Fried Udon Noodles with iglo Wok Vegetables
Ingredients
Shan'shi ingredients
- Shan'shi Soy sauce
- Shan'shi Sesame oil
- Shan'shi Rice vinegar
- Shan'shi Udon noodles
- Shan'shi Shiitake Toppings Peking Style
- Shan'shi Wok oil
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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Kung Pao Shrimp
Ingredients
Shan'shi ingredients
- Shan'shi soy sauce
- Shan'shi Peanut oil
- Shan'shi Rice vinegar
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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Thai Shrimps Salad with Krabben Chips
Refreshing snack or elegant appetizer
Ingredients
Shan'shi ingredients
- 1 tbsp Shan'Shi Soy Sauce
- 1 tbsp Shan'Shi Thai Chili Sauce
- Shan'Shi Krabben Chips
Additional ingredients
- 10 White Tiger Shrimps (16/20 calibre)
- 1 tsp brown sugar
- 1 tbsp fresh coriander chopped
- 1 tsp Spring onion chopped
- 1 tbsp fresh mint chopped
- 1 tsp fresh chili chopped
- Garnish with Krabben Chips
Lime, mint, coriander and Thai sweet chili sauce combines beautifully with white tiger shrimps in this exotic salad that is fast and easy to prepare whenever you’re craving for seafood and want a dish that can be both a refreshing snack and an elegant starter. Serve with Krabben Chips to make it crunchy and even more fun to eat.
preparation
Clean the shrimps from the tail and then cut in small pieces.
Heat up a frying pan on a medium heat, and grill the shrimps without oil for about 5/6 minutes stirring continuously. When the shrimps are cooked set apart in a bowl.
Chop coriander, mint, spring onion and fresh chili and add them to the shrimps, dress with Thai chili sauce, soy sauce, brown sugar and lime juice.
Stir well and serve with Krabben Chips.
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Vegan Ramen
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Thai Fried Rice with Shrimps and Pineapple
Elegant dinner: Fried rice with prawns, served in pineapple
Vegan spring rolls
Spring rolls (Chun Juan) derive their name from the traditional festival for which they are traditionally prepared: the Spring Festival (Chunjie), also known as Chinese New Year.
Lion’s Head
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Lion’s Head vegan
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Bahn Gan (Vietnamesische Crème Caramel)
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Red cabbage gyoza (vegan)
Preperation time:approx. 1 hour
Ingredients for 24 gyoza
Ingredients
Shan'shi ingredients
- Half a jar of Shan'Shi shiitake mushrooms (Shanghai Style)
- 4 tbsp Shan'Shi soy sauce
- 2 tbsp Shan'Shi sesame oil
- A dash of Shan'Shi rice vinegar
- Shan'Shi wok oil for frying
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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Zaru soba noodles
Zaru soba noodles
A refreshingly cool dish, perfect for summer days.
Preparation time: less than 30 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 200 g Shan'Shi Soba Noodles
- 20 ml Shan'Shi Soy Sauce
- 1 TL Shan'Shi Wasabi Paste
Additional ingredients
- 40 ml sake
- 40ml Mirin
- 70 ml of water
- 15 g katsuobushi bonito flakes
- 1 small spring onion, sliced
- Dried nori seaweed, for garnish
Soba noodles are made from buckwheat, the Japanese noodles are easy to cook, healthy and taste good. They are eaten with a cold soup that combines the aroma of soy sauce and horseradish. They are traditionally served on zaru, alternatively a bamboo sushi mat can be used. As a drink, ice-cold sake goes well with the dish, a perfect combination for summer.
preparation
For the sauce, heat the sake, mirin, water, soy sauce and bonito flakes in a small saucepan and cook for 3 minutes. Pass the liquid through a sieve and leave to cool.
Boil enough water in a larger pot and cook the udon noodles in it for 3 minutes. When the noodles are done, drain them and then let them cool in a water bath. Fish out the noodles with your hands and squeeze them lightly to squeeze out as much water as possible. Finally garnish with the seaweed.
Dip the noodles into the sauce and enjoy.
Tip:
You can serve it with ice-cold sake and enjoy the summer.
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Vegan spring rolls
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Lion’s Head
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Lion’s Head vegan
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Tan Tan lettuce wraps
Delicious Asian dish
Preparation time: 30 minutes
Ingredients
Shan'shi ingredients
- 1-2 tbsp Shan'Shi Shanghai Style Shiitake Mix In
- 3-4 tbsp Shan'Shi soy sauce
- 1 tbsp Shan'Shi sesame oil
Additional ingredients
- 500 g mixed minced meat
- 1 onion, finely chopped
- 2 tbsp ginger, peeled and finely chopped
- 4 cloves of garlic, chopped
- 1 tsp sugar
- glass noodles
- Peanut oil for frying and deep-frying
- 1 tsp starch
- 50ml water
- 3-4 lettuce hearts
- 3-4 spring onion stalks
- Kewpie mayonnaise
- Chives for garnish, optional
Preparation
Finely chop the onion and garlic Cut the green part of the spring onion into fine rolls.
Heat the peanut oil in a wok.
Fry the ginger and add the garlic and onion after about 30 seconds.
Season with shiitake mix and soy sauce.
Then add the meat and fry well.
Add the sugar, soy sauce and sesame oil to intensify the flavors.
Finally add the spring onion.
