There is no law which states fast food must be deadly. There is no law which states fast food must contain chemicals and poisons. There is no law which states fast food must be high in calories. The fact of the matter is, the origial fast food was known as "bistro" food, food made quick and healthy. It wasn't until the fast food dens of death (the chains) where the term fast food became the equal to slow suicide. In todays hectic lifestyle it is rather hard to take a lot of time to make a decent dinner. With this new series, we'll be sharing with you some incredible meals you can make in a matter of minutes which will be tasty, natural and pretty damn good for you! If you want to see how-to slideshows for any dish in this series, just checkout the Facebook page for ChefLarryEdwards (yes, all one word).
If you have ever had the pleasure of touring the myraid of countries which constitute Asia, no doubt one of your fonest memories is walking the streets and smelling the wafting aromas of the various food stands and kiosks. The spices and the sauces blending with the meats and various portions of seafood and shellfish are enough to send a mortal human being into a totally different stratosphere!
I first had a version of this dish in Taiwan. It was a restaurant with three walls, a thatched roof and an open fire pit. Not really a place you'd think would serve something so incredible but this is the magic of the food and Asia. To bring this dish to the American kitchen, I had to do a little adapting and I must confess, the taste testing truly was my pleasure.
So now here is your chance to experience something truly unique in America -- real Asian cooking. Don't be afraid to try this dish at home. It is very simple, quite economic and downright delicious.
Ingredients needed to make Hoisin Shrimp with Bok Choy (serves 2 as an entree):
- 1 pound shrimp, peeled and deveined
- 1 tsp. Chinese 5-spice powder
- 2 Tbs. peanut oil
- 1 12-oz. package of bean sprouts
- 1 pound bok choy, chopped
- 1/2 tsp. toasted sesame oil
- 1 Tbs. hoisin sauce
- 2 Tbs. oyster sauce
- 2 Tbs. sherry
- 1 tsp. Chinese chili sauce
- Rinse the shrimp under cold running water and pat dry.
- Into a wok add the peanut oil and heat over medium high heat.
- Add the shrimp and the 5-spice powder and stir-fry 3 minutes.
- Add all the remaining ingredients and stir-fry 5 minutes.
- Serve with either steamed rice or sobo noodles.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."