SPA SHIKI STIR-FRY
This is a recipe from Spa Shiki at the Lodge of Four Seasons, Lake Ozark, Missouri. There, they omit the chicken and serve it as a meatless side dish.
Provided by BeccaB3c
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For sauce, combine sherry, oyster sauce, sesame oil and salt; set aside.
- Pour the cooking oil in a wok or 10-inch nonstick skillet (add more oil as necessary during cooking).
- Preheat the wok or skillet over medium-high heat.
- Add carrots; stir-fry 1 minute.
- Add celery and mushrooms; stir-fry 2 minutes.
- Add sweet pepper and the 3 green onions; stir-fry for 1 1/2 to 2 minutes more or until vegetables are are crisp-tender.
- Remove wok or skillet from heat.
- Stir sauce, then slowly and carefully add sauce to wok or skillet, and return to heat.
- Cook and stir until bubbly, then cook and stir 1 to 2 minutes more until sauce is slightly thickened.
- Serve immediately over hot cooked rice.
- Sprinkle the stir-fry with the 1 thinly sliced green onion, if you like, and the toasted sesame seeds.
- *To toast sesame seeds, spread them in a thin layer in a shallow baking pan and bake in a 350 degree oven for 7 to 10 minutes or until the seeds are ligh brown, stirring once or twice.
Nutrition Facts : Calories 534.2, Fat 12, SaturatedFat 2.3, Cholesterol 52.5, Sodium 256.6, Carbohydrate 56.1, Fiber 3.8, Sugar 6.3, Protein 22.8
SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU
Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally - it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for about 20 minutes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
- Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli. As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water. Drain in a colander, then on paper towels. Cut stems away from florets and slice about 1/2 inch thick. Bring water back to a boil and cook soba. Drain and toss with 2 teaspoons sesame oil.
- Place all ingredients within reach of your wok. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. Swirl in 1 tablespoon of the oil and add tofu. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate. Add remaining oil and garlic, ginger and chile. Stir-fry for no more than 10 seconds and add mushrooms. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Stir-fry 1 to 2 minutes. Add the noodles, tofu and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 3 grams
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