Stir Fried Vegetarian Rice Noodles & Crunchy Tofu Nuggets

Below are the latest recipes from New Asian Cuisine -- Enjoy! by : Grace & Jaden Stir Fried Vegetarian Rice Noodles Courtesy of Quick & Easy Asian Vegetarian Recipes Serves 4 Preparation time: 15 mins + 20 mins soaking timeCooking time: 30 mins 8 dried black Chinese mushrooms, soaked in hot water for 20 minutes 1 teaspoon salt 7 oz (200 g) dried rice vermicelli (beehoon or mifen) 1 tablespoon sesame oil 2 tablespoons oil 1/2 inch (1 cm) fresh ginger, cut into fine shreds 2 cloves garlic, minced 1 teaspoon soy sauce 1 teaspoon sugar 1/2 teaspoon salt 1 1/2 cups (200 g) thinly sliced cabbage 1 small carrot, cut into fine strips 1 bunch garlic chives, snipped into lengths 1 tablespoon vegetarian mushroom oyster sauce 1 cup (50 g) bean sprouts, washed and trimmed 1 teaspoon freshly-ground black pepper 1 red finger-length chili, sliced, to garnish2 limes, cut in wedges 1. After soaking the mushrooms, remove and discard the stems and slice the caps, reserving the soaking liquid. Set the mushrooms aside. 2. Bring a pot of water with the salt to a full boil, and add the rice vermicelli. Cook for exactly 3 minutes, then drain. Place the rice vermicelli in a mixing bowl and drizzle with the sesame oil; toss to coat thoroughly and set aside. 3. Heat the oil in a wok until smoking, and add the ginger, garlic, and mushrooms and stir-fry 1 to 2 minutes. Add the soy sauce, sugar, and salt, and stir-fry. 4. Add the cabbage and carrot and stir-fry for 2 to 3 minutes; stir in 3 tablespoons of the reserved mushroom water and cook for 2 to 3 minutes more. 5. Add the garlic chives and vegetarian mushroom oyster sauce and stir-fry for 2 minutes, then add the bean sprouts and stir-fry for 1 more minute. 6. Add the black pepper, stir to distribute evenly, and place the vegetables on the rice vermicelli. Toss to combine, garnish with the sliced chili, and serve with slices of lime. Vegetarian mushroom oyster sauce is a soy-based sauce that is the vegetarian substitute for regular oyster sauce. Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group. Crunchy Tofu Nuggets recipe from Asian Appetizers Cookbook by Vicky Liley Serves 4 1 cake (10 oz/300 g) firm tofu 1 cup (250 ml) water 1/4 cup (60 ml) soy sauce 1 teaspoon grated fresh ginger 2 tablespoons mirin or sweet white wine 1/4 cup (45 g) all-purpose (plain) flour 2 eggs, lightly beaten with 2 tablespoons water 3/4 cup (60 g) crushed shredded wheat breakfast cereal Oil, for deep-frying Creamy Sweet Chili Sauce 31/2 oz (100 g) silken tofu, drained 1/4 cup (60 ml) sweet chili sauce 1 teaspoon soy sauce 1 teaspoon chopped coriander leaves (cilantro) 1. In a medium saucepan, combine the tofu, water, soy sauce, ginger and mirin. Gradually bring to a boil, reduce the heat and simmer for 15 minutes, turning the tofu occasionally. Remove from the heat and let cool for 5 minutes. 2. Cut the tofu into 1-inch (2.5 cm) blocks and lightly dust them with the flour. Dip the tofu blocks into the egg mixture, draining off any excess, then dredge them in the crushed wheat flakes. 3. Make the Creamy Sweet Chili Sauce by processing the soft tofu in a blender until smooth. Add the chili sauce, soy sauce and coriander leaves and mix until well combined. 4. Fill a deep saucepan or wok one-third full with oil and heat to 365°F (185°C). Deep-fry the tofu in batches until golden, 2–3 minutes. Drain on paper towels and serve immediately, with the Creamy Sweet Chili Sauce. Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group. SOURCE: newasiancuisine.com

Happy Lunar New Year - Recipes from New Asian Cuisine to Celebrate the Holdiays

