeds, and sauce.

Overview of "gluten-free"

In my previous post, I wrote that I chose the recipe of the week, Flank Steak Stir-Fry with Asparagus and Red Pepper, partially because it's low-carb. In addition to being low-carb, it's gluten-free. You might be wondering, "What's gluten and what's the significance of 'gluten-free'?" It's not significant for most of us, but it's a life-saving issue to others. I learned a bit about it earlier this year when my husband and I thought gluten might be causing him health problems and we tried a gluten-free diet.

Gluten is the binding agent in dough and is "commonly found in rye, wheat, and barley." It affects people with celiac disease, preventing their small intestines from absorbing nutrients, a problem that "can be fatal" (wisegeek). Safe products are labeled "gluten-free" because ingredient lists are not necessarily reliable. I linked to one site about celiac disease, but there are others. I'm not an expert, so if more needs to be written or you have a favorite site, please share.


Cooking gluten-free can be a challenge because when converting a recipe it's usually not as easy as replacing gluten-based flour with gluten-free flour. I was working on going the homemade route so I accumulated many different flours & special ingredients (pictured). Even soy sauce, as mentioned in the recipe, needs to be examined (read this post on Celiac Bites if you are looking for gluten-free soy sauce; there are many mixed reviews about La-Choy brand).

If you try this recipe and like it, be sure to keep it around and labeled as gluten-free. Recognition of celiac disease is on the rise (in 6 months I have learned of four people I know first-hand who have it), so one day you might be able to treat a friend with gluten-free needs to a home-cooked meal you can serve with confidence.

Flank Steak Stir-Fry with Asparagus and Red Pepper

The first recipe I am excited to try is Flank Steak Stir-Fry with Asparagus and Red Pepper. I found this recipe on Simply Recipes, a blog I follow. Besides seeming tasty and easy, it's low-carb, a current focus in my home as my husband and I look for food that won't trigger his heartburn. I don't foresee all of my posted recipes being low-carb, but this weekend I'm working on collecting recipes for him.



The fresh smell of ginger, especially when accompanied by garlic, always surprises me. Ginger immediately lifts my spirits and when combined with garlic I have a promise of delicious food. This meal didn't disappoint. After listening to the loud sizzle of browning meat reduced to the gentle rhythm of a simmer, cooking the stir-fry went quickly. My husband I both really enjoyed the sauce. The preparation and cooking were easy and not too messy, taking approximately 45 minutes.

The Great Asparagus Debate. I have come across debates regarding whether or not skinny asparagus is best. I looked online to find out what's behind the debate. The truth is, it's preference. You'll like skinny better if you like a fresher, "grassy" taste. If you like the unique flavor of asparagus, then go for not-so-skinny, as it is stronger or "succulent" in flavor. This post on Passion About Food.net explains the difference. From that website I also learned that the proper way to store asparagus is upright with the stalks partially in water.

While cooking, I realized that "chili oil" is not the same as the "red chili sauce" I have. Thankfully, I was able to do a quick Internet search and found that "in a pinch" olive oil and red pepper flakes will work. For more specifics on how to prepare this in advance, read about it on blurtit.com.

Let me know what you thought, if you have substitutions or additions to suggest, or any questions I might be able to answer. Eat well!

Flank Steak Stir-Fry with Asparagus and Red Pepper
from Simply Recipes (to top)

Ingredients

• 3 Tbsp vegetable oil
• 1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)
• 1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice)
• 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
• 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water

All Purpose Stir Fry Sauce

• 3 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version)
• 1 tsp finely chopped, peeled, fresh ginger
• 1 small clove garlic, minced
• 1 green onion, including green tops, chopped
• 1/2 tsp chili oil

Method

1 While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside. If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package.

2 Prepare the All Purpose Stir Fry Sauce by combining the ingredients in a small dish, and set aside.

3 Stir-fry the asparagus in a wok (or a thick-bottomed pan with at least 2" sides that can take high heat) in 1 Tbsp of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.

4 Add another 1 Tbsp of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.

5 Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice (unless you are going low-carb, in which case, leave out the rice).

Serves 4.