Here are three asian-themed recipes that we happened to combine for tonight's dinner. There is nothing special about this combination, really, but each recipe is good on its own. The first one is a variation of a dim sum recipe from the Sunset magazine, while the other two are due to Kylie Kwong.Mushroom potstickers
First off, it is worth saying that even if you don't want to make the potstickers yourself and instead use a bag of frozen ones (like the gyozas that Trade Joe's sells), frying them in oil and mushroom broth, as described below, gives a result that is much superior to the result of microwave instructions.
Soak dried mushrooms in boiling water for at least 30 minutes. Drain, reserving soaking liquid (mushroom broth). Fry shiitakes in oil over medium-high heat until they start to release their liquid. Add shallot, garlic, and salt. Cook, stirring, until fragrant, ~ 30 sec. Add dried mushrooms and ~1/2 cup of the mushroom broth. Cook, stirring, until liquid has evaporated, 3 minutes.
Transfer mixture to a large bowl and let cool. Stir in soy sauce, sesame oil, and egg. Place this mixture, a tablespoon at a time, into potsticker wrappers, and seal them after moistening the edges. In a large nonstick frying pan, heat 2 tsp. oil over medium-high heat, place as many potstickers in pan as will fit without touching, and cook until their bottoms are brown, 2-3 min. Add 1/4-1/2 cup of the mushroom broth and cook, covered, until liquid is absorbed.
- 1-2oz / 30-50g dried mushrooms (porcini, oyster, maitake, etc.)
- 8 oz / 250g fresh shiitake mushrooms, chopped
- 1 Tbsp shallot, minced
- 1 garlic clove, minced
- 1/2 tsp salt
~ 1 Tbsp soy sauce
~ 2 tsp sesame oil
- 1 egg, beaten
- thin potsticker wrappers, round or square
(labeled "gyoza", "shu mai" or "wonton")
- vegetable oil
Dipping sauce (for the potstickers)
- 2 Tbsp light soy sauce
- 2 Tbsp kecap manis
- 2 Tbsp malt vinegar
- 1/4 tsp chili oil
- dash of sesami oil
Snap pea stir fry
Heat vegetable oil in a hot skillet/wok until it starts to shimmer. Stir fry peas for a couple minutes. Add crush garlic and stir fry for another minute. Add sugar and stir fry for just a few seconds. Pour in stock and simmer for a couple minutes or until the peas are tender. Add sesame oil and serve.
- 2 Tbsp vegetable oil
- 8oz / 250g snap peas, trimmed
- 4 garlic cloves, crushed
- pinch of white sugar
- 1/2 cup light chicken stock
- 1/4 tsp sesame oil
Boiled Eggs with Oyster Sauce
Make boiled eggs to your liking. (Soft-boiled is most flavorful as the sauce combines with the runny yolk beautifully.) Cut them in half and pour the mixture of oyster sauce, vinegar, and oil over them. Sprinkle pepper if you like and - if you know what you are doing - top with green chili slices.
- eggs
- 1 Tbsp oyster sauce
- 2 tsp malt vinegar
- 1/2 tsp sesame oil
- ground white pepper (optional)
- 1 green chili, sliced on the diagonal (optional)