Tag: peanut oil
Yaki Soba with Beef and Chinese Broccoli
Can’t get enough of noodles!!! Yum, yum… we all love them and I love going to our local Asian grocery store to buy fresh noodles…
- 3 tablespoons tamari
- 3 tablespoons mirin
- 3 tablespoons oyster sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon sugar
- 1 pound skirt steak, sliced against the grain into thin slices
- 2 tablespoons corn starch
- 1 teaspoon sesame oil
- 3 tablespoons peanut oil plus more
- 1 orange or red pepper, sliced
- 1 medium yellow onion, sliced
- 1 bunch Chinese broccoli, chopped
- 1 pound yaki soba fresh noodles, cooked according to package directions
Mix the tamari, mirin, oyster sauce, Worcestershire sauce, ketchup and sugar in a bowl and mix well.
Transfer the beef slices to a mixing bowl. Add 3 tablespoons of the sauce, corn starch and sesame oil to the beef. Mix well and marinate for 2 to 3 hours.
Heat a wok like pan with the peanut oil. Add the marinated beef strips and sauté on high heat for 2 to 3 minutes. Take out of pan and add more oil if needed. Reheat the pan and add the pepper and onion. Saute for another 2 to 3 minutes and add the Chinese broccoli and sauté for 2 to 3 minutes. Add the noodles and the rest of the marinade. Mix well and check for seasonings and serve.
Shrimp and Mushroom Laksa
Popular in Singapore and Malaysia, this noodle dish is a labor of love. I have tried to make a bit easier but it is still a bit time consuming and requires quite a few ingredients- but it is so worth it. I would recommend this for a Sunday dinner!
- 1 pound medium shrimp, cleaned, deveined and shelled, shells reserved
- 1 medium yellow onion, cut in half
- 2 carrots, sliced in one inch pieces
- Salt
In a large saucepan, add the reserved shells, onion, carrots and 8 cups water. Bring to a boil and simmer till reduced to about 5 cups, about 45 minutes. Strain and keep aside.
Marinate the shrimp in 1 to 2 teaspoons salt and keep aside.
Paste
- 2 large shallots, cut in quarters
- 3 green onions, trimmed and chopped
- 2 inch fresh ginger, peeled and chopped
- ¼ cup slivered almonds
- 2 teaspoons ground coriander
- ½ teaspoon turmeric
- 2 tablespoons fish sauce
- 2 tablespoons peanut oil
- 2 large lemongrass stalks-bottom 7 inches only, outer layer removed, stalk cut into 1 inch length
Transfer all the ingredients to a food processor and puree until smooth. Keep aside.
- 2 tablespoons peanut oil
- 1 10 ounces Cremini mushrooms, sliced
- One 14 ½ ounce can unsweetened coconut milk
- 1 to 2 tablespoon honey
- 2 tablespoons fish sauce
- 1 pound Thai flat rice noodles, cooked according to package instructions
- Juice of a lime
- 2 tablespoons soy sauce
- 1 bunch Asian greens (I used yu choy, a leafy green), bok choy or spinach, about 4 cups
Heat a large saucepan with the peanut oil and add the puree and sauté on medium heat for 9 to 10 minutes, till the mixture is dark brown. Add the mushrooms and sauté another 2 to 3 minutes. Add the coconut milk and bring to a boil. Add the 5 cups of broth and bring to a boil. Add the honey, fish sauce, lime juice and soy sauce. Check for seasonings as the broth is simmering and add more soy, lime juice or honey as needed. Add the shrimp and cook for 3 to 4 minutes or till the shrimp are cooked but not over done.
Divide the noodles and greens in 4 to 6 bowls and top with the shrimp and hot broth. Serve immediately.
