the_cooking_mom: (Default)
Быстро, просто, вкусно. Я делала на овощном бульоне, но с куриным должно быть вкуснее.


Ingredients

6 oz Chinese noodles of your choice
4 cups chicken or vegetable stock
1 tablespoon fish sauce
1 tablespoon low sodium dark soy sauce
1 tablespoon light soy sauce
The juice of 1 lime
1 star anise
1 teaspoon brown sugar
3 green onions/spring onions
1 small head of Bok Choy/Pak choi chopped or sliced
20 raw shrimp cleaned and deveined
Chilli flakes

Instructions

Cook the noodles according to the package instructions and then drain.
Add the chicken stock, fish sauce, soy sauces, lime juice, star anise, brown sugar, green onions and bok choy.
Bring to the boil and add the shrimp cook until the turn pink and add the noodles.
Warm through, then pour into a bowl and serve topped with chilli flakes.

Источник: http://www.errenskitchen.com/quick-chinese-shrimp-noodle-soup/
the_cooking_mom: (Default)
Очень вкусно! Быстро, просто, а результат потрясающий. Хорошо и так и для гостей.

Ingredients

1/4 cup mayonnaise
1 teaspoon wasabi paste (Japanese horseradish paste)
1 1" piece ginger, peeled, finely grated
2 large garlic cloves, finely grated
4 6-ounce skinless salmon fillets (preferably wild)
Kosher salt, freshly ground pepper
1 pound baby bok choy, halved
2 cups (packed) finely shredded green cabbage (about 5 ounces)
4 ounces shiitake mushrooms, stemmed, sliced if large
2 tablespoons olive oil

Preparation

Preheat oven to 450°F. Heat a large rimmed baking sheet for 15 minutes.
Meanwhile, mix mayonnaise and wasabi in a small bowl. Stir in half of ginger and half of garlic; set aside. Season fish all over with salt and pepper. Place bok choy, cabbage, and mushrooms in a large bowl. Drizzle with oil and add remaining ginger and garlic. Toss to coat; season with salt and pepper.
Scatter vegetables across one side of baking sheet. Arrange salmon on other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.

Per serving: 476 calories, 31 g fat, 6 g carbohydrates

Источник: http://www.epicurious.com/recipes/food/views/wasabi-salmon-with-bok-choy-green-cabbage-and-shiitakes-394719
the_cooking_mom: (Default)
Вчера на ужин сделала 1/2 порции. Сочитание кислой капусты, сладких яблок и горьковатого бок-чоя необычное, когда-нибудь можно повторить, поскольку возьни не много.

ingredients
1 teaspoon caraway seeds
2 tablespoons plus 3 teaspoons vegetable oil, such as grapeseed, divided
1 pound baby bok choy, heads trimmed and quartered lengthwise
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 Honeycrisp or Gala apple, sliced into 1/4-inch wedges
8 links fresh sausage (about 2 pounds), such as hot or sweet Italian sausage
2 1/2 cups prepared sauerkraut, drained
1/2 cup low-sodium chicken broth
1 tablespoon cider vinegar
1 tablespoon unsalted butter
Grainy Dijon mustard, for serving
preparation

In a large dry skillet over medium heat, lightly toast the caraway seeds until fragrant, 1 to 2 minutes. Scrape out and reserve seeds.

Add 1 tablespoon oil to the skillet and heat over medium-high heat. Working in two to three batches, sear bok choy on all sides until lightly browned, 2 to 3 minutes per cut side. Add 1/4 teaspoon salt, 1/8 teaspoon pepper to each batch, and 1 teaspoon oil to sear each subsequent batch of bok choy.

Add 1 teaspoon oil to the skillet and sauté apples with 1/4 teaspoon salt and 1/8 teaspoon pepper until softened but still holding their shape, 5 to 7 minutes. Reserve apples.

Add remaining tablespoon oil to skillet and sear sausages on all sides until golden brown, 3 to 5 minutes per side. Add toasted caraway seeds, sauerkraut, and broth. Bring to a simmer, reduce heat to medium, cover the skillet, and simmer until sausages are cooked through (150°F for pork sausages, 160°F for poultry sausages), about 10 minutes. Remove cover and fold in reserved bok choy, apples, vinegar, and butter. Cook, tossing, until some of the liquid has evaporated and the bok choy and apples are warm, 3 to 5 minutes. Taste and adjust seasoning. Serve with mustard for dipping.

