|
Master Shrimp Sauce
Shrimp Sloppy Joe’s
Surf and Turf-Broiled Flank Steak and Shrimp Sauce
Spiced Tofu Napoleon
Iris Tsai's Master Shrimp Sauce With 2-Sided Golden Noodles
WINE NOTES
NOTES Viognier:
Un-wooded, with some lees contact for complexity. A fragrant blend
of four varieties: Verdelhop and Viognier give tones of tropical
fruit and peach; cool climate Sauvignon Blanc and Riesling add
crispness.
Cotes du Rhone: Shows strength and pepperiness of syrah
grape. Deep garnet red with red berry aromas. Southern exposure on
steep granite hillsides.
|
|
Iris Tsai's
Master Shrimp Sauce
With 2-Sided Golden Noodles
Serves 4
- 1 pound fresh noodles
- 2 cloves garlic, sliced
- 3 head baby bok choy, cored and cut into
bite-sized pieces
- 1 red bell pepper, cored and cut into
bite-sized pieces
- 2 cups Shrimp Sauce, warm
- 1 tablespoon sesame oil
- 3 tablespoons minced garlic chives, for
garnish
- Grapeseed or canola oil
- Kosher salt and freshly ground black pepper
Boil noodles in salted water until al dente. Drain and combine with
oil to keep strands from sticking together. Heat a large,
flat-bottomed non-stick pan over medium-high heat covered well with
oil. When oil is hot, add noodles in an even layer, covering the
bottom of the pan. Let cook, without moving, until golden brown,
about 3-5 minutes; when browned, flip and brown the other side,
adding a touch more oil to pan. Meanwhile, in a wok over high-heat
coated lightly with oil, add sliced garlic and stir-fry until
fragrant, about 1 minute. Add bok choy and red pepper, season with
salt and pepper, and stir-fry until tender-crisp, about 2 minutes.
To serve, gently place noodle cake on platter. Top with Shrimp
Sauce, spreading to cover entire surface of noodles. Top with bok
choy stir-fry, drizzle sesame oil over, and garnish with garlic
chives.
Click Here for a
Printer Friendly version
|
