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Sautéed Summer Corn and Fresh Shrimp (Bap Xao Tom)

Summer Corn and Fresh Shrimp Saute (Bap Xao Tom) - Summer's best flavors in this simple recipe! | runawayrice.comGive your corn dishes a reboot with this Sautéed Summer Corn and Fresh Shrimp recipe. Fresh sweet corn is cut from the cob and then quickly cooked with juicy shrimp, garlic, butter and green onions in a dish that celebrates all the best summertime flavors. This dish is too good to pass up. Super-easy to make, it can be served as a side dish or enjoyed as a quick snack or small meal. Happy Summer Eating!

Notes on the Recipe, Tips and Tricks

Each ear of corn yields about 3/4 cup of kernels, so the 6 ears yields approximately 4 1/2 cups total.

The traditional Vietnamese recipe uses dried shrimp and if you like this version, substitute the fresh shrimp for 1/2 cup dried shrimp. Soak the dried shrimp in boiling water for 15 minutes, then rinse and drain well. Coarsely chop. Add the dried shrimp along with the corn. (I personally like fresh shrimp a lot more as it’s juicier and the texture compliments the crispy sweet corn really well.)

Use any fresh local-grown corn available. I used the yellow corn for its bright and vibrant color but white corn is just as delicious. Depending on where you live, yellow corn may be difficult to find and expensive. If you can’t find fresh corn, frozen corn or canned corn are good substitutes.

This recipe is really versatile. For a twist, try replacing the shrimp with baby scallops, lobster or crab. Yum!

Watch the video for instructions.

Looking for more scrumptious summertime dishes? Check out these posts: Sweet and Sour Pork Ribs (Suon Xao Chua Ngot), Spicy Stir-Fried Crab Legs (Cua Xao Gung Ot), Glass Noodle Salad with Seafood (Goi Mien Tron Hai San), and Asian-Style Beef Short Ribs (Suon Nuong).

Ingredients

6 ears fresh corn
6 oz shrimp (size 71-90), peeled and deveined
1 large garlic clove, minced
4 green onions
2 Tbsp unsalted butter
1/2 tsp salt
1/4 tsp ground black pepper
1 Tbsp fried garlic
spray vegetable oil

Directions

Cut the shrimp into small pieces. Marinate with minced garlic, 1/4 tsp salt and 1/8 tsp ground black pepper. Set aside for now.

Chop the green onions, separating the white portion and the green stems.

Remove husks and silk from the ears. Using a corn silk brush, wash the corn under cold water. Pat the ears dry with a paper towel.

Place a large bowl on a non-slip surface. Fold a paper towel in half and place in the bottom of the bowl. Take a smaller bowl and invert on the paper towel. (The paper towels helps to keep the bowl from sliding around.)

Trim one end of the corn so it’s flat. Place this end on the base of the smaller bowl. Holding the cob steady, use a sharp paring knife and cut in a downward stroke along the cob to separate the kernals. Continue until all the kernals are removed.

Remove the smaller bowl and paper towel. Separate the kernels using your fingers and remove any remaining silk.

Heat a large skillet over Medium High heat and spray with vegetable oil. Add the shrimp and toss continuously cooking until the shrimp starts to turn pink, approximately 2 minutes. Transfer to a clean plate.

Heat the same skillet over Medium High heat. Add 1 Tbsp butter and the white portion of the green onions. Combine together until the butter is melted. Add the corn and combine together. Cook for 3 minutes stirring continuously.

Add back the shrimp and cook until the shrimp is nice and pink, approximately 1-2 minutes.

Season with 1/4 tsp salt and 1/8 tsp ground black pepper.

Turn off the heat. Add the remaining 1 Tbsp butter and combine until melted.

Add the remaining green onion stems and combine together.

Sprinkle with the fried garlic and serve with a side of Sriracha hot sauce. Enjoy while hot!

