Szechwan Ginger Stir Fry With Noodle Pancake Recipe | Asian Recipes
How to prepare "szechwan ginger stir fry with noodle pancake"
szechwan ginger stir fry with noodle pancake
1/2 cup stir-fry sauce
1/3 cup water
1 garlic clove, pressed
1/2 teaspoon cornstarch
12 teaspoon dried crushed red pepper
1/4 cup vegetable oil, divided
6 ounces fine egg noodles, cooked
1 1/4 pounds assorted seafood
1 tablespoon minced fresh ginger
1/4 to 1/2 teaspoon hot chili oil
2 medium-size red or yellow bell
peppers, cut into thin strips
1 (6 ounce) package frozen snow pea pods, thawed
stir together first 5 ingredients; set aside.
heat 2 tablespoons vegetable oil in a 12-inch nonstick skillet or wok over medium-high heat. add noodles, pressing evenly into bottom of skillet. cook 8 minutes or until bottom is golden and crispy. carefully invert onto a plate; return to skillet, crisp side up. cook 5 minutes or until bottom is golden. place on a serving platter, and cut into 6 wedges. cover and keep warm.
stir-fry seafood and ginger in 1 tablespoon vegetable oil and chili oil in skillet 2 minutes; remove from skillet. add remaining 1 tablespoon vegetable oil, and stir-fry bell pepper and pea pods 2 minutes or until pepper is crisp-tender. return seafood and stir-fry sauce mixture to skillet. cook, stirring constantly, until mixture boils and thickens. spoon over noodle wedges, and serve immediately.
yields 6 servings.
