STIR-FRIED SHANGHAI NOODLES
Use the best, freshest ingredients you can find. This Shanghai noodle dish is a delicious combination of sweet, salty, spicy, and savory flavors.
Provided by AvelaineS
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
- Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 53.3 g, Cholesterol 68.7 mg, Fat 16.2 g, Fiber 3.6 g, Protein 21.3 g, SaturatedFat 2.4 g, Sodium 1031.9 mg, Sugar 9.2 g
SHANGHAI SHRIMP STIR-FRY - YOU BAO XIA (油爆虾)
Shanghai-style shrimp stir-fry or you bao xia (油爆虾) is a classic Shanghainese dish that uses whole shrimp. Wok fried until they are crispy and then soaked in a savory sauce, this Shrimp stir fry dish is also a favorite Shanghai Chinese New Year dish.
Provided by Judy
Categories Fish and Seafood
Time 25m
Number Of Ingredients 10
Steps:
- Start by preparing the shrimp. Using kitchen shears, trim off the legs and the sharp pointy part at the top of the head. Then devein the shrimp by using a toothpick to carefully expose and pull it out, without damaging the shell (see the photo!). Rinse the shrimp thoroughly, drain, and pat dry with a paper towel.
- Heat the oil in a wok over high heat until it just starts to smoke. Carefully lower the shrimp into the oil in two batches, frying gently for about 5 - 10 seconds with each batch. The shrimp will go opaque very quickly. Immediately scoop them out into a metal strainer, to drain excess oil back into the wok. Set the shrimp aside.
- Now, let the oil heat up again until it's smoking. Lower the shrimp into the oil again (in two separate batches), and fry for another 5 - 10 seconds. The frying time varies depending on shrimp size--over frying will dry out the shrimp.
- Turn off the heat and scoop out the oil into a heat-proof bowl, leaving about 1 tablespoon of oil in the wok. Turn the heat on to low and add in the scallion whites and ginger. Cook for 2 minutes, until fragrant. Add the Shaoxing wine, chicken broth, sugar and vinegar. Turn up the heat, so the mixture comes to a simmer. Stir for 30 seconds.
- At this point, you can choose to remove the scallions and ginger from the wok, or simply leave them in there! Finally, add the shrimp back to the wok along with the sesame oil. Stir-fry for 5-10 seconds, until the shrimp are coated in the sauce. Add salt to taste, and serve.
Nutrition Facts : Calories 294 kcal, Carbohydrate 2 g, Protein 24 g, Fat 20 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 891 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHANGHAI FRIED NOODLES
Steps:
- In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.
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