Servings: 4

Sauted Summer Corn and Shrimp (Bap Xao Tom) - The best summertime dish! | runawayrice.comTools I Love and Use in My Kitchen

Scrumptious Summer Corn and Fresh Shrimp (Bap Xao Tom) - All of summer's best flavors in this quick and easy recipe! | runawayrice.com*This post contains affiliate links.*

 

 

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Sweet and Sour Pork Ribs (Suon Xao Chua Ngot)

Tender Pork Spare Ribs in a Sweet and Sour Sauce--this dish is amazingly good and so simple to make!

This dish of pork spare ribs cooked with a zesty sweet and sour sauce, bell peppers and sweet onions is a wonderfully comforting and satisfying.  It’s easy to make and you can serve this delicious stir-fry over rice for a simple meal or pair with a hearty soup for a truly belly-warming Vietnamese meal.  Enjoy!

Notes on the Recipe, Tips and Tricks

The best type of ribs for this recipe is the pork rib tips–meaty sections attached to the lower end of the spare ribs.  These ribs are more cartilage than bone and the meat is nice and tender.  If you can only get the spare ribs, these are fine too.

Purchase ribs that are cross cut or ask your butcher to cut for you.  If all you can find is a rack of ribs, just chop them into smaller sections using a meat cleaver.

I am pretty thorough about preparing the ribs and wash them with salt and then parboil to remove the blood and marrow.  These steps help to reduce the smell that is common with pork bones.  If you don’t mind the porky “aroma” or looking to save some time, you can skip these steps.

If you would like more of a sauce for dipping or drizzling over rice, skip the corn starch and add 1/2 cup water to the sweet and sour sauce.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Asian-Style Beef Short Ribs (Suon Nuong) and Beef Shank and Pickled Mustard Greens Soup (Canh Dua Cai Chua Bap Bo).

Ingredients

1 1/2 lb pork rib tips or spare ribs
1 Tbsp salt
1/2 tsp thick soy sauce
1 1/2 cups coconut water
1/2 medium sweet onion
2 garlic cloves
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
2 tsp vegetable oil
2 Tbsp tomato paste
6 oz pineapple orange juice
1 Tbsp rice vinegar
1/2 Tbsp sugar
1/2 Tbsp corn starch
1/2 Tbsp fish sauce
1/8 tsp ground black pepper

Directions

Place the ribs into a large bowl and sprinkle with 2 tsp salt.  Rub the salt onto the meat.  Rinse the ribs with cool water washing off the salt.

Trim off any visible fat and then cut the ribs into 2-inch sections.  Place the meat into a large pot along with 1 tsp salt.  Fill the pot with water covering the ribs completely.

Cover the pot and bring the water to a boil over High Heat.  Reduce the heat to Low.  Skim off the foam and discard.  Cook on Low for 5 minutes.

Transfer the ribs into a colander and rinse with cool water.  Return the ribs to a clean pot.  Add the thick soy sauce and mix well.  Add the coconut water and just enough water to cover the ribs.  Cover the pot and bring to a boil over High Heat.  Reduce the heat to Low and simmer for 20 minutes or until the meat is tender.

Mince the garlic.  Cut the bell peppers and onions into chunks.

In a measuring cup, combine the pineapple orange juice, rice vinegar, sugar, and corn starch.

Heat a large wok over Medium High heat and add 1 tsp vegetable oil.  Add half of the minced garlic and stir-fry for 10 seconds.  Add the vegetables and stir-fry for 3-4 minutes or until they just start to soften.  Transfer to a bowl and set aside for now.

Adjust the heat to Medium.  Add 1 tsp vegetable oil, the remaining minced garlic and the tomato paste.  Stir-fry for 15 seconds.  Stir the juice mixture and pour into the wok.  Mix together.  Add the ribs and toss with the sauce, cooking for 2 minutes.  Add the vegetables and fish sauce and stir-fry for another 2 minutes.  Top with freshly ground black pepper.

Garnish with chopped green onions and toasted sesame seeds.  Serve while hot!