Heat more oil in a separate pan so that it is about 2-3 cm deep. The oil should be so hot that a wooden stick held in it will bubble vigorously.
Break a handful of glass noodles into slightly smaller pieces and deep-fry them in the hot oil. They should rise immediately.
Wash the lettuce hearts and separate the individual leaves.
Arrange the spicy minced meat in a serving bowl.
Everyone can put together their own little lettuce wrap by placing the minced meat and crispy glass noodles in the lettuce leaves. Top with Kewpie mayonnaise and chives or spring onions as desired.
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Vegan spring rolls
Delicious Asian dish
Preperation time: approx. 30-45 minutes
Ingredients
Shan'shi ingredients
- 2 tbsp Shan'Shi soy sauce
- 2 tbsp Shan'Shi sesame oil
- ½ jar of Peking style topping and mix in
- 1 jar of Shan'Shi Asian wok vegetables
- Shan'Shi Chili sauce for dipping
- ½ pack of Shan'Shi glass noodles
- Shan'Shi wok oil for frying
Additional ingredients
- 1 handful shiitake, dried
- 2 tbsp ginger, peeled and finely chopped
- ½ savoy cabbage, finely chopped
- 4-6 cloves of garlic, finely chopped
- 3 spring onion stalks
- ½ tsp white pepper
- ½ tsp sugar
- 1 tbsp 5 spice powder
- Oil for frying
- Spring roll wrapper
- 1 tbsp starch
- 1 tbsp cold water
Preparation
Pour boiling water over the dried shiitake mushrooms in a bowl and soak for about 30 minutes. Then chop into small pieces.
Pour hot water over the glass noodles in another bowl and soak
Heat the oil in a wok, fry the garlic and ginger and add the spring onions.
Then add the remaining ingredients, i.e. shiitake mushrooms, savoy cabbage, glass noodles, wok vegetables and spices, and fry briefly.
Allow the filling to cool.
Roll ca. 1-2 tbsp of the filling into a wrapper and seal with a starch and water mixture.
Heat ca. ½ – 1 cm of oil in a shallow pan and fry the spring rolls over a medium heat until golden brown on both sides.
Serve with chili sauce for dipping.
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Salmon with sticky soy sauce
Ingredients
Shan'shi ingredients
- 4 tbsp Shan'Shi soy sauce
- 1 tsp Shan'Shi sesame oil
- Shan'Shi peanut oil orwok oil
Additional ingredients
- 3 salmon fillets, each about 3 fingers wide
- 1 cup of rice
- 20g ginger
- 4 cloves of garlic
- 2 tbsp honey
- chili pepper
- coriander
- Juice of ½ lime
- Zest of 1 lime
- A little potato starch to thicken
preparation
Sprinkle both sides of the salmon fillet with sea salt flakes.
Peel and finely chop the garlic. Fry well in a little oil.
Deglaze with lime juice, then add the soy sauce. After a short time, add the honey.
Add 50ml water and about 2 tablespoons of starch dissolved in water. Bring to the boil briefly.
Heat a little oil and place the fillets skin side down in the pan. Fry until the skin is crispy, then turn once.
Serve the salmon on a bed of rice and generously pour over the sauce.
Garnish with coriander leaves and thinly sliced chili.
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Chinese fish
Delicious Asian dish
Ingredients
Shan'shi ingredients
- 5 tbsp Shan'Shi peanut oil
- 2-3 tbsp Shan'Shi soy sauce
Additional ingredients
- 600 g sea bass, well scaled
- 2-3 spring onion stalks
- 20 g ginger, peeled
- 1 small red chili pepper
- A little brown sugar
preparation
Cut the spring onion, ginger and chili into very fine thin strips, which should be 2-4 cm long depending on the vegetables.
Put the chopped vegetables aside in a bowl of ice water (water with ice cubes).
Slice the fish so that the back is facing upwards and the inside is facing downwards.
Now steam the fish for about 8 minutes This can be done either in a steamer or in a pan with a steamer insert. Alternatively, you can heat water in a pan, place a bowl upside down in it and then place a heat-resistant plate with the fish on top. (It is important that the lid still fits for steaming)
After steaming, remove the fish and remove the excess liquid from the plate, or wipe dry.
Remove the vegetables from the bowl and dry them lightly on kitchen paper, then place them on top of the fish.
Heat the peanut oil in a pan and carefully pour over the fish and vegetables.
Mix the soy sauce with a little sugar and pour over the fish.
Optionally serve with chili oil from the recipe (see chili oil recipe).
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Crab chips with tartare
Delicious Asian dish
Ingredients
Shan'shi ingredients
- Shan'Shi soy sauce(see sauce)
- Shan'Shi sesame oil (see sauce)
- 1 package Shan'Shi Crab chips
Additional ingredients
- 400g filet of beef
- 1 bunch of chives
- 1 Champignon
- Sesame seeds to garnish
- 1 clove of garlic
- 30g ponzu
- 30g yuzu
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp kewpie
preparation
Peel and finely chop the garlic clove. Mix in a bowl with the remaining ingredients for the sauce.
Cut the meat into thin strips and then cut the long strips very thinly crosswise until you have fine pieces.
Mix the beef well with the sauce.
Finely chop the chives and fold in.
Finely slice the mushrooms with a slicer or cut them very thinly.
Arrange the tartare on a plate, alternate the mushroom slices with crab chips in a row in the meat and garnish with some sesame seeds and a few dabs of Kewpie mayonnaise.
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