Wok Wednesdays | Stir-Fried Cilantro with Bean Sprouts and Shrimp

WW wokking through Stir-Frying to the Sky's Edge
by Grace Young

This is a simple stir-fry made up of garlic, ginger, shrimp, bean sprouts, carrots and cilantro. If you wanted a stronger, more pungent shrimp flavor, Grace mentions you could sub out the fresh shrimp for dried, as they do in the Hui Zhou village of China. The dried shrimp of course needs to be reconstituted in water first, and you would use less salt that is called for in the recipe.

Bowl 1: Garlic
Bowl 2: Ginger (I usually put the garlic and ginger in one bowl, I just spaced out this time.)
Bowl 3: Shrimp
Bowl 4: Bean Sprouts
Bowl 5: Carrots
Bowl 6: Cilantro
Bowl 7: Salt, sugar

If you are not a fan of cilantro, which I am, this dish may not be for you. The cilantro, really took center stage here (and I probably added a little more than the recipe called for).

The recipe states this serves four as a side dish, though I think this would make for a fine light meal on its own; you can even add a bit more shrimp if you like. 

We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 224, of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.  

This recipe is on Grace's website, along with several of the other delicious recipes we have prepared. 

Wok Wednesdays is an online cooking group. If you would like information about joining us, click here, or visit us on Facebook. Would love for you to wok along with us!

WW: Stir-Fried Cilantro Chili Noodles with Egg

Wok Wednesdays wokking through Stir-Frying to the Sky's Edge
by Grace Young






Wow! What fabulous flavor! I can't stop thinking about this stir-fry.

I know there are people out there that will shy away from this dish for their dislike of cilantro. All I can say is, you may be sorry. Grace mentioned on FB (we are very fortunate that Grace herself is an active participant in Wok Wednesdays) that for those of you not wanting to use cilantro, you can sub in basil, parsley, or even dill, though she herself has never tried these herbs in this stir-fry.

Using those alternate herbs will definitely change the dynamics of this dish. I suggest making half the recipe using cilantro to see what you think, or make this for a pot-luck dinner or lunch, then you can have yourself just a taste - but once you do, you may want to grab the whole thing for yourself and run! It's that good - seriously.

For this recipe you start out by making an egg "pancake". It is just two eggs, beaten, then cooked just until the bottom starts to brown and the egg becomes set; flip it over to finish cooking, for about five more seconds. Transfer your pancake to a cutting board to cool. Once cooled it is sliced into thin strips.

While setting up your mise en place, soak your vermicelli rice noodles as instructed in the recipe. After soaking, you are to cut the noodles into 6- to 8-inch lengths using kitchen shears. I was lucky, the noodles that I purchased were already cut to size.

I was going to make only half the recipe to be served along side our salmon. In the end I decided to make the whole recipe and just send the leftovers into work with Andy for lunch.

I enjoyed this so much, I opted for seconds and left most of my salmon on my plate.

Success meter (1-3): 3

 Mise en place

Bowl 1: Beaten egg 

Bowl 2: Ginger, Anaheim pepper - sliced and minced (the picture showed them sliced, though the ingredient list called for them to be minced. I liked the look of the sliced, but wanted to have minced as well - to get a little spicy kick with every bite.)

Bowl 3: Broth - chicken or vegetable (I used vegetable, for I had an opened box in the fridge.)

Bowl 4: Soaked rice noodles

Bowl 5: Chopped cilantro, plus two stems for decoration

Bowl 6: Sugar, salt, and pepper

Bowl 7: Sesame oil

Just discovered my wok will double as a crepe pan!

After the egg has cooled, you slice it in quarter-inch strips. I also cut the longer strips in half - I don't think it was really necessary to do so.

When it comes to noodles, I find it easier to use tongs to mix everything together.

I am one who likes cilantro, and even I hesitated at adding the full amount (1 cup) at first; but I have learned to trust Grace's recipes - and it was perfect.

 Loved it.

My noodles appear thicker than the ones in the photo shown in the book. I used vermicelli rice noodles as called for, though I may have soaked them too long in fear they would not be al dente with the short cooking time (two minutes) in the wok, or maybe the size differs slightly from brand to brand.

The noodles had a slight gummy sticky texture, but my husband thought they were great. I didn't mind it so much, for this stir-fry was delicious. I do want to make this again, and not just because it's wonderful, but soaking the noodles as instructed¹ and not giving into my intuition to soak them longer, and see how they turn out.

One of the rules of the Wok Wednesdays group is we are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 266 of Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed. 

 

Wok Wednesdays is an online cooking group. If you would like more information click here, or visit us on Facebook. Would love for you to join us!
 
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 ¹Soak noodles in warm water to cover for 20 minutes or until they are soft and pliable.

After the initial 20 minute soak, my noodles were "somewhat" pliable, but not soft. I drained the water and added the hottest tap water and soaked for about another 5 minutes. Still feeling the noodles were on the firm side, I once again drained the water and added boiling water and soaked again for about another 5 minutes. They were closer to al dente, but the soaking water was milky. I am assuming this is starch leached out of the noodle - perhaps lending to the stickiness.