Galaxy Merchants Blog

For those continuing long winter nights why not try a refreshing orange beef and asparagus stir fry with our top Galaxy Merchants recipe? 

• 3/4 cup orange juice
• 3 Tbsp reduced-sodium soy sauce
• 1 cup honey
• 1 Tbsp cornstarch
• 1 tsp chili oil or 1/2 tsp hot red-pepper flakes
• 1 lb flank steak, cut across the grain into thin strips
• 2 Tbsp peanut oil or canola oil
• 2 cups asparagus, cut into 1 1/2-inch pieces
• 1 red bell pepper, cut into strips
• 1/2 cup sliced scallion
• 1 cup shredded carrots
• 2 tsp grated fresh ginger
• 1 tsp minced garlic
• 1/2 cup honey-roasted peanuts
• Steamed rice (optional)

• 1. In a bowl, combine orange juice, soy sauce, honey, cornstarch, and chili oil. Add steak strips, tossing to combine.
• 2. Heat 1 Tbsp of the peanut oil in a large nonstick skillet over high heat. Add asparagus and stir-fry 4 minutes. Add bell pepper, scallion, and carrots; stir-fry 1 minute. Add ginger and garlic; stir-fry 1 minute. Remove vegetables to a bowl.
• 3. Heat remaining 1 Tbsp of the peanut oil. Add the steak; stir-fry 3 to 4 minutes. Add reserved vegetables and peanuts; stir-fry until heated through. Serve with rice, if desired

With Christmas just gone and the new year now upon us, why give up living the good life?  Here at Galaxy Merchants we believe you are special and you should treat yourself as such! So for inspiration we bring you another great recipe which we hope you will enjoy as much as we do!

Cardamom Chicken with Rice Pilaf

• 4 chicken legs (about 3 pounds)
• 2 1/2 tablespoons cooking oil
• Ground cardamom
• Salt
• 1/8 teaspoon fresh-ground black pepper
• 1 tablespoon butter, cut into 4 pieces
• 1 small onion, minced
• 1 1/2 cups basmati or other long-grain rice
• 1/4 cup raisins
• 2 1/4 cups canned low-sodium chicken broth or homemade stock
• 1/4 cup apple juice

• Heat the oven to 450°. Coat the chicken with 1 tablespoon of the oil and season with 1/2 teaspoon cardamom, 1/2 teaspoon salt, and the pepper. Put the chicken in a roasting pan and top each leg with a piece of the butter. Roast the chicken until just done, about 30 minutes.
• Meanwhile, in a large saucepan, heat the remaining 1 1/2 tablespoons oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and 1 teaspoon cardamom and stir to coat the rice with the oil. Add the raisins, broth, and 1 teaspoon salt. Bring to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Remove the pan from the heat and let sit, without removing the lid, for 5 minutes. Stir with a fork.
• Remove the chicken from the pan. Pour off all the fat from the pan. Set the pan over the heat; add the apple juice and 1/8 teaspoon each cardamom and salt. Cook, scraping the bottom of the pan to dislodge any brown bits, until reduced to 2 tablespoons, about 3 minutes. Serve the chicken topped with a drizzle of the sauce and with the rice pilaf alongside.
• Wine Recommendation: Raisins and apple juice contribute a slightly sweet fruitiness to this dish, contrasting with the cardamom. A California chardonnay thats oak aged as most of them are will provide a similar juxtaposition of sweet fruitiness and spice.

As Christmas comes closer, why not get into the spirit by cooking yourself a beautiful meal from a recipe brought to you by Galaxy Merchants?

We feel sure that you will enjoy this dish just as much as we did!

Apricot-Glazed Chicken Breasts - 6 Servings

• Six 5-oz. boneless, skinless chicken breast halves without tenderloins
• 1/2 tsp. each kosher salt and freshly ground pepper
• 1 1/2 Tbsp. canola or vegetable oil
• 1 cup chicken broth
• 3/4 cup apricot preserves
• 1 tsp. soy sauce
• 1/4 cup sliced scallions

• 1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. When oil is very hot, brown breasts on both sides, about 2 minutes per side; remove chicken to a plate.
• 2. Add broth, preserves, and soy sauce to hot skillet; bring mixture to a boil. Boil 4 minutes. Return chicken to skillet; reduce heat to medium-low. Simmer 7 minutes, spooning apricot mixture over chicken several times; cook until chicken is no longer pink in center.
• 3. Transfer chicken to plates, spooning apricot glaze over to coat. Sprinkle with scallions.

 Come back soon for another great recipe from your high class cook wear store Galaxy Merchants!

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