Featured Cookbook

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1. Seafood Wonton Soup

2. Stir-Fried Thin Rice Noodles with Shrimp and Scallions

3. Jade Green Fried Rice with Crabmeat

4. Pan Fried Scallion Bread

Book Description

Susanna Foo has been consistently acclaimed for her stunning interpretations of Chinese food and hailed as one of America’s best chefs by publications as diverse as Esquire, Food & Wine, and USA Today. In this book, she shares the revolutionary recipes that established her reputation, from Crab Sui Mei with Red Bell Pepper Sauce to Soy-Braised Cornish Hens. Each one relies on straightforward preparation and easily available ingredients, illustrating Foo’s belief that good Chinese food is every bit as easy to prepare as Italian food and relies on the same principles of simplicity and freshness.

... (more)

Susanna Foo Chinese Cuisine: The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook

Authors: Susanna Foo photographer: Louis B. Wallach

Date: October 2002

ISBN: 0618254358

Publisher: Houghton Mifflin Co.

Paperback

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Rice Noodles are one of the most popular street foods in Taiwan. You can buy a large plate of them stir-fried with shrimp, squid or pork or a bowl of soup brimming with them for just a few pennies. I love to cook these noodles with seafood, chives and wild celery or cabbage. They make an excellent lunch.

Serves 2 as a main course or 6 to 8 as a side dish

• 1/2 pound thin rice stick noodles (rice vermicelli)

• 1/2 pound medium shrimp, peeled, deveined and cleaned with salt

• 1 tablespoon vodka

• 3 tablespoons olive oil

• 4 shallots, chopped

• 1 teaspoon peeled, finely chopped or grated gingerroot

• 4 fresh shiitake mushrooms, sterns removed, caps thinly sliced

• 1/2 pound shredded napa or green cabbage or chopped broccoli rabe

• 2 scallions, finely chopped

• 1 tablespoon soy sauce

• 1 cup chicken stock

• 1 teaspoon coarse or kosher salt

• Freshly ground pepper

• 1/4 cup chopped fresh basil or cilantro leaves or any other fresh herb, such as tarragon or chives

1. Cover the rice stick noodles with cold water and soak for 15 to 20 minutes, until softened. Do not soak any longer, as they will become too soft and the texture of the dish will be ruined. Drain well. Cut the noodles in half; set aside.

2. Dry the shrimp with paper towels and cut into small pieces. Marinate them in the vodka while you prepare the rest of the ingredients.

3. Heat the oil over high heat in a heavy skillet. Add the shallots and the ginger- root and cook over high heat for 2 minutes, or until the shallots are lightly browned. Add the shrimp and mushrooms and cook, stirring, until the shrimp turn pink and the mushrooms are soft.

4. Add the cabbage or broccoli rabe, scallions, rice noodles, soy sauce, stock and salt. Cook until the liquid is completely absorbed, about 5 minutes. Season with pepper to taste. Mix in the fresh herbs and serve.

More From This Book:

1. Seafood Wonton Soup

2. Stir-Fried Thin Rice Noodles with Shrimp and Scallions

3. Jade Green Fried Rice with Crabmeat

4. Pan Fried Scallion Bread

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