A staple Chinese noodle recipe.
7 oz. egg pasta noodles
10 shrimp, shelled and deveined
2 garlic cloves, minced
1/4 cup shredded carrot
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
2 tablespoons water
2 tablespoons cooking oil
1/2 cup chopped green onions
1. Cook the chow mein according to the package. Rinse under cold water until the water turns clear and the chow mein is soft. Don’t over cook the chow mein or the noodles will get limpy and soggy.
2. In a small mixing bowl, mix all the seasoning ingredients. Set aside.
3. Heat up the wok with the cooking oil. Add in the minced garlic and stir-fry until light brown or aromatic. Add the shrimp and stir fry until they are half done. Add the shredded carrot into the wok and do a few quick stirs. Add the noodles, the seasoning mixture, and the water. Continue to stir until the noodles are well blended with the seasonings and completely cooked through. Add the chopped green onions, do a few final stirs, dish out, and and serve hot.
Today’s lunch was decidedly Chinese. Chow mein with shrimp, tomato eggs, and bok choy.
Have a great weekend!
My first memory of tofu was in the third grade. Every week, my third grade teacher would introduce us to a new food, whether it be celery, blueberries, or papaya. Usually it was something healthy and could be eaten raw. One week, it was tofu. Tofu can’t be eaten well unless cooked, so one of the parents brought it in a strawberry tofu cake. To this day, I remember it as the most incredible cake I’ve ever tasted. And it was made out of tofu! My mom has also been a tofu fan, and I especially loved it when she made mapo tofu (a recipe that I will need to conquer sometime). Anyway, this recipe is something that I’ve been making for lunches to take to work. Some of the ingredients, like the hoisin sauce and the chili garlic sauce, can be found at your local Asian market.
9 ounces extra firm tofu, cubed
2 garlic cloves, minced
1 tablespoon hoisin sauce
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
1 tablespoon water
1 bell pepper, diced
1 cup pineapple chunks
1 tablespoon olive oil (for cooking)
1. Heat a wok or a deep skillet with oil to medium heat. Fry the minced garlic until fragrant.
2. Fry the tofu until all sides are lightly browned, about 5-7 minutes.
3. Toss in the bell peppers and pineapple, and fry for 2 minutes.
4. Mix the hoisin sauce, chili garlic sauce, water, and sesame oil. Stir the mixture in with the tofu until all is coated. Cover the wok with a lid and cook for 2 minutes. Occasionally lift the lid to stir the mixture. Finish cooking when all the sauce has disappeared.
5. Best served with rice.
It started last year, when it was during this time, around New Year’s, that I got a craving for wontons. I suppose it’s because of the holidays, that all I want is comfort food, food I’m used to eating at home with the family. So last year, I made wonton soup, wontons cooked in chicken broth. This year, it’s fried wontons, which consist of shrimp, cabbage, and green onions. Of course, you can make the filling to your liking, such as adding pork, beef, etc.
20 pieces medium-sized shrimp, chopped
1 cup sliced green cabbage
1 cup chopped green onions
1 teaspoon sesame oil
water for sealing wontons
oil for frying
1. Mix the chopped shrimp , sliced cabbage, chopped green onions, and sesame oil in a large mixing bowl.
2. Wet one side of a wonton wrapper with water. Place a tablespoon of the shrimp mixture in the middle of wonton wrapper. Bring together the corners of the wonton and twist at the top to close the wonton (there are different ways of folding a wonton, you can look them up on youtube.com).
3. Heat oil in a deep frying pan until hot. Fry several wontons at once in the pan until golden brown. Place fried wontons on a paper towel to dry.
4. Serve with a sweet chili sauce of your choice.
Have a Happy New Year!
I have very fond memories of juk. I remember eating it every other day when I was a child. When we didn’t eat rice, it was juk (and when we didn’t eat juk, it was rice). My favorite was juk with ground beef.
Juk, or in other words known as congee, is very popular among Asian countries. It is a thick rice porridge, made by cooking in large quantities of water for a long period of time. The rice is cooked until it is very soft. Juk can be eaten almost any time of the day. I remember eating it for breakfast, lunch, dinner, sometimes for snack. Because it is easily swallowed, it is also eaten when one was sick.
Hence why I decided to make some this past weekend. My mom always made juk for me and my brother whenever we had a cold or the stomach flu. Because I no longer eat meat, I decided to make some with shrimp.
1 cup rice
1 cup chicken broth
2 cups hot water
10 pieces medium sized shrimp
a dash of fish sauce
1 chopped green onion (optional)
1. Rinse rice until water is clear.
2. Stir together chicken broth, hot water, and fish sauce. Add chicken broth mixture into a large pot with rice. Simmer on low heat.
3. Chop up shrimp. Add shrimp to large pot.
4. Cook until rice is soft. Stir occasionally to make sure rice doesn’t burn. Add more water if needed.
5. Serve into bowls. Add chopped green onion on top for garnish.