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Daily Archives: February 22, 2011

三杯素雞 Taiwanese Three Cup Vegetarian Chicken

Taiwanese Three Cup Vegetarian Chicken

The “Three Cups” of Three Cup Chicken comes from sesame oil, Chinese rice wine, and soy sauce.  It’s a traditional and popular Taiwanese dish.  In this recipe, I replace chicken with vegetarian chicken.

 

Ingredients:

  • 1 pack of gluten, sliced
  • 1 Red Pepper, sliced
  • 7 cloves garlics
  • 7 slices of fresh ginger
  • A big bunch of Thai basil leaves
  • 8 tablespoon of rice wine
  • 4 tablespoons of soy sauce
  • 2 tablespoons of brown sugar
  • 1 tablespoons of sesame oil
  • 2 scallions, sliced.
  • 1 dried whole red chili, optional

Directions:

  1. Add sesame oil to pan, add garlics, ginger, chili and scallions.  Stir-fry until aromatic
  2. Add gluten, rice wine, soy sauce and sugar.
  3. Stir for couple minutes, then lower the heat, cover and simmer for 5 min.
  4. Stir in red pepper.  Cover and simmer for 5 min.
  5. Add sesame oil and basil.  Cover for 10 seconds. Ready to serve.
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Shrimp Pad Thai

Shrimp Pad Thai

A quick dish in less than 30 minutes and all the ingredients can be found at a local Asian supermarket.  You can substitute the shrimps with any other protein you like or take them away for a vegetarian dish.

Ingredients:

  • 8 oz. Thai rice noodles
  • 8 shrimps
  • 2 cups bean sprouts
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 1 red pepper, finely sliced
  • 1 egg
  • 3 scallions, finely sliced
  • 1/2 cup coarsely chopped cilantro
  • 1/4 cup dry roasted peanuts, ground or chopped
  • 2-3 Tablespoon oil
  • few wedges of lime for serving

Pad Thai Sauce:

  • 3/4 Tablespoon tamarind paste
  • 1/4 cup hot water
  • 3 Tablespoons of fish sauce
  • 1 Tablespoon of chili sauce
  • 3 Tablespoons of brown sugar
Directions:
  1. Bring a pot of water to boil, add noodles and remove from heat. Soak until tender (about 10 min) Drain and rinse through cold water.
  2. In a small bowl, mix all pad thai sauce ingredients and set aside.
  3. In a saucepan, add oil, pan-fry shrimps until pink and opaque.  Set aside.
  4. Add oil, stir in egg, scrambled. Set aside.
  5. Add oil, stir in bean sprouts, cook for 3 minutes.  Set aside.
  6. Add oil, stir in red pepper, cook through. Set aside.
  7. In a large frying pan, add shallots and garlics, cook for 1 min.  Add noodles and all cooked ingredients.  Stir in scallions, Pad Thai Sauce and cilantro.  Mix well and remove from heat.
  8. Sprinkle roasted peanuts and lime juices.

 

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