The Golden Globes are Sunday night on NBC. You can bet Healthy Hollywood will be glued to the TV to check out which star is looking good and which one not so fab.
Besides the red carpet action, the Golden Globes are also the perfect excuse to order in food and break the rules and eat while watching TV. Chinese food ranks at the top of people’s favorite takeout meals – but beware it can be a major calorie bomb. “Typical Chinese takeout can be tricky if you’re trying to watch calories. At most takeout/delivery places stir-fried definitely means fried, and that means there’s probably a lot of oil,” reveals Buddakan co-executive chef, Brian Ray. New York City’s Buddakan is famous for its healthy, trendy Chinese menu and is a favorite of celebs, like Olivia Wilde and Brooke Shields. Even Tom Cruise approves: he celebrated wife Katie’s birthday there a few weeks ago.
According to Ray, Chinese can be a healthy option if you know how to order (or better, cook it yourself). “Try to look for items that are steamed and don’t come in heavy sauces—so no General Tso’s chicken. Also, the barbecued or roasted items, such as char siu pork are probably better for you. They haven’t been fussed with too much and are typically prepared in a more straightforward, simpler manner.”
If you want to give Chinese cooking a go, Ray says the key is to use the highest quality of ingredients and experiment with a variety of spices and sauces. “At Buddakan, we love fresh ginger, garlic and chili peppers, along with sauces such as low-sodium soy sauce and spice mixtures such as Chinese five-spice—all of these pack a lot of flavor and are easy to use.”
Ray shares with Healthy Hollywood two doable recipes hot off Buddakan’s menu.
Cantonese Steamed Sole
(serves 4)
Ingredients:
4 Grey Sole filets
1/2 oz. chopped scallion
1/2 oz. chopped ginger
1/4 oz. chopped finger chili
2 tbs. grapeseed oil
3 oz. Bok Choy, halved
1 tsp. minced garlic
1 tbs. low-sodium soy sauce
1 tsp. Shaoxing wine
Season and steam the sole until cooked through (about 5 minutes). Top with the scallion, ginger and chili. Heat the oil to smoking and spoon over the fish to wilt the aromatics. Blanch the bok choy and lightly sauté with the garlic in a pan. Deglaze the pan with the Shaoxing wine and a splash of soy sauce. Place the bok choy on the plate, top with the fish and pour the soy sauce around.
Asian Green Stir Fry
(serves 2)
Ingredients:
2 tbs. garlic oil
1 tbs. shallot, sliced
1 tsp. red finger chili, sliced
1 oz. pea shoots
2 oz. watercress
2 oz. bok choy leaves
2 oz. choy sum, greens only
1/2 tsp. salt
1 tbs. pine nuts, toasted
1 tbs. garlic chips (optional)
Heat the oil in wok and add the shallot and finger chili. Add the greens and toss quickly. Season with salt and garnish with the garlic chips and pine nuts.
For more information, check out www.buddakannyc.com.
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