Chef and author Mark Bittman serves up three recipes that will change your life this year. His broccoli stir-fry, lentils and rice and chopped salad will make your New Year's diet easier.
Recipe: Broccoli stir-fry with chicken and mushrooms (on this page)
Recipe: Lentils and rice, with or without pork (on this page)
Recipe: Chopped salad (on this page)
Put a large, deep skillet over medium-high heat. When it's hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add all but a sprinkling of the scallion, and the broccoli and mushrooms. Raise the heat to high, and cook, stirring, until the mushrooms release their water and the broccoli is bright green and beginning to brown, 3 to 5 minutes.
Sprinkle with salt and add 1 cup water. Stir and continue to cook until almost all the liquid evaporates and the broccoli is almost tender, another minute or 2 more, then transfer everything to a plate.
Turn the heat down to medium, add the remaining oil, then the remaining garlic and ginger. Stir, then add the chicken and turn the heat to high. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
Turn the heat down to medium, return the broccoli, mushrooms, and juices to the pan, and stir. Add the soy sauce, sprinkle with more salt and some pepper; add a little more water if the mixture is dry. Raise the heat to high and cook, stirring occasionally, until the liquid is reduced slightly and you've scraped up all the bits of chicken. Taste and adjust the seasoning, garnish with the remaining scallion, and serve.
Serves 4
Put the oil in a large, deep saucepan over medium heat. When hot, add the onion, celery, carrot, and meat if you're using it and cook, stirring occasionally, until the vegetables begin to become tender and the meat begins to brown, 5 to 10 minutes. Add the garlic and some salt and pepper and cook for another minute or 2.
Add the lentils, rice, bay leaves, and 5 cups of water. Bring to a boil, then lower the heat so the liquid bubbles gently and cover.
Check the rice and lentils after 30 minutes. If both are tender and the liquid is absorbed, the dish is ready. If either is not tender, add enough more liquid to keep the bottom of the pot moist, cover, and cook for a few more minutes. If the rice and lentils are soft and there is much liquid remaining (which is unlikely), raise the heat a bit and cook, uncovered, stirring once or twice until it evaporates. Taste and adjust the seasoning if necessary and serve, garnished with parsley.
Serves 4
Combine the vinegar, oil, garlic, salt, and pepper in a salad bowl beat with a fork.
Add the vegetables, sprinkle lightly with more salt and pepper, and toss. Taste and adjust the seasoning, and serve immediately.
Serves 6
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