pea shoot and shitake soba noodle bowl

Have you ever used pea shoots in your cooking? I spied these pea shoots at Trader Joe's a few days ago and they were so stinkin' cute, I just couldn't resist buying them. Pea shoots are used quite often in Asian cooking. In fact, one of the serving suggestions on the box was stir fry. It also suggested putting them into a salad or sandwich. I did try the sandwich idea but thought they were a bit tough to chew. I decided a stir fry was the better way to go. I grabbed some shitake mushrooms and soba noodles as well and got to wok...uh, I mean work. tee-hee.


I used chicken in this recipe but tofu would be awesome as well. I think I'll go with tofu next time. It's nice to go meatless a few times a week.


I also had some dried morels in my freezer that I had been wanting to put into something yummy. I let them soak in some hot water for a few minutes to reconstitute them. They were a gift from the oh-so-talented, DoggyBloggy of Chez What?. If you haven't been over to Chez What? yet, be sure to stop over and check out all of the amazing goodness!


This stir fry was quick and easy. Great for a busy weeknight meal!



Pea Shoot and Shitake Soba Noodle Bowl
by theUngourmet

Serves about 4

2 boneless chicken breasts, thinly sliced (or extra firm tofu)

Marinade
1 Tbsp sesame oil
1 tsp chili oil
2 garlic cloves, minced
1 Tbsp fresh ginger, peeled and minced
1/4 cup low sodium soy sauce
1/4 cup chicken or vegetable broth
1/4 cup rice wine vinegar
1 Tbsp honey or agave

1-2 Tbsp canola oil
1 clove garlic, roughly chopped
1 cup sliced shitake mushrooms (I also added in about 10 small morels, sliced in half.)
4 oz pea shoots (This equaled about 3 cups.)
9 oz package soba noodles
black and toasted sesame seeds

Combine the chicken or tofu with marinade ingredients. Marinate for at least 15 minutes.

Cook soba noodles according to directions on package. Rinse briefly and toss with a bit of sesame oil.

Heat canola oil in a wok over medium heat. Add the garlic and stir fry about 30 seconds. Add the chicken or tofu, saving the marinade. Stir fry for 2-3 minutes. Add the mushrooms and stir fry for another 1-2 minutes. Add the marinade and stir fry for 2-3 more minutes. Add the pea shoots and stir-fry for about 1 more minute to wilt. Serve over hot soba noodles.

Garnish with black and toasted sesame seeds.

Print recipe

I am submitting my recipe for this month's Regional Recipe Challenge: Japan.

Hope you all are having a most lovely week!






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Chickpea Wat

This month's Regional Recipes country is a fun one! Ethiopia. I was so excited to participate but had no idea what I was going to make. I hopped on my computer and did a bit of snooping around. This Chickpea Wat really caught my eye. Chickpea Wat is basically a hearty stew made up of chickpeas, vegetables and spices.


Typically, stews like this one are served with a flatbread like Injera. It is folded up and used to scoop up the stew and sop up all of the rich spicy goodness. I did use flatbread for my stew but I cheated and picked some up from Trader Joe's. This was really simple to prepare. That's always a plus in my book!



I loved this stew. It had such big bold flavor and a nice kick with the cayenne, paprika, ginger, cumin and cardamom. I also loved how healthy and low fat it was. I'll definitely be making this again.

I'm feeling lazy tonight so I'm not going to type out this recipe. Just click HERE and you'll find it.

Be sure and hop over to Joanne's blog, Regional Recipes and join in!

have a great weekend!




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A taste of Vietnam

The lovely and brilliant Joanne of Eats Well with Others is hosting a fun new monthly foodie challenge blog called Regional Recipes. This month's challenge is Vietnam. I've never tried cooking Vietnamese food so I was really excited to give this challenge a shot.



I took a trip to the library and found Authentic Vietnamese Cooking Food from a Family Table. So many great recipes to choose from!!



I finally settled on Com Ga Ginger and Garlic Rice with Chicken with Nuoc Mam Gung Ginger Dipping Sauce and a side of Mang Tay Xao Stir-Fried Asparagus.



The dipping sauce had fantastic flavor and was perfect for dipping the chicken.



The entire meal was delightful but I have to say, the asparagus was especially delicious. I picked it up today at farmer's market so it couldn't have been more fresh and scrumptious!

Com Ga
adapted from Authentic Vietnamese Cooking

2 cups of long grain rice, such as jasmine
2 tbsp canola oil
2 large cloves of garlic, peeled and chopped
2 tbsp chopped fresh ginger
3 cups chicken stock
1 bunch fresh cilantro, tough stems removed (I used about 1 cup of leaves)

8 boneless skinless chicken tenderloins
1 tbsp canola oil
1 clove chopped garlic
1 cup chicken stock

Place the rice in a bowl with a few cups of water. Gently swirl your fingers in the bowl to allow the starch to separate from the grains. Repeat this process 3 times until water is fairly clear. Drain thoroughly. Heat 2 tbsp of oil in a heavy pot over medium heat. Add the garlic and ginger and stir fry until golden. Add the rice and stir until lightly golden, 3-5 minutes. Stir in 3 cups of stock. Scatter the cilantro across the top. Cover and cook until rice has absorbed all of the liquid, about 25 minutes. Turn off heat and allow to rest, covered for 5-10 minutes. Fluff with fork.

While the rice is cooking, prepare the chicken. Heat 1 tbsp of oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute. Add the chicken. Brown chicken on each side. Add cup of stock, cover and simmer for about 5-7 minutes until done.

Print Recipe

Serve with Nuoc Mam Gung
adapted

1 tbsp fish sauce
1 tsp sugar
juice of 1 lime
3 oz ground ginger
1 minced scallion (I forgot this)
1 tsp red chili flakes
1/2 cup canola oil

Combine all ingredients. Whisk well. Allow to stand for 30 prior to serving.

Last, but certainly not least.

Mang Tay Xao
adapted

1 1/2 tbsp canola oil
1 large clove of minced garlic
1 bunch fresh asparagus, sliced diagonally into 1 inch slices
1 tbsp fish sauce
freshly ground black pepper

Heat oil in a wok over high heat and stir-fry the garlic until fragrant, about 1 minute. Add the asparagus. Season with fish sauce and pepper. Stir-fry until tender crisp, about 5 minutes.

I thoroughly enjoyed this meal and will definitely make it again...soon!

I am submitting this to Joanne for Regional Recipes -Vietnam.




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