New Asian Cuisine
| Welcoming Spring with Fast Simple Asian Recipes |
Fresh Pear and Shrimp Stir Fry Recipe
adapted from T.C. Choy’s Asian Bistro
serves 4 as side dish
1 whole pear, peeled, cored and cut into small slices
4 ounces thinly sliced and peeled carrots
2 tablespoons cooking oil (canola, vegetable, peanut)
4 ounces fresh snow peas
1 teaspoon grated fresh ginger (use a rasp grater)
8 ounces raw shrimp, peeled and deveined
1/2 teaspoon table salt
1 teaspoon sugar
2 tablespoons chicken broth
1 teaspoon cornstarch
1. Add salted water to a saucepan and bring to a boil. Add the pear
wedges and carrots and blanch for 30 seconds, then immediately
drain. Using paper towels, pat the shrimp very dry. Mix together
the salt, sugar, chicken broth and cornstarch in a small bowl.
2. Heat a wok or large saute pan over medium-high heat. Add the
cooking oil and swirl to coat. When the oil is hot, add the shrimp
and stir fry for 1 minute until the shrimp begins to change color.
Add the grated ginger and continue stir frying for 10 seconds,
taking care not to burn the ginger. Add the peas, carrots and pears
and toss well. Stir fry for 1 minute. The shrimp should be just
barely cooked through.
3. Pour in the chicken broth mixture, stir and let cook for an
additional minute, until shrimp is fully cooked through.
Tags: Jaden Hair, T.C. Choy's Asian Bistro
adapted from T.C. Choy’s Asian Bistro
serves 4 as side dish
1 whole pear, peeled, cored and cut into small slices
4 ounces thinly sliced and peeled carrots
2 tablespoons cooking oil (canola, vegetable, peanut)
4 ounces fresh snow peas
1 teaspoon grated fresh ginger (use a rasp grater)
8 ounces raw shrimp, peeled and deveined
1/2 teaspoon table salt
1 teaspoon sugar
2 tablespoons chicken broth
1 teaspoon cornstarch
1. Add salted water to a saucepan and bring to a boil. Add the pear
wedges and carrots and blanch for 30 seconds, then immediately
drain. Using paper towels, pat the shrimp very dry. Mix together
the salt, sugar, chicken broth and cornstarch in a small bowl.
2. Heat a wok or large saute pan over medium-high heat. Add the
cooking oil and swirl to coat. When the oil is hot, add the shrimp
and stir fry for 1 minute until the shrimp begins to change color.
Add the grated ginger and continue stir frying for 10 seconds,
taking care not to burn the ginger. Add the peas, carrots and pears
and toss well. Stir fry for 1 minute. The shrimp should be just
barely cooked through.
3. Pour in the chicken broth mixture, stir and let cook for an
additional minute, until shrimp is fully cooked through.
Tags: Jaden Hair, T.C. Choy's Asian Bistro
Spicy Shrimp and Snap Pea Fried Brown Rice with
Mango Yogurt
By Ming Tsai, Author, Simply Ming: Easy Techniques for
East-Meets-West Meals
Serves 1
½ cup (4 ounces) medium shrimp, cleaned and deveined
¾ teaspoon Asian sesame oil
¾ teaspoon cornstarch
¾ teaspoon soy sauce
1 cup snap peas, ends trimmed (if needed), blanched in boiling
water,
shocked in ice water, drained, and cut on the bias
¼ cup small red onion, cut into ¼ inch dice
½ teaspoon red jalapeno, stemmed and minced
1/3 teaspoon fresh ginger, peeled and minced
¾ teaspoon sambal
1/2 cup (4 ounces) cooked day old brown rice
1/2 tablespoons grapeseed or canola oil
Kosher salt to taste
freshly ground black pepper to taste
1/2 cup mango, peeled and cut into ½ inch dices
1/2 cup low fat plain yogurt
¾ teaspoon cilantro, finely chopped (may substitute mint)
green scallions for garnish
In a large bowl, combine the shrimp, sesame oil, cornstarch,
and soy sauce and mix. Set aside for 10 minutes. Heat a wok
or heavy sauté pan over high heat. Add the grapeseed oil and
swirl to coat the pan. Add the shrimp and stir fry until just
cooked through, about 2 to 3 minutes. Add the snap peas,
onion, jalapeno, ginger, sambal, and the rice and toss to heat
through. Season with salt and pepper and remove from heat.
While the fried rice is cooking, in a bowl, combine the mango,
yogurt and cilantro and set aside. To serve, mold rice in a small
bowl and turn over on plate. Drizzle with mango yogurt and
garnish with green scallions.
Tags: Blue Ginger Restaurant, Ming Tsai
Mango Yogurt
By Ming Tsai, Author, Simply Ming: Easy Techniques for
East-Meets-West Meals
Serves 1
½ cup (4 ounces) medium shrimp, cleaned and deveined
¾ teaspoon Asian sesame oil
¾ teaspoon cornstarch
¾ teaspoon soy sauce
1 cup snap peas, ends trimmed (if needed), blanched in boiling
water,
shocked in ice water, drained, and cut on the bias
¼ cup small red onion, cut into ¼ inch dice
½ teaspoon red jalapeno, stemmed and minced
1/3 teaspoon fresh ginger, peeled and minced
¾ teaspoon sambal
1/2 cup (4 ounces) cooked day old brown rice
1/2 tablespoons grapeseed or canola oil
Kosher salt to taste
freshly ground black pepper to taste
1/2 cup mango, peeled and cut into ½ inch dices
1/2 cup low fat plain yogurt
¾ teaspoon cilantro, finely chopped (may substitute mint)
green scallions for garnish
In a large bowl, combine the shrimp, sesame oil, cornstarch,
and soy sauce and mix. Set aside for 10 minutes. Heat a wok
or heavy sauté pan over high heat. Add the grapeseed oil and
swirl to coat the pan. Add the shrimp and stir fry until just
cooked through, about 2 to 3 minutes. Add the snap peas,
onion, jalapeno, ginger, sambal, and the rice and toss to heat
through. Season with salt and pepper and remove from heat.
While the fried rice is cooking, in a bowl, combine the mango,
yogurt and cilantro and set aside. To serve, mold rice in a small
bowl and turn over on plate. Drizzle with mango yogurt and
garnish with green scallions.
Tags: Blue Ginger Restaurant, Ming Tsai