Shrimp and Eggplant Lo Mein

My old Chinese cooking teacher would be proud of this rich dish. Delicious Asian eggplants and shrimp cooked in a flavorful sauce on a noodle bed, all cooked in my 30 year old wok, which I bought in NYC Chinatown, during a field trip of our cooking class. I keep it meticulously well seasoned just for dishes like this.

2 purple Asian eggplants, cut into 3-inch wedges

1/2 orange pepper, sliced

1/2 yellow pepper, sliced

2 shallots, sliced (or 1/4 cup sliced onion)

2 cloves garlic, peeled and minced

1/2 inch fresh ginger, peeled and minced

1 12-oz package cooked lo-mein noodles

1 lb shrimp, peeled and deveined

Sauce:

1/4 cup hoisin sauce

1 Tbsp sesame oil

2 Tbsp soy or Trader Joe’s Coconut Aminos (or soy sauce)

1-2 tsp chili paste with garlic, or 1/4 tsp crushed red chili flakes, or to taste

1 Tbsp seasoned rice vinegar

2 Tbsp pale dry sherry

Mix together the sauce ingredients in a small bowl. Get all ingredients ready and nearby the wok - things go fast with this dish..

Heat a wok or large skillet very hot. Add a dash of canola or peanut oil to the wok and stir fry the peppers and shallot for 2 minutes.

Add the eggplant and cook for about another 5-8 minutes, until the eggplant softens up and cooks through. You may have to add a bit more oil as needed.

Add the garlic and ginger and cook another minute. Set the veggies aside in a bowl. Add a dash more oil to the wok and heat to high until just about smoking. Add the shrimp and stir fry for about 2 minutes. Set shrimp aside with the veggies.

Now add the noodles to the wok and pour in the sauce. Heat through. Return the veggies and shrimp to the noodles and heat through.

Serves 4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog