Seafood and vegetables in broth PDF Print E-mail

Seafood and Vegetables in Broth (Yosenabe)

1/2 (3 3/4 ounce) package cellophane noodles
4 (10 3/4 ounce) cans condensed chicken broth
2 broth cans water
2 medium carrots, cut into 1/8-inch slices
1 pound raw shrimp, shelled and de-veined
8 ounces cod or haddock fillets, cut into 1-inch pieces
4 ounces Chinese pea pods
1 tablespoon soy sauce
12 mushrooms, sliced
4 scallions (with tops), cut into 1 1/2-inch pieces
Dipping Sauce

Cover cellophane noodles with hot water. Let stand 10 minute; drain. Cut into 2-inch lengths. Heat chicken broth, water and carrots to boiling in Dutch oven; reduce heat. Simmer uncovered 5 minutes. Stir in noodles and remaining ingredients except Dipping Sauce. Cover and heat to boiling; reduce heat. Simmer until shrimp are pink and fish flakes easily with fork, 3 to 5 minutes. Serve with small dishes of Dipping Sauce.

Yields 6 servings.

Dipping Sauce
1/2 cup soy sauce
1/2 cup lemon juice
1 tablespoon thinly sliced scallion (with top)
Dash of red pepper flakes

Mix all ingredients.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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