Wok Wednesdays | Stir-Fried Eggs with Velvet Shrimp

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

by Grace Young

My original plan was to make this for breakfast; but who am I fooling - there is no time in the am for the whole photo shoot bit. So dinner it was! And just as well, for Andy said he would not want this for breakfast. Me, I would; and I just may make it again for my breakfast the next time he is out of town.

Mise en place.

Bowl 1: Ginger, scallion

Bowl 2: Shrimp, egg white, cornstarch, dry sherry, salt, oil

Bowl 3: Peas

Bowl 4: Egg, dry sherry, salt, white pepper

I love a good stir-fry that uses minimal dishes and cooks in under three minutes! (Take note: there is half an hour of hands-free time for the shrimp to marinate (refrigerated), and to come to room temperature.)

I should have let my shrimp cook a little longer before adding the egg mixture. My eggs were not as creamy as they should have been because I was concerned the shrimp was not cooked all the way through, and cooked them a bit longer than instructed. The eggs were delicious anyhow - loved the flavor the white pepper and dry sherry lent to the eggs - I'm going to have to add these two ingredients to my normal scrambled eggs from now on - so good.

I was a bit concerned this was not going to be enough for the two of us, being there is only a quarter-pound of shrimp being used. In the end it turned out to be the perfect amount served alongside some jasmine rice.

The recipe can be found on page 127 of Stir-Frying to the Sky's Edge, and I also found it over on Cookistry's website.

 

We as a group have agreed not to post the recipes on our blogs. 

Wok Wednesdays | Yangchow Fried Rice

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

by Grace Young

This is my new favorite. Unbelievably simple, healthy, and delicious! 

Mise en place.

Bowl 1: Shrimp

Bowl 2: Rice, peas

Bowl 3: Ham, scallions

Bowl 4: Salt, white pepper

I was skeptical while making this stir-fry - with no seasonings other than salt and white pepper - and as hard as it was, I did refrain from adding that little bit of garlic, and soy sauce that is typical of fried rice recipes. 

This took me by surprise - it really was full of flavor - no other seasonings are needed, and the white pepper added the perfect amount of heat. No wonder in China, Yangchow fried rice is prized for its clean and fresh flavors (perfect description btw). I have said before, simple can be best, and it rings true with this recipe.

This was so simple to prepare: the shrimp is stir-fried in a small amount of oil just until it turns color, add a little more oil, and the rice and peas, stir until heated through, throw in the ham, scallions, and seasonings, mix all together, and it's done. A most delicious meal in mere minutes.

This also would be utterly delicious made Catonese style, with Chinese barbecued pork in place of the ham. 

Do give this recipe a try; you'll be missing out if you don't.

We as a group do not post the recipes on our blogs, but lucky for you, the recipe is published on Fine Cooking's website, and of course, you can always find it on page 259 of Stir-Frying to the Sky's Edge, by Grace Young.

Wok Wednesdays | Doubly Delicious: Stir-Fried Crystal Shrimp & Stir-Fried Garlic Shanghai Bok Choy

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

I'm really behind in making of the recipes and posting for Wok Wednesdays this month. The shrimp dish was due back on the tenth, and the bok choy on the twenty-fourth, so I made them the same evening - hence this Doubly Delicious post!

Stir-Fried Crystal Shrimp:

This dish gets its name, Crystal Shrimp, by "washing" the shrimp in salt a couple of times before it is marinated in egg white and cornstarch, also known as velveting. This technique Grace says, gives the shrimp a crisp, crystal-like texture that the Chinese revere.

Mise en place.

Bowl 1: Scallions, ginger

Bowl 2: Shrimp, egg white, cornstarch (Oops.. this is the position for the shrimp after boiling.)

Bowl 3: Peas

Bowl 4: Salt

Bowl 5: Chicken broth, dry sherry, cornstarch, white pepper

Before the actual stir-frying begins, the shrimp, after marinating for an hour, gets a quick simmer in oiled water just until they start to turn color.

The ginger and scallions are stir-fried just until fragrant, at which time the partially cooked shrimp (which have been drained well) are added along with the remaining ingredients and stir-fried until the shrimp are cooked through and are covered in a silky sauce.

I know I have said this before, but it just amazes me how delicious these meals turn out with so few ingredients, namely the seasonings in this recipe. Do buy the freshest shrimp you can find - it will make a difference.

Lucky for all you readers! This recipe is available on-line if you don't have the book yet. You gotta get the book!! And for those that do have it, you'll find it on page 160.

Surf & Turf!

May be hard to believe, as delicious as the shrimp is, we did have leftovers! I had served the shrimp with rice and the following bok choy recipe which made plenty to go around; the leftover shrimp was a great accompaniment to our dinner the next evening.

Stir-Fried Garlic Shanghai Bok Choy:

Mise en place.

Bowl 1: Garlic

Bowl 2: Bok choy

Bowl 3: Salt, sugar

Bowl 4: Chicken broth, dry sherry, soy sauce, cornstarch

Did you know the proper name for baby bok choy is Shanghai bok choy? Neither did I until I did an internet search, wondering if I was even going to be able to find it. Happy to discover that everything I needed for this recipe (as well as the shrimp recipe) could be found at my local market. Love it when that is the case!

This was  a  m  a  z  i  n  g !  With just a few ingredients, it was big on flavor. This is one recipe you'll want to put into regular rotation.

So simple to make - I know, I sound like a broken record! All the recipes in this book have been easy, some a tad more involved than others, but still easy, and delicious!! And this is one that can't really be any simpler.

After a quick sauté of the garlic, the chopped bok choy is added to the wok, along with a little salt and sugar and stir-fried for a minute or so, then the broth mixture is added, and everything is stir-fried just until the bok choy is left with a slight crunch to it; crisp-tender, as the pros say.

These two recipes together made for a most wonderful meal. You'll want to serve it with some rice as I did (I went with jasmine rice), for the bok choy has a good amount of sauce that was delicious spooned over the rice.

We have been asked not to post the recipes here on our blog. You will find them on pages 160 and 220 respectively, 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 | Hakka-Style Stir-Fried Shrimp and Vegetables

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

This stir-fry is chok full of vegetables (my kind of dish!) and according to Grace, only a modest amount (by Western standards) of shrimp - a half pound - this to serve two to three people. However, I found the amount of shrimp to be just perfect. I would add more cabbage next time though, for I like cabbage.

 Mise en place.

Bowl 1: Garlic

Bowl 2: Carrot

Bowl 3: Shrimp

Bowl 4: Napa cabbage

Bowl 5: Broccoli, cauliflower

Bowl 6: Salt, white pepper

Bowl 7: Carrot water

Bowl 8: Carrot water, cornstarch

The carrots are first soaked in cold water for one hour before stir-frying; this, it is said, makes for a crisper carrot. The left over carrot water was also used in the stir-fry to add a little sweetness.

I was surprised how much flavor this dish had, with the only seasonings being salt, pepper, and garlic. Granted it had over a tablespoon of garlic! - that along with a little wok hei, made for a simple and tasty stir-fry.

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 175, 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 | Taiwanese-Style Stir-Fried Scallops and Shrimp with Yellow Chives

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

Wow. Wow. Wow. On cloud nine...

Bowl 1: Ginger
Bowl 2: Scallops, shrimp, dry sherry, ginger, salt, pepper
Bowl 3: Ginger
Bowl 4: Ground bean sauce, sambal oelek
Bowl 5: Yellow chives
Bowl 6: Dry sherry
Bowl 7: Salt

I have never really cared for scallops. No - let me rephrase that. Before this recipe, I have not cared for scallops.

Once again, I am amazed that with so few ingredients, you come away with a dish that has such amazing flavor.

The seafood is marinated for half an hour in a simple mixture of dry sherry (or Japanese sake if you have it), ginger, salt, and pepper (white pepper is used in this dish, but I used black pepper by mistake).

The scallops and shrimp are stir-fried in a garlic infused oil (oil is heated in the wok along with some smashed garlic) just long enough for the seafood to obtain some color, then it is removed from the wok, and fresh oil and garlic are added and heated again, before returning the seafood back into the wok along with the bean sauce, chives, dry sherry (or Japanese sake), and some salt, and stir-fried just until the seafood is cooked through.

I had issues with some of my scallops breaking apart while stir-frying, as well as my friend Karen, of Karen's Kitchen Stories, and she mentioned this on the WW FB page; another member stated that she lets them sear on one side, then turns them over, and just kinda shakes the wok when they are done - great tip! Thanks Peng!

This recipe alone is worth the purchase of Grace's book, not to mention the rest of the recipes!

I can't stress it enough - GO GET THE BOOK ALREADY!!! Seriously. You'll be happy you did.




