Asian Persuasion

Do you guys go through cooking phases? You know, where you make the same kind of thing over & over (& over & over & over)? Well, a few years ago, while on our honeymoon, Jasper & I took a Thai cooking class. ( I cooked, Jasper ate.) I came back with this passion for asian cooking and all we ate for months was asian inspired dishes. I would buy huge vats of soy sauce at Sam’s. (I’m not kidding.) To say the least, we got a little burned out. We haven’t had so much as a Pocky stick in months.

But, tonight, Jasper asked for Snake Alley Noodles. And it sounded GREAT!!

Snake Alley Noodles sounds like something you snack on while waiting in a very dark, scary place you surely should not be…waiting to buy something you definitely would be ashamed to admit you are in the market for. It sounds marvelously shady; But it is so, so good. Maybe, because it sounds so, so bad. I’m getting a little carried away… Really, It’s just noodles!

Snake Alley Noodles

1/4 cup soy sauce

2 Tbs. sherry

4 tsp. cornstarch

1 lb. ground pork

1 Tbs. ginger root, minced

2 cloves garlic, minced

1 small onion, chopped

1/2 tsp. Sriracha hot sauce or crushed red pepper

4 green onions, chopped

2 Tbs. cilantro, chopped (optional)

1/4 cup bean sprouts (optional)

1/2 lb. baby shrimp

1 Tbs. sesame seed oil (found in asian food section)

vermicelli noodles

Combine soy sauce, sherry, & cornstarch with 1/2 cup water. Set aside.

Brown ground pork with ginger, garlic, onion & hot sauce in wok.

Bring pot of water to boil. Add about a 2′ diameter of vermicelli to boiling water & cook until tender.

Add sesame seed oil & noodles to stir-fry. Then stir in soy sauce mixture, green onions, cilantro, bean sprouts & shrimp. Allow liquid to thicken & take off heat to serve.

Shrimp Egg Rolls

2 tsp. canola oil

1/2 lb. ground pork

1/2 cup onions, minced

3 cloves garlic, minced

1 1/2 cups coleslaw mix (with shredded carrots)

1/2 lb. baby shrimp, peeled

1 tsp Sriracha sauce or crushed red pepper

3 tsp. sugar

1 Tbs. lime juice

2 Tbs. fish sauce

8-10 egg roll wrappers

1 cup cilantro leaves

1 cup bean sprouts

Heat vegetable oil in wok. Add the pork. Then add onions & garlic. Cook for several minutes. Add the cabbage. Cook 2 minutes. Add shrimp. Season with Sriracha sauce, sugar, lime juice, & fish sauce. Stir-fry for a couple of minutes. Remove from heat.

Lay out egg roll wrapper with corner facing you. Spread stir-fry mixture across lower edge of wrapper in a small strip. Layer cilantro & bean sprouts over mixture. Dip your finger in water and wet edges of wrapper to stick. Fold bottom up around filling, then fold in sides, finally rolling up tightly, sealing edges to secure.

Fry in very hot oil until crispy. About 2-3minutes. Remove & drain on paper towels.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: