Sesame Shrimp Linguine

This dish is like a bolt out of the blue!  Where have you been all my life?!?  I was puttering about in an online chat when a fellow mentioned he had had shrimp pasta for dinner yesterday.  That sounded pretty easy so I thought “me too” and went to the cupboard to sort through the pasta we had on hand.  I reached down a bag I had bought a few weeks ago.  I’ve had some pasta from the same outfit before-I think it was mushroom flavored but the style escapes me.  I was reading the back and looked at a recipe they had on there and it struck me that it sounded pretty good, and I had all the stuff I needed, mostly.

I set to work assembling the sauce: Some olive oil, soy sauce, rice wine vinegar, a bit of Splenda in lieu of cane sugar, some sesame oil, and some ginger went into a bowl.  Not content with those I crushed some Szechuan peppercorns, and minced several cloves of garlic, and drizzled in several tablespoons of chili oil.  I decided to make the sauce double as a marinade so in went the peeled shrimp.

I opted not to put in the broccoli the recipe called for.  It would have worked well.  After eating the dish I had several other ingredient ideas that will be in the next batch of this I make.

Prep was fast and easy.  I fired a large skillet and cooked the shrimp in the sauce, took just a few minutes while the pasta was boiling next burner over.  Drained, the pasta went right atop the shrimp along with a good handful of red bell pepper slices.  This stuff was great!  Can’t wait for the next batch with the improvements I have in mind!


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Beef and Broccoli with Noodles

These beef and veggie dishes are a generic “Chinese” staple for the buffets, and with good reason.  Easy to prepare and quite tasty.  Nothing special about this recipe.  Did a marinade for the thin cut beef steak, some soy sauce, a bit of garlic and ginger, some corn starch, a drizzle of oyster sauce. Decided to add a fair number of Szechuan peppercorns, I’d guess maybe a tablespoon full.  I cooked the meat in a nonstick pan and set it aside until I needed it later.

Used wheat noodles for this dish-I like ’em and that’s plenty enough reason.  I did have some rice noodles that would have worked just fine, or rice, of course.  Went ahead and cooked the noodles, drained them, and set them aside in the boiling pot, covered.

The veggies were broccoli, carrot,and onion.  I minced a good amount of garlic and ginger root and started them in some hot oil, then dumped in all the veggies, plus a wee splash of water and covered.  Let that go about five minutes then added some beef stock with cornstarch, a bit of dark soy sauce, more oyster sauce, a dash of hoisin sauce, some black vinegar, a touch of rice wine and more stuff I’ll remember later, maybe.  Stirred the cooked beef in while the sauce was thickening, the corn starch in the beef marinade helped that along.  As the sauce started to thicken I dumped in the drained noodles.  Some stirring and lifting with the tongs to coat the noodles and “dinner’s ready, Sweetie Pie”.


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