Szechuan Pepper Sweet and Sour Shrimp
Yummy, yummy is all that comes to mind when I read this recipe.. it is a bit involved but so worth making at home and not ordering the sticky sweet stuff from a take out restaurant…
- 1 pound small shrimp, cleaned
- 1 tablespoon Szechuan peppers
- 1 teaspoon salt
- 2 garlic cloves, roughly chopped
- 1 inch fresh ginger, roughly chopped
- 1 jalapeno pepper, deseeded and chopped
Roast the Szechuan peppers in a small pan for 2 to 3 minutes. Take out and grind to a powder.
Transfer the ground pepper, salt, garlic, ginger and jalapeno pepper to a mortar and pestle. Pound till a paste is formed and marinate the shrimp for 2 to 3 hours and keep aside.
- 3 tablespoons peanut oil
- 1 cup pineapple, cut into small chunks
- 1 red pepper, cut into 1 inch squares
- 1 orange pepper, cut into 1 inch squares
- 1 large yellow onion, cut into 1 inch squares
- 1 cup blood orange or regular orange juice
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- ½ cup cilantro, chopped
- 2 green onions, chopped
Transfer the pineapple, red pepper, orange pepper and onion chunks to a lined cookie sheet. Broil on high for 7 to 8 minutes till the veggies are a bit charred. Keep aside.
Mix the orange juice, vinegar, honey, soy sauce and cornstarch in a small bowl, test for seasonings and keep aside.
Heat a wok like pan with the peanut oil. Add the marinated shrimp and cook for about 5 minutes on high heat. Add the charred vegetables and mix well. Add the sauce and bring to a boil. Cook for another 2 to 3 minutes and garnish with cilantro and green onions and serve with brown rice.
Yakisoba Noodles with Mushrooms and Cabbage
Make this today… obviously any vegetable in season will do… try your favorites… I served it with roast chicken on top but it is fabulous meatless dish…
- 1 tablespoon Worcestershire sauce
- 2 teaspoons oyster sauce
- 1 teaspoon ketchup
- 1 teaspoon soy sauce
- ½ teaspoon honey
Mix the ingredients together and keep aside.
- 2 tablespoons peanut oil
- Pack of shiitake mushrooms, sliced
- 1 medium onion, sliced
- 1 carrot, sliced
- 3 green onions, chopped
- ½ cabbage, cut into 1 inch squares
- 1 package (8 ounces) of soba noodles (cooked according to package instructions)
Heat a wok like pan with the peanut oil. Add the mushrooms and cook on high heat for 3 to 4 minutes. Add the onion, carrot, green onions and cabbage. Saute for another 3 to 4 minutes and add the cooked noodles. Mix well and add the sauce. Mix well and cook for another 3 to 4 minutes. Check for seasonings and serve.
Vegetable Drunken Noodles
Meatless Mondays are back with this delicious recipe with flat noodles. I used all vegetables but it can be made with chicken, shrimp, etc. If you want to make it completely vegetarian, eliminate or substitute with the suggestions below. Kids will love it!
- 1 pound pad Thai flat rice noodles
- 3 tablespoons peanut oil
- 4 garlic cloves, chopped
- 2 Serrano chilies, seeds taken out and chopped
- 1 medium yellow onion, sliced
- 1 cup snow peas, sliced in half
- 1 large red bell pepper, sliced
- 1 medium carrot, sliced
- 1 tablespoon Shaosing rice wine
- 2 tablespoons oyster sauce (eliminate if making it completely vegetarian)
- 1 tablespoon low sodium tamari
- 1 tablespoon fish sauce mixed with 1 teaspoon brown sugar (substitute Worcestershire sauce if making vegetarian)
- 2 green onions, sliced on a bias
- ½ cup cilantro, chopped
Cook the rice noodles according to the package directions, drain and rinse with cold water and add 1 tablespoon oil to avoid sticking. Keep aside.
Add the 2 tablespoons oil to a wok on high heat and add the garlic, chilies and onion. Saute for a minute on high heat. Add the snow peas, bell pepper and the carrot. Saute for another minute and add the noodles and mix well. Add the rice wine, oyster sauce, tamari and the fish sauce and sauté till all the flavors have combined. Garnish with green onions and cilantro.
