We're Going Stir (Fry) Crazy!

The January winter is making me stir crazy! Today I hosted a stir fry wok cooking event for What's Cookin Chicago. Everyone made their own stir fry creation with their choice fresh vegetables & stir fry sauces, served with either fried rice or lo mein noodles. As a thank you gift, each person also went home with a julienne vegetable peeler to continue making stir fries at home! Here are pics of the event:

Prep Work of Some Vegetables:

Vegetable Buffet which included:
baby organic spinach, sliced button mushrooms,
bean sprouts, edamame, pea pods, tamago (Japanese egg),
carrots, cucumber, water chestnuts, scallions,
bok choy, firm tofu, baby corn, bamboo shoots,
tri-colored bell peppers and fried garlicStir Fry Sauces:
Teriyaki, Sweet & Sour, Stir Fry Sauce, Hoisin Sauce

ShrimpChicken BreastPorkSalmon & Unagi (eel)Orange slices & drinks:
Matcha Green Tea Latte & Sencha Green Tea

Fried Rice Lo Mein NoodlesGetting Stir Crazy!

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Wasabi.. not only for Sushi!

In an attempt to use up some leftover wasabi, I decided to make a sushi inspired sauce combining wasabi and soy sauce. I call this, shrimp with wasabi soy noodles.Here's my recipe:

1 lb large raw shrimp
1/2 package Shanghai egg noodles

2 cups water

2 tablespoons soy sauce
1/2 teaspoon wasabi
1 tablespoon sugar
splash of mirin
splash of sesame oil
1/2 cup julienned green beans
1 tablespoon slivered almonds

In a wok, add water & shrimp.

Cook shrimp until pink.

Add remaining ingredients except noodles, beans and almonds.

Allow shrimp to simmer and absorb flavors.
Remove shrimp and set aside.

Add noodles and cook until softened and sauce is absorbed.

Add beans and almonds; toss to coat.
Serve noodles with shrimps on the side.

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