Yellow chives (aka golden chives, gau wong, albino chives), have a delicate garlic flavor, with a warm gentle "bite" to them. They are also a lot larger than your typical western chives.

photo credit: specialty produce

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 178, 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 information about joining us, click here, or visit us on Facebook. Would love for you to wok along with us!

golden chives, Gau wong and albino chives

golden chives, Gau wong and albino chives

golden chives, Gau wong and albino chiveshave a delicate garlic flavor, with a gentle "bite" that you get from garlic

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!

Wok Wednesdays | Malaysian- Style Stir-Fried Turmeric Shrimp

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

by Grace Young

Background photo credit: JT Photography              

This wonderful recipe comes from Mei Chau of Aux Epices, a French-Malaysian restaurant in New York City's Chinatown.

She grew up in Malaysia, and at the age of thirteen began cooking for her family (she being the youngest of eleven siblings), while her mother worked several hours away, which kept her from coming home regularly. 

She is quoted in the book that she "felt pressure to make the food delicious" for her family. I'm sure she succeeded, for she certainly has today, with this recipe.   

Mise en place.

Bowl 1: Garlic, shallots.

Bowl 2: Shrimp, chilies, curry leaves, turmeric, pepper, sugar.

Bowl 3: Salt

My little bag of curry leaves.

The Malaysian influence in this stir-fry comes from the use of chilies, turmeric, and fresh curry leaves.  

I had never seen nor heard of fresh curry leaves before this recipe. When I read or hear of curry, I think of the dried spice, which is made up a combination of several different spices. After posting a quick question on the WW Facebook page, I found they are available at most Indian markets. Lucky for me, I recalled seeing an Indian market from one of my bike rides, just a couple of cities away - so I had my next bike ride planned out for me. 

The curry leaves have a wonderful scent, and impart an interesting flavor that I just can't describe. It is noted in the book that they infuse a fresh citrus flavor; this is not what came to mind. I was thinking more of an earthy flavor (dude did say they were curry leaves, when I asked about them).

The recipe calls for shrimp with the shells on, slit, deveined, and legs removed; however, I failed to read the recipe through (once again), and purchased peeled and deveined shrimp. I do have the tails on though!

This dish looks amazing when made with shrimp with shells. Check out my friend Karen's page to see how this dish is supposed to look. Gorgeous. Just gorgeous. 

The shrimp marinates for a short time with the chilies, curry leaves, turmeric, and pepper, with sugar stirred in at the end. 

After a quick stir-fry of the aromatics, the shrimp is added and allowed to obtain a sear before tossing until they start to turn orange, sprinkled with some salt, tossed for another couple of minutes, the wok removed from the heat and covered, allowing the shrimp to sit for a half minute, and stir-fried again until they are cooked through.

 
I would love to visit Mei's restaurant in New York City. This tasting as delicious as it did, made by me, I can only imagine how amazing her food at the restaurant must be.

Thank you Mei, for sharing such a wonderful recipe, and Grace, for including it in you book!

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 153, 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 information about joining us, click here, or visit us on Facebook. Would love for you to wok along with us!

Book 118 | Taste: Recipes for Entertaining | Cheese Grits with Shrimp and Mushrooms

by Williams-Sonoma

This most delicious meal is comprised of stone-ground grits, cheddar cheese, Parmesan cheese, butter, hot sauce, bacon, shrimp, mushrooms, garlic, lemon, and scallions.

The cheeses, butter, salt, and hot sauce (I used Hunan Red Chili Sauce) are stirred into cooked grits, and while the grits were cooking, the topping of bacon, shrimp, and mushrooms is prepared.

According to the recipe, the grits should take about thirty-five to forty minutes to cook. Only, my grits were done in ten minutes!

That threw me into a whirlwind. I quickly had to shred the cheeses (for the grits), make a garlic paste (chop & mash garlic w/salt), slice the mushrooms, and cook the bacon, flour the shrimp, and still prep the topping!

Whew! I don't think I have ever shredded, sliced, and sautéed so speedily before. Since I was in such a hurry, I did not take the extra time to remove the tails from the shrimp. I definitely would have preferred them without.

This was a great meal to sit down to after that crazy episode - so warm and comforting.

amazon

The (updated) recipe can be found at the Williams-Sonoma website; click here to be taken there directly.

Wok Wednesdays | Nyonya-Style Singapore Noodles

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

What is Nyonya-Style you ask?

It is a highly seasoned cuisine that was created by the Chinese that immigrated to Malaysia and Singapore in the nineteenth century.

