Wok Fried Long Life Noodles With New Year Vegetables Recipes

WOK-FRIED LONG LIFE NOODLES WITH NEW YEAR VEGETABLES

Wok-Fried Long Life Noodles with New Year Vegetables image

These noodles, from chef Joe Ng of Chinatown Brasserie in New York City, represent a long, unbroken life; they're traditionally eaten on Chinese New Year for good luck.Also try:Chanterelle and Flowering Chive Dumplings

Provided by Martha Stewart

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil, plus more for frying
6 to 8 (1/8-inch-thick) slices lotus root
1 teaspoon chopped garlic
1 teaspoon finely chopped ginger
2 1/2 ounces Chinese celery, julienned into 1 1/2-inch-long pieces
2 ounces yellow leeks, julienned into 1 1/2-inch-long pieces
2 ounces sliced shiitake mushroom caps
2 ounces black trumpet mushrooms
2 ounces snow peas, julienned
1 tablespoon Shao Hsing wine
1/4 cup plus 2 tablespoons chicken broth
1 tablespoon oyster sauce
1/2 teaspoon sugar
1/4 teaspoon coarse salt
8 ounces e-fu noodles, reconstituted according to package directions
3 drops white truffle oil
8 to 10 scallions, white and light-green parts only, julienned

Steps:

Heat a large skillet with high sides filled 1/2 inch high with vegetable oil until it reaches 250 degrees on a deep-fry thermometer. Add lotus root and fry until golden brown; transfer to paper-towel-lined plates to drain.
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add garlic and ginger and cook, stirring, until golden brown. Add celery, leeks, broth, both mushrooms, snow peas, and wine; cook, stirring, for 30 seconds. Transfer mixture to a medium bowl; set vegetable mixture aside.
Add chicken broth, oyster sauce, sugar, and salt to pan. Add noodles and cook, tossing constantly, until liquid is absorbed, about 1 minute. Return vegetable mixture to pan and cook, stirring, until liquid is absorbed; add truffle oil and remove from heat.
Serve noodles immediately, garnished with fried lotus root and scallions.

STIR FRIED WOK VEGETABLES

Stir Fried Wok Vegetables image

This is a simple, Asian-style side dish of stir fried vegetables out of the wok.

Provided by Maximilian B.

Categories Side Dish Vegetables

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
3 serrano chile peppers, seeded and chopped
½ cup baby corn, cut in half
1 red bell pepper, seeded and cut into strips
2 pounds bok choy - stalks halved and cut into 1/4-inch sticks, leaves halved, separated
3 cups fresh bean sprouts
¼ cup Asian fish sauce (nuoc mam or nam pla)
3 tablespoons Chinese oyster sauce
4 green onions, thinly sliced
2 tablespoons chopped cilantro leaves
2 tablespoons toasted sesame seeds

Steps:

Heat vegetable oil in a wok over high heat. When the oil is hot, stir in ginger and minced chiles; cook and stir until the ginger is fragrant, about 30 seconds. Add baby corn, red pepper, and bok choy stalks; stir fry until the red pepper has begun to soften, about 3 minutes.
Stir in bok choy leaves and bean sprouts; cook until the leaves have darkened and wilted, 1 to 2 minutes. Pour in fish sauce and oyster sauce; sprinkle with green onions, and stir together. Serve sprinkled with chopped cilantro and toasted sesame seeds.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 7 g, Fat 4.9 g, Fiber 3.2 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 669.6 mg, Sugar 3.9 g

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