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asian

HOT AND SOUR SOUP

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HOT AND SOUR SOUP

My ode to Chinese New Year begins with the most welcoming of dishes - the classic 'hot & sour' soup. Though you can certainly add chicken, pork or whatever you like, I've made this with only shiitakes & tofu... but you won't miss the meat, trust me.

Serves 4

INGREDIENTS

  • 3 cups chicken broth
  • 8 ounces firm tofu, cubed into a medium dice
  • 4 Shiitake mushrooms, stemmed and thinly sliced
  • 1-2 tablespoons chili paste
  • 3 tablespoons soy sauce
  • 3 tablespoons apple cider vinegar
  • 1/4 teaspoon fresh ground pepper
  • 3 tablespoons corn starch
  • 2 tablespoons water
  • 1 egg, beaten

DIRECTIONS

  1. In medium saucepan bring chicken broth to a boil
  2. Add mushrooms, tofu & chili paste - let boil a couple minutes
  3. Stir in soy, vinegar and pepper - mix well
  4. In small bowl mix corn starch & water until smooth, and stir into the broth
  5. Simmer 5 minutes until broth thickens, then turn off heat
  6. While stirring broth in a circular direction (take your pic) pour in the egg from several inches above the pot in a very slow stream to create ribbons
  7. Serve - Gung Hay Fat Choy!
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Quick Asian Noodles

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Quick Asian Noodles

5 minutes, 5 ingredients. No stir frying and so damn delicious. 

Serves 1-2

Ingredients

  • 3 ounces chow mein noodles (or any noodle like spaghetti can work)
  • 1 tablespoon soy sauce
  • ¼ teaspoon cornstarch
  • 1 tablespoon brown sugar
  • 2 tablespoons Sriracha
  • 2 tablespoons chopped green onions
  • 1 tablespoon chopped fresh cilantro

Directions

  1. Cook noodles according to package directions
  2. While noodles are cooking, make the sauce - in a small bowl add soy sauce, cornstarch, sugar and Sriracha; mix well and set aside
  3. Drain noodles, put back in pot and mix sauce with the noodles
  4. Top with green onions and cilantro; serve on plate or eat out of the pot like me
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Cold Asian Noodle Salad

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Cold Asian Noodle Salad

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A simple and delicious way of eating without cranking up the oven.

Serves 2

INGREDIENTS

  • 4 ounces soba noodles
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon white granulated sugar
  • ½ tablespoon Sriracha 
  • ½ cup carrots, julienned (matchstick size)
  • ½ cup sugar snap peas sliced diagonally
  • ¼ cup radish sliced thin in half circles
  • 1 stalk celery, thinly sliced 
  • ¼ cup English cucumbers sliced thin in half circles
  • 1 tablespoon neutral oil (like avocado)
  • 10 peeled, deveined tail-on shrimp (I used 16/20’s in this recipe)
  • Kosher salt 
  • Sesame seeds
  • Thinly sliced green onions and chopped cilantro for garnish

DIRECTIONS

  1. Cook noodles according to package directions - do not overcook, drain, rinse well with cold water, drain again and transfer to a bowl
  2. While noodles are cooking, in a small bowl combine vinegar, soy, sesame oil, sugar and sriracha - stir well and set aside
  3. To the noodles add carrots, peas, radishes, celery and cucumber - mix and add a little sauce (adding more sauce as needed)
  4. Heat a pan over medium/high, add oil and justvwhen it’s about to smoke add the shrimp and cook about 1 minute - season with Kosher salt, add splash of ½ tablespoon soy and 1 tablespoon Sriracha; mix well and cook until done, remove shrimp from heat
  5. Place the noodles/vegetables on serving plate, top with shrimp and garnish with green onions, cilantro and sesame seeds

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Green Onion/Ginger Sauce

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Green Onion/Ginger Sauce

A classic Chinese oil based sauce - or more accurately a classic Hainanese sauce, this is a simple and delicious add to almost any protein.

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