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Asian Recipes Quick-and-Easy Egg Noodle Stir-fry Scallion Chicken with Soba Soup Five Treasure Vegetable Platter
This “deluxe” version of Thai fried noodles is just as tasty if you omit the meat and the shrimp. Fish sauce is made from salted fish and is a common ingredient in Thai and Vietnamese cooking. Use it sparingly, and select a lighter variety for less pungency. Smoked and baked tofu has more flavor and a firmer texture than regular tofu. Be sure to have all the ingredients ready before firing up your wok or frying pan.
Soak the rice noodles in enough warm water to cover while you prepare the other ingredients (at least 15 minutes). Combine the lemon or lime juice, the fish sauce, and the sugar in a measuring cup. Heat the vegetable oil in a wok or large frypan over high heat. Briefly fry the garlic (don’t let it burn!), then add the meat, and stir fry until cooked through. Add the shrimp and stir fry for 2-3 minutes, or just until they begin to turn pink and curl. Stir in the cubed tofu. Reduce heat and add the sauce ingredients; stir gently until the sugar dissolves.Drain the noodles thoroughly in a colander, add to the wok or frypan, and stir until they soften and mix well with the other ingredients. Remove the wok or frypan from the heat. In a separate pan (preferably non-stick), scramble the eggs in the teaspoon of oil. Mix the cooked eggs, peanuts, bean sprouts, and onions with the noodles in the wok. Garnish with the lime wedges and chopped cilantro before serving. Extending the Table Cookbook Quick-and-Easy
Egg If you wish, add chicken, pork, or tofu by stir-frying them after the garlic and before the vegetables.
Combine the sauce ingredients in a measuring cup. Bring four quarts of water to boil in a large saucepan or stockpot. While the water is coming to a boil, heat the vegetable oil in a wok or large fry pan over high heat. Stir-fry the garlic briefly, then add the onions, carrots, celery, mushrooms, and water chestnuts. Stir-fry for three minutes. Add half the sauce mixture (1/4 cup). Reduce heat to simmer. Add the corn starch to the remaining sauce mixture in the measuring cup, stir until smooth, and set aside. While the stir-fry is simmering, add the noodles to the boiling water. Boil for 3 to 4 minutes. While noodles are boiling, stir the corn starch mixture into the wok or frying pan. Increase the heat, and stir until the sauce thickens. Drain the noodles in a colander and rinse with cold water. Spoon the stir fry mixture on top to serve. Scallion
Chicken with Soba Soup In a pinch, substitute a sweet white wine for the rice wine, sake, and Japanese mirin (sweetened rice wine).
In a bowl, combine the chicken with the soy-ginger marinade, tossing lightly to coat. Divide the cooked soba noodles among six soup bowls. In a stovetop casserole or a Dutch oven, combine the broth, mirin, and soy sauce, and bring to a gentle boil over medium-high heat. Add the chicken and marinade, and cook for 4 to 5 minutes, or until the chicken is cooked through and tender. Skim any coagulants from the surface, add the scallions, and cook for one minute. Spoon the chicken, scallions, and hot broth over the noodles. Sprinkle with the optional chopped walnuts and serve. Asian Noodles, by Nina Simonds Lion's Head Casserole is a dish traditionally served on New Year's Day. Ceremony dictates that four meatballs must be served. These symbolize the four seasons of the year, as well as the four blessings of Happiness, Properity, Longevity, and Health.
Wash cabbage. Cut across into 2" sections. Blanch in boiling water for one minute. Drain. Line bottom of casserole dish with 3/4 cabbage. Reserve the rest. In a large bowl, stir meat mixture in one direction until it develops elasticity, about four minutes. Shape into four balls. Heat oil in a wok until hot. Mix cornstarch with water to make a paste. Coat one meatball in paste and lower gently into oil. Turn and brown all surfaces. Then carefully lay meatball in the cabbage-lined casserole. Repeat with the other three balls. Add broth. Cover with reserved cabbage. Bring to boil. Turn heat low, cover and simmer for one hour. Serve hot. Five
Treasure Vegetable Platter Vegetables, delicately seasoned and attractively presented, make this dish perfect for an elegant banquet. The five treasures represent the five Chinese signs of prosperity. Use your own creativity in choosing the vegetables. This dish is quite beautiful when vegetables are arranged on the platter with complementary colors in mind.
Steam the broccoli or asparagus and carrots separately over boiling water until barely tender. Drain in a colander. Run under cold water. Drain. Blanch the drained mushrooms and corn separately in boiling water for 15 seconds. Drain. Run under cold water. Drain. Blanch the tomatoes in boiling water for 30 seconds to loosen the skins. Remove tomates from water and peel, then cut into quarters and remove the seeds. Combine the sauce ingredients. Heat and stir until the sugar is dissolved. Add vegetables individually to the sauce mixture and reheat. Drain the vegetables into the pan, reserving the sauce mixture. Place mushrooms in the center of the platter. Place other vegetables in a pinwheel design around the edge of the mushrooms. Heat the sauce mixture to boiling. Add the dissolved cornstarch and stir until thickened. Add the sesame oil. Stir. Pour sauce over the vegetables. Serves 8, with other dishes.
Combine all filling ingredients into a bowl. In a separate bowl, combine flour and enough water to make a smooth dough. Roll with your hands into 4 long cylinders. From the cylinders, cut one-inch pieces. Flatten and roll each piece into a circle, then put about 1 Tbs. filling in each dough circle. Pinch to seal. When all circles are filled and sealed, cover the bottom of a frypan with oil and place on high heat. When oil is hot, place dumplings in pan, and add enough water to come to the halfway point on the dumplings them halfway with water. Cover pan. When water boils, reduce temperature to medium. The dumplings are done when the water is gone and dumplings are golden on the bottom. |
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