Fried Egg Noodles

Gebratene Eiernudel mit Wokgemüse

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Für die Nudeln

  • 1 Pkg Shan’shi Mie-Eiernudeln
  • 2 Stück Hühnerbrust
  • 1 Pkg iglo Wokgemüse
  • 1 EL Knoblauch
  • Frühlingszwiebeln (nur das Grüne, in cm-Stücke geschnitten)
  • 1 EL Shan’shi Sesamöl
  • 1 EL Ingwer, fein gehackt und geschält

Für die Marinade (Huhn)

  • 3-4 EL Shan‘shi Sojasauce
  • 2 EL Shaoxing Wein
  • 1 TL Kartoffelstärke
  • 1-2 EL Wasser

Für die Sauce (Nudeln)

  • 2 EL Shan’shi Sojasauce
  • 2 EL Dunkle Sojasauce
  • 2 EL Wasser
  • 1 EL Shan’shi Oystersauce
  • 2 TL Zucker
  • 1 TL Stärke

Preparation

Huhn marinieren:

  • Hühnerbrust in dünne Streifen schneiden.
  • Mit Sojasauce, Shaoxing Wein, Kartoffelstärke und Wasser marinieren, solange rühren, bis die Flüssigkeit komplett aufgesaugt ist.

 

Nudeln vorbereiten:

Mie-Eiernudeln fast garkochen und kurz abschrecken.

 

Huhn anbraten:

In einem Wok das Huhn fest anbraten, herausnehmen und beiseitestellen.

 

Gemüse anbraten:

  • In demselben Wok Knoblauch anbraten.
  • iglo Wokgemüse dazugeben und weiterbraten.

 

Nudeln und Huhn hinzufügen:

  • Die Nudeln und das Huhn wieder in den Wok geben.
  • Die vorbereitete Sauce (Sojasauce, dunkle Sojasauce, Wasser, Oystersauce, Zucker) hinzufügen und gut vermischen. Falls eine dunklere Farbe gewünscht wird, etwas mehr dunkle Sojasauce hinzufügen. Mit Stärke, in etwas kaltem Wasser aufgelöst, Sauce eindicken.

 

Frühlingszwiebeln und Sesamöl hinzufügen:

Die geschnittenen Frühlingszwiebeln und 1 EL Sesamöl untermischen.

 

Abschmecken und servieren:

Mit Frühlingszwiebeln garnieren und nach Belieben mit Sesam bestreuen.

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by awirnsberger

Bild Gebratene Nudel mit Spiegelei

Fried pasta with fried egg

Fried pasta with fried egg

Delicious Asian dish

Preparation time:15 minutes

Ingredients

Shan'shi ingredients

Additional ingredients

  • Spring onion, cut into fine strips
  • Chiliöl (to the recipe)
  • 1 tsp white pepper
  • Salt to taste
  • 2 tbsp Shaoxing wine
  • 1 tbsp brown sugar
  • 1 egg per serving

preparation

Prepare the sauce by mixing Shaoxing wine, oyster sauce, soy sauce, brown sugar and sesame oil.

Stir-fry the vegetables in a wok and add the cooked mie noodles. Then deglaze with the prepared sauce and season with white pepper. Add more soy sauce or salt to taste.

Fry a fried egg in a separate pan and serve on top of the fried noodles.

Garnish with chili oil and sprinkle with spring onions to taste.

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by awirnsberger

Wasserspinat

Classic water spinach

Classic water spinach

In Thailand, fresh chilies are not spared in this dish.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 500 g water spinach
  • 4 garlic cloves
  • 2 tbsp wok oil
  • salt to taste

Preparation

Wash the water spinach thoroughly and cut into even pieces about 5-10 cm long.

Sice the garlic cloves.

Geat the oil in a wok and briefly fry the sliced garlic. . Immediately add the water spinach and fry together.

Mix in the oyster sauce evenly and season with a little salt to taste.

If you want, you can add chilis to make it spicy.

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Tip:

Those who like to experiment can add a teaspoon of doufuru (fermented tofu).

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Teller mit 8 Schätzen und einer Schüssel Reis

Eight Treasures

Eight Treasures

CHINA

The Chinese recipe Eight Treasures by Shan’shi is quick to prepare. Incidentally, the number “eight” stands for wealth in China, so get to the wok!

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 dash Shao Hsing wine
  • 2 chicken breasts
  • 1 tbsp starch
  • Vegetables:
    • 3 garlic cloves
    • 20g ginger
    • green onion
    • bamboo
    • bell pepper
    • peanuts
    • 1 tablespoon of sugar
    • 3 tbsp soy sauce
    • 1 tbsp oyster sauce

Preparation

Cut the spring onion into thin slices.

Peel and finely chop the ginger and garlic.

