Instead of leaning on a sauce, "dry" stir-fries like this recipe use a small amount of liquid (in this case, fish sauce), relying on heat and movement in the wok to intensify each ingredient's flavors.
Add the garlic and cook until fragrant, about 30 seconds.Add the bell peppers and corn to the pot and cook for 10 minutes, stirring often.
Sprinkle the flour into the pot and cook, stirring constantly, for 5 minutes.Pour the chicken stock into the pot and stir to combine.Use a whisk if necessary to break up any lumps.
Add the potatoes to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20 minutes.Season the chowder with the salt and cayenne and stir in the cream.
Serve with the bacon and parsley as garnish..
Originally appeared: September 2013.(Keep screen awake).and pour in the extra-virgin olive oil, heating it over medium.
Next, add the pancetta—you're looking to render out the fat here, not to crisp it up, Justin notes.Once the fat is rendered, incorporate the chopped yellow onion and season the mixture with salt and pepper.. Deglaze.
When the onions have softened, pour in the dry white wine to deglaze the pot, taking care to scrape up any browned bits from the bottom.Cook for four to five minutes until the liquid has almost completely reduced.. Add the Pasta and Cook.