Chicken & Vegetable Rice Noodle Soup (Chinese Comfort Food)

½ teaspoon Toasted Sesame Oil
4 cups Dried Rice Noodles (follow instructions on package)
8 oz of Yu Choy or Chinese Napa Cabbage (cut into bite-sized pieces: 1-1 1/2″)
3 oz Black Shitake Mushrooms (soaked & sliced thin)
1/2 Sliced Fresh Ginger Root (peeled)
1-2 teaspoons Salt to taste
1 teaspoon Sugar
1 12 oz Boneless Skinless Chicken Breast (sliced at 3/8″ cut)
1 tablespoon Light Soy Sauce
10 cups Chicken Stock
2 oz Cilantro (chopped)

Method:

1.  Precook the rice noodles according to the directions on the package.  After cooking, rinse in cold water and place the noodles aside.

2.  Pour the chicken stock into a large pot; bring to a boil and add chicken. Continue boiling for about 4 minutes, skimming surface as needed. Add Yu Choy or Chinese Napa Cabbage into the pot and boil for 45 seconds. Remove vegetables and place with rice noodles equally in bowls.

3. Add Shitake Mushrooms, ginger root, salt, sesame oil, and sugar into the broth.  Taste broth and add additional seasoning, to taste.  After 3 minutes, remove from heat and pour immediately over the vegetables and rice noodles.

4. Decorate each serving with the chopped cilantro.

Serves 5

Shrimp Stir-Fry With Fresh Asparagus & Baby Corn

14 oz Fresh Peeled & Deveined Shrimp (thawed & dried with a paper towel)
10 oz Fresh Asparagus (cut into 2 ½ inch lengths; remove and discard tough lower portions)
2 tablespoon Vegetable Oil
4 oz Red Onion (sliced)
8 oz Cut Baby Corn
1 clove Fresh Garlic (chopped)
1 tablespoon Light Soy Sauce
1 teaspoon Oyster Sauce (Optional)
1 tablespoon Rice Wine or Sherry
½ teaspoon Salt (Optional)
½ teaspoon Sugar
¼ cup Chicken Stock
1 tablespoon Corn Starch with 2-tablespoon Water (Slurry) (Optional)

Instructions:

1.  Heat pan with 1-tablespoon vegetable oil. Add drained shrimp and cook for 2 minutes or until ½-way cooked; set shrimp aside.  Clean pan first, then reheat and add another tablespoon of vegetable oil. Sauté for 2 minutes with garlic, onion, asparagus, and baby corn or until andante (vegetables cooked but still crisp).  Add shrimp back into the pan, along with rice wine and ¼ cup chicken stock.  Continue to sauté until sauce boils and add slurry to thicken.
2.  Serve with rice..

Serves 4

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Tags: Lotus Garden