Tag Archives: Chinese

Shrimp and Edamame Fried Rice with Ginger Pickles

2 Nov

I threw this dish together the other night basically with whatever I had left in the fridge/cabinet, and it came out amazingly delish. Lately whenever I make any type of fried rice or stir fry, I love to make some sort of pickled vegetable to top it with or to serve on the side. I just feel like its a good alternative to a salad, which doesn’t go that well with the rice in my opinion. And the zing of the pickles is a nice contrast to the savoriness of the main dish. I used a cucumber a red onion because thats what I had on hand, but it would also be delicious with radish, sliced green beans, or carrots.

Thank goodness for the Wok that I received from my family last Christmas. It is probably my most used kitchen item.

Shrimp and Edamame Fried Rice

Serves 2

Ingredients

1 cup rice

1 1/4 cups water

14-16 shrimp

1/2 bag frozen edamame, thawed

3 bell peppers (any color), chopped finely

1 onion, chopped finely

1 tablespoon olive or vegetable oil

4 teaspoons soy sauce

1/4 teaspoon Chinese five-spice powder

1 clove garlic, minced

1 egg

salt and freshly ground black pepper

Cook the rice by combining rice and water, bring it to a boil, then cover and simmer over very low heat, stirring occasionally, about 20-30 minutes. You may need to add additional water depending on the type of rice you’re using. I prefer using Jasmine or Sushi rice. The best way to make fried rice is actually to use cold rice, so if you have that available, or if you have time to let it cool, I recommend doing so.

Next, get out your wok. Spread a bit of oil around in it, turn it on medium-high heat, then add the shrimp, bell peppers, onions, edamame, garlic, and five-spice powder. Simmer and toss until shrimp and bell peppers are just cooked through. Slowly fold in the rice. Make a little hole in the middle of the rice and pour 2 teaspoons of soy sauce in.  Let the soy sauce cook until it starts to bubble, then slowly mix the rice, shrimp, and veggies in. Do this once more with the remaining soy sauce.

I actually like to let the rice sit for a minute because I like to get some crunchy bits before adding the egg. If you don’t want this, Go ahead and make another hole in the middle. Crack the egg into the pan and using a bamboo spoon, scramble the egg as it cooks. Once it is softly cooked, you can slowly mix the rice, etc, in. When it is well mixed, season with salt and freshly ground black pepper and serve with pickles on the side or on top.

Ginger Pickles

Ingredients

1 cucumber, thinly sliced

1 red onion, thinly sliced

1 clove garlic, minced

1/2 teaspoon fresh ginger, minced

1/2 cup ginger-rice vinegar

1/2 cup water

2 tablespoons sugar

1 teaspoon course sea salt

1 handful fresh dill

In a small saucepan, combine  garlic, ginger, vinegar, water, and sugar and bring to a simmer, stirring occasionally, at medium-high heat until sugar dissolves. Remove from heat and let cool. Pour over cucumbers and onions (or whatever veggies you have chosen). Add a handful of fresh dill, cover, and place in the refrigerator for 30 minutes or until ready to eat. Remove with a slotted spoon to serve over fried rice.

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Whole Roast Duck

8 Oct

OK guys. I made my first duck.

It was a tough decision to go French or Chinese, but I went with Chinese style and it was DELISH. Next time I’ll try a French recipe.  I served it up for a small dinner party with friends, and it was a hit.  In order to get the most fat out of it as possible, and to get the crispiest skin, I placed it on a rack inside of a roasting dish and slashed a diamond pattern through the skin and fat layers all over. I rotated it every hour. When I was done, I had about 1 1/2 cups of duck fat, which I used to fry potatoes in for brunch the next weekend. Another thing you can do with it: slather it all over a whole chicken and roast it.  Chicken roasted in duck fat? Does it get any better than that?

Whole Roast Duck

Ingredients

1 Whole Pekin (Long Island) Duck 4-5 lbs (I used a Bell and Evans Young Duckling from Whole Foods, but you can also get one in Chinatown!)

