Exciting variations of traditional dishes need not take lengthy preparation or even advanced cooking skills. Just follow the guidance of an enthusiastic pro.
To prove the point, here are a couple of Asian-inspired recipes from Oklahoma City chef Joseph Royer: pork pot stickers and green curry-coconut sauce, served with green papaya coleslaw. They are quick to make but sing out with bold flavors from a combination of the ethnic ingredients that nowadays are available in most supermarkets.
Royer says he’s a classically trained chef but he likes to reach out for what’s different and fun.
“Pot stickers are a Chinese thing,” he said, “but here there’s a Thai influence with the green curry, coconut, green papaya and lemon grass and so on.” His other ingredients include soy sauce, ginger, basil, garlic and lime.
“I do stuff like that all the time,” Royer said. “I like to cross boundaries, take and combine flavors, from Asian to Latin and beyond.”
Royer has worked as chef in several area establishments. Now he runs his own restaurant, Saturn Grill, in Oklahoma City, serving fresh, eclectic cuisine in a casual atmosphere.
This dish would serve equally well for entertaining, or as a rather exotic treat for the family. Plan to make the coleslaw first, to allow plenty of time for the full flavor to develop.
For pot sticker filling:
8ounces pork tenderloin, cut into cubes (about 1/2 of 1 tenderloin)
2tablespoons soy sauce
1tablespoon grated ginger
1tablespoon grated lemon grass
1tablespoon chopped fresh basil leaves
1/2teaspoon kosher salt
1/2teaspoon minced garlic
1/4teaspoon ground white pepper
20to 21 won ton wrappers (about half of a 12-ounce package)
2tablespoons vegetable oil
For green curry-coconut sauce:
114-ounce can coconut milk
1101/2-ounce can chicken broth
Juice of one lime (about 1/4 cup)
2teaspoons lime zest
2teaspoons green curry paste
1/4teaspoon kosher salt
To make pot sticker filling: Combine all filling ingredients in a food processor; puree until smooth. Brush won ton wrappers lightly with water on one side. Place about 2 teaspoons of filling in the center of each wrapper. Fold the wrapper up around the filling, pressing to seal in pork filling. Set aside.
To make the sauce: In a large saucepan, stir together all sauce ingredients; bring to a boil over medium heat. Boil for 2 minutes; remove from heat. Set aside.
In a large skillet, heat oil over medium heat until hot. Place pot stickers in the skillet; brown both sides. When pot stickers are brown, pour sauce in skillet. Bring to a boil; simmer for 1 minute.
Serve pot stickers on plate, spoon sauce over top. Serve with green papaya cole slaw.
Green papaya coleslaw
1large or 2 small green papayas, peeled, seeded and chopped
2cups chopped bok choy or baby bok choy
1cup shredded carrots
1red bell pepper, cut into julienne strips
1/3cup chopped red onion
2tablespoons chopped fresh cilantro leaves
1tablespoon chopped fresh mint leaves
For the dressing:
1/4cup rice vinegar
1/4cup honey
2tablespoon grapeseed oil
2teaspoons grated fresh ginger
Optional garnish: Chives, reserved red bell pepper strips
In medium bowl, combine all coleslaw ingredients; set aside.
In small bowl, combine dressing ingredients; pour over coleslaw mixture. Stir to combine; set aside for at least 15 minutes to allow flavors to develop. Garnish with chives or red bell pepper strips, if desired. Serve with pork pot stickers and green curry-coconut sauce.
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