These spiced and savory eggs are simple to make and delicious on their own. It is best to make it the night before, so you can let the eggs soak in the tea overnight in the refrigerator.
- 6 large eggs
- 1/4 cup soy sauce (I used light soy sauce, but use dark soy sauce if you would like a more defined pattern)
- 2 cups of water (approximate)
- 2 star anise
- 1 cinnamon stick
- Peel of 1/4 of an orange
- 1/2 teaspoon black peppercorn
- 1 tablespoon sliced ginseng
- 1 tablespoon coconut palm sugar
- 3 tablespoons black tea leaves (about 3 grams)
- In a small saucepan, boil the eggs for about 5 minutes.
- Drain the eggs and let them sit in a bowl of cold water until the eggs are cool enough to handle.
- Using the back of a small spoon, tap all around each egg, until the eggshell is cracked through, but still intact. If small pieces of the eggshell come off, that is fine, but try to keep the eggshell all in one piece around the egg.
- Put the eggs back into the saucepan. Add the soy sauce into the saucepan. Add in just enough water to cover the eggs (I used about 2 cups of water for my saucepan). Add in all the ingredients.
- Bring the liquid to a boil, then reduce the heat and simmer, covered for 30 minutes.
- Allow the saucepan to cool, then transfer it to a refrigerator to sit for at least 6 hours, but preferably overnight.
Make the filling ahead of time to meet your party preparation timeline. Serve with homemade chili sauce over a bed of fresh lettuce.
- 1/2 pound unpeeled fresh shrimp
- 2 large eggs, lightly beaten
- 1/2 pound ground pork
- 1 (8-ounce) can water chestnuts, drained and minced
- 1 (8-ounce) can bamboo shoots, drained and minced
- 3 garlic cloves, minced
- 2 green onions, diced
- 2 tablespoons minced fresh ginger
- 1 tablespoon soy sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 (12-ounce) package spring roll wrappers
- Vegetable oil
- Sweet Chili Sauce
- Lettuce leaves (optional)
- Peel shrimp, and devein, if desired; finely chop.
- Stir together shrimp, 1 egg, pork, and next 8 ingredients.
- Spoon 1 tablespoon mixture in center of each spring roll wrapper.
- Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling.
- Lightly brush remaining corner with remaining egg; tightly roll filled end toward remaining corner, and gently press to seal.
- Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°F.
- Fry spring rolls, a few at a time, 6 minutes or until golden.
- Drain on paper towels.
- Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.
Sweet Chili Sauce
- 1 (7-ounce) bottle hot chili sauce with garlic
- 1/2 cup water
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 1/4 cup lemon juice
- 2 tablespoons chili paste
- Stir together all ingredients until blended.
- Chill until ready to serve.
This simple dinner of Shrimp with Miso-Ginger Sauce comes together in a flash.
- 8 ounces uncooked soba (buckwheat noodles)
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons white miso (soybean paste)
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 teaspoon honey, divided
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 12 ounces large shrimp, peeled and deveined
- Cooking spray
- 4 green onions
- 2 teaspoons dark sesame oil
- 1 teaspoon fresh lime juice
- 1 teaspoon sesame seeds
- Cook noodles according to package directions; drain. Rinse with cold water; drain.
- Combine parsley, miso, 2 tablespoons water, vinegar, and 1/2 teaspoon honey in a small bowl, stirring with a whisk until smooth.
- Combine remaining 1/2 teaspoon honey, ginger, garlic, salt, pepper, and shrimp in a medium bowl; toss to coat.
- Heat a grill pan over high heat. Coat pan with cooking spray.
- Add shrimp to pan; cook 2 minutes on each side or until done.
- Remove shrimp from pan.
- Add onions to pan; cook 1 minute on each side or until well marked.
- Coarsely chop onions.
- Combine noodles, onions, oil, and juice in a medium bowl; toss to coat.
- Sprinkle noodle mixture with sesame seeds.
- Top noodle mixture with shrimp.
- Drizzle miso mixture over shrimp.
- Serve with Cucumber and Shaved Carrot Salad
This easy Asian noodle soup is perfect for sore throats or cold nights.
- 1 tablespoon sesame oil
- 4 baby bok choy chopped (separate white and green pieces)
- 1 large carrot peeled and sliced very thin
- 2 cloves garlic minced or crushed
- 1 tablespoon fresh ginger minced
- 4 cups vegetable or chicken broth
- 2 cups water
- 2 tablespoons gluten-free soy sauce or substitute regular soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 4 ounces pad thai rice noodles (1/2 package)
- 1 pound small raw shrimp peeled (51-60/pound)
- 1 bunch green onions sliced
- Heat sesame oil in a large stockpot over medium-high heat. Add white pieces of bok choy and carrots, saute for 5 minutes.
- Add garlic and ginger, and saute one minute longer.
- Add broth, water, soy sauce, and fish sauce. Bring to a boil.
- Add uncooked noodles, and cook 2 minutes, separating noodles as they cook.
- Stir in shrimp, green onions, and green pieces of bok choy. Cook 2-3 minutes longer.
- Turn off heat, stir in rice vinegar, and serve immediately.
If you prefer chicken instead of shrimp, add boneless, skinless chicken breasts with the broth. Simmer until chicken is heated through, remove to shred meat, and return to pot with noodles.