"Nyonya, a term that refers to the female descendants of Chinese settlers who married local Malay women", Grace writes in her book.

In my words: Delish!!

Mise en place.

Bowl 1: Oil

Bowl 2: Eggs

Bowl 3: Oil

Bowl 4: Scallions, shallots, garlic

Bowl 5: Chicken broth, soy sauce, dark soy sauce, ketchup, curry powder, chili garlic sauce, sugar

Bowl 6: Rice stick noodles

Bowl 7: Baked tofu (Recipe calls for fried tofu.)

Bowl 8: Scallions, bean sprouts, bay shrimp (not pictured - oops.)

Bowl 9: Cilantro

This stir-fry is a little more involved than a lot of the recipes in the book. You start by soaking your noodles in hot water until the are soft and pliable, and then drained and shaken to remove as much water as possible.

While the noodles are soaking, you make an egg "pancake" by swirling in beaten eggs and tilting the wok to make the pancake as thin as possible. Mine cooked up really fast, and was unable to get it as thin as it should have been. The pancake is transferred to a cutting board to cool, and sliced in thin strips to be used as garnish before serving.

Now we are ready to stir-fry, which goes quickly from here. The aromatics (bowl 4) are stir-fried first, then the broth mixture (the highly seasoned part) is added along with the prepared noodles and stir-fried over medium heat (most stir-frying is done over high heat) for a short time. Next the tofu is added and stir-fried until all the liquid has been absorbed. The shrimp, sprouts, and the rest of the scallions are added, and stir-fried till heated through. This is served with the pancake pieces and cilantro sprinkled on top.

This stir-fry is full of flavor, and wonderfully delicious - not one to be missed.

We are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 278 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 information about joining us, click here, or visit us on Facebook. Would love for you to wok along with us!

WW: Singapore Noodles

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

This is the second recipe we have made that calls for "barbequed" pork (it is actually cooked in the oven, under the broiler). The pork is so friggin' good. The first time I made it, I cut the recipe in half and was so very sorry. This time around I tripled it - will have it the next evening for dinner, and freeze the rest for later.

 Mise en place.

Bowl 1: Ginger, garlic, red pepper flakes

Bowl 2: Shrimp

Bowl 3: Red bell pepper (recipe calls for green)

Bowl 4: Curry powder

Bowl 5: Chicken broth, soy sauce, dry sherry

Bowl 6: Rice stick noodles

Bowl 7: Salt, sugar, black pepper (recipe calls for white pepper)

Bowl 8: Barbequed pork

Bowl 9: Scallions

Don't let the number of bowls listed above scare you away, really, there is very little prep work. While the pork was broiling, I soaked the noodles (and roasted the asparagus at the same time I broiled the pork), minced the ginger and garlic, sliced the bell pepper and shredded the scallions (with this cool tool), and the rest was spices and condiments - no time at all, really.

Once the pork was done (it too is quick and easy to make - it just needs time to marinate overnight, and maybe twenty minutes under the broiler) it all went rather quickly - as stir-fries do.

This  would have been so much prettier (and even more tasty!) if I had not forgotten to add the shredded scallions! Dang!

Grace recommends using Madras curry powder. The label on my jar just reads "curry". Curry is a mixture of different spices - type and quality vary greatly. I read on one forum, "that there are as many curries as there are cooks." From what I could gather, Madras is on the spicier (heat) side. My jar listed cayenne pepper, so I used it. Between the curry and the red pepper flakes, this dish had the perfect balance of heat.

I really enjoyed this dish, it had good flavor, though I think I would have liked it even more with Chinese wheat noodles, rather than rice noodles - just a personal preference.

If you don't make anything else, at least make the barbequed pork - it is absolutely delicious! As I mentioned in an older post, this would make a great appetizer, sliced up and served with some spicy-hot mustard for dipping into.

I served the Singapore Noodles alongside the roasted asparagus and this tasty Tofanelli Zin. We were wine tasting in Calistoga, CA for our anniversary (28 years!) weekend, and the gentleman serving the wine gave us a (bullshit?) love story about the woman on the motorcycle - I could not find any articles backing up the story; not that this is why we bought the wine, we bought it for the label.. oh, and it tasted good too. :) I'm the same with cookbooks - a sucker for a beautiful cover.

In my search for the none-to-be-found love story, I did come across this interesting article on Tofanelli Vineyard.

Wok on my friends!

We are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 274 & 285 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 information about joining us, click here, or visit us on Facebook. Would love for you to wok along with us!