We’ve been on a shrimp kick again. Only this time, we’re eating more than just the sriracha shrimp. J bookmarked this recipe on a wonderful recipe finding site, Big Oven. So far almost every thing we’ve made from the site has been delicious. While at first glance this dish may seem time and labor intensive, it isn’t. The key to making it a weeknight meal is to have the ingredients ready to go.
2 pounds jumbo shrimp shelled
5 stalks scallions finely chopped (more works too!)
8 cloves garlic, minced
5 slices ginger root finely chopped (we grated it, it was easier)
2-3 pods dried red chile peppers crushed (in a pinch you can use red pepper flakes)
1/2 cup Ketchup
1 Tbsp cooking sherry (this is a bit salty in my opinion, we usually use regular sherry)
1 Tbsp vinegar
1 tsp sugar
1 tsp soy sauce
1/2 tsp salt (if using cooking sherry, omit this!)
4 tablespoons cooking oil (you might need more or less depending on the oil you use. We found with sesame oil, it absorbs fast, but tastes the best!)
cornstarch about 2/3 of a cup should be enough
Put the cornstarch in a zip top gallon sized bag. Dry the shrimp with paper towels and put into the cornstarch bag. Shake. Pour about an inch of cooking oil in the bottom of a wok. Deep fry shrimp in batches until pink and slightly golden. Remove shrimp to a separate plate covered in paper towels. Ladle a bit of oil from the wok to a non-stick skillet. Heat and add scallions, garlic, ginger, and chile pepper mix in the oil until fragrant, about one minute. Pour sauce ingredients into the skillet, stir until bubbly. Return shrimp into the skillet, mix well. Serve over a bed of rice.
This dish is perfect for a hot summer night. It’s delicious and sweet and spicy and a touch sour. We’ve added a diced onion into the scallion mixture and it was wonderful. We’ve added broccoli into the sauce and it was fantastic. This might just be in my top five favorite meals. So good!
I’ll admit I was skeptical about this recipe. But after one bite, I wasn’t skeptical at all. It was deliciously flavorful and less labor intensive than we thought it would be. Warning: it’s pretty filling.
1 tb Ground allspice
1 tb Dried thyme
1 1/2 ts Cayenne pepper
1 1/2 ts Black Pepper freshly ground
1 1/2 ts Ground sage
3/4 ts Ground nutmeg
3/4 ts Ground cinnamon
2 tb Salt
2 tb Garlic powder
1 tb Sugar
1/4 c olive oil
1/4 c Soy sauce
3/4 c White vinegar
1/2 c Orange juice
Juice of 1 lime
1 Scotch bonnet pepper, Seeded and finely chopped (if you can’t find this, feel free to use a habanero)
1 c white onion Chopped
3 Green onions finely chopped
4 6-oz Chicken breasts Trimmed of fat, up to 8-oz each
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add olive oil, soy sauce, vinegar, orange juice and lime juice. Add the Scotch bonnet pepper (we used habaneros since we couldn’t find Scotch Bonnet), onion and green onions and mix well. Reserve about a cup or so of the marinade to use later. Add the chicken breasts, cover and marinate for at least an hour, but the longer the better! Remove the breasts from the marinade and bake at 350 degrees for about 20 minutes. If you prefer a sear, turn on the broiler and broil each side first for a few minutes and then bake. Or if you prefer, fire up the grill and cook for 6 minutes on each side or until fully cooked. While grilling or baking, baste with the left over marinade. Heat the rest of the leftover marinade and serve on the side for dipping (we just did this on the stove). If you prefer more intense flavors, feel free to double the spices.
Even without doubling the spices, this was plenty hot. It was the right combination of sweet and spicy and the chicken was very moist. We will try this on the grill next time! The rice and slaw will be in another post. I”m having trouble locating the original recipes to link back to at the moment.
J grew up eating the decadent hot and sour soup at King Doh, authentic Peking and Szechuan cuisine. After several years of trial and error, we finally found a recipe that is really close to the original. To celebrate the Chinese New Year last night, we made a big pot.
2 quarts chicken stock
2 ounces dried black mushrooms (we had trouble finding these and had the must success using fresh shiitake mushrooms)
1 inch piece fresh ginger, peeled and grated
1 tablespoon red chili paste (in a pinch, we combined Thai chili oil, Sriracha sauce and Hoisin sauce to make a paste)
1 small can bamboo shoots
1 small can water chestnuts (you can buy them already sliced)
1 small can straw mushrooms
18 ounces firm tofu, drained and cubed
three small boneless, skinless chicken breasts, sliced thin
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar
4 tablespoons cornstarch
1/4 cup water
2 large eggs, beaten
3 tablespoons sesame oil
green onion, chopped (to garnish)
If using dried mushrooms, reconstitute them in water according to package directions. Heat oil in wok or large pot. When the oil is hot, add ginger, chile paste and chicken, cook for about two-minute. Add bamboo shoots, water chestnuts and mushrooms, cook for about a minute. In a bowl, combine vinegar, soy sauce, salt, pepper and sugar and pour into wok. Add chicken stock, bring to a boil and simmer for about 10 minutes (don’t rush this. The simmering is what seals in the hot and sour flavors). Add tofu and cook another 3 to 5 minutes. Mix cornstarch and water and add to soup and cook until thickened (this will make the soup cloudy and thick, but don’t add too much cornstarch or it will gelatinize . Stir soup in one direction to get current going then add beaten egg, it will look feathery. Stir the soup brining the contents from the bottom to the top> Garnish soup with green onion and serve.
Make sue you leave the soup on low for seconds. The second bowl is always better than the first. The only thing we might add in the future is some shrimp or an onion. The soup is even better the next day!
After a recent trip to our local Hibachi grill, we realized that copying the food at home wouldn’t be that difficult. So after a quick internet search, we found exactly what we were looking for the fried rice recipe.
4 cups White Rice, short-grained, cooked
1 cup Green Peas
2 tbsp Carrot, shredded (we ended up using about one and a half small carrots)
one Onion, diced
bunch of scallions, diced
1 1/2 tbsp Butter
2 tbsp Soy Sauce
The Rice: Cook rice according to package directions. Put in bowl and place in refrigerator to cool while getting the rest of the ingredients together. Eggs: Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. When rice has cooled to near room temperature, add peas, shredded carrot, scrambled egg and diced onion to the bowl. Dump the bowl of rice into the pan with the eggs. Slowly add soy sauce plus a dash of salt and pepper. Mix to combine. Cook rice for 6-8 minutes over heat, stirring often. (We actually only cooked it for about another 5. This will depend on the Wok you are using and how hot your stove top gets.) Serve immediately.
I love this rice. It’s simple and filling enough to eat as a meal by itself.
We go through quite a bit of this sauce. We use it on everything from homemade potstickers (we’re still tweaking that recipe) to sushi to seared tuna and as a dipping sauce for just about everything. We used to buy several bottles of this stuff at a time when they went on sale, but we finally found the best recipe to make it ourselves. Considering how often we use it, this is definitely saving us some money!
1/3 cup soy sauce
1/4 cup rice wine vinegar
1 tablespoon sesame oil
few squirts of sriracha (Rooster or homemade) sauce
1 pinch sugar
bit of minced fresh ginger
Mix the ingredients together. We started in a mixing bowl and then transferred to an empty soy sauce bottle. Refrigerate.