BOK CHOY AND TOMATOES

 Ingredients:

3 heads baby bok choy, white parts and greens divided, each cut into 1/2" slices

2 T olive oil, divided

8-10 cherry tomatoes, halved

3 cloves garlic, sliced

1" ginger, finely julienned

1 T maekrua oyster sauce (less if using Lee Kum Kee)

Methodology:

Place a large pan over medium high heat, add 1 T oil, and once hot, add the bok choy whites in one layer.

Cook, covered, until the whites are just tender, and the undersides are beginning to take on color. 

Remove lid, stir, and add tomato halves.  Cook for another 2 minutes, uncovered.

Clear a portion of the pan, add the remaining 1 T oil, and cook the garlic and ginger until the smallest garlic pieces begin to brown.  Stir, add the bok choy greens, and cook, stirring, until they wilt.

Add the oyster sauce, cook until heated through, and serve.

BANG BANG CHICKEN

Incorporating the Bang bang chicken recipe from @mingsbings and spicetheplate.com and the chicken breast recipe from thekitchn.

Serves 6

Ingredients:

1 pound boneless chicken breast

1 T olive oil

Sauce:

1/2 c peanut butter

1 t crushed sichuan peppercorns (toast whole in a dry pan until smoking, then crush)

1 t chili oil (or to taste)

3 T soy sauce

1/4 c black vinegar

2 T toasted sesame oil

2 t ground sesame seeds

3 scallions, sliced, greens and whites separated

3 cloves garlic, minced

3 T ginger, minced

4 leaves napa cabbage, finely shredded, or 2 thinly sliced cucumbers

1 bag watercress, chopped

1/4 c cilantro, chopped

1/4 c salted, roasted peanuts, lightly crushed

Methodology:

For the chicken:

Heat a pan large enough to hold the chicken breasts over medium high heat.  Once hot, add olive oil and swirl to coat pan. 

Reduce heat to medium, add the chicken breasts to pan in one layer, and cook without disturbing for one minute. 

Flip breasts, turn heat to low, cover, and cook for 10 minutes.

Turn off heat and leave breasts undisturbed for an additional 10 minutes. 

Remove breasts from pan, shred with two forks (or by banging them with a rolling pin!).  Reserve the pan juices to add to the sauce.

For the sauce:

Mix all ingredients together in a large bowl, top with the chicken, and mix until well combined.

Serve on a bed of watercress, liberally garnished with cilantro and crushed peanuts.