Tag: seafood
Shrimp Chow Mein
Shrimp Chow Mein
The words “chow mein” has multiple meanings across the world. Chow mein can be found in Australian, Brazilian, Canadian, Caribbean, Indian, Mexican, Nepalese, Peruvian, and obviously the U.S. cuisines with Chinese influences. If you live in Minnesota, chow mein to us means a celery gravy with ground pork served over steamed rice with crispy fried noodles. It couldn’t be farther from what real chow mein is.Chow mein means stir fried noodles in Cantonese, a southern Chinese dialect. Traditionally, Chinese egg noodles are stir fried with an assortment of vegetables and sometimes meat or tofu, tossed with a light soy based sauce. In Minnesota, we call this lo mein (but in actuality, this is closer to real chow mein). Regardless of what your interpretation of chow mein is, this recipe is extremely easy to prepare and takes only 10 minutes to cook. It’s fairly healthy as well. The nice thing about this recipe is that the vegetables and protein are interchangeable. It’s ultimately about the noodle, anyways.
Ingredients
Sauce
- 1/4 cup chicken stock
- 2 tbsp oyster sauce
- 2 tbsp shaoxing cooking wine
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp sesame oil
- 1/4 tsp white pepper
Stir Fry
- 2 tbsp vegetable oil
- 1 tbsp ginger minced
- 1 large carrot julienned
- 20 16/20 ct shrimp peeled and deveined
- 8 oz dried Chinese egg noodles prepared according to directions
- 2 cups bean sprouts
- 6 green onion chopped
- 2 cups spinach stems removed
Instructions
- Mix all of the sauce ingredients together. Set aside.
- Heat up cooking oil in a large sauté pan or wok over high heat until the oil is almost smoking. Sauté the ginger and carrots for a minute.
- Add in the shrimp. Cook for a minute a side.
- Add in the sauce. Coat the shrimp in it. Then add in the noodles. Cook for 2 minutes.
- Add in the bean sprouts and green onions. Cook for 2 more minutes.
- Add in the spinach. Cook for 2-3 minutes until it is wilted.
Scallop Cherry Tomato Ceviche
Scallop Cherry Tomato Ceviche
This Salvadoran-style ceviche is made with bay scallops, cherry tomatoes, green onions, jalapeños, cilantro, and the juice of 6 limes. The scallops will need to marinate for at least 6 hours to let the acidity of the lime “cook” them before serving. The ceviche goes great with tortilla chips or on tostada shells.
Servings: 4
Ingredients
- 1 lb fresh bay scallops washed
- 1 pint cherry tomatoes quartered
- 4 green onions chopped
- 1 jalapeño finely chopped
- 1/3 cup cilantro chopped
- 6 limes juiced
- sea salt
Instructions
- Mix the scallops with the cherry tomatoes, green onions, jalapeño, and cilantro. Arrange in a single layer in a wide glass dish. Squeeze the juice of 6 limes over the scallops. Season with sea salt. Cover and let marinate in the refrigerator for 6 hours before serving, giving a a stir every couple of hours to ensure equal marination.
Cahn Mong Toi (Water Spinach Soup with Dried Shrimp)
Cahn Mong Toi (Water Spinach Soup with Dried Shrimp)
If you are ever down and having a bad day, make yourself a bowl of cahn mong toi. The Vietnamese soup only has a few ingredients, but is jam packed with layers of umami from the dried shrimp and fish sauce. You can substitute the dried shrimp for fresh shrimp, ground pork, or tofu.
Ingredients
- 1/4 cup dried shrimp
- 3 cups water
- 2 cups ong choy washed and chopped
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp fish sauce
- cracked black pepper
Instructions
- Soak the dried shrimp in hot water for 25 minutes. Drain and chop up.
- Bring the water to a boil. Add in the dried shrimp, sugar, and salt. Cover. Reduce the heat to medium low and simmer for 15 minutes.
- Add in the ong choy and fish sauce. Simmer for just 2 more minutes.
