Asian Combination.

Like anyone who enjoys cooking, I get bored doing up the same old recipes, the same old way.  I wonder how things would taste if I change an ingredient here or there; what would happen if I mixed two recipes together.  Sometimes it works out fantastic and delicious; sometimes it comes out to "What was I thinking!?!".  This time I decided to combine two Asian recipes, Sweet and Sour with Fireworks; that would be with chicken, pork or shrimp of course.  Basically all that I did was give sweet and sour sauce a kick to it, yet it surprisingly changed the flavor enough to give it a new dimension; nothing very complicated.  I'm going to give the name of this recipe something non-complicated also, "Spiced Up Sweet and Sour".

Spiced Up Sweet and Sour

Ingredients:

¼ cup canola or peanut oil
1 cup each julienned carrots, shelled edamame and drained pineapple chucks
2 cups flour
2 Tbsp canola oil
2 Tbsp cornstarch
1 tsp salt
½ tsp ground white pepper
1 egg
1 ¼ to 1 ½ cups of water
2 lbs of boneless, skinless chicken breasts or pork tenderloin, cut into 1 inch cubes; or medium sized shrimp, peeled and deveined; or a combination equally up to 2 lbs.
1 qt of canola or peanut oil for frying

Sauce:

1/2 cup white wine vinegar
1 cup ketchup
2 Tbsp soy sauce
8 Tbsp sugar
1 and 1/2 Tbsp cornstarch
2 tsp Sriracha

Preparation:

In a large skillet or Wok, heat oil on medium-high heat; sauté carrots, edamame and pineapple until the edges just begin to caramelize. Remove from oil and set aside.

In a large bowl, combine flour, 2 Tbsp oil, cornstarch, salt, white pepper and egg; gradually add water until a thick batter forms. Add chicken, pork, shrimp or combination into batter making sure to thoroughly coat each piece. Heat the 1 qt of oil in the skillet or Wok over medium-high heat; when temperature reaches 360F, drop several pieces of battered pieces into the oil, but do not overcrowd. Pieces will be done when they are golden brown and float to top of oil; remove to paper towels to drain. Repeat until all battered pieces are done.

While frying up the protein pieces, the sauce can be made. Stir together all ingredients in medium saucepan; bring to boil. Remove from heat, use immediately or keep warm for later use. 

Combine sautéed vegetables and pineapple with battered pieces and warm sauce; serve over white, brown or fried rice; or a noodle such as lo mein, udon or soba.

Makes 8 servings.

Note: you can add more Sriracha if you prefer the dish with more heat, but always taste first to make sure; you can always add, but not take away.

Mary Cokenour

Noodling through Asian Cuisines.

Typically, when you go to a Chinese take-out, the most popular noodle dish is Lo Mein; a noodle which resembles Italian Spaghetti.  However, it can come in a flat variety similar looking to Fettucine and used in dishes like Ho Fun; the wider variety is used for Chow Fun.  At home, there is the ever popular Ramen noodle that comes in a solid block form which can be used for making soups or main dishes such as Stir Fry.  Cellophane Noodles or Threads are made from mung bean sprouts and resemble Vermicelli.

 

Then there are Japanese noodles such as Soba and Udon; Soba is made from buckwheat and resembles Spaghetti, while Udon is made from wheat, resembles Fettuccine and is more thick and chewy.  In Thai and Vietnamese cuisines, noodles are made from rice flour.   Basically what I am trying to get across is that you shouldn't be discouraged from making Asian recipes if you cannot find the "correct" type of noodle in your local market.  Many pasta companies are introducing products made with wheat or other grains, not just the egg and white flour variety.

My recipe today is a noodle dish which works well with Lo Mein, Soba or Udon noodles, and if you cannot find these, don't panic!  Substitute Spaghetti or Fettuccine, and you can use whatever grain variety you like: white, wheat or multi-grain flour.  Part of comfort cooking is not just the feeling you get when eating the food, but how you feel as you're creating it.  If you're not in a good place feeling wise, chances are that your dish won't be once it's completed.  Relax and enjoy.

I'm calling today's recipe "Fireworks Shrimp and Noodles"; first, because of the eye popping colors of the carrots and edamame.  Secondly, I use Sriracha, a Chinese Chili sauce which can knock your taste buds on their little butts.  The amount I use in my recipe will give you some heat, but not the burn.  If you cannot find Sriracha, then substitute Thai Chili sauce; worse comes to worse, then use whatever hot sauce you have on hand.  Remember, start small with the amount of hot sauce; you can always add, but you cannot take away.

 

Fireworks Shrimp and Noodles

Ingredients:

1 (12 oz) package Asian noodles (lo mein, soba, udon)
1 (8 oz) package frozen shelled edamame (soy beans)
1 (8 oz) package frozen julienned carrots
1 tsp minced garlic
1 tsp minced ginger
1 tsp hot sauce (Sriracha or Thai chili sauce are best)
2 Tbsp canola oil
2 Tbsp soy sauce
1 Tbsp sesame oil
1 lb large shrimp, peeled and deveined

Preparation:

Prepare noodles according to package directions; 5 minutes before noodles are done, add the edamame and carrots; finish cooking the noodles.  Drain, but reserve a ½ cup of cooking water; mix the water back in with the noodles and vegetables and also mix in the garlic, ginger and hot sauce.

In a Wok or large skillet, heat oil on medium-high heat; cook shrimp until they turn pink, about 2-3 minutes. Add the noodle/vegetable mixture plus the soy sauce and sesame oil. Mix thoroughly and cook an additional 2 minutes before serving.

Note: additional hot sauce can be added if desired.

Makes 4 servings.

Mary Cokenour
January 5, 2013