CRISPY NOODLE PANCAKE
Categories Onion Pasta Side Fry Quick & Easy Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 4
Steps:
- Cook noodles in large pot of boiling water 1 1/2 minutes, stirring occasionally. Drain. Rinse with cold water. Drain well. Toss with green onions, 1 teaspoon vegetable oil, and pepper in bowl.
- Heat 1 1/2 tablespoons vegetable oil and sesame oil in a heavy 9-inch nonstick skillet over medium heat. Add noodles and flatten slightly. Cook without stirring until light brown, about 6 minutes. Turn and cook second side until light brown, 6 minutes. Drain on paper towels. Cut into wedges.
SICHUAN ASPARAGUS
Side dishes don't get any easier than this. Asparagus meets heat and sweet and and on your table in minutes. Garnish with toasted sesame seeds and chopped green onions if desired.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil over high heat and cook asparagus for 1 minute. Drain and run under cold water to stop the cooking process.
- Whisk soy sauce, brown sugar, cornstarch, rice wine vinegar, sambal oelek, sesame oil, ginger paste, and garlic together for the sauce.
- Heat a skillet over medium-high heat. Cook sauce until thickened, about 3 minutes. Remove from heat and stir in asparagus.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 938.5 mg, Sugar 8.7 g
P F CHANG'S SICHUAN-STYLE ASPARAGUS
This is a copycat recipe of P F Chang's Sichuan-Style Asparagus (Wok-fired with red chili paste, garlic, Sichuan preserves and sliced onions).
Provided by Member 610488
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- The day prior to making this dish, drain and rinse 1 tbsp diced green chilies. Add to a bowl the drained chilies, soy sauce, chili-garlic sauce and rice vinegar. Refrigerate overnight.
- When ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. Set aside.
- Slice the onion and trim and cut the asparagus spears into thirds. Grate the ginger and chop the garlic.
- Heat a dry wok or heavy frying pan on medium-high heat. It will be hot enough when water evaporates almost immediately after hitting the pan.
- Pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour.
- Toss in the ginger and garlic and stir-fry for one minute. Add the asparagus, onion and pureed green chili paste and stir-fry for another 2 minutes.
- Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce.
- Remove from heat and place into a serving dish. Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 130.8, Fat 9.2, SaturatedFat 1.5, Sodium 397.6, Carbohydrate 10.3, Fiber 2.9, Sugar 2.8, Protein 4
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