No Passport Required: A Culinary Trip to France With a Splash of Asia

Changing things up completely from what we normally do, last night we went with a French-Asian themed meal. 

Szechuan Ratatouille 
Extra Virgin Olive Oil
Sesame Oil
Yellow Onion
Garlic
Ginger Root
Mirin
Rice Vinegar
Hoisin Sauce
Black Bean Garlic Sauce
Cilantro
Fenugreek
Citric Acid
Tomato Sauce
Low Sodium Soy Sauce
Vegetable Stock
Mushrooms

Zucchini

Summer Squash

Fresh Green Beans

Bean Sprouts

Brown Rice


Cook brown rice. We use a rice cooker, but cook however you prefer.

Finely dice up one yellow onion and 5-6 garlic cloves. Mince ginger root. Add to wok with a dash of sesame oil and EVOO. Sauté  for about 5 minutes.

Dice up mushrooms, zucchini, summer squash and green beans. Toss into wok with onion and sauté for about 8-10 minutes, stirring occasionally. 

Add bean sprouts, hoisin sauce, black bean garlic sauce, 3 oz. tomato paste and about 1/6 cup tomato sauce to the wok. Add about 1/6 cup of mirin to the wok. Let simmer for about 15 minutes. 

Add fenugreek leaves to the wok and let simmer. Add a pinch of citric acid, which will add a bit of tang to the dish. Let simmer for 10 minutes. About a minute before serving, toss chopped cilantro into wok. 

Chili Mirin Chicken

Chicken Breast

Sriricha Hot Chili Sauce

Mirin

Tomato Sauce

Dice one chicken breast into one inch cubes. Coat in Sriricha. Toss into pan and cook on medium heat. Add a splash of mirin. Add 1/2 cup tomato sauce. Let cook for about - minutes.