Stir-Fry Udon Bowl Serves 4 to 6
Make With Pagoda 8-Year-Old Shaoxing Rice Wine $16.99 China 59717
Pairs With Sapporo Premium Beer $18.79 Canada 455541 6 x 500 ml Hey Y’all! Hard Iced Tea $13.99 Canada 824920 6 x 341 ml
1½ lbs (680 g) beef short ribs, thinly sliced ¼ tsp (1 ml) baking soda 1 tbsp (15 ml) water 1 tbsp (15 ml) cornstarch 2 tsp + 1 tbsp (25 ml) dark soy sauce, divided 7 tbsp (105 ml) vegetable oil, divided 1 lb (450 g) shelled prawns, washed and deveined salt and pepper, to taste 1 cup (250 ml) sliced shiitake mushrooms 1 cup (250 ml) broccoli florets 1 cup (250 ml) sliced red bell peppers 2 cups (500 ml) baby bok choy roughly cut into 2-in (5 cm) chunks, white and green parts separated 1 cup (250 ml) sliced onions 3 cloves garlic, crushed
1 to 2 red chilies, sliced, to taste 1 tbsp (15 ml) chopped fresh ginger
2 cups (500 ml) chicken stock 2 tbsp (30 ml) oyster sauce 2 tbsp (30 ml) Shaoxing cooking wine 1 tbsp (15 ml) fish sauce 4 × 7 oz (200 g) packages compressed soft udon noodles 2 tbsp (30 ml) rice vinegar 2 tbsp (30 ml) sesame oil julienned green onions and toasted sesame seeds, for garnish 1. In a non-reactive bowl, mix beef, baking soda and water and let rest for 10 minutes. Add cornstarch and 2 tsp (10 ml) dark soy sauce. Set aside. 2. In a large skillet, heat 1 tbsp (15 ml) oil over medium- high heat. Without overcrowding skillet, fry prawns for about 1 minute on each side. Season with salt and pepper. Transfer to a large bowl or plate.
4. In a wok, heat 2 tbsp (30 ml) oil on medium-high heat. Stir-fry shiitake mushrooms and broccoli for 2 minutes. Add red peppers and bok choy and continue cooking for another minute. Season with salt and pepper and transfer to a large plate. 5. In same wok, heat remaining 2 tbsp (30 ml) oil on medium-high heat. Stir-fry onions, garlic, chilies and ginger until fragrant, about 1 minute. 6. In a small bowl, mix chicken stock, oyster sauce, Shaoxing wine, fish sauce and remaining 1 tbsp (15 ml) dark soy sauce. Add to wok and cook until it comes to a boil. 7. Place compressed udon noodles over braising liquid. Lower heat to medium. Cover wok and let noodles steam for about 5 minutes. Remove lid and, using a fork or cooking chopsticks, toss noodles to separate and mix with sauce. 8. Add stir-fried vegetables, prawns and beef, and stir-fry for about 1 minute. Most of sauce will reduce and be absorbed into noodles. Add rice vinegar and remove from heat. 9. Toss with sesame oil and garnish with julienned green onions and toasted sesame seeds, as desired.
3. In same skillet, heat another 2 tbsp (30 ml) oil and fry marinated beef until cooked and any liquid evaporates. Add to prawns.
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