4 recipes to celebrate New Chinese
- 10 rice cakes 25 cm in diameter
- 200 g bean sprouts
- 3 medium carrots
- 50 g of dried prawns
- 100g soy vermicelli
- 500 g of pork taken from the shoulder or loin
- 100g crab meat
- 3 eggs
- 2 medium onions
- 6 large black mushrooms
- 3 tablespoons nuoc mam
- 2 teaspoons brown sugar
- 1 tablespoon of cornstarch
- 1 tablespoon peanut oil + 1 liter
- 2 tablespoons olive oil
- 2 teaspoons of salt
Let the mushrooms soak for 15 minutes in lukewarm water. Rinse them, drain and dry them with a towel, then cut them into small pieces. Rinse the bean sprouts in a container of cold water, discarding any pods that rise to the surface. Then drain and dry them with a towel. Soak the prawns for 15 minutes in lukewarm water. Then drain them carefully. Soak the vermicelli for 15 minutes in lukewarm water, then drain it carefully and cut it into 5 cm sections. Roughly chop the carrots and onions. Chop the pork fairly finely (which can also be replaced with chicken). Dissolve the cornstarch in 2 tablespoons of cold water. Lightly beat the eggs in a bowl. Heat a frying pan over high heat, pour in the peanut oil and, shaking the pan, heat for 30 seconds. Set to medium heat, add the pork and sauté for 3 minutes, until it has lost its pink color. Incorporate shrimp, salt, sugar, crab and nuoc mmm. Sauté for 1 minute. Then leave the contents of the pan waiting on a plate. Pour in the same pan, the oil and, while shaking the pan, heat for 30 seconds. Set to medium heat, sauté the onions and carrots for 2 minutes. Add bean sprouts, mushrooms, vermicelli and beaten eggs. Let cook for 1 minute, stirring. Incorporates the contents of the pending plate. Stir until all ingredients are well blended. Add the dissolved cornstarch and stir until the liquid has thickened and all the ingredients are coated with a light glaze. Place the contents of the pan in a container and let the stuffing cool to room temperature. To make each spring roll, fill a large bowl with water. Break each rice cake into 4 wedges. Dip a quarter of the galette in water, drain it, then spread it out on a plate. Place 1 tablespoon of filling in the softened quarter, near the edge opposite the tip. Fold this edge over the stuffing. Fold the left and right ends over the stuffing, then roll up, squeezing the quarter of the galette to make a fairly firm little cylinder. Make other rolls until the stuffing is used up. Place the rolls once made on a plate and cover them with a dry cloth. If they have to wait more than 30 minutes before cooking, cover them with a plastic sheet and put them in the refrigerator. Over high heat, heat 1 liter of peanut oil in a fryer to 220°C. Fry 10 rolls at a time for about 20 minutes, until golden brown. As you go, let the rolls drain on absorbent paper. Then arrange them on a large preheated platter. Prepare the sauce with a grated carrot, nuoc mam, lemon juice and a little sugar. Leave to marinate.
Recipe found on Cuisine AZ.
Heat the oil in a casserole or wok and sauté the chicken with the garlic, onion, ginger and vegetables, and sauté for a few minutes. Add the broth and cook for 12 to 15 minutes. Dissolve the cornstarch with broth and pour it into the dish. Add the rehydrated noodles and mushrooms. Season to taste with chilli, soy sauce and vinegar and cook for a few minutes. It’s ready !
Recipe found on Marmiton.
Stir-fried Chinese noodles with chicken and vegetables
For 4 people :
- 300 g Chinese noodles
- 450g peeled chicken thighs
- 150g fresh or frozen peas
- 150g carrots
- A dozen prawns
- 6 dried shiitake mushrooms
- 1 clove of garlic
- 300 ml of water + 2 teaspoons of chicken stock
- 1 tablespoon olive oil
- 2 tablespoons sesame oil
- 3 + 3 tablespoons sweet soy sauce
- 1 knife tip of 5-spice powder
- 1 knife point coriander powder
- 1 knife tip of glutamate (optional)
Start by peeling the carrots, cut them into julienne. Soak the mushrooms in hot water. Peel the prawns and cut each one in half. Peel the garlic clove and crush it with a garlic press. Dice the chicken meat then brown it in a pan with the olive oil, garlic and prawns. At the end of cooking add 3 tablespoons of soy sauce and a spoon of sesame oil. Mix and reserve in a bowl. Brown the peas and carrots in the pan and add the water and the chicken stock. Cover and cook for ten minutes. Meanwhile, cook the pasta according to package instructions, drain and set aside. Cut the mushrooms into strips, taking care to remove the stems. After 10 minutes add the mushrooms to the vegetables, the other tablespoon of sesame oil, the remaining soy sauce, the various spices. Add the pasta and mix.