Tag: East Asian
Bacon Cabbage Stir Fry
Bacon Cabbage Stir Fry
This is a great recipe if you have a head of cabbage sitting in your refrigerator waiting to be used. What better wat to prepare that cabbage then to sauté it with bacon, chilies, and oyster sauce. This stir fry only has 5 ingredients, requires minimal prep work, and is ready in less than 15 minutes. Serve the stir fry with steamed rice.
Ingredients
- 1 small green cabbage
- 12 oz bacon diced
- 3 green onions chopped
- 3 Thai chilies finely chopped
- 2 tbsp oyster sauce
Instructions
- Sauté the bacon in a wok or sauté pan until cooked over medium high heat.
- Add in the cabbage and sauté for 5 minutes.
- Stir in the chilies and oyster sauce. Sauté for 1 minute. Turn off the heat and stir in the green onions.
Braised Chicken with Mushrooms
Braised Chicken with Mushrooms
This is some Chinese cuisine that you’ll never find on any menu. Braised chicken wings with shiitake and wood ear mushrooms is a great example of home cooking. This comfort food requires a few ingredients with minimal prep work, all cooked in the same pan, resulting in complex umami flavors. Serve the chicken and mushrooms with steamed rice.
Ingredients
- 2 tbsp vegetable oil
- 2 lbs chicken wings drumette and wingette separated; tips removed
- 4 slices ginger
- 25 small dried shiitake mushrooms soaked in warm water for 2 hours
- 1 cup dried wood ear mushrooms soaked in warm water for an hour
- 1 1/4 cup mushroom soaking water
- 1/4 cup shaoxing cooking wine
- 1 tsp sugar
- 1 tbsp light soy sauce
- 2 tsp dark mushroom soy sauce
- 2 green onions chopped
Instructions
- Soak the shiitake mushrooms for 2 hours; wood ear mushrooms for 1 hour; in warm water. Save 1 1/4 cup of the shiitake soaking water.
- Heat up cooking oil in a large wok or sauté pan over medium high heat. Sauté the ginger for a minute.
- Toss in the chicken wings and brown for 5 minutes.
- Add in the drained mushrooms. Sauté for 2 minutes.
- Add in the mushroom soaking water, cooking wine, soy sauces, and sugar. Bring to a boil.
- Cover. Reduce the heat to medium low and simmer for 45 minutes. Stir in the green onions.
Kitsune Udon
Kitsune Udon
While you will rarely ever see kitsune udon in the U.S., it is a staple in Japan and is considered their soul food. The soup consists of udon noodles in a dashi stock base. The soup is topped with kitsune. Kitsune starts out as thin sheets of pressed tofu. The sheets are fried until crispy. At this point, the fried tofu sheets are now called aburaage. If you are pressed for time, you can buy already prepared aburaage at just about every Asian market. The aburaage are then simmered in soy, mirin, sake, and sugar until they soak up the sweet and salty liquid. The soup gets garnished with lots of green onions and togarashi pepper.
Servings: 2
Ingredients
Kitsune
- vegetable oil for frying
- 3 tofu sheets pat dry with paper towel
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 1/2 cup water
Udon Soup
- 4 cups dashi stock
- 3 tbsp mirin
- 2 tbsp soy sauce
- 2 tbsp sake
- 16 oz frozen udon noodles
- 4 green onions chopped
- togarashi pepper to taste
Instructions
- Heat up 4 tbsp of cooking oil in a sauté pan over medium heat. Add in the tofu sheets.
- Fry for 4-5 minutes a side until crispy. Drain on paper towels.
- Mix together the soy sauce, mirin, sake, sugar, and water. Bring to a simmer in a sauté pan. Add the fried tofu sheets. Simmer until they soak up all of the liquid. Set aside.
- Bring the dashi stock, soy sauce, mirin, and sake to a boil in a pot.
- Add in the udon noodles. Simmer for 5 minutes until the noodles are cooked through.
