Tuesday, March 9, 2010
Egg Rolls and Shrimp, edemame, and snow pea stir fry
I was inspired by Rach's stir fry post so I decided to try and make a stir fry from one of my food network magazines and also try to make egg rolls (I have always wanted to try those). I am also visiting Florida and find it infinitely more fun to cook in my mom's kitchen (mostly to see her face when I mess it all up- she says the kitchen is just for show :) She had to leave several times during my cooking shenanigans because the kitchen was such a mess. Don't worry I cleaned it all up.
Everyone was very impressed by my Chinese food and encouraged me to keep cooking as a backup career choice if the whole grad school thing doesn't work out.
The first recipe is for the egg rolls. I actually didn't make the hot Chinese mustard sauce because I didn't want to buy all the stuff I didn't have. But I made everything else and they were delicious. I also looked up a video on you tube for how to fold the egg roll wrappers and it was helpful and entertaining. The second recipe is the stir fry and then I just made Jasmine rice for the side.
Recipe courtesy Wolfgang Puck
35 min (took me way longer)
Inactive Prep Time:
Intermediate (notice the impressive intermediate level)
20 to 24 rolls
Hot Chinese Mustard Sauce:
* 4 tablespoons Chinese dry mustard
* 2 tablespoons water
* 2 tablespoons rice vinegar
* 4 tablespoons pickled ginger liquid
* 1 lemon, juiced
* Pinch turmeric
* 1 tablespoon sugar
* 1 egg yolk*
* 1 tablespoon chile oil
* 1 tablespoon sesame oil
* 1 cup peanut oil
* 1 (2-inch piece) fresh ginger, peeled
* 3 large cloves garlic
* 2 green onions
* Pinch red pepper flakes
* 1/2 cup peanut oil
* Pinch salt
* Pinch black pepper
* Pinch sugar
* 1 large onion, julienned
* 1 medium carrot, julienned
* 1/4 pound shiitakes, discard stems, julienned
* 1 large red bell pepper, julienned
* 1 large yellow bell pepper, julienned
* 1 small green cabbage, julienned
* Peanut oil, for stir-frying
* Salt and pepper
* 1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller strands
* 1/4 cup mushroom soy sauce
* 2 tablespoons chile paste
* 1 tablespoon sesame oil
* 1 bunch cilantro leaves, chopped
To form spring rolls:
* Spring roll wrappers
* 1 egg with 1 tablespoon each water and cornstarch, beaten together for egg wash
* Peanut oil, for deep-frying
Prepare the Hot Chinese Mustard Sauce. In a bowl, combine all the ingredients except the oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.
Prepare the aromatic mixture. In a food processor, combine the ginger, garlic, green onions, and red pepper flakes. Turn on machine, slowly add oil, and process mixture to a puree. Saute mixture for 1 to 2 minutes. Season with salt, pepper, and sugar. Set aside.
Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chile paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid.
Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used.
In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Shrimp, snow pea, and edamame stir fry
Shrimp with Snow Peas and Edamame
Source: Food Network Magazine, March 2010
STIR FRY & MARINADE
3/4 lb. medium or large shrimp, peeled & deveined
1 large egg white
1 Tbsp. Chinese rice wine or dry sherry
1 Tbsp. cornstarch
peanut or vegetable oil
2 cups whole snow peas
1 cup frozen edamame
3/4 cup chicken broth
1 Tbsp. cornstarch
2 Tbsp. Chinese rice wine or dry sherry
1/2 tsp. sesame oil
1 tsp. salt
1/2 tsp. sugar
more sesame or vegetable oil
2 cloves garlic, minced
1 to 2 Tbsp. minced ginger
2 minced scallions
pinch of salt
pinch of sugar
1. Place shrimp in a bowl and toss with egg white, 1 Tbsp. rice wine (or sherry) and 1 Tbsp. cornstarch. Cover and refrigerate for one hour.
2. Mix sauce ingredients together in a small bowl.
3. Drain excess marinade from the shrimp. Place shrimp, peas & edamame, and sauce near the stove.
4. Heat 1/4-inch peanut or vegetable oil in a wok or skillet over medium heat. Add shrimp; slowly stir until almost opaque, 30 seconds to 1 minute. Transfer to a plate; discard the oil and wipe out the pan.
5. Heat pan over high heat, 1 to 2 minutes. Add 2 Tbsp. oil, then 2 cloves minced garlic, 1 to 2 Tbsp. minced ginger, 2 minced scallions and a pinch each of salt & sugar; stir fry about 30 seconds. Add the vegetables and stir-fry until crisp-tender.
6. Add the shrimp and sauce and stir until the sauce is thick and the vegetables and shrimp are cooked through, about 3 minutes. Thin with chicken broth, if needed. Garnish with desired garnishes.