Источник: http://www.epicurious.com/recipes/food/views/Sausage-with-Sauerkraut-Apples-and-Bok-Choy-51254430
the_cooking_mom: (Default)
Сделала вчера на ужин, муж на удивление остался доволен. Тофу сделала по вот этому: http://the-cooking-mom.dreamwidth.org/140876.html рецепту. Из зелени брала бок-чой и кейл. Морковку не добавляла, только в бульон. Получилось три слоя: паста, зелень, тофу, залила бульоном и сервировала с лаймом и свежей зеленью. Вкусно, но надо бы сделать настоящий ФО, не веганский.

Serves 2

Broth
1 large onion, peeled and halved
2-inch piece fresh ginger root, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
2 cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped

Noodles
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)

Toppings (optional)
Protein such as fried or baked tofu, bean curd skin, or seitan
Mushrooms
Vegetables such as bok choy, napa cabbage, or broccoli

Garnishes
1/2 onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil, culantro/saw-leaf herb
Hoisin sauce, sriracha (optional)

For the broth
Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.

In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, carrots, and charred onion and ginger.

Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

For the noodles
While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)

For the toppings (optional)
While broth is simmering, prepare toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, etc. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.

To serve
Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side, which diners should add to taste.

Источник: http://www.thekitchn.com/recipe-vegetarian-pho-107312
the_cooking_mom: (Default)
Ингредиенты:

½ кочана белокачанной капусты, мелко пошинковать
4 стручка бок чой или 1 кочан бок чой, разрезать тонкими листами по 0,5 см в ширину.
1 морковь, порезать кружками
1 красный сладкий перец, очистить от семян и порезать тонцими длинными полосками сантиметра в 4 длиной
¼ чашки мелко пошинкованой свежей кинзы
½ чашки сырых семян подсолнечника
½ - ¾ красного миндального соуса карри (рецепт ниже)
Смешайте все ингредиенты, и подавайте минут через 10-20 после смешивания

Получается 6-8 порций для салата к основным блюдам

Красный миндальный соус карри

½ чашки миндального масла
½ чашки воды
¼ чашки свежего сока лайма или рисового уксуса
2 столовых ложки пасты мисо
1 столовых ложки мелко пошинкованой свежей кинзы
2 столовых ложки нектара агаве или кленового сиропа
2 чайтых ложки тайской пасты «красный карри» или приправы, по вкусу
1 чайная ложка сухого молотого лука
½ чайной ложки сухого молотого чеснока
½ чайной ложки сухого молотого имбиря

Смешайте все ингредиенты в небольшой плошке или в блендере до получения однородной массы. Соус можно хранить в холодильнике 2 недели или в морозилке – несколько месяцев

Источник: http://good2be-vegan.livejournal.com/258192.html
the_cooking_mom: (Default)
Ingredients:


1 tablespoon sesame oil, or canola oil
1 pound chicken tenders, cut into 1-inch pieces
1 2-inch piece fresh ginger, peeled and cut into matchsticks or minced
4 cloves garlic, thinly sliced
1/2 cup dry sherry, (see Tip)
1 14-ounce can reduced-sodium chicken broth
1 1/2 cups water
2 tablespoons reduced-sodium soy sauce
1 teaspoon Asian red chile sauce, such as sriracha, or to taste
1 bunch mustard greens, or chard, stemmed and chopped (6-7 cups), or 2 cups frozen chopped mustard greens (я делала с бок-чой)

Preparation

Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. Transfer to a plate with tongs.
Add ginger and garlic to the pot and cook until fragrant, about 10 seconds. Add sherry and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes. Add broth and water, increase heat to high and bring to a boil. Boil for 5 minutes. Add soy sauce, chile sauce and mustard greens (or chard) and cook until the greens are tender, about 3 minutes. Return the chicken and any accumulated juices to the pot and cook until heated through, 1 to 2 minutes.

Источник: http://www.eatingwell.com/recipes/hawaiian_ginger_chicken_stew.html
the_cooking_mom: (Default)
Когда–то у меня было два любимых блюда китайской кухни: рисовый блинчик с креветками и этот суп. Теперь я умею готовить оба.

Безусловно, существует масса вариантов начинки для китайских пельменей и я еще буду экспериментировать с ними не раз, но в том ресторане, в котором я привыкла его есть, готовили именно так.

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