Tuesday: What’s for Dinner?

I was on Facebook last week, and a friend of mine posted a poll about who we thought the next iron chef should be: James Barber (The Urban Peasant), or Stephen Yan (Wok with Yan). Do you remember any of those shows from the 90s? Good times! I took a trip down memory lane and researched some dishes from James Barber and Stephen Yan, and came up with these two recipes that I will share with you.

The Urban Chef – Chicken Salad with Pears

*Video taken from youtube.com


1 Skinless, boneless, cooked chicken breast

1 head of romaine lettuce chopped

1 pear cored and sliced

1 small red onion sliced

1 red pepper, yellow pepper chopped

1 sprig of Tarragon

3 tablespoons of mayonnaise

1 tsp of dijon mustard


-chop all of the veggies and chicken

-mix the mayonnaise and mustard in a separate bowl

-plate the lettuce and place tossed veggies and chicken on the platter

-top salad with mayonnaise mixture and tarragon


Wok with Yan – Beef and Broccoli Stirfry

2 tsps. dry sherry or Chinese rice wine
1 tsp. soy sauce
2 tsps. cornstarch
1 tsp. minced fresh ginger
1 lb. flank steak, thinly sliced across the grain
1/4 cup chicken stock
2 Tbsps. oyster sauce
1 Tbsp. Chinese rice wine or dry sherry
1 Tbsp. dark soy sauce
2 crowns broccoli, separated into florets
1/2 cup thinly sliced carrots
2 Tbsps. vegetable oil
2 tsps. chopped garlic
1 tsp. cornstarch dissolved in 2 teaspoons water

1. Marinate the beef: Stir the rice wine, soy sauce, cornstarch, and ginger together in a medium bowl until the cornstarch is dissolved. Stir the beef in the marinade until coated. Let stand for 10 minutes.

2. Prepare the sauce: Stir the chicken stock, oyster-flavored sauce, rice wine, and soy sauce together in a bowl.

3. Cook the broccoli and carrots together in a small pot of boiling water until tender-crisp, about 2 minutes. Drain thoroughly.

4. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and cook until fragrant, about 30 seconds. Add the beef and stir-fry until no longer pink, about 2 minutes. Add the sauce and broccoli and carrots and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds to 1 minute. Transfer to a platter and serve immediately.

*Recipe taken from http://recipespy.blogspot.com/

Which ever recipe you choose, I’m sure you’ll have a good time in your kitchen! Get the family on board, or cook online with a friend. Create your memories, and love every minute of them. Happy Tuesday everyone!

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