Special Feature: Products Sally Recommends
An Interview with James McNair
Sally and Antonia interview James McNair, photographer, food stylist and author of more than 30 cookbooks including James McNair Cooks Southeast Asian.
Interview Time (18:17)
- While enjoying the interview, browse through these recipes and photos...
8 ounces boneless lean pork
2 tablespoons minced or pressed garlic
1 teaspoon freshly ground white pepper
3 tablespoons fish sauce
2 tablespoons oyster sauce
1 tablespoon palm sugar
2 tablespoons canola oil
or other high quality vegetable oil
1/4 cup chopped shallot
Fresh cilantro (coriander) sprigs for garnish
Quickly rinse the pork under cold running water and pat dry with paper towel. To facilitate slicing, wrap the pork in freezer wrap or plastic wrap and place in a freezer until very cold but not frozen hard, about 2 hours.
Using an electric slicer or very sharp knife, slice the pork across the grain as thinly as possible, then cut each slice into pieces about 2 inches long by 1/2 inch wide.
In a bowl, combine the pork, garlic, and pepper and toss to mix well. Cover tightly and refrigerate for at least 1 hour or as long as overnight.
In a small bowl, combine the fish sauce, oyster sauce, and sugar and stir to dissolve the sugar; set aside.
Place a wok, large saute pan, or large, heavy skillet over medium-high heat. When the pan is hot, add the oil and swirl to coat the pan. When the oil is hot but not smoking, add the shallot and stir-fry for about 1 minute. Add the pork mixture and stir-fry, moving the pan off and on the heat as necessary to prevent scorching, until the meat is no longer pink, about 2 minutes. Add the fish sauce
mixture and cook until the meat is well coated and the liquid thickens slightly, about 1 minute longer.
Remove from the heat and transfer to a serving platter. Garnish with cilantro sprigs and serve immediately.
Fresh lemongrass is essential for this simple dish from Vietnam. For easier and healthier dining, I've used boned and skinned chicken breasts instead of the usual whole chicken, which is traditionally cut up on the bone.
4 boned and skinned chicken breast halves
2 tablespoons minced fresh lemongrass, tender bulb portion only
3 green onions, including green tops, cut into 1-inch lengths, then
thinly slivered
1 tablespoon slivered fresh red hot chiles
1 tablespoon minced or pressed garlic
2 tablespoons fish sauce
1 teaspoon soy sauce
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
3 tablespoons canola oil or other high-quality vegetable oil
Shredded fresh mint leaves for garnish
Lemongrass stalk for garnish (optional)
Fresh mint sprigs for garnish (optional)
Quickly rinse the chicken under cold running water and pat dry with paper toweling. Cut into bite-sized pieces.
In a bowl, combine the chicken, minced lemongrass, onions, chiles, garlic, fish sauce, soy sauce, sugar and pepper and toss well to coat the chicken. Cover and refrigerate for 1 to 3 hours. Return to room temperature before cooking.
Place a wok, large saute pan, or large, heavy skillet over medium-high heat. When the pan is hot, add the oil and swirl to coat the pan. When the oil is hot but not yet smoking, add the chicken mixture and stir-fry, moving the pan off and on the heat as necessary to prevent scorching, until the chicken turns opaque throughout, about 5 minutes; to check for doneness, cut into a piece with a small, sharp knife.
Transfer to a serving platter, sprinkle with the shredded mint, garnish with lemongrass stalk and mint sprigs (if using), and serve immediately.
Throughout tropical Asia, unripe papaya is eaten as a vegetable and one of the most popular uses is in salad. In America, green papayas are often available in Asian and Spanish markets.
For a heartier dish, toss about 1 cup cooked small shrimp or shredded cooked chicken, beef, or pork into the mixture along with the tomato and other final ingredients.
Dressing:
1/4 cup freshly squeezed lime juice
3 tablespoons fish sauce
2 teaspoons palm sugar or brown sugar
1 tablespoon minced or pressed garlic
2 tablespoons minced fresh red or green hot chile3 cups peeled, seeded, and shredded green (unripe) papaya
1/2 cup peeled and shredded carrot
1/2 cup thinly slivered red sweet pepper
1/4 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro (coriander)
3 tablespoons minced green onion, including green tops
1/2 cup peeled, seeded, drained, and chopped ripe tomato
1 tablespoon dried shrimp powder or finely ground dried shrimp
(ground in a spice grinder, blender, or mortar with pestle)
2 tablespoons coarsely chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds, lightly toasted
Fresh mint sprigs for garnish
To make the dressing, in a large bowl, combine the lime juice, fish sauce, and sugar and stir to dissolve the sugar. Stir in the garlic and chile until well mixed.
Add the papaya, carrot, sweet pepper, mint, cilantro, and green onion to the dressing. Using your hands, gently squeeze the mixture to release the flavors and soften the vegetables. Add the tomato, shrimp powder or ground shrimp, peanuts, and sesame seeds and toss to mix well.
To serve, mound on a serving plate or in a bowl and garnish with mint sprigs.
Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.