Yields:  4 servings

Tools I Love and Use in My Kitchen

Sweet and Sour Pork Spare Ribs | recipe from runwayrice.com

*This post contains affiliate links.*

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Lemongrass Tofu and Rice Noodles (Bun Dau Hu Xao)

Refreshing vegetarian cold noodle salad...Dig in! | recipe from runawayrice.com One of my all-time favorite dishes is Lemongrass Beef and Rice Noodles.  It is so refreshingly light and flavorful with the aromatic lemongrass, fresh greens and herbs and springy noodles.  When I decided to focus more on a vegetarian diet, this was one of the first dishes I revamped by substituting the beef for tofu.  Believe me, you won’t miss the meat.  Using firm tofu makes the dish really hearty and gives it that meaty texture.  The seasonings enhance the tofu without making it overly salty and you can still serve it with a dipping sauce.  This vegetarian version is just as flavorful as the original recipe.  So if you’re looking for a new go-to vegetarian dish, you must give this one a try.   Enjoy!

Watch the video below for instructions.

Ingredients

14 oz firm tofu
1 small leek
1/2 Tbsp vegetable oil
2 Tbsp minced lemongrass
1 Tbsp soy sauce
1 Tbsp vegetarian stir-fry sauce
4 oz bean sprouts
1/8 tsp ground black pepper
2 Tbsp crushed roasted peanuts
20 oz cooked rice vermicelli/thin rice noodles

1 bunch mint, plucked and washed
1 bunch cilantro, washed
2 cups chopped green leaf lettuce
1/2 cup carrot and radish pickles
red chilies
1 lime, cut into wedges

Directions

Trim off the end of the leek and discard.  Cut off a 1/2-inch section of leek, white part, and finely mince.  Set aside on a small plate.  Cut off a 2-inch section of leek, green part, and then cut into thin strips.  Set aside on the same plate.

Remove the tofu from its packaging and gently rinse with cool water.  Pat the tofu dry using paper towels.  Cut the tofu into strips.

Heat a wok over Medium High heat and when hot add vegetable oil.  Add the minced leeks and lemongrass and stir-fry for 20 seconds.  Add the tofu and pan-fry for 5-6 minutes or until the pieces are golden brown.

Add the remaining leeks.  Drizzle the soy sauce and vegetarian stir-fry sauce over the tofu pieces.  Toss everything together and cook for 2-3 minutes.

Turn off the heat and add the bean sprouts.  Toss together and cook for another 2-3 minutes.

Add freshly ground black pepper.

To assemble the dish, put the chopped green leaf lettuce into a salad bowl.  Add a layer of rice noodles and then the stir-fried lemongrass tofu on top of the noodles.  Add fresh herbs and a generous amount of carrot and radish pickles.  Top with the crushed roasted peanuts.

Serve with Honey Soy Dipping Sauce, a vegetarian dipping sauce or salad dressing.

Yields:  4 servings

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Tofu and Eggplant Stir-Fry (Dau Hu Xao Ca Tim)

This scrumptios dish is super easy to make and will become your go-to stir-fry.A vegetarian’s delight, this dish with pan-fried tofu and eggplant is healthy and delicious.  (Sorry, this is not the deep-fried and overly saucy dish you find in many Asian restaurants.)  It’s a light and flavorful dish that allows you to enjoy the tasty goodness of fresh vegetables without all the oil and heavy sauce.  This basic stir-fry is super versatile and works well with most vegetables.  Feel free to add more veggies or swap out the eggplant for squash, zucchini or whatever you prefer.

Notes on the recipe, tips and tricks

Feel free to substitute the tofu with seitan or tempeh.  Both are great meat-free alternatives.

If you cannot find Chinese eggplant, the classic Black Bell or Italian eggplant works well too.

Soaking in the salt and lemon juice solution is unique to the preparation of the eggplant as it helps to remove the sap from the eggplant.  If you’re using other vegetables, you do not need to soak them.

It you prefer a saucier dish, don’t cook down the stir-fry sauce and this will become more of a braised (kho) dish rather than a stir-fry.

The coconut water is the secret ingredient, so don’t skip it.  It makes the eggplant nice and tender and gives the sauce lots of subtle flavor.

