Pan Asian Dinner and Cod with Chayote/Mirliton

My Pan Asian dinner features a classic main dish from Taiwan, traditional Japanese noodles, and a quintessential Korean melon for dessert.

San Bei Ji -- Three Cup Chicken (Taiwan)

Three “cups” = three main ingredients = sesame oil, soy sauce and rice wine. Even if you don't have a wok, you can cook this in a large skillet, very hot to start. Serves 4.

1-1/2 Lbs Chicken (boned thighs, preferred but can also use breasts) in bite sized pieces

1 Red Bell Pepper, sliced into strips or squares

1 tsp Red-Pepper Flakes

1” thumb of Ginger, sliced into coins, approximately 12

6 cloves of Garlic, peeled and sliced

4 whole Scallions, trimmed and cut into 1-inch pieces

1 Tbsp  Brown Sugar

1/4 cup Sesame Oil

1/4 cup Rice Wine – Sherry cooking wine

1/4 cup Soy Sauce

2 cups fresh Thai Basil leaves or regular basil leaves, whole

Heat a wok over high heat and add 2 tablespoons of the sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and stir fry until fragrant, about 2 minutes.

Scrape the aromatics over to the sides of the wok, add the remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.

Add the sugar and stir to combine.  Then add the rice wine and soy sauce, and bring to a boil. Lower the heat and simmer until the sauce has reduced and started to thicken, approximately 15 minutes. 

Turn off the heat, add the basil and stir to combine and wilt the herb.  Serve with white rice or noodles.

Udon

These Japanese wheat flour noodles, are often served cold in the summer, with a light broth and minimalist toppings. Here, though, I'm using them as a base for the San Bei Ji. 

Available in many megamarts and Asian markets, you can find udon fresh (in a chill case), dried (need to be re-constituted, or frozen (fresh then deep frozen). I prefer the fresh. Simply put the noodles, flavor base, and water in a pot and bring to a simmer for a few minutes.  Serve with or without the broth.  Udon in broth make a fine soup for lunches.  Just add a splash of toasted sesame oil and soy sauce.

Chamoe – Korean Melon

Similar in taste to Honeydew or Pear, this melon is a member of the cucurbit family – home to zucchini, cucumbers, watermelon, some squash, and gourds! You may find these small melons at your local farmer's market, but I found mine at a local Asian market.  Eat them when firm and crisp on the tongue.  A great summer delight!

Cod with Chayote

We love our Panko-crusted cod, but I wanted something lighter for a change, and chose to pan-poach the fish on slices of lime, dusted with a bit of fresh cracked black pepper and a pinch of paprika.

I wanted a light, mild accompaniment to the cod, and a BOGO on chayote caught my eye in the produce department at my megamart. Chayote is a mild squash, and this pear-sized squash, is also a member of the cucurbit family of plants. Chayote is a Spanish derivative of the Nahuatl (Aztec) word chayohtli. In the French-Creole patois of New Orleans, they call this squash Mirliton.

Very mild tasting, the squash has a long flat seed, easily removed when the squash is cut in half along the smile. From there it's easy to slice into strips or half moons (skin on) and either pan-fry or steam. I steamed my chayote and seasoned them with a bit of cumin and paprika.

Once upon many years ago I made a stuffed chayote dish, but can't for the life of me remember what it was...