Siempre amo la cocina de Shanghai (el norte de china). De niña alguno gente inmigrada de Shanghai dirigia los restaurantes en Hongkong, por eso trajeria su propia cultura a nuestra escena gastronómica. Generalmente los platos de Shanghai son más ricos y dulces que ellos de Hongkong. Como este plato, no debemos faltar a agregar la salsa de soja dulce y un poco de azucar. Por otra lado, el col es una estrella a la cocina de Shangai. De hecho, después de saltando con la salsa de soja dulce, su sabor es muy agradable. Esperaría que tu amor a este plato es tanto como yo :)
Recipe of Stir-friend noodles in Shanghai-style:
(for 2 persons as one of the dishes in a meal)
- 150 g shanghai noodles (or Linguine as alternative)
- some salt
- a big pot of water
for the vegetable:
- 1 clove of garlic, minced
- 1 very small carrot
- 1/2 green bell pepper
- cabbage, 4 - 5 big leaves,
- 1/4 tsp chicken powder
- a half cup of water (adjustable)
- oil and salt
for the sauce:
- 1/2 tsp dark soy sauce (or more)
- 1/2 tsp light soy sauce
- 1/8 or 1/4 tsp sugar
- 1/4 tsp Chinese rice wine (or white table wine as alternative)
- 1/4 tsp sesame oil
- salt (optional)
- veg oil
Steps:
- Bring a big pot of water to boil, add a pinch of salt and the noodles, cook until just right. Drain and rinse the noodles under the tap immediately, drain and set aside.
- juilenne the carrot, green pepper and cabbage. Set aside
- In a big skillet, pre-heat some oil and stir-fry the carrot and pepper with a pinch of salt for 2 minutes, scoop them on a plate and set aside.
- Use th same skillet to stir-fry the garlic, cabbage, oil and a pinch of salt until the veg looks soften, then add a small cup of water and the chicken powder, cook the cabbage over medium-low heat until it cooked. Raise up the heat and stir in carrot, pepper, noodles and the sauce until everything heat through. Taste and re-season if necessary.
- Serve hot, it goes well with any Chinese dishes.
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