Chinese Tea Eggs - symbolize prosperity recipe by Jaden Hair Steamy Kitchen 6 eggs 3/4 cup soy sauce 2 whole star anise 2 tablespoons black tea (or 2 teabags) 1 stick cinnamon 1 teaspoon granulated sugar 1 tablespoon Sichuan peppercorn (optional) 2 strips dried tangerine or mandarin orange peel (optional) 1. Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. 2. Use the back of the teaspoon to gently tap the eggshell to crack the shell all over. Make sure your cracks are deep enough to allow for liquid to penetrate, but gentle enough to keep the shell intact. The more you tap, the more intricate the design. 3. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be. In the photo above, the egg steeped for 5 hours, though my mom prefers overnight. Serves 4-6 Chinese Pan Fried Noodles with Shrimp - symbolize long life (don't cut the noodles!) By Martin Yan, Martin Yan Quick and Easy Pan-fried noodles 2 pounds fresh Chinese egg noodles 2 teaspoons sesame oil 2 tablespoons cooking oil Sauce 1/2 cup ketchup 1/2 cup water 2 tablespoons sweet chili sauce 1 1/2 tablespoons curry powder 1 tablespoon cooking oil 1 tablespoon minced lemongrass, bottom 4 inches only 2 cloves garlic, minced 1 teaspoon minced ginger 2 green onions, cut into 2-inch pieces 1/2 pound boneless chicken, cut into thin strips 1/2 pound medium raw shrimp, shelled and deveined 1 tablespoon sesame oil 1. In a large pot of boiling water, cook noodles according to package directions. Drain, rinse with cold water, and drain again. Return noodles to pot and toss with sesame oil. Heat a wide nonstick frying pan over medium heat. Add 1 tablespoon of the oil, swirling to coat. Spread half of noodles (about 2 cups) evenly in pan and cook, turning once until noodles are golden brown, about 5 minutes per side. Place noodle pancake on a large heatproof serving platter; keep warm in a 200F oven. Cook remaining noodles, using the remaining oil; keep warm. 2. Combine sauce ingredients in a small bowl; mix well. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add lemongrass, garlic, and ginger; cook, stirring, until fragrant, about 15 seconds. Add green onions; stir-fry for 1 minute. Add chicken; stir-fry for 1 minute. Add shrimp and stir-fry until shrimp begin to curl and turn pink, about 2 minutes. Add sauce and cook, stirring, until sauce boils and thickens slightly. Add sesame oil and toss to coat shrimp and chicken. Remove from heat and serve on top of noodles. Serves 4 Copyrights Yan Can Cook, Inc., 2006 100 Blossoms - symbolize new beginnings, wishing you a beautiful and blossoming new year. recipe from Jaden Hair Steamy Kitchen 1 small head cauliflower, cut into florets (8 oz cut florets) 1 small head broccoli, cut into florets (6 oz cut florets) 1 carrot, thinly slicedsalt to taste 1 teaspoon cornstarch + 1 tablespoon water 1 tablespoon cooking oil (canola, vegetable or peanut) 1 clove garlic, finely minced 1 cup vegetable or chicken broth 1 egg white 1. In a large pot of salted water, boil the cauliflower florets for 1½ minutes. Without removing the cauliflower, add the broccoli florets and the carrot slices to the same pot and cook for another 1½ minutes, until fork tender at the stem. Rinse the vegetables with cool water to stop the cooking and drain. Lightly salt the vegetables. 2. In a small bowl or cup, stir together the cornstarch and the water to make a cornstarch slurry. Set aside. 