Sichuan Noodles with Shrimp
Sichuan Noodles with Shrimp
Adapted from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo
This is a nice 1 pot meal, rice noodles full of shrimp and vegetables. Prep the pickled peppers and scallion oil a couple days in advance to make the meal preparation go quickly on the night you plan to serve it for dinner.
(more…)
Pork Chow Mein with Broccolini and Spinach
Loosely Adapted from Mastering the Art of Chinese Cooking
I’ve taken a number of liberties with the original recipe, so I mainly just used it as a guide. I didn’t have a couple of the seasonings/thickeners or some of the vegetables. In the next few weeks I’m hoping to make the exact recipe, which uses pan-fried noodles. So stay tuned in the upcoming weeks for a variation on this recipe. Meanwhile, try this tasty pork and noodle recipe. The marinade and sauce use very similar ingredients; so mix the sauces side by side, but in separate dishes.
(more…)
Ginger Scallion Sauce with Rice and a Basted Egg
This sauce is from the Momofuku cookbook by David Chang (who owns the restaurant of the same name) and Peter Meehan. A beautiful cookbook with some very tasty, yet somewhat complex recipes. This recipe is one of the simple ones and I use it regularly now. In fact, I’ve found myself buying ginger and scallions on a regular basis since the sauce is a great quick condiment that turns plain grains or noodles into a meal. It’s pretty quick to put this sauce together. All it takes is a bit of chopping and once you make it a few times you will get your rhythm down. It’s light and flavorful and great for leftovers the next day. Ginger scallion sauce works well stirred into rice, quinoa, or noodles. I especially like it in rice or quinoa and topped with a basted or poached egg.
(more…)