CHINESE DUCK WITH SHIITAKE MUSHROOMS AND WIDE RICE STICKS
Cleaved Chinese roast duck, smoky shiitakes, and bok choy accompany wide rice sticks and broth in a nourishing bowl.
Provided by Martha Stewart
Categories Bok Choy Recipes
Number Of Ingredients 12
Steps:
- Make the broth: Remove meat with skin from duck; keep legs intact. Cut meat into large chunks; remove excess fat, and discard. Set aside. Remove fat from bones; cut bones into large pieces. Put 6 cups water, the bones, star anise, cinnamon stick, ginger, about two-thirds of the scallions, dried shrimp, fish sauce, and sugar into a large pot. Bring to a simmer; skim foam from the surface. Cook, covered, 45 minutes. Pour through a fine sieve into another large pot; discard solids. Let broth stand 10 minutes; skim fat from the surface. Return to a simmer.
- Add mushrooms to broth, and cook until they are tender, about 5 minutes. Add duck meat and remaining scallions; cook until duck is heated through. Reduce heat to low, and cover.
- Bring a large pot of water to a boil. Add sprouts; cook until slightly softened, about 2 minutes. Using a slotted spoon, transfer to a plate. Add bok choy to pot, and cook until bright green and tender, about 5 minutes. Transfer to plate.
- Bring a large pot of water to a boil. Add noodles; cook according to package instructions, 6 to 8 minutes. Drain; rinse under cold running water. Set aside.
- Using a slotted spoon, remove duck meat; divide among 4 serving bowls. Divide noodles, sprouts, and bok choy among bowls. Ladle broth into bowls, dividing evenly. Serve immediately.
STIR-FRY DUCK WITH MUSHROOMS AND BROCCOLINI
The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who valued indulgence at the table. We began with andouilles (tripe sausages) and continued with lièvre à la royale (hare stuffed with foie gras), as we poured more than one bottle of Chinon. I have never made either dish. But with these wines I still want something bold, earthy and luscious. Did someone say Asian? Starting with duck breast, sliced thick enough to be succulent in a stir-fry, I added mushrooms, broccolini and musky oyster sauce. Unless you worship at the table of Rabelais, the recipe is more than ample for two.
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 40m
Yield 2 to 3 servings, or 4 with other dishes
Number Of Ingredients 15
Steps:
- Peel skin and fat from duck. Discard or reserve for another use. Slice duck across the grain, 1/2-inch thick. Mix cornstarch, half the sugar, rice vinegar and half the soy sauce in a medium-size bowl. Add duck and turn to coat. Set aside 15 minutes. Mix remaining sugar and soy sauce with oyster sauce and sesame oil.
- Place wok or skillet on high heat, add peanut oil, then duck. Stir-fry one minute. Transfer to a dish. Reduce heat to medium. Add garlic, ginger and peppercorns and stir. Add mushrooms, sprinkle lightly with salt, and stir-fry until wilted and shiny. Add broccolini and stir-fry 2 to 3 minutes, until starting to soften.
- Increase heat and return duck to pan. Stir-fry another minute or so, until duck starts to firm up. Add oyster sauce mixture and stir. Serve with brown rice alongside.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 494 milligrams, Sugar 4 grams
FISH WITH SHIITAKES
This dish is the kind that, with a little experience, many good cooks could assemble from scratch, without consulting a recipe. The aromatic triumvirate of garlic, ginger and scallions is matched with soy sauce, rice vinegar and fish sauce. Shiitake mushrooms give substance and flavor, cornstarch thickens and sesame oil adds a whiff of toasty richness. Though I spooned the sauce over simply poached fish, it would work just as well with grilled, pan-seared or broiled fish, or on stir-fried strips of chicken breast, slivers of pork or beef, shrimp or scallops. Steamed rice could help sop up the sauce, but I served boiled fingerling potatoes. Potatoes with Asian food? Don't scoff. Chinese restaurants here do not serve them, but potatoes are a major crop in China, where they are eaten with gusto, especially in the center and north. Besides, potatoes are certainly favored in the countries that produce the best pilsners, the beverage to drink while eating this.