2 tablespoons fragrant honey

2 tablespoons molasses

6 tablespoons oyster sauce

2 tablespoons orange juice

4 scallions, roughly chopped

6 cloves of garlic, peeled and minced

4 bay leaves

1 handful basil and cilantro, torn

1 medium fresh red chili, thinly sliced

salt and freshly ground black pepper

 

Preheat the oven to 300°. Remove all the innards from the duck.  They might be in a bag, they might not be.  Mine were not.  If you want, you can keep the liver and make Pâté or sauté it with some butter, garlic, lemon juice, salt and pepper and spread it on a rustic bread. I didn’t do that this time, but it’s a project I hope to take on soon.

Wash the duck inside and out and pat it dry with paper towels. Grab a pair of pliers or tweezers and remove any quills that you see (if there are any). Trim off any extra skin, which there most likely will be. Throw it away or render it if you want some extra duck fat.

Next, score the skin.  Using a very sharp knife, cut a diamond pattern across the whole top of the duck. Then prick it all over with the tip of the knife. Make sure you are only pricking and cutting the skin and layer of fat, not the meat! Tie the legs together with some kitchen twine.

Sprinkle the duck generously with salt, then put it in the oven. After 1 hour, remove the duck and prick it all over again.  When you do this, rich melted duck fat will seep out. Make sure you get the area around the legs where the most fat is. Turn the duck over, breast side down, and roast for another hour at 300°.

After the second hour, remove the bird, prick it all over again, and turn it breast side up. Roast for another hour at 300°.  After the third hour, pull out the duck again.  It should be starting to look pretty crispy.  Prick it all over and turn it breast side down. Roast at 300° for a final hour.

Meanwhile, mix the ingredients for you glaze in a small saucepan over Low-Medium heat for about 4 minutes.  The sauce should start to thicken.  When it does, remove it from the heat.

After the fourth hour, take the bird out of the oven. Raise the temperature to 400°. Pour the duck fat from the roasted pan into a heat-safe container.  Once the oven hits 400°, turn the bird breast side up back on the rack and stick it back in the oven.  Roast for ten minutes.  This helps the skin get a bit crispier. Brush the duck all over with your glaze, then stick it back in the oven for 5-7 minutes. Keep a close eye on it so that the glaze doesn’t burn.

Let the duck sit for a few minutes until it is cool enough to cut, then carve it as you would a chicken and serve! And eat fast, because it will be gone before you know it.

Shrimp and Baby Bok Choy Stir-Fry

22 May

I definitely underestimate stir-frys. When I first started cooking for myself on a regular basis (when I moved into an NYU dorm 30 minutes from campus that had a full kitchen), I made all kinds of stir-frys.  They’re easy to make because you can do everything in one pan and have minimal clean-up.  Plus, they are easy to change up and therefore hard to get tired of.  The recipe I’m going to share with you is Chinese stir-fry with Tapioca noodles, but you can also make them with rice or pasta and throw in some mixed veggies and chicken, sausage, or tofu and just keep it simple.  It just requires keeping a few staple items in the cupboard.

Shrimp and Baby Bok Choy Stir-Fry

Adapted from Gourmet

Makes 4 main courses

Ingredients

24-30 shrimp (You can always use fresh but frozen farmed shrimp are easy to store for long periods of time and completely fine for a dish like this)

One bunch baby bok choy

8oz Chinese noodles of your choice (I used Hang’s Tapioca Noodles from Whole Foods, you can also use cellophane or egg noodles)

1/4 teaspoon sugar

1/4 teaspoon Asian sesame oil

2 tablespoons soy sauce

2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry

2 tablespoons oyster sauce

2 teaspoons cornstarch

1/4 teaspoon white pepper

2 tablespoons peanut or vegetable oil

1 large red pepper, roughly chopped

1 teaspoon finely chopped peeled fresh ginger

1 teaspoon finely chopped garlic

3 scallions, cut into 2 1/2-inch pieces (1 cup)

Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.

Add peanut or vegetable oil to a wok (or large skillet if you do not have a wok) over high heat.  As oil starts to smoke, add scallions, ginger, garlic, and pepper for 30 seconds.  Add bok choy and shrimp and cook for 2 more minutes.  Mix chow sauce (soy sauce, cooking wine, sugar, corn starch, white pepper, and add to the wok along with the noodles.  Cook for 2-3 minutes more.  Turn off the heat and add sesame oil just before serving.