Post by wallycat on Sept 20, 2021 18:31:48 GMT -5
I just used the base of this recipe and tweaked it.
Instead of veggies, I used Rock fish. I used grated ginger and garlic (instead of the shallots); then I used Cook's Illustrated "basting" method once the fish was flipped. No, you do not get pan fried fish, but the flavor is so incredible (I know, what's not to love about butter).
This is GENIUS. So easy, so quick. You can tweak the spices if you prefer non-asian since the soy sauce gives it incredible umami.
Here is a copy/paste and I'll provide a link, though I don't know how long it will be free
Weeknight comfort cooking for Eric Kim comes down to a deeply satisfying combination of two pantry staples—soy sauce and butter— plus any vegetables he has on hand. “Butter and soy sauce bubble up into a wonderful glaze for vegetables,” says Kim, the Table for One columnist at Food52 and author of an upcoming cookbook inspired by the Korean cooking he grew up with. “I do this with lots of crunchy green vegetables ... like snow peas and thinly sliced broccoli, or whatever’s hanging out in my crisper drawer, and it’s a surprisingly satisfying foil against white rice.” To make our version of Kim’s butter-soy stir-fry, in a 12-inch skillet over medium-high, melt 5 tablespoons salted butter (cut into pieces). Add 3 medium shallots (halved and thinly sliced) and a 1-inch piece fresh ginger (peeled and thinly sliced), then cook, stirring, until the shallots have softened. Add 1 pound mixed vegetables (such as thinly sliced broccoli or cauliflower florets, trimmed and halved snow or snap peas, trimmed green beans, sliced bell peppers, sliced mushrooms, sliced cabbage or thinly sliced carrots) and cook, stirring occasionally, until just beginning to soften. Add 1⁄4 cup water and 1⁄4 cup soy sauce. Increase to high and cook, stirring, until the liquid has reduced and the vegetables are tender-crisp and lightly glazed. Transfer to a serving dish and sprinkle with toasted sesame seeds and/or sliced scallions. Serve with steamed rice.
