April 9 2013
Ginger, Soy, lemon grass, mushroom broth
My recipe this month is an Asian broth that you can use in many ways .We serve it with a pork pot sticker. You can serve it with udon or soba noodles, shrimp, scallops, white fish, and more. I hope you will enjoy it. See ya next month.
2 Tb. – sesame oil
1 / 2 tsp. – garlic (chopped)
1 tsp. – fresh ginger (minced)
1 cup – beech, shitake, or your favorite (sliced)
I bunch – lemon grass (washed and minced)
2 TB. – Sherry wine
3 cups – water
1 / 2 ounce – clam base
1 / 4 cup – soy sauce
1 / 4 cup – mirin
1 pinch – red chili flakes
1 stick – scallion ( minced)
1 tsp. – toasted sesame seeds
1) Place water and lemon grass in a pot and place on stove and bring to a boil. Let cook for about 10 minutes. Pull off stove to let flavor steep.
2) In another pot, place oil in and place on stove on medium heat. Sweat the ginger and garlic. Add mushrooms and cook 2 minutes. Add sherry and cook to just burn off alcohol.
3) Add lemon grass water, clam base, soy, and mirin and bring to a boil. Turn down heat and simmer 5 minutes.
4) Pull off heat and stir in chili flakes, scallions, and sesame seeds. Place in an appropriate container and refrigerate until ready to use.
5) At service, just heat and add your noodles, poach your favorite fish, shrimp, or scallops.