Cook the eggplant to the doneness you like.  Some people like the eggplant really soft (cooked about 10-12 minutes).  I enjoy it more on the crunchy side and so cook for 6-8 minutes.

I mentioned this in the video but will re-iterate:  it’s normal for both the skin and the flesh of the eggplant to turn brown when cooked.  This does not affect the taste and is just the natural oxidation process.

Watch the video below for instructions.

Ingredients

14 oz firm tofu
2 Tbsp vegetable oil
1/2 small onion
1 red bell pepper
1 Tbsp lemon juice
1 tsp salt
4 Chinese eggplant (approximately 1 lb)
2 Tbsp soy sauce
1 Tbsp vegetarian stir fry sauce
1 cup coconut water
1/8 tsp ground black pepper

Directions

Remove the tofu from the packaging and gently rinse with cool water.  Dry the tofu using paper towels.  Cut the tofu into 1/2-inch thick slices.  Cut each slice into 4 equal pieces.  Lay the tofu pieces on a large plate covered with a paper towel.  Allow the tofu to drain further while continuing with the next steps.

Peel the onion and cut into chunks.  Core the red bell pepper and cut into bite-sized pieces.  Trim off ends of the eggplants.  Cut each eggplant at a diagonal into slices approximately 1-inch thick.  In a large bowl, add the sliced eggplant, salt and lemon juice.  Fill up the bowl with cold water.  Place a plate, slightly smaller than the bowl, on top to submerge the eggplant in the water.  Allow the eggplant to soak for 15 minutes.

In a measuring cup, combine the soy sauce, vegetarian stir-fry sauce and coconut water.   Combine together.

Heat a large skillet or wok over Medium heat and when hot add 1 Tbsp vegetable oil.  Add the tofu.  Pan-fry on each side for 3-4 minutes or until golden brown.  Transfer to a clean plate and set aside for now.

Drain the eggplant using a colander and then rinse with cool water.  Toss the eggplant in the colander to shake off any excess water.

Heat the same skillet over Medium High heat and when hot add 1 Tbsp vegetable oil.  Add the onions and stir-fry for 30 seconds.  Add the tofu and stir-fry sauce.  Increase the heat to High and cook until half of the liquid is evaporated, approximately 4-5 minutes.   Reduce the heat to Low, add the red peppers and eggplant and combine together.   Cover the skillet and cook for 8-10 minutes or until the eggplant is tender.   Top with freshly ground black pepper.

Serve over hot rice with a side of soy sauce and chopped red chilies.

Yields: 4-6 servings

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Stir-Fried Water Spinach and Beef (Rau Muong Xao Bo)

Delicious and easy to make!Looking for ways to incorporate nutrient-rich leafy greens into your diet?  Then you must try this easy stir-fry dish made with water spinach.  Water spinach (as you may have guessed from its name) is a juicy, leafy green loaded with vitamins A, C, iron and fiber.  With its long tapered leaves and abundant stalks, this vegetable is sturdy and crunchy making it a perfect candidate for stir-frying.  In this simple dish, we stir-fry the water spinach with beef and minimal spices for a really healthy and satisfying dish.  Enjoy!

Watch the video below for instructions.

Ingredients

1 1 /2 lbs water spinach
1/2 tsp salt

Marinade
6 garlic cloves
1/2 lb beef (top sirloin or flank steak)
1/2 tsp vegetable oil
1/2 tsp fish sauce
1 tsp oyster sauce
1/8 tsp ground black pepper

Stir-Fry
1/2 Tbsp vegetable oil
1/2  Tbsp oyster sauce
1/2 Tbsp fish sauce
1/8 tsp ground black pepper

Directions

Smash the garlic cloves, remove the skin and discard.  Place 5 garlic cloves into a separate bowl and set aside for now.  Mince the remaining garlic clove and place into a medium bowl.

Slice the beef into 1/4-inch thick strips and place into the bowl with the minced garlic.  Add the marinade ingredients:  vegetable oil, fish sauce, oyster sauce and ground black pepper.  Combine well.  Marinate in the refrigerator while continuing with the next steps.

