Tag: East Asian
Oyster Mushroom Stir Fry
Oyster Mushroom Stir Fry
I recently had over for dinner 2 new contributors to stonedsoup.net, Aaron and Sam Gilles. They brought over some locally grown golden and blue oyster mushrooms from R & R Cultivation here in the Twin Cities. We did a really easy Chinese oyster mushroom stir fry as a side to our lamb skewers. Simply heat up cooking oil in a sauté pan over medium high heat. Sauté the mushrooms and garlic for 3 minutes. Seasoning with salt at the beginning of the sautéing process helps the mushrooms release their moisture. Season with spy sauce and cooking wine and sauté for 1 more minute. That easy and ready in 5 minutes.
Ingredients
- 3 tbsp vegetable oil
- 1 lb oyster mushrooms
- 1 tsp salt
- 6 garlic cloves minced
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing cooking wine
- 3 tbsp cilantro chopped
- cracked black pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the oyster mushrooms and garlic. Season with salt. Sauté for 3 minutes.
- Add in the soy sauce, cooking wine, and cracked black pepper. Sauté for 1 more minute.
- Take off the heat. Top with chopped cilantro.
Okonomiyaki Waffle Fries
Okonomiyaki Waffle Fries
Yes, I was under the influence when this creation happened. I had a bag of waffle fries and wanted to do more then dunk them in ketchup or cover them with cheese. While I was staring at the condiments in my refrigerator, I came across my Japanese mayo and okonomiyaki sauce. Ding! Ding! Ding! A light went off.(Yes, my light in my head goes ding ding ding.) I had all of the other ingredient toppings that would go on top of an okonomiyaki. All I have to say is Best Fries Ever!!!
Ingredients
- 1 lb waffle fries baked or fried
Toppings
- 1 large egg fried sunny side up
- 2 strips bacon cooked and crumbled
- Japanese kewpie mayo
- okonomyaki sauce
- bonito flakes
- nori flakes crumbled
- green onions chopped
Instructions
- Top your waffle fries with the fried egg and bacon first. Then squeeze the mayo and okonomiyaki sauce over the fries. Then top it with green onions, bonito flakes, and crushed nori flakes.
American Chinese Moo Shu Pork
American Chinese Moo Shu Pork
This recipe is the American Chinese version of moo shu pork that you will find at a Chinese takeout restaurant. The ingredients, prep, and cooking are very similar to the authentic version, with cabbage and bamboo shoots replacing the lily flower and cucumber. Once the moo shu is finished cooking, it is served on a moo shu pancake with hoisin sauce. Eat the moo shu like a taco, or eat it as is with steamed rice.
Ingredients
Marinade
- 8 oz pork sirloin sliced into strips
- 2 tsp Shaoxing cooking wine
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 tsp cornstarch
Sauce
- 1 tbsp sweet bean paste
- 1 tsp shaoxing cooking wine
- 1 tsp soy sauce
- 1/4 tsp sugar
Stir Fry
- 3 tbsp vegetable oil
- 2 tbsp dried wood ear mushrooms rehydrated
- 2 large eggs beaten
- 1 small white onion sliced
- 1 tbsp ginger minced
- 1/2 cup bamboo shoots
- 1 cup cabbage chopped
Serving Options
- steamed moo shu pancakes
- hoisin sauce
- steamed rice
Instructions
- Mix all of the marinade ingredients together. Set aside.
- Mix the sauce ingredients together. Set aside.
- Heat up cooking oil in a wok pr large sauté pan over high heat. Add in the pork in a single layer. Cook for 30 seconds a side. Remove from pan.
- Scramble the beaten eggs for a minute. Remove from pan.
- Sauté the onions for 1 minute.
- Add in the ginger. Sauté for 30 seconds.
- Add in the bamboo shoots, cabbage, and wood ear mushrooms. Sauté for a minute.
- Pour in the sauce. Let thicken for 30 seconds. Add the pork and eggs back in.
- Cook for 1 more minute.
