Carry Out-In…Slurpy Walk-In Wonton Soup…kind of & Jaime’s Stir Fry

“He that takes medicine and neglects diet, wastes the skills of the physician.”
(Chinese proverb)

 

Blustery days bring in the soup, please…After having had just about the worst bowls of carry-out wonton soup I decided that I really needed a good bowl of hot fat dumpling wonton-ish a version that I made some time ago but amping up the flavor considerably beginning with a stock rather than a week broth seasoned with a mild blend of Asian seasonings and since Mike didn’t care for any, I only needed to make enough for me…x’s 3 of course and spicier than the normal.

For our main dish, I made an adapted version of Jaime’s stirfry recipe subbing fried rice for the noodles and a host of additional veggies in my refrigerator veggie bins.

While I gathered my ingredients for the soup I considered a few heat flavor options since I didn’t like the Japanese pepper choice I chose to add a little of the “hot” sesame oil to the milder one that I was going to use to sauté the garlic and ginger in.

Quick Wonton or Gyoza Soup

6 cups chicken broth or stock
2 3/4 teaspoons sesame oil or 1 tablespoon if not using the additional hot oil
*Optional 1/4 teaspoon hot chili sesame oil
1 thinly sliced shallot
2 small cloves of garlic finely minced or grated
1 tablespoon grated ginger or you can use the ginger paste
4 or so sliced mushrooms of choice, but preferably shiitake mushroom sliced
3-4 sliced green onions
1-2 teaspoons white or yellow miso paste
4-5 frozen gyoza of choice
fresh baby spinach, as much or a little as you want
a handful of snow pea pods

Briefly sauté the shallot, garlic and grated ginger about 2 minutes over medium high-medium heat, stirring add the mushrooms and sauté for another 2 minutes.  Add the broth and stir in some miso paste…bring to a boil and the gyoza and cook until tender, add the snow pea pods for about 1+1/2 minutes then add the spinach

Jaime’s Beef & Broccoli Stir fry…htpps://www.jaimeoliver.com/recipes-beef/sizzling-stir-fry/

320 g tender stem broccoli

about 1 pound flank steak, I bought already prepped sirloin beef slices in the meat department

2 teaspoons coriander seeds

8 ounces medium egg noodles or make a nice quick fried rice

3 teaspoons sesame oil

1 red onion

2 cloves of garlic

6 cm piece of fresh ginger

olive oil

3 tablespoons soy sauce

1 lime cut into wedges

1 fresh red chili

Method

Trim the broccoli, cutting any larger broccoli stems in half lengthways, then place in a heatproof bowl and cover with boiling water. Add a good pinch of sea salt and leave for 10 minutes, then drain and put to one side. Half-fill a pan with water and bring to the boil.

Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper.

Pound the coriander seeds in a pestle and mortar, or bash with the base of a pan, until fine. Sprinkle over the steak so they stick to it and give it a lovely, fragrant flavour.

Drop the noodles into the pan of boiling salted water and cook until just tender. Drain, then toss with 2 teaspoons of sesame oil and return to the pan. Cover to keep warm.

Peel and finely slice the onion and garlic, then peel and finely chop the ginger.

Heat a splash of olive oil in a wok or large frying pan over high heat, then add the onions, garlic, and ginger. Fry for a couple of minutes, or until the onions have softened slightly.

Add the seasoned pieces of steak and stir-fry for 1 to 2 minutes, then add the broccoli and fry for a further 2 minutes, stirring constantly.

Pour in the soy sauce and 1 teaspoon of sesame oil, toss in the pan until everything is well coated, then serve with the egg noodles.

Cut the lime into wedges for squeezing over, and finely slice the chili (deseed if you like), then sprinkle over the top.

 

 

 

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