Using scissors, cut the water spinach (leaves and stems) into 3-inch sections.  Discard any leaves or stems that are dry, damaged or eaten by bugs.  Wash the greens in cool water rinsing at least twice.

Bring a large pot of water to a rapid bowl and then add salt.  Immerse the greens in the hot water for 30 seconds.  Drain in a large colander and rinse with cold water.  Toss to remove the excess water.

Heat a large wok over Medium High heat.  When hot, add the vegetable oil.  Add the smashed garlic cloves and stir-fry for 30 seconds.  Add the beef and stir-fry for 30 seconds.  Add the water spinach and stir-fry for 2 minutes.  Season with oyster sauce and fish sauce.  Stir-fry for another minute.

Sprinkle with ground black pepper.

Serve hot!

Yields: 4 servings

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Stir-Fried Beef and Potatoes (Bo Xao Khoai Tay)

Have dinner ready in 30 minutes or less with this easy stir-fry.

If you’re busy like me you often don’t have time to plan the week’s meals in advance.  As a result, you may find yourself roaming the grocery store aisles looking for inspiration and trying to figure out what to make that’s healthy and fast.  Well, the next time you come up short on meal ideas, give this recipe a try.  This Stir-Fried Beef and Potatoes dish is the perfect 30-minute meal.  From start to finish you can whip up this tasty stir-fry in 30 minutes or less.  My not-so-secret ingredient is frozen French fried potatoes.  They are really convenient and cut the prep time in half.  For even more time-savings, buy the beef already cut into thin strips.  Add a salad or a simple soup and dinner is ready.  Enjoy!


Watch the video below for instructions.


Ingredients

Meat and Marinade:

3/4 lb beef (flank or sirloin)

1/2 tsp minced garlic

1/2 tsp fish sauce

1 tsp oyster sauce

1 tsp vegetable oil

1/8 tsp ground black pepper


Sauce
:

3 Tbsp water

1 Tbsp oyster sauce

1 Tbsp soy sauce

1 tsp sugar

1/2 tsp cornstarch


Stir-Fry
:

1 Tbsp vegetable oil (for cooking potatoes)

3 medium potatoes or

1 1/2 lbs frozen French fried potatoes

1 tsp vegetable oil (for stir-fry)

1/2 tsp minced garlic

1/2 medium red onion

1 green onion

Directions

Cut beef into bite-sized slices.  In a medium bowl, add the sliced beef, minced garlic, fish sauce, oyster sauce, vegetable oil and ground black pepper.  Mix together working the marinade evenly into the meat.   Allow to marinate while continuing with the next steps.

In a small bowl combine water, oyster sauce, soy sauce, sugar and cornstarch.  Stir everything together and set sauce aside for now.

Cut the red onion into thin slices.  Cut green onions into 1-inch long strips.

If using fresh potatoes, remove the skin and then cut into strips about 3-inches long and 1/2-inch thick.  Boil the potatoes for 5-6 minutes on the stove.  Alternatively, place the potatoes in a bowl and cover with water.  Cover the bowl with plastic wrap and microwave on High for 5 minutes.  Drain the potatoes in a colander.

If using frozen potatoes, thaw at room temperature or in the microwave.

Heat a large wok over High heat and when hot add 1 Tbsp vegetable oil.  Add the potatoes and pan-fry for 7-8 minutes or until they are golden brown.  Transfer to a clean plate.

Heat the same wok over Medium High heat and when hot add 1 tsp vegetable oil and the minced garlic.  Stir-fry for 15 seconds.  Add the red onions and stir-fry for 1 minute.  Add the beef and stir-fry until it’s slightly pink, approximately 2 minutes.  Add the potatoes and sauce.  Toss together combining everything well.  Cook for another 2-3 minutes or until beef is cooked to your preference.

Turn off the heat, freshly ground black pepper and green onions.

Serve hot!

Yields: 4 servings

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