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Yield:
4 servings
Ingredients:
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Not all primavera is Italian and made strictly with vegetables. This Asian |
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version is from Stir Crazy Cafe in the Chicago area. |
| 4 x |
servings |
| 1 pkt |
(16 ounces) dried thin wheat flour noodles |
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Salt |
| 4 tbl |
peanut oil |
| 2 tbl |
water |
| 1 tbl |
plus 1 1/2 teaspoons cornstarch |
| 3/4 cup |
homemade chicken stock or reduced-salt canned chicken broth |
| 3 tbl |
rice wine or dry sherry |
| 2 tbl |
each sesame oil and oyster sauce |
| 4 x |
cloves garlic, minced |
| 1 tbl |
each sugar, light soy sauce, rice vinegar and Chinese chili oil |
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Pinch white pepper |
| 1/2 lb |
shrimp, peeled, deveined |
| 1/2 lb |
scallops, quartered if large |
| 1/2 lb |
squid, cut into 1/4 inch rings |
| 1/2 lb |
mushrooms, sliced |
| 1/2 x |
red bell pepper, seeded, cut into strips |
Instructions:
Instructions: Heat 5 quarts of water to boil; add noodles and pinch of salt. Boil, stirring occasionally, until noodles are soft, about 30 seconds. Drain; transfer to bowl.
Toss with 2 tablespoons of the peanut oil. Set aside. Mix 2 tablespoons water and cornstarch in small bowl; set aside.
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