I’ll make my first post a double since I’ve been procrastinating somewhat. I’m making Chow Noodles and Pepper Shrimp. Fairly simple dishes that can be adapted and personalized easily. The methods and spices I use here are the basics of most Chinese stir fried cuisine… well local Chinese anyway. So i’ll put the exact amounts so we can get familiar. a bad ounce could spoil your whole dish. On the upside, once you’re comfortable with them, you could easily adapt them to similar dishes.
1 tsp of equal amounts of crushed ginger and garlic combined
1 tsp sugar
1/2 tsp salt
1 1/4 tsp five spice powder
1/4 tsp white pepper
1/4 tsp vetsin. Same as the amount in a typical pack of corn curls FYI
Add the vegetables, salt, 1/4 teaspoon five-spice powder and rice wine and stir fry that mix for about 3-5 minutes over high heat.
Dump the cooked noodles into the stir fried vegetables, adding the white pepper, vetsin, sugar and soy sauce. Stir fry for a couple minutes over medium heat until the soy sauce is properly distributed.
Now it’s time to turn off the stove, dramatically add a few dashes of sesame oil so that any onlooker thinks you’re a big time chef, stir for a bit and remove your creation from the wok. Garnish with the chopped chive for the finishing touch.