Gebratene Udon Nudeln mit igo Wok Gemüse

Fried Udon Noodles with iglo Wok Vegetables

Fried Udon Noodles with iglo Wok Vegetables

Ingredients

Shan'shi ingredients

For the sauce

  • 3 tbsp Shan’shi soy sauce
  • 1 tbsp Shan’shi sesame oil
  • 1 tsp sugar
  • 2 tbsp Shan’shi rice vinegar
  • 1 tsp potato starch
  • A splash of water

Other ingredients

  • 1/2 jar Shan’shi Shiitake Toppings Peking Style
  • 2 stalks spring onions
  • 1-2 tsp ginger, peeled and finely chopped
  • 2-3 garlic cloves, peeled and finely chopped
  • 1/2 pack Iglo Wok vegetables
  • 2 rolls Shan’shi Udon noodles
  • Shan’shi wok oil
  • Shan’shi sesame oil for seasoning
  • Sesame seeds and some spring onion rings for garnish

Preparation

Preparation:

  • Wash the spring onions and ginger.
  • Cook the udon noodles about 2 minutes less than the package instructions and set aside.
  • Finely chop the spring onions.
  • Finely chop the garlic.
  • Peel and finely chop the ginger.

 

Prepare the Sauce:

  • Mix all the sauce ingredients (soy sauce, sesame oil, sugar, rice vinegar, potato starch, and a splash of water) in a bowl.

 

Cooking:

  • Heat wok oil in a wok.
  • Sauté the garlic, ginger, and the white parts of the spring onions.
  • Add the Iglo Wok vegetables, cook according to the package instructions, and stir-fry until done.
  • Add the Shiitake Toppings Peking Style and mix well.
  • Add the cooked udon noodles and the prepared sauce, mixing everything thoroughly. Stir-fry for another two minutes, then mix in the spring onions.
  • Season with a bit of sesame oil, garnish with sesame seeds and spring onion rings.

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by awirnsberger

Kung Pao Garnelen

Kung Pao Shrimp

Kung Pao Shrimp

Ingredients

Shan'shi ingredients

Ingredients for the Sauce

  • 1 1/2 tbsp Shan’shi soy sauce
  • 1 tbsp Shan’shi rice vinegar
  • A splash of water
  • 1 tsp sugar
  • 1 tsp potato starch
  • 1/2-1 tsp Szechuan pepper powder

Ingredients for the Shrimp

  • 2 packs Iglo king prawns
  • ½ tsp potato starch
  • Shaoxing wine
  • A pinch of salt
  • White pepper
  • 1 tbsp Shan’shi peanut oil

Other ingredients

  • 3 garlic cloves, finely chopped
  • 1 tbsp ginger, finely chopped
  • 3-5 dried red chilies, deseeded and roughly chopped
  • 2-3 spring onions, roughly chopped
  • 3 tbsp peanuts, roasted and unsalted
  • Peanut oil

preparation

1. Prepare the shrimp:
Thaw the shrimp according to package instructions and pat dry.
Marinate with Shaoxing wine, a pinch of salt, white pepper, and 1 tbsp peanut oil. Add the potato starch just before cooking.

2. Prepare the sauce:
Mix the ingredients (soy sauce, rice vinegar, water, sugar, potato starch, Szechuan pepper powder) for the sauce in a bowl.

3. Sauté the shrimp:
Heat a wok on high, add some oil, and sauté the shrimp until they turn slightly pink. Remove and set aside.

4. Sauté the vegetables:
Sauté the garlic, ginger, chilies, and spring onions over medium heat.

5. Add the shrimp and sauce:
Turn up the heat and add the shrimp back into the wok.
Add the sauce, which should thicken quickly, and finally mix in the peanuts.

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by awirnsberger

Rotkraut Gyozy

Red cabbage gyoza (vegan)

Red cabbage gyoza (vegan)

Preperation time:approx. 1 hour

Ingredients for 24 gyoza

Ingredients

Shan'shi ingredients

Additional ingredients

  • 24-36 gyoza dough sheets (depending on size)
  • 1 handful of dried shiitake mushrooms
  • ½ Chinese cabbage
  • ¼ red cabbage
  • 4-6 garlic cloves
  • 2-3 spring onion stalks
  • 30 g ginger

Preparation

Soak the dried shiitake mushrooms in boiling water in a bowl. Finely chop the Chinese cabbage and red cabbage, and finely chop the garlic, spring onions and ginger.

Heat a little wok oil in a large pan. Fry the garlic, ginger and spring onions in it. Add the red cabbage and Chinese cabbage and fry.

Deglaze with a dash of rice vinegar.

Finely chop the soaked shiitake mushrooms and mix with the Shanghai style shiitake sauce and the remaining ingredients to form a paste. Season with soy sauce and sesame oil and leave to cool.

Spread half a tablespoon to a tablespoon of the filling on each gyoza pastry sheet and fold into a semicircle with a little water. You can use different folding techniques to give free rein to your creativity.

Heat water in a shallow pan and place a bamboo steamer over it Spread the gyoza evenly on top and steam for about 10 minutes.

