Szechuan Ginger Stir-Fry With Noodle Pancake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
For assorted seafood, we used peeled, fresh shrimp and fish fillets, cut into 1-inch pieces. Ingredients:
1/2 cup stir-fry sauce |
1/3 cup water |
1 garlic clove, pressed |
1/2 teaspoon cornstarch |
1/2 teaspoon dried crushed red pepper |
1/4 cup vegetable oil, divided |
6 ounces fine egg noodles, cooked |
1 1/4 pounds assorted seafood |
1 tablespoon minced fresh ginger |
1/4 to 1/2 teaspoon hot chili oil |
2 medium-size red or yellow bell peppers, cut into thin strips |
1 (6-ounce) package frozen snow pea pods, thawed |
Directions:
1. Stir together first 5 ingredients; set aside.
2. Heat 2 tablespoons vegetable oil in a 12-inch nonstick skillet or wok over medium-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.
3. 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.
|
|