Yaki Udon with Chicken and Tofu
My daughter loves to eat yaki udon whenever we go to a Japanese restaurant, she absolutely loves it! I guess what is there not to love about a yummy, steaming bowl of noodles… especially udon noodles. I love how thick and delicious they are! Now that we have the Asian store nearby, I have been buying fresh noodles from there. I got a pack of fresh udon noodles from there. The key to delicious yaki udon are just a few ingredients- mirin, a sweet cooking wine and dashi granules. They give Japanese dishes that particular flavor we all taste in Japanese cuisine.. the rest of the steps and ingredients are easy…
- 2 tablespoons peanut oil
- 1 large shallot, sliced
- 1 large chicken breast, sliced thin, sprinkled with salt
- ½ cup shredded carrots
- ½ cup snow peas, sliced
- 1 pack firm tofu, cut into cubes
- 1 16 ounces pack of fresh Udon noodles, cooked according to package directions
- 2 green onions, sliced
Sauce
- 1 ½ teaspoons dashi powder
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 1 cup chicken broth
- 1 teaspoon corn starch
Mix the dashi powder, mirin, soy sauce, chicken broth and corn starch in a small bowl and keep aside.
Heat a wok like pan with the oil and add the shallots. Saute on high heat for a minute. Add the chicken breast and sauté on high heat till golden brown, about 3 to 4 minutes. Take out of the pan leaving the shallots in there. Add the carrots and snow peas and sauté for 2 to 3 minutes. Add the tofu and the cooked noodles. Saute for a minute and add the chicken back and the sauce. Bring to a boil and stir well and cook till chicken slices are cooked through. Taste for seasonings and garnish with green onions.
Chicken and Bok Choy Thai Green Curry
I think I am currently obsessed with Asian food.. I love it and love cooking it…You could buy a jar of green curry from the store or you could make your own.. the one from scratch is way yummier!!!
- 2 chicken breasts, sliced thin
- Zest of one lime
- 1 teaspoon salt
- 1 tablespoon extra light olive oil
Marinate the chicken slices in the lime zest, salt and oil. Mix well and let it sit for 2 to 3 hours.
Green curry
- 2 to 3 fresh lemon grass stalks, trimmed, the ends smashed and chopped fine (I used frozen chopped lemon grass)
- 2 inch piece of galangal, chopped (you can substitute with fresh 1 inch fresh ginger)
- 2 to 3 kaffir lime leaves (substitute with zest of 1 lime)
- Zest of 1 lime (use 2 limes all together if kaffir limes leaves are not being used)
- Juice of 1 lime
- 1 serrano chili, deseeded and chopped
- 1 cup cilantro, chopped
- 2 teaspoons salt
Place all the ingredients in a mortar and pestle. Pound till a paste is formed. Keep aside.
- 2 tablespoons peanut oil
- 1 cup coconut milk
- 1 cup chicken broth
- 1 to 2 teaspoons palm sugar or 1 teaspoon brown sugar
- 1 teaspoon fish sauce
- 2 teaspoons chili sauce (your favorite)
- Salt to taste
- 1 large red, orange or yellow pepper, sliced
- 4 to 5 baby bok choy, sliced in quarters
- ½ cup cilantro, chopped
Heat a saucepan with the oil. Add the curry paste and sauté on medium heat for 3 to 4 minutes. Add the coconut milk, chicken broth, palm sugar, fish sauce and chili sauce. Bring to a boil and simmer for about 10 minutes. Add the chicken slices and poach on a medium heat for 3 to 4 minutes. Transfer to a platter and keep aside. Continue to simmer and add the peppers and the bok choy. Cook for another 5 minutes. Return the chicken back to the curry and finish cooking, making sure the chicken is not over cooked. Garnish with cilantro.