Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Szechwan ginger stir fry with noodle pancake
Date: October 1, 2007
1/2 normal cup stir-fry sauce
1/3 normal cup good water
1 garlic clove, pressed
1/2 teaspoon cornstarch
12 teaspoon dried crushed red pepper
1/4 normal cup vegetable oil, divided
6 ounces fine chicken egg noodles, cooked
1 1/4 pounds assorted seafood
1 tablespoon minced fresh ginger
1/4 to 1/2 teaspoon hot chili oil
2 average-size red or yellow bell
, , , peppers, cut into thin strips
1 (6 ounce) package frozen snow pea pods, thawed
Stir together first 5 ingredients, set aside.
Heat 2 tablespoons vegetable oil in a 12-inch nonstick skillet or wok over average-high heat. Add noodles, pressing evenly into bottom of skillet. Cook 8 minutes or until bottom is golden and crispy. Carefully invert onto a plate, return to skillet, crisp side up. Cook 5 minutes or until bottom is golden. Place on a serving platter, and cut into 6 wedges. Cover and keep warm.
Stir-fry seafood and ginger in 1 tablespoon vegetable oil and chili oil in skillet 2 minutes, remove from skillet. Add remaining 1 tablespoon vegetable oil, and stir-fry bell pepper and pea pods 2 minutes or until pepper is crisp-tender. Return seafood and stir-fry sauce mixture to skillet. Cook, stirring constantly, until mixture boils and thickens. Spoon over noodle wedges, and serve immediately.
Yields 6 servings.