Tying on an apron, turning up my music, and spending time in the kitchen cooking and baking – that’s my idea of a relaxing evening. But after work, I’m hungry, so I like to make dishes that don’t take too long and that don’t require a lot of clean up. My ideal meal can be cooked in one dishwasher safe pot or pan. Recently I discovered a pan that I wish I had found years ago. Known for cooking curry, the All-Clad Karahi pan is versatile and small enough to fit on one burner, as opposed to other bowl-shaped pans that monopolize the stove top. The handles are well-placed, sitting higher than an average pan, and do not grow hot while the pan is on the stove, making it touchable, holdable, and movable without potholders or burning fingers. As to the cooking itself, for my first Karahi pan adventure I stir-fried chicken and broccoli (see this quick and easy recipe below). The stir-fry cooked evenly and nothing stuck to the bottom or sides of the pan. Despite its compact design, I cooked a pound-and-a-half of chicken and two large bunches of broccoli in the pan. It looks small but it cooks large. Like my other All Clad pots and pans, the Karahi is dishwasher safe, which I adore.
Update: All-Clad has discontinued this item as of 2009, but we recommend the the All-Clad Chef’s Pan as a comparable alternative.
Stir Fry Recipe
Now, to make my chicken stir fry I found a recipe I liked online a few years ago and have continually edited it to fit my tastes. I encourage you to do the same.
- 1 lb of chicken
- Vegetable oil
- 3 tbs of red vinegar
- 3 tbs of soy sauce
- 2 tbs of honey
- 2 cloves of chopped garlic
- Dash of red pepper flakes
First, whisk together red vinegar, soy sauce, a few squeezes of honey (depending on how sweet you like your chicken), chopped garlic, and some red pepper flakes. Then, take a Santoku knife and cut your chicken into thin strips. (This ceramic knife is lightweight and does not require a lot of muscle. It glides through chicken. Plus, it’s socially responsible.) Place half of the liquid in a Ziploc bag, add the chicken, and marinate for 15 minutes. Save the other half of the liquid. Next, wash the vegetables of your choice. Again take your Santoku knife, which is chopalicious, and easily chop your veggies. You are ready to cook. Grab your Karahi pan, turn on the burner, and add a small amount of oil. Once the oil is hot, add the marinated chicken to the pan and breathe in the smell of your Karahi at work. Cook the chicken thoroughly, then remove it from the Karahi and add your veggies. While your veggies are cooking, wash your knife and place it back into your knife block for a color splash. After the vegetables are cooked to your liking, add the chicken back into the All-Clad Karahi. Don’t worry, there’s plenty of room in the pan. Add the reserved liquid, plus some water (a few teaspoons). A minute or two later, your stir-fry is ready to eat.
Enjoy your meal, and of course, happy cooking!