I love the vegetables in Asian cuisine and especially those in Japanese noodle bowls.
I’m always so nervous when cooking the vegetables. I don’t want them to lose their beauty and crunch. I suppose it’s because my mom, generally a good cook, was such a vegetable hit man, cooking everything to a uniform color. Battleship Gray. Bless her heart
The temptation to eat directly from the wok is overwhelming. I don’t even attempt to resist.
Udon Shrimp Bowl
1/2 lb shrimp, peeled and deveined
1 star anise, crushed
1 tbsp peanut oil
1 tbsp sesame oil
2 garlic cloves, chopped
1 green chilli , chopped
1 carrot, cut into ribbons
1/2 broccoli head, broken into florets
1/2 red onion, thinly sliced
1/3 head of napa cabbage, coarsely chopped
2 tbsp coriander, chopped
Cook the shrimp and star anise in the oils until the shrimp is just cooked. Remove and set aside. In the same wok, cook the vegetables until crisp, tender. Return the shrimp to the pan and briefly warm. Add soy sauce to taste. Serve with extra soy sauce and sriracha sauce.
2 salmon fillets
3 tbsp miso paste
2 tbsp mirin
1 tbsp sake
1 tbsp sugar
1 cucumber, cut into ribbons
2 tbsp rice vinegar
1 tbsp vegetable oil
Black sesame seed
Lightly oil a now stick skillet and cook salmon, turning every 2-3 minutes until done.
Mix the vinegar and oil, toss with the cucumber and sprinkle with sesame seeds. Serve with the salmon.