Colin's Recipe's
Saturday Night Live's Colin Quinn was one of four children in a busy Irish-American household. "My mom didn't have a lot of time to get too fancy," he says. A typical meal was a feast of Devil Dogs, a fancy hot dog native to New York. Quinn says the cast of SNL usually eats well into the wee hours, at about 2 a.m. "But there's always a great restaurant open." On Friday, executive producer Lorne Michaels traditionally orders in Chinese food, which inevitably includes some exotic stir-fries, like ginger beef and broccoli or chicken fried rice. "For some reason, Lorne's office always gets a little crowded Fridays around suppertime."
| 4 tsp |
vegetable oil, divided |
20 mL |
|
2 |
eggs, beaten |
2 |
|
1 tbsp |
chopped green onion |
15 mL |
|
1 |
onion, chopped |
1 |
|
2 |
cloves garlic, finely chopped |
2 |
|
2 cups |
sliced mushrooms |
500 mL |
|
1 |
sweet red or green pepper, diced |
1 |
|
4 cups |
cooled, cooked rice |
1 L |
|
1 1/2 cups |
cooked, chopped chicken (optional) |
375 mL |
|
1 cup |
frozen peas, thawed |
250 mL |
|
3 tbsp |
soy sauce |
50 mL |
|
In a wok or large non-stick skillet, heat 1 tsp (5 mL) oil over medium heat. Beat eggs and green onion; cook egg mixture until almost set, about 2 minutes. Flip over and cook on other side for 1 minute or until set. Cool and cut into thin strips. Wipe out the pan and heat 1 tbsp (15 mL) oil over medium-high heat. Stir-fry onion and garlic for 2 minutes. Add mushrooms and sweet pepper: Cook, stirring often until vegetables are tender, about 3 minutes. Add rice, chicken (if using), peas and soy sauce. Toss until heated through. Makes 4 to 6 servings.
Per serving for 4 with chicken: 496 calories, 23 g protein, 11 g fat, 75.5 g carbohydrate. Per serving for 6 with chicken: 331 calories, 15.5 g protein, 7 g fat, 50 g carbohydrate.
Eating on the run is a fact of life for the cast members of Saturday Night Live. Just ask Colin Quinn, who's best known for his anchoring duties on the "Weekend Update" segment. With the show's killer schedule -- a 90-minute live production is built from scratch each week -- the players are pretty reckless with their stomachs. "There are a lot of meals at 2 a.m.," says Quinn. "But there's always a great restaurant open late at night." Friday is Quinn's favorite day for dining, since that's when executive producer Lorne Michaels traditionally orders in Chinese food, which inevitably includes some exotic stir-fries, like ginger beef and broccoli or chicken fried rice.
|
| 1 lb |
boneless lean beef |
500 g |
|
1 tbsp |
cornstarch |
15 mL |
|
1 tbsp |
sherry |
15 mL |
|
1 tbsp |
soy sauce |
15 mL |
|
2 tbsp |
vegetable oil, divided |
25 mL |
|
1 |
clove garlic, finely chopped |
1 |
|
2 tbsp |
minced gingerroot (optional) |
25 mL |
|
1 |
onion, chopped |
1 |
|
1 |
yellow or red sweet pepper, cut in strips |
1 |
|
3 cups |
broccoli florets |
750 mL |
|
1/2 cup |
vegetable or chicken stock |
125 mL |
|
2 tbsp |
oyster sauce |
25 mL |
|
2 tbsp |
hoisin sauce (optional) |
25 mL |
|
2 cups |
bean sprouts |
500 mL |
|
Cut beef thinly across the grain. In bowl, stir together cornstarch, sherry and soy sauce; add beef and stir to coat well. Marinate at room temperature for 10 minutes. In wok or large non-stick skillet, heat 1 tbsp (15 mL ) oil over high heat: add garlic and gingerroot, if using, and stir once. Add beef and stir-fry until meat is browned on the outside but still pink within (about 1 1/2 minutes), remove from pan. Heat remaining 1 tbsp (15 mL) oil. Add onion and sweet pepper strips, stir-fry 1 minute. Add broccoli, stock, oyster sauce and hoisin sauce, if using. Stir-cook until well mixed; cover and steam 2 minutes or until broccoli is tender-crisp. Stir in beef and bean sprouts and toss to mix until heated through. Makes 4 servings.
Per serving without gingeroot and hoisin sauce (and using chicken stock): 250 calories, 31 g protein, 7 g fat, 15 g carbohydrate.
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