TINGLY FIVE-SPICE SHRIMP AND NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- Heat vegetable oil in a tabletop fryer or Dutch oven to 350 degrees F.
- Bring a large pot of water to a boil.
- In a medium bowl, combine the cornstarch, ground Sichuan peppercorns, five-spice powder, sugar and 1 teaspoon salt. Toss the prawns in the cornstarch mixture, then gently place in the fryer. Cook until golden brown and cooked through, about 3 minutes. Remove to a paper towel-lined plate and season with salt.
- In a wide, shallow pot set over medium-high heat, add a few turns of the pan of oil. Add the reserved shrimp heads and shells and saute a few minutes, until pink and fragrant. Add the whole Sichuan peppercorns, fennel seeds, star anise, cinnamon sticks and cloves. Toast for a minute or two. Add the garlic, leeks and ginger and cook for a few minutes. Add the chicken stock, Shaoxing wine and shoyu and bring to a simmer. Let reduce by about half, then strain through a fine-mesh strainer and reserve.
- Place a small nonstick skillet over medium-high heat and add a turn of the pan of oil. Add the egg, letting it run around the pan, gently picking up the cooked part and letting it continue to run. Remove from the pan, roll and thinly slice. Set aside.
- Place a large skillet over high heat and add a few turns of the pan of oil. Quickly saute the carrots, scallions, cabbage and mushrooms for a minute or two.
- As soon as you start cooking the vegetables, drop the noodles in the boiling water and let cook for a couple minutes. Remove from the pot and add straight to the pan of vegetables. Add some of the reduced shrimp head liquid and toss to combine.
- Transfer to a plate or platter and top with the sliced egg and cooked shrimp.
FIVE-SPICE BEEF & SUGAR SNAP NOODLES
Fancy a Chinese tonight? Tear up the takeaway menu and make this low fat, spiced supper instead
Provided by Jane Hornby
Categories Main course, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat a large non-stick frying pan or wok, then fry the beef for 10 mins until very well browned. Don't add any oil. Meanwhile, boil the noodles following pack instructions, then drain.
- Add the ginger, garlic, five-spice, chilli powder and mangetout to the browned mince, then fry for a few mins more until fragrant and the pods are bright green. Splash in the stock, add the noodles, then season with the soy sauce. Pile into bowls (use tongs, it's easier), sprinkling with the sesame oil and red chilli if using.
Nutrition Facts : Calories 458 calories, Fat 8 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 4.08 milligram of sodium
TASTY BEEF & SUGAR SNAP STIR FRY
This is a quick & easy stir fry using beef - adapted from a recipe in the March/April edition of the Morrisons magazine. Time to make doesn't include overnight marinating.
Provided by Um Safia
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the strips of beef in a shallow, non metallic dish. Mix the soy sauce vinegar, honey, garlic & ginger together & pur over the beef. Cover, place in the refridgerator & marinate over night or for at least 1 hour.
- Heat the oil in a wok or deep frying pan & add the sugar snap peas & mushrooms. Stir fry for 3-4 minutes, then remove vegetables with a slotted spoon & set aside.
- Remove the beef from the marinade & add to the wok / pan. Stir fry for 2-3 minutes, then add the vegetables along with the marinade & spring onions to the wok.
- Stir fry for 1 minute. Divide between 4 bowls, serve with noodles & scatter the sesame seeds over the top of each portion.
Nutrition Facts : Calories 488, Fat 33.8, SaturatedFat 11.4, Cholesterol 110.2, Sodium 381.8, Carbohydrate 11.3, Fiber 2.4, Sugar 5.9, Protein 34.7
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