Saturday, May 9, 2009


Stir fried noodles (recipe in the comments)
Shrimp shu mei

Hot tea
This is an ancient recipe of ours that we don't make often anymore. I think it may have even been our first attempt at Asian inspired food. The original recipe came out of a book I got M for Christmas when we were in college. We have changed it so much though that I'm not sure the author would recognize it at this point :) The stir fry is chock full of veggies, but we often feel like it doesn't carry us through a full meal without an addition. Tonight that's the shu mei, but we have also added a thinly sliced pork chop to the mix to give it a bit more substance.

Prep Notes
Difficulty: Easy
Chopping: Scallions, ginger, garlic, squash
Time: 30 minutes
Make ahead: This is fine for lunch the next day, but very best fresh.

J: "An old friend."
M: "Easy Asian."

1 comment:

J said...

Stir fried noodles – M & J
Serves 2 + a toddler

½ lb medium egg noodles (you can really use any type of noodle here)
2 T peanut oil
6 scallions, chopped
1” ginger, peeled and minced
3 cloves of garlic, sliced
1 zucchini or yellow squash, halved lengthwise and sliced
½ lb bean shoots
1 can water chestnuts, sliced and drained
2 T oyster sauce + more to taste
1 T rice wine vinegar + more to serve
Soy to serve

Cook noodles until tender. Rinse with warm water to prevent sticking.

Heat oil in a large skillet or wok. As soon as the oil is hot, but not smoking, add scallions, ginger, and garlic. Cook over high heat, stirring constantly to prevent burning, for about one minute. Add the squash, cook for two minutes. Add the bean shoots, water chestnuts, and noodles, lowering the heat slightly, for one minute. Add the oyster sauce and vinegar. Stir fry until bean shoots are wilted and squash is tender. Sprinkle to taste with soy. Serve with additional soy and vinegar.