Serve the steamed gyoza with a mixture of soy sauce, sesame oil and rice vinegar, if desired.

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by awirnsberger

Honig - Sojasauce Chicken Wings

Honey - soy sauce chicken wings

Honey - soy sauce chicken wings

Delicious Asian dish

Preparation time: 1,5 hours

Ingredients for four people

Ingredients

Shan'shi ingredients

Additional ingredients

  • Ca. 1 kg chicken wings
  • 1 tsp white sesame seeds
  • 1 spring onion stalk, finely chopped
  • For the marinade:
    • 85 g honey
    • 75 ml light soy sauce
    • 2 tbsp dark soy sauce
    • 50 ml rice vinegar
    • 6 cloves of garlic
    • 1 tbsp sesame oil

preparation

Press the garlic cloves through a garlic press into a bowl. Then carefully mix all the ingredients for the marinade in a bowl until the honey is completely dissolved.

Place the chicken wings in a bag and pour in the marinade, seal airtight and marinate for at least 30 minutes.

Preheat the oven to 180°C fan oven.

Spread the marinated chicken wings, skin side up, on a baking tray lined with baking paper. Keep the remaining marinade. Bake the wings for 30 minutes.

After 30 minutes, drain and discard the drained juices on the tray (a crucial step to ensure the sauce thickens).

Pour the reserved marinade over the wings. Mix well and spread the wings again, skin side up.

Reduce the oven temperature to 160°C fan and bake the wings for a further 30 minutes, basting them with the juices on the tray every 10 minutes (3 times in total). If necessary, rearrange the wings or turn them over if they are browning too quickly. The sauce should be syrupy at the end to glaze the wings well.

Arrange the chicken wings on a serving platter, pour over the syrup from the tray and sprinkle with sesame seeds and finely chopped spring onion.

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by awirnsberger

Variation of sushi

Variation of sushi

JAPAN

Making sushi yourself is very easy. All you need is sticky, short-grain rice, such as sushi rice from Shan’shi – this Japanese recipe is sure to succeed!

Preparation time: 2 5 minutes
Cooking time: 20 minutes
Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 150 g sushi rice
  • 300ml Water
  • 200 g fish fillets (tuna, salmon and butterfish)
  • pickled Ginger
  • bamboo mat

preparation

  • Thoroughly wash the sushi rice in a colander. Boil 300ml water with the sushi rice in a saucepan and cook covered for 10-15 minutes over low heat. Pour some water if necessary.
  • As soon as the water has been absorbed or the sushi rice has a slightly soft shell, remove the pot from the stove, place a clean tea towel over the pot and let the sushi rice swell for another 7-10 minutes.
  • Mix sushi rice with vinegar and allow to cool to room temperature while stirring.
  • Cover the bamboo mat with cling film and spread half of the rice on it.
  • The resulting roll should be about 20cm long and 3cm thick.
  • Roll up the rice roll tightly using the mat, then unwrap it again and cut into 5cm long pieces.
  • Cut the fish fillets into thin slices and also into 5 cm long pieces.
  • Take a piece of fish in your hand, spread with a little wasabi paste, place on a rice roll and press firmly.
  • Repeat this process until the sushi rice and fish are used up.
  • Arrange the finished sushi on a platter.
  • Serve with Sojasauce , wasabi paste and pickled ginger.

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Tip:

It’s important to keep your hands wet with vinegar water, then the sushi will be a success!

More delicious recipes from Japan:

by shanshi

Chinese Lemon Chicken

Nissara's Chinese Lemon Chicken

CHINA

In Asia, food is a big part of the culture and when my sisters come to visit, cooking is always a family affair 🙂

Preparation time: 45 minutes

Ingredients for: 4 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 800g chicken breast
  • 300 g all-purpose flour
  • 2 tbsp sugar
  • ½ tsp salt
  • 2 tbsp lemon juice
  • 1 tsp grated lemon zest
  • 1 tsp grated ginger
  • 2 eggs white
  • 1 tbsp chopped spring onions
  • 1 tsp sesame seeds

preparation

In this recipe, made with the help of my loved ones, we’ll show you how to make a delicious lemon chicken, a Chinese classic that’s also popular in the West.

Dice the chicken breasts and place in a large bowl, add the Protein and Salt , mix well and set aside.

Place the flour in a large container and toss the chicken cubes in it until each piece is completely coated in flour.

Heat the Erdnussöl in a wok, add the chicken and fry until golden brown (you can of course also use an electric or air fryer).

Once the chicken is done, remove from the oil and place on a piece of kitchen paper to soak up the excess oil.

Now it’s time to prepare the lemon sauce: In a separate bowl, mix together the squeezed lemon juice, grated lemon zest, grated ginger, sugar, Woksauce , sweet chili sauce, and Reisessig .

Heat the wok oil in a separate wok, stir in the lemon sauce and cook for 2/3 minutes. Add the fried chicken and stir until the sauce reduces and the chicken is translucent.

Sprinkle with sesame seeds and spring onions and serve on a tray.

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Tip:

Serve with lemon slices.

More delicious recipes from Nissara

by shanshi