Arugula resembles a small lettuce, but it has a unique, spicy flavor. These flavorful greens are a rich source of several nutrients, including potassium and vitamins A and K. Although frequently served raw, arugula is suitable for several cooked preparations. Sauteing is the most basic way to cook arugula. Sauteed arugula resembles sauteed spinach; it becomes a dense, wilted leaf. Alternatively, arugula's pepper-like flavor adds a bite to stir-fried dishes.
Simple Sauteed Arugula
Step 1
Set a saute pan over medium-high heat and add roughly 1 tablespoon of olive per 2 cups of chopped or sliced arugula. Allow the oil to heat.
Step 2
Add minced garlic to hot the oil, roughly one clove per cup of arugula. Saute the garlic until it is slightly softened, usually 30 to 45 seconds.
Step 3
Throw the arugula into the pan. Cook the arugula, constantly tossing. Heat the arugula until the leaves wilt, usually about one minute. Transfer the arugula and garlic to a serving platter.
Arugula and Chicken Stir-Fry
Step 1
Measure 1 tablespoon each of honey and then either soy sauce, sake or cooking sherry per pound of chicken breast. Add the soy, liquor and honey to a large mixing bowl. Add roughly 1/2 tablespoon of sesame oil to the bowl per pound of chicken. Combine the ingredients with a whisk.
Step 2
Add the chicken to the mixing bowl and toss to combine. Cover and refrigerate the chicken. Allow the chicken to marinate at least 30 minutes. Measure 1 tablespoon of olive oil per pound of chicken. Heat the oil in a saute pan over medium high heat.
Step 3
Remove the chicken slices from the marinade and add the chicken to the pan. Stir-fry the chicken until no pink remains in the chicken's center, roughly five minutes. Remove the chicken and pan juices to a holding platter. Heat an additional tablespoon of oil in the pan.
Step 4
Measure roughly 1/2 cup of peppers per pound of chicken. Add the peppers to the pan and stir-fry until slightly blistered, approximately one minute. Add roughly 2 tablespoons of minced ginger and 2 teaspoons of minced garlic per pound of chicken. Add the ginger and garlic to the pan with the peppers and stir-fry until the ginger and garlic are softened and fragrant, roughly 60 seconds.
Step 5
Measure 8 cups of whole arugula leaves per pound of chicken. Add the arugula to the pan and toss for about a minute or until the arugula wilts. Add the cooked chicken to the pan, toss to combine the ingredients and serve.
Tips and Warnings
- You can add arugula to nearly any sauteed dish. Because arugula cooks quickly, add it near the last minute of cooking. Make sure the chicken is cooked thoroughly before serving.
Things You'll Need
- Saute pan
- Olive oil
- Minced garlic
- Soy sauce
- Honey
- Sake or cooking sherry
- Large mixing bowl
- Sesame oil
- Whisk
- Chicken breast, sliced in 1/4 inch thick strips
- Julienne peppers, spicy or sweet
- Minced ginger
Member Comments