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer. Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes. Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven. Drain and strain stock, and reserve. Wipe out pan.
- Heat peanut oil in pan. Add garlic, ginger and scallions. Sauté briefly, and add mushrooms. Sauté until wilted. Add soy sauce, vinegar and fish sauce. Cook 30 seconds, then add reserved stock. Bring to a simmer. Dissolve cornstarch in 2 tablespoons cold water, and add, stirring. Simmer until sauce has thickened. Add sesame oil.
- Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 964 milligrams, Sugar 3 grams, TransFat 0 grams
RICE NOODLES WITH CHINESE BROCCOLI AND SHIITAKE MUSHROOMS
For a satisfying, easy meal, toss blanched Chinese broccoli, panfried shiitakes, and tender rice noodles with tamari, Asian fish sauce, vinegar, and chicken stock. Sprinkle with a spicy sesame-seed blend.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 17
Steps:
- Cover noodles with very hot water in a large bowl, and let soak 30 minutes. Drain noodles, and set aside.
- Meanwhile, bring a large pot of water to a boil. Add broccoli; cook until crisptender, about 1 minute. Drain; set aside.
- Stir together tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside. Heat canola oil in a large nonstick skillet or a wok over medium heat until hot but not smoking. Add ginger, garlic, and mushroom caps; cook, stirring, until mushrooms are soft, about 2 minutes.
- Add tamari mixture to skillet; bring to a simmer over high heat. Stir in cornstarch mixture, and simmer 2 minutes. Add reserved noodles and broccoli, along with the scallions, and toss to coat. Drizzle with sesame oil, and toss again. Serve with red-pepper flakes, sesame seeds, and salt for sprinkling, if desired.
GLAZED SHIITAKES WITH BOK CHOY
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
- Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
- Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
STICKY RICE WITH CHINESE SAUSAGE
Steps:
- Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.
- Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and discard liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. 3Quarter sausages lengthwise and cut into 1/2-inch pieces.
- Heat a wok over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
- Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.
- *Available at Asian markets and Kam Man Food Products (212-571-0330).
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CHINESE ROAST DUCK WITH GINGER AND SHIITAKE RICE
From gourmettraveller.com.au
Estimated Reading Time 1 min
- Preheat oven to 200C. Combine rice, white part of spring onions, ginger, star anise, soy sauce and 1 litre boiling water in a wide saucepan and bring to the boil over medium-high heat. Reduce heat to low, cover with a tight-fitting lid and cook for 15 minutes.
- Remove lid, scatter shiitake mushrooms over rice, then lay over bok choy and spring onion greens. Cover and cook until vegetables are steamed and rice is al dente (4-5 minutes).
- Meanwhile, for five-spice salt, dry-roast five-spice in a small saucepan until fragrant (1-2 minutes), then combine in a small bowl with salt, set aside.
- Place duck pieces, skin-side up, on an oven tray lined with baking paper and roast until warmed through and skin is crisp (6-8 minutes), then cut into large pieces. Serve with ginger and shiitake rice, greens, five-spice salt and hoisin sauce, if desired.
CHINESE VEGETARIAN DUCK (素鸭) - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (14)Total Time 4 hrs 30 minsCategory AppetizerCalories 220 per serving
- Rinse the shiitake mushrooms clean, and soak them in 2 cups of hot water for 2-3 hours, until they are completely rehydrated. Reserve the water they soaked in.
- Julienne the bamboo shoots, carrots, and ginger, and set aside. Once the shitake mushrooms are done soaking, squeeze out any excess water, remove the tough stems, and thinly slice them.
- With your wok over medium heat, add 3 tablespoons oil. Add the ginger, and cook for 20 seconds. Add the carrots, and stir-fry for 1 minute. Add the mushrooms and bamboo shoots, turn up the heat, and and cook for another 2-3 minutes, until fragrant.
- Stir in the Shaoxing wine, light soy sauce, and vegetarian oyster sauce. Continue cooking until all the liquid has reduced. Remove from the wok, and let the filling cool.
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