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szechwan Ginger Stir Fry With Noodle Pancake 1/2 Cup Stir-fry Sauce
1/3 Cup Water
1 Garlic Clove, Pressed
1/2 Teaspoon Cornstarch
12 Teaspoon Dried Crushed Red Pepper
1/4 Cup Vegetable Oil, Divided
6 Ounces Fine Egg Noodles, Cooked
1 1/4 Pounds Assorted Seafood
1 Tablespoon Minced Fresh Ginger
1/4 To 1/2 Teaspoon Hot Chili Oil
2 Medium-size Red Or Yellow Bell
Peppers, Cut Into Thin Strips
1 (6 Ounce) Package Frozen Snow Pea Pods, Thawed stir Together First 5 Ingredients; Set Aside. heat 2 Tablespoons Vegetable Oil In A 12-inch Nonstick Skillet Or Wok Over Medium-high Heat. Add Noodles, Pressing Evenly Into Bottom Of Skillet. Cook 8 Minutes Or Until Bottom Is Golden And Crispy. Carefully Invert Onto A Plate; Return To Skillet, Crisp Side Up. Cook 5 Minutes Or Until Bottom Is Golden. Place On A Serving Platter, And Cut Into 6 Wedges. Cover And Keep Warm. stir-fry Seafood And Ginger In 1 Tablespoon Vegetable Oil And Chili Oil In Skillet 2 Minutes; Remove From Skillet. Add Remaining 1 Tablespoon Vegetable Oil, And Stir-fry Bell Pepper And Pea Pods 2 Minutes Or Until Pepper Is Crisp-tender. Return Seafood And Stir-fry Sauce Mixture To Skillet. Cook, Stirring Constantly, Until Mixture Boils And Thickens. Spoon Over Noodle Wedges, And Serve Immediately. yields 6 Servings. |
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