Finally. FINALLY! We are back! Since I last posted, I joined the world of twitter. Immediately I thought of the episode of The Daily Show, where reporter Samantha Bee makes fun of the “tweet” frenzy. But nevertheless we’re jumping on the bandwagon. If you aren’t already, please follow along here. (You can also view our tweets on the right side of this page). I’ll be keeping people updated not only on what’s going on in our kitchen, but other random musings in my life. Ok, on to dinner. I was craving shrimp, and I love the flavors of chili and lime together. I suggested to Dustin that we make a stir fry involving all those things. When we got to the store, we couldn’t resist two cute baby bok choy, so we threw those in there as well. The result was a sweet/spicy combo that we really enjoyed on top of steamed rice with a side of our (now almost-perfected) miso soup!
Chili-Lime Shrimp Stir Fry
1 lb. shrimp
2 TBS. fresh chili paste (such as Sambal Oelek)
2 good drizzles of honey
1 large splash of soy sauce
1 thumb-nail sized piece of fresh ginger, peeled and minced
salt & pepper
2 tsp. sesame oil
1 clove garlic, thinly sliced
2 baby bok choy, tough white part of the leaves removed
- Peel and de-vein the shrimp leaving the tails attached. Place in a medium sized bowl. Add the juice of a lime (reserve a little juice from one of the halves to finish off the dish), chili paste, honey, soy sauce, ginger, and salt & pepper. Set aside.
- Heat the sesame oil in a wok until hot. Add the garlic and cook for less than a minute, stirring consistently so it’s golden, but not burnt.
- Add the bok choy leaves and and stir. Add a small amount of water (or broth) and bring a lid down over the wok. Cook for 1-2 minutes more. Remove the lid.
- Add the shrimp. Cook, stirring frequently, until opaque. Off the heat, add the last little squeeze of lime juice. Serve over steamed rice.
This was our third time making miso soup, and it really was the charm! The first time we used white miso, which resulted in a really sweet-tasting soup. Good, but not the kind we remembered eating in Osaka. The second time we used vegetable stock because we didn’t have the ingredients to make dashi stock. Still, the wakame seaweed, cubed extra firm tofu and sliced green onions that we threw in made it almost taste like the real thing. This time we finally used some dashi powder (that one of my students in Japan sent us) to make a stock that tasted just like how we remembered. We also added these cute little baby shitake mushrooms that we saw at the store.
Miso Soup our Japanese friends would approve of:
4 tsp. dashi powder
3 cups water
a handful of baby shitake mushrooms
2 TBS. dried wakame seaweed
4 TBS. red miso paste
5 oz. firm tofu, cubed
1 green onion, sliced
- Dissolve dashi powder into the water in a medium pot, and bring to a boil. Add the mushrooms. Cook for a minute or two. Turn off the heat.
- Add the dried seaweed and stir.
- Place the miso paste in a small bowl and stir in a little of the soup liquid until the paste is of pouring consistency.
- Gradually stir miso paste into the soup and add the cubed tofu and green onions. Ladle into bowls