I absolutely love all kinds of Asian food.
And making it at home is easier than you might think.
To create authentic flavours you will need to purchase a few essential Asian condiments such as soy, oyster and hoisin sauces, rice vinegar, and toasted sesame oil, all of which are readily available at any large grocery store. The only other investment required is some time. Asian foods usually require a certain amount of what chefs call mis en place (preparation of ingredients prior to cooking). Here are three of my favourite Asian main dishes.
Egg Foo Yung
Sauce:
1 Tbsp vegetable oil
6 ounces white or brown mushrooms, trimmed and thinly sliced
1½ Tbsp soy sauce
1 cup low-sodium chicken broth
2 tsp cornstarch dissolved in ¼ cup cold water
Heat one tablespoon of vegetable oil in a large skillet over high heat. Add the mushrooms and sauté until golden, about three minutes. Add the broth, soy sauce and cornstarch mixture; stir and boil till sauce thickens, about two minutes. Keep warm over low heat. (If sauce is too thick add a little more chicken broth. It should be the consistency of gravy).
Foo Yung:
1 Tbsp vegetable oil
2 green onions, finely chopped
¾ cup chopped raw shrimp
¼ cup finely chopped celery or bamboo shoots
2 cups fresh bean sprouts
1 Tbsp soy sauce
5 large eggs
Heat one tablespoon of oil in a medium skillet.
Add the green onions and cook for about 15 seconds or until aromatic. Add the shrimp and celery and cook, stirring, for about one minute. Add the bean sprouts and cook, stirring, for about a minute or until sprouts are slightly softened. Add the soy sauce and cook for another minute until the bean sprouts have wilted. In a large bowl, beat the eggs.
Add the cooked shrimp and vegetable mixture and combine well. Pour enough oil into a large skillet to coat the bottom and heat over medium-high heat. Ladle in quarter-cups of the egg mixture to form four-inch pancakes, distributing the veggies evenly with a fork.
Gently fry the pancakes for two to three minutes per side until golden brown, keeping finished pancakes warm until all have been cooked. Replenish the oil between batches and adjust the heat to prevent burning. To serve, spoon mushroom sauce over the pancakes. Makes four servings.
Source: wiveswithknives.net
Cashew Chicken
½ cup low-sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp packed brown sugar
2 Tbsp oyster sauce
½ tsp toasted sesame oil
3 Tbsp vegetable oil
6 boneless, skinless chicken thighs, cut into bite-sized pieces
2 tsp minced garlic
2 tsp minced or grated fresh ginger root
1 whole green bell pepper, cut into one-inch squares
1 small onion, coarsely chopped
¼ cup chicken broth
2 Tsp cornstarch dissolved in ¼ cup cold water
1 cup unsalted roasted cashews (be sure to use unsalted ones)
2 green onions, thinly sliced
Cooked rice for serving
In a small bowl, stir together the soy sauce, vinegar, brown sugar, oyster sauce and sesame oil.
Set aside. Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer; let it cook untouched for a couple of minutes to let chicken brown.
When the chicken has turned golden, stir-fry until evenly browned on all sides.
Add the green pepper and onion and stir-fry mixture for two or three minutes until vegetables have softened slightly. Add the garlic and ginger and stir-fry for another 30 seconds. Add the quarter-cup of chicken broth and stir, scraping the bottom of the pan to get all the brown bits.
Reduce heat to medium and pour in the sauce mixture, then add the cornstarch mixture. Cook, stirring, for one or two minutes until the sauce has thickened (if it gets too thick add a bit more chicken broth), then add the cashews. Cook and stir until cashews are heated. Sprinkle green onions over top. Serve with cooked rice. Makes four to six servings.
Source: thepioneerwoman.com
Chicken Yakisoba
Two 100-gram packages ramen-style noodles (any flavour, you won’t be using the seasoning packages)
1 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp rice vinegar with ½ tsp of granulated sugar stirred in
1 tsp Worcestershire sauce
1 tsp granulated sugar
8 ounces boneless, skinless chicken thighs, cut into thin strips
2 tsp cornstarch
4 Tbsp plus 2 tsp vegetable oil, divided use
6 fresh shiitake mushrooms, stems removed, thinly sliced (you can substitute 6 large brown cremini mushrooms)
1 small onion, thinly sliced
1 medium carrot, cut into thin matchsticks
2 cups very thinly sliced cabbage
2 green onions, finely chopped
Cook the ramen noodles according to package directions (don’t add the flavouring packages); drain and rinse with cold water; set aside. In a small bowl, mix together the soy sauce, oyster sauce, rice vinegar, Worcestershire sauce and sugar until thoroughly combined.
In a separate bowl, combine the sliced chicken with two teaspoons cornstarch and two teaspoons oil. Set aside. Heat two tablespoons of oil in a wok or large skillet over high heat.
Add the chicken in one layer and allow to sear without stirring for one minute. Stir-fry for another minute; remove from pan and set aside. Add the remaining two tablespoons of oil to the wok, along with the mushrooms. Stir-fry for two minutes, then add the onions, carrots and cabbage. Stir-fry for another two minutes, then add the noodles, seared chicken, green onions and the sauce mixture. Continue to stir-fry the mixture for another two to three minutes or until the noodles are heated through. Makes four servings.
Source: thewoksoflife.com
Angela Shellard is a self-described foodie. She has done informal catering for various functions. [email protected]
