We’re still on the house hunt. And to be super productive (i.e. procrastinate and get way ahead of myself) I’ve started spending way too much time picking out appliances.
Lol, we haven’t even picked a house but I’ve got a full budgeted list of options broken down by appliance type (cooktop, oven, dishwasher, etc.), the website it’s available on and the final price after shipping and taxes.
Talk about putting the cart before the horse on this one, but it’s always fun to dream!
My main consideration as far as cooktops/ranges is that I want at least one burner that’s has a high power output because of how often I do stir-fries. While you can definitely do a good approximation with the typical 9,500 BTU there’s just something about a high heat that gives you that extra special something (i.e. wok hei).
So along that vein I wanted to share another stir-fry recipe, specifically for Singapore Style Black Pepper Chicken.
I know, I know, two stir fries in a row and both featuring napa cabbage, but considering I had a half a head leftover from the last recipe (Spicy Pepper Beef Stir Fry with Potatoes) of course it was going to get thrown in.
Black Pepper Crab, along with Chili Crab seems to be one of Singapore’s favorite dishes where every cook does a slightly different version, much like Filipino adobo. I used chicken here because one, I had it on hand and two, I can’t get over my fear of crabs popping out of the wok to pinch me. I blame my mother lol – I still remember her putting a crab on the floor and the crab chasing my dog around while I cried and made way too big a deal of it, convinced it was going to hurt my dog. Plus I live in Ohio so finding sources for good fresh crab is hard and a bit of a journey (think a 45 minute drive).
To make it more of a one dish meal I threw in some thinly sliced red bell pepper and napa cabbage. It all gets tied together with a lip-smacking sauce (yay for butter) for a great dinner. Serve it with rice or noodles for a complete meal.
- 3 Tbsp each: kecap manis, light soy sauce and Shao Hsing Rice Wine or Dry Sherry
- 2 Tbsp each: oyster sauce and chicken stock or water
- 1 Tbsp melted unsalted butter
- 3 tsp cornstarch
- 1 Tbsp high heat oil (such as grapeseed or peanut)
- 12 oz boneless, skinless chicken thighs, cut into 2 inch pieces
- 6 cloves of garlic, minced
- 1 Tbsp of fresh minced ginger
- 2 jalapenos, diced (de-seed for less heat)
- ½ cup finely diced white onion
- 1 red bell pepper, thinly sliced
- 1 lb napa cabbage (about half a head), stems thinly sliced on the diagonal and leaves chopped
- 1 Tbsp coarsely ground black pepper
- Fresh minced cilantro and/or thinly sliced green onions
- In a small bowl, combine sauce ingredients (kecap manis through cornstarch) and stir well to combine. Set aside.
- In another bowl combine garlic, ginger, jalapeno and finely diced white onion. Heat the wok over high heat then swirl in ½ Tbsp oil. Quickly stir-fry garlic/ginger mix for 30 seconds or until fragrant. Add in chicken and coarsely ground black pepper and stir fry for another 2 – 4 minutes or until chicken is browned but not fully cooked through. Remove wok ingredients to a plate and set aside.
- Heat wok again and swirl in remaining ½ Tbsp oil. Add in red bell pepper strips and napa cabbage stems and stir fry for 1 – 2 minutes or until slightly softened. Add in napa cabbage leaves and stir fry an additional minute.
- Put reserved chicken mixture back into the wok, re-stir sauce ingredients and pour into wok. Stir fry for an additional 2 – 3 minutes until sauce has thickened and coated all of the vegetables.
- Serve immediately with rice or noodles. Garnish with cilantro and/or thinly sliced green onion.