However, we do love Chinese food and have started to branch out into other Asian cuisines as well. I took this recipe from the January edition of Canadian Living and it was a great success despite needing to make some changes (explanation following the original recipe. I had never cooked with Udon noodles before but was able to locate them easily enough at the No Frills in town.
STIR-FRIED SEAFOOD UDON NOODLES
4 tsp vegetable oil
225 g jumbo shrimp (25-30 count) peeled and deveined
225 g jumbo scallops (20-40 count) patted dry
1 tbsp minced peeled fresh ginger
2 cloves garlic, minced
2 pkg (each 200g) fresh udon noodles
4 heads Shanghai bok choy (about 450 g total), cut in 1/2 in (1 cm) thick wedges
2 cups sliced stemmed shiitake mushrooms
1 sweet red pepper, thinly sliced
2 green onions, sliced diagonally in 1/2 inch (1 cm) thick pieces
2 tbsp oyster sauced
1/4 tsp pepper
In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook shrimp and scallops, stirring frequently, just until shrimp are pink and scallops are opaque, about 3 minutes. Remove to plate; set aside.
In same skillet, heat remaining oil over medium-high heat; cook ginger and garlic, stirring, until fragrant, about 1 minute. Add noodles, bok choy, mushrooms, red pepper, green onions and 2/3 cup water; cook, stirring, until noodles are softened, about 4 minutes. Add shrimp, scallops, oyster sauce and pepper; cook, stirring, until combined.
My adaptations:
225 g jumbo shrimp (25-30 count) peeled and deveined
225 g jumbo scallops (20-40 count) patted dry
1 tbsp minced peeled fresh ginger
2 cloves garlic, minced
2 pkg (each 200g) fresh udon noodles
4 heads Shanghai bok choy (about 450 g total), cut in 1/2 in (1 cm) thick wedges
2 cups sliced stemmed shiitake mushrooms
1 sweet red pepper, thinly sliced
2 green onions, sliced diagonally in 1/2 inch (1 cm) thick pieces
2 tbsp oyster sauced
1/4 tsp pepper
In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook shrimp and scallops, stirring frequently, just until shrimp are pink and scallops are opaque, about 3 minutes. Remove to plate; set aside.
In same skillet, heat remaining oil over medium-high heat; cook ginger and garlic, stirring, until fragrant, about 1 minute. Add noodles, bok choy, mushrooms, red pepper, green onions and 2/3 cup water; cook, stirring, until noodles are softened, about 4 minutes. Add shrimp, scallops, oyster sauce and pepper; cook, stirring, until combined.
My adaptations:
I used only shrimps since I did not have scallops in the house, but plenty of shrimp. I just increased the amount of shrimp significantly. I used the type of Bok Choy that was available in the store so I did not need 4 heads. I used regular mushrooms as there were no shiitake mushrooms at the store and I did not use the oyster sauce. But it still turned out very well. We gave the left-overs to a friend to try and he deemed it a great success as well. Moe was sad to see the left-overs go.
I found oyster sauce for when I make it next and will try to ensure I have shiitake mushrooms as well.
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