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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
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 sauce 1/2 cup beef broth 1/3 cup rice wine 3 1/2 tablespoons sugar 1/4 teaspoon white pepper 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons cornstarch 1/4 cup water
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!
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.
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.
It is no secret that I have an obsession with Chinese cuisine.
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 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! If you’d like to have gorgeous bowls to eat out of too, I’ve added the udon bowls to my OpenSky shop .
Heat wok over high heat until a drop of water vaporizes instantly upon contact. Add peanut oil, swirling to coat wok evenly, and heat until hot and just smoking. Add eggs, tilting wok and swirling eggs to form a thin even layer on cooking surface, and cook 30 seconds, then add rice and salt and stir-fry, breaking up eggs and letting rice rest several seconds between stirs, until rice is hot, 2 to 3 minutes. Add scallion greens and sesame oil (to taste) and stir-fry until combined well.