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Chinese language okra (luffa) with dried scallops, dried shrimp, and konjac knots I usu…

2 min read

🥒 Chinese language okra (luffa) with dried scallops, dried shrimp, and konjac knots

I often make this dish with glass noodles however noticed that it’s product of potato starch and mung bean starch and potato is on the bf’s meals sensitivity record so I am utilizing these konjac knots which you will discover at Asian grocery shops. They’re sometimes utilized in sizzling pots and don’t have any flavour. The additional advantage is that there’s additionally no scent while you open the pack!

What you will want:
1 luffa, peeled and lower into sections FFor stir fry
Dried scallops & dried shrimp (use as a lot or as little as you want. If you wish to make this vegetarian, substitute for dried shitake mushroom as a substitute.)
1 pack konjac knot (or 1 bundle glass noodle 粉絲, soaked in sizzling water)
Four gloves garlic, peeled & smashed
Four slices ginger
half cup rooster inventory

Technique:
1. Soak the dried scallop, shrimp, Shitake, no matter you’re utilizing in sizzling water in separate bowls for 10 minutes. You may reserve the scallop / Shitake soaking liquid if you need your dish to style stronger of that flavour. Discard the shrimp soaking liquid.
2. Stir fry the ginger for two minutes and add in garlic for an additional minute.
3. Add in soaked dried substances and stir fry till aromatic.
4. Add in luffa and stir for an additional minute earlier than including in rooster inventory.
5. Add salt + pepper to style and shut the lid for two to three minutes.
6. Add in konjac knots or glass noodles and prepare dinner till desired noodle doneness.

Notes:
Often I’ll deglaze at step Four with some shaoxing wine and add a teaspoon of soy sauce however skipped these because of the elimination weight loss program and adjusted with salt as a substitute.

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