3. Heat a wok or large frying pan until hot. Add the cooking oil and swirl to coat. Turn the heat to medium and add the garlic. Fry 15-30 seconds until fragrant, but take care not to burn the garlic. Pour in the vegetable broth and add the salt to taste. Let the broth come to a boil. 4. Stir the cornstarch slurry one more time, and then pour into the pan. Stir and let simmer for 30 seconds until broth has thickened. Slowly pour in the egg white and use a fork or chopsticks to gently swirl in one direction to create long tails. Immediately turn off the heat. Taste the broth, and add additional salt if needed. Pour mixture over the vegetables and serve. Serves 4 Pork and Shrimp Potstickers - symbolize prosperty. This recipe comes from Andrea Nguyen's latest book, Asian Dumplings. This recipe for Japanese Shrimp and Pork Potstickers (Gyoza) is from Andrea Nguyen, author of Asian Dumplings Cookbook. Chinese potstickers are also made the same way Firecracker Shrimp - if you can't use real firecrackers to scare away the bad spirits, at least have these to resemble firecrackers! recipe from The Steamy Kitchen Cookbook SERVES 4 TO 6 AS APPETIZER 1 tablespoon cornstarch or flour 1/4 cup (65 ml) water 24 medium tail-on shrimp, shelled (leave tail on) and deveined 1/2 teaspoon salt Freshly ground black pepper 1 cup (250 ml) sweet chilli sauce, divided 12 eggroll or fresh spring roll wrappers, cut in half diagonally and covered with plastic wrap or a damp clothHigh-heat cooking oil for frying 1. In a small bowl, mix the cornstarch with the water to make a slurry. 2. Lay the shrimp flat on a cutting board and using a sharp par- ing knife, cut a few nicks on the inside curve of the shrimp. Be careful not to cut through the shrimp. Pat the shrimp very dry. 3. Season the shrimp with the salt and pepper. Pour 1/4 cup (65 ml) of the sweet chilli sauce on a small plate. Hold the shrimp by its tail and dip both sides of the shrimp in the sweet chilli sauce. Avoid getting the tails wet (if the tail of the shrimp is wet with marinade, it will splatter in the hot oil). Let the shrimp marinate for 10 minutes at room temperature. 4. Use paper towels to pat the shrimp slightly, to soak up the extra marinade. Some of the sticky sweet chilli sauce should still be on the shrimp. 5. Roll the shrimp in the halved wrappers, following the instructions below. 6. In a wok, deep fryer or large sauté pan, add 11/2 inches (3.75 cm) of oil and heat it to 375°F (190°C). Add the firecracker shrimp a few at a time to the oil and fry until golden brown on each side, about 3 minutes. Drain on a baking rack and serve with a side of sweet chilli sauce for dipping. Chinese Pork Ribs with Daikon and Dried Oysters http://newasiancuisine.com/2575-chinese-pork-ribs-oysters.html- The dried oysters symbolize wealth. This is a recipe from Rasa Malaysia, one of the best Asian food blogs out there. This is a Chinese recipe using dried oysters (which is perfect for Chinese New Year). The entire thing is slow braised to bring out all of the flavors – the sweetness of the daikon, tender pork ribs and saltiness of the oysters. The goji berries also add a little fruity sweet element. 1/2 pound pork ribs 1 daikon/turnip (medium-sized) 6-8 dried oysters (rinsed and soaked in water for 15 minutes) 1 tablespoon wolfberries/goji berries 1 1/2 tablespoons Chinese rice wine 1 tablespoon soy sauce 1/2 cup water Salt to taste Sugar to taste 1/2 tablespoon oil 6 cloves shallots (peeled) Heat up a wok or claypot (preferred) and add in the oil. Sauté the shallots until slightly aromatic, then add in the dried oysters and daikon. Do a few quick stirs, follow by the pork ribs, rice wine, soy sauce, and water. Lower the heat to between medium and low, and then cover it up with a lid. Braise for about 20-30 minutes or until the water reduces and thickens. Add salt and sugar to taste and serve hot immediately. Cook’s Notes: If you don’t like pork ribs, you can use chicken drumsticks. Just cut the chicken drumsticks into pieces, with bones in. You can use Japanese sake if you don’t have Chinese rice wine. source http://www.newasiancuisine.com/ by Grace Niwa and Jaden Hair ©2010 New Asian Cuisine 198 Tremont Street, Suite 230 Boston MA 02116