Cut the chicken into small cubes. Add the wine, starch and soy sauce and mix well.

Remove the seeds from the peppers and cut into cubes.

Fry the marinated chicken in a little wok oil until crispy.

Then set aside and fry the vegetables in fresh oil, starting with the garlic and peppers and then Chop Suey.

Fry the vegetables only briefly so that they remain crisp. At the end, add 3 tablespoons of soy sauce, 1 tablespoon of sugar and 1 tablespoon of oyster sauce.

Then return the chicken to the pan and fold in.

Serve with rice.

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by shanshi

Thai Fried Rice with Shrimps and Pineapple

Thai Fried Rice with Shrimps and Pineapple (Khao Pad Goong Sapparod)

Elegant dinner: Fried rice with prawns, served in pineapple

Preparation time: less than 30 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 Tsp salt
  • 2 Tbsp sugar
  • 5 Gr Chopped Garlic
  • 1 medium pineapple
  • 30 Gr Chopped carrot
  • 20 Gr Chopped onion
  • Chopped bell pepper 30 Gr (you can use different colors)
  • 10 Gr Chopped Spring Onions
  • 20 Gr Cashew Nuts
  • 100 Gr White Tiger Shrimps 16/20 cal
  • 180 Gr Cooked rice (Jasmine or any kind of long grain will do)

Rice is part of our daily diet! In Thailand and South East Asia whenever you have rice leftover in the kitchen, you can transform it into a fried rice dish which is not only easy to make but tastes delicious and looks great! This Fried Rice with Shrimps and cashew nuts served in fresh pineapple is an elegant dinner idea whenever you want to impress your family and friends.

Preparation

Cut the pineapple in half and empty it with the use of a small knife. Cut in bite sized pieces and keep aside for later.

After chopping all the vegetables, heat up a medium wok for a couple of minutes. Pour in the wok oil and let it heat up. Then add all the chopped vegetables, stir fry for 2/3 minutes.

Add the pineapple and cook for a couple more minutes. Add the shrimps and stir fry for another 3/4 minutes until cooked.

Finally add the rice, wok sauce, oyster sauce, salt, sugar and stir fry for another 2/3 minutes combining all the ingredients.

Serve directly into the pineapple halves decorating with cashew nuts, spring onions and lime slices.

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by shanshi

Foto von Lion Head

Lion's Head

Lion's Head

You can enjoy these pork meatballs on any day of the year. The meatballs get their name from their shape, which resembles a lion’s head. Lions are a very auspicious symbol in Chinese culture and stand for prosperity, power and strength.

Preparation time: over 30 minutes

Ingredients for 6 meatballs

Ingredients

Shan'shi ingredients

Additional ingredients

  • 600 g minced pork
  • 10 leaves chinese cabbage (Napa)
  • 100 ml chinese Shaoxing cooking wine (if not available, replace with cooking sherry)
  • 30 g shiitake mushrooms (sliced) (if fresh mushrooms are not available, dried mushrooms can be used by soaking them in water for 30 minutes and then squeezing them out)
  • 30 g spring onions (chopped)
  • 1 tbsp ginger
  • 1 tbsp garlic
  • 300 g corn starch
  • 1 egg white
  • 2 tsp. salt
  • 2 tbsp sugar

Preparation

Place the minced pork in a bowl with the garlic, spring onions, oyster sauce, 1 tbsp wok sauce, 1 tsp sesame oil, 50 g cornstarch, 1 tsp salt, 1 tbsp sugar and 1 egg white. Mix well with your hands until the mixture has a paste-like consistency. Use this paste to form your Lion’s Head meatballs. Traditionally, they are quite large, so prepare each meatball with a handful of paste, work it until it is firm and round, then toss it in the cornstarch until it is fully coated.

Fry them in the pan until they are golden brown and set aside.

Heat a pan over a medium heat and add the wok oil, garlic, ginger and shitake mushrooms and cook for one minute. Add cabbage leaves. Put the balls into the pot, add water, 1 tbsp sugar, 1/2 tsp salt and 1 tbsp wok sauce, cover with a lid and simmer for 3 minutes. Add the Shaoxing wine and cook for 10 minutes over a medium heat, then reduce the heat and cook for a further ten minutes.

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Tip :

Don’t forget to serve your lion’s head meatballs with a bowl of hot rice.

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by c21nmd

cashew chicken

cashew chicken

INDONESIA

For some, the pinnacle of pleasure. Since the chicken gets something on the nut.

Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients for: 4 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 350 g chicken meat
  • 2 garlic cloves (chopped small)
  • 1 red bell pepper (cut into strips)
  • 1 bunch spring onions (sliced ​​into 5cm strips)
  • 100 g cashew nuts, roasted but not salted
  • 1 pinch of granulated sugar
  • 1 teaspoon chopped chilies

preparation

  • Cut the chicken into small pieces and, if necessary, place them in 4 tablespoons Sojasauce before cooking to intensify the taste.
  • Heat Woköl , add chopped garlic and chillies and sauté until golden brown. Add the chicken and sauté briefly, stirring constantly. Add red bell pepper, Oyster Sauce , Sojasauce and sugar and simmer for 2 minutes. Mix in the cashews and spring onions and simmer for 1 minute.

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Tip:

Serve with basmati rice or Shan’shi Mie Eiernudeln !

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by shanshi

Chinese Beef Salad

RECIPE OF THE WEEK

Chinese Beef Salad

New Year celebration traditions.

Ingredients

Shan'shi ingredients

Additional ingredients

  • 450 g beef steak
  • 2 cloves garlic
  • Salt pepper
  • ½ lemon
  • 150 g cocktail tomatoes
  • 2 large carrots
  • 100 g arugula
  • 100g spinach {frisch}
  • ½ bunch coriander
  • 50 grams of sprouts
  • 4 tbsp peanuts
  • white sesame
  • Salt pepper
  • Optional: 2-3 fresh figs

preparation

  • For the marinade: Crush the garlic cloves. Mix 3 tablespoons of the peanut oil with the Sojasauce , the sweet chilli sauce, the Oyster Sauce and the lemon juice. Season with Salt and pepper. Soak the steak in it for about 2 hours or overnight.
  • For the salad: Wash and clean the tomatoes, then halve or quarter them depending on their size. Wash the carrots and peel off fine strips with the vegetable peeler. Wash the arugula, spinach and coriander. Finely chop coriander. Put all the ingredients on plates together with the sprouts and peanuts. Season with Salt and pepper.
  • Sear the marinated steak on both sides in the remaining Erdnussöl . Remove from the pan and set aside.
  • Pour the marinade into the pan and let it simmer.
  • Cut the steak into strips and serve with the salad.
  • Spread the sauce on the salad. Garnish with some oil, white sesame and optionally with figs.

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by shanshi

Frühlingsrollen mit Spinat

Spring rolls with salmon and spinach

RECIPE OF THE WEEK

Spring rolls with salmon and spinach

Fresh spinach and salmon wrapped in crispy rice paper.

Ingredients

Shan'shi ingredients

  • 250 ml Woköl
  • 3 Oyster Sauce
  • Spicy chili sauce
  • Sojasauce

Additional ingredients

  • 400 g fresh salmon fillet
  • 1 red onion
  • 2 cloves garlic
  • 1 bunch of chives
  • 12 sheets of rice paper (alternatively 1 pack of strudel dough)
  • 100g spinach {frisch}
  • 50 g arugula
  • 1 handful of basil
  • juice ½ lemon
  • Salt pepper

preparation

  • Peel the onion and garlic cloves and chop very finely.
  • Roughly dice the salmon. Heat some Woköl in a pan.
  • Finely chop the chives. Sauté the diced onions and garlic until translucent.
  • Add the salmon cubes. Add spinach and chives and let simmer. Deglaze with lemon juice and Oyster Sauce . Season the filling with Salt and pepper and leave to cool briefly.
  • If using strudel dough, cut into squares. Spread the filling over the strudel/rice paper corners, adding a little fresh arugula to each one. Fold and roll up. Seal with water.
  • Heat 250 ml Woköl in a saucepan. Briefly fry the spring rolls in it on all sides.
  • Serve immediately while still warm with hot chili sauce and Sojasauce .

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by shanshi

Red Asia chicken curry with vegetables

RECIPE OF THE WEEK

Red Asia chicken curry with vegetables

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Additional ingredients

  • 400 g chicken fillets
  • 2 colored peppers
  • 1 medium cauliflower {optional colored}
  • 2-3 spring onions
  • 100 grams of green beans {Fisolen}
  • 1-2 tbsp red curry paste {1 tbsp for more spiciness}
  • Some brown sugar
  • 3-4 tbsp cashew nuts
  • Fresh coriander
  • Fresh sprouts
  • optionally 4 slices of lime

preparation

Cut the chicken into thin strips against the grain.

Wash, trim and dice the peppers. Clean the cauliflower and divide into small pieces. Wash, trim and slice the spring onions. Clean the green beans and cut into pieces three to four centimeters long.

Heat Sesamöl and curry paste in a pan and fry the chicken fillets in it.

After about three minutes, add the Kokosmilch , the diced peppers and the cauliflower and simmer for five minutes.

Stir in the green beans and simmer for another five minutes. Mix in the brown sugar, fish sauce and cashews and season with a little Salt if needed.

Turn off the heat and stir in the fresh coriander and sprouts.

Arrange the curry in bowls and optionally serve with a slice of lime.

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Tip:

Rice is the best accompaniment.

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by shanshi