Shrimp Lo Mein - Cook This! Not That - Mens Health - StumbleUpon. While restaurants drown their lo mein dishes in oil, we prefer them long on produce and rich with the delicious flavors of Asian cuisine Restaurant wok-fried noodle and rice dishes tend to be heavy on starch and oil, with a few token vegetables thrown in for color. We prefer our lo mein long on the produce, short on oil, and rich with the flavors that make Asian cuisine one of the world's best. You'll Need: 12 oz lo mein noodles 1 Tbsp peanut or vegetable oil 2 cloves garlic, minced 1 Tbsp grated fresh ginger 4 scallions, whites and greens separated, chopped 4 oz shiitake mushrooms 2 medium carrots, cut into thin slices 1/2 red bell pepper, sliced 3/4 lb medium shrimp, peeled and deveined 2 Tbsp oyster sauce 2 Tbsp low-sodium soy sauce How to Make It: *Prepare the noodles according to the package instructions.
*In a wok or large skillet, heat the oil over high heat. *Toss in the shrimp and cook until just pink and slightly firm. Lobster to Sweet & Sour: How To Make 6 Stir-Fry Sauces. Have the vegetables and meats to stir-fry, but not sure what sauce you'd like to finish them in?
In this post I'll list six simple stir-fry sauces to try. Put down the take-out menu and grab your wok - this will be fun and easy! Basic Brown Sauce Ingredients:2/3 cup soy sauce1/2 cup beef broth1/3 cup rice wine3 1/2 tablespoons sugar1/4 teaspoon white pepper1 tablespoon minced garlic1 tablespoon minced ginger2 tablespoons cornstarch1/4 cup water Preparation:Heat a wok over high heat; add 1 tablespoon cooking oil, swirling to coat.
Basic White Sauce Ingredients:1 tablespoon freshly grated ginger1 clove garlic, chopped2 tablespoons soy sauce3/4 cup chicken or vegetable stock1 tablespoon cornstarch2 tablespoons water Preparation:In a wok, heat 1 tablespoon of oil and stir fry the garlic and ginger for one minute to release the flavors. Sweet & Sour Sauce. Pork Fried Rice. I’m not sure this can be improved on.
Any more. 3 cups cold, cooked rice. We cook it in a rice cooker, leftover is perfect! 2 eggs, whisked upBean sprouts, 8 oz1 TBS chopped garlic2 TBS chopped fresh ginger (Store the extra in the freezer, because you’ll make this again)1 cup Meat, diced and cooked (We cut a slightly frozen pork chop into small pieces, 1/4″ – 1/2″ cubes, sauté in a dab of olive oil, then remove from wok/pan)1 cup onions, chopped, we usually use a sweet one like a Vidalia1 pkg of sliced mushrooms, or slice them yourself, we just use white button mushrooms, for this recipe5 green onions, sliced, both whites and most of the greenMix the next four liquids together and stir in, in the last few minutes of cooking1 TBS Fish Sauce4 tablespoons Toasted Sesame Oil2 TBS or so Bragg’s Liquid Aminos2 TBS Soy SauceA smoking hot pan and preferably it is a wok, but not necessarily required.
A wok does make it easier to keep everything *in* the pan… making cleaning the stove top easier. Coconut Milk Sticky Rice with Mangoes Recipe at Epicurious.com. Steam the sticky rice until tender (see Editor's Notes, below). Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. Add the sugar and salt and stir to dissolve completely. When the sticky rice is tender, turn it out into a bowl and pour 1 cup of the hot coconut milk over; reserve the rest. Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend.
Meanwhile, peel the mangoes. To serve individually, place an oval mound of sticky rice on each dessert plate and place a sliced half-mango decoratively beside it. Notes: You can substitute black Thai sticky rice for half the white rice. Sesame Chicken - StumbleUpon. Sesame Chicken I have whined and complained before about my plight of living without Chinese takeout.
Well this is how I cope. Sesame Chicken is my favorite on the all you can eat buffet, well along with the Crab Rangoon. This is a recipe that I adapted from one my sister-in-law gave me. The secret is definitely in the sauce here. Ingredients. Foodbuzz 24, 24, 24: Chinese Buffet at Home. It is no secret that I have an obsession with Chinese cuisine.
The place that started it all was a local Chinese buffet here in Michigan. After frequent visits to the buffet over the years, I finally decided to take a stab at cooking my own Chinese dishes at home. The majority of the dishes were delicious and I began cooking different Chinese meals every week, but I had always wanted more variety just like the buffet.
Tibetan Flatbread, the Perfect Soup Dunking Bread. I am a dunker.
How about you? When it comes to eating soup, I have to have something to dunk into the liquid to eat along with it. I love a spongy bread or biscuit that will soak up some of the soup liquid without falling apart. I recently saw an episode of Jacques Pépin's show, More Fast Food My Way, where he made a quick Tibetan Flatbread on the stove in a frying pan. Its easier than you might think! — La Fuji Mama - StumbleUpon. I am in love with this udon noodle bowl I got from the company Flavour Design Studio.
Isn’t it gorgeous? I love the way it’s designed to be easy to hold, with a hole for your thumb to fit through, and I love the grooves and holes cut out for your chopsticks to sit in so they don’t roll away from you! Egg Fried Rice Recipe at Epicurious.com - StumbleUpon.