The Anniversary Meal

Shrimp and Newborn Baby Bok Choy
with Udon Noodle Soup

(The Anniversary Meal)

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Serves 2 – 4

1.5 lbs. of large, fresh, deveined shrimp
1 Baby Bok Choy  (soft and tender, velvet-like leaves)
1 lb. large fresh mushrooms, cleaned and sliced
1 package of Japanese (vacuum sealed) Udon Noodles (thick noodles)
a handful of crisp peapods (about 10)
1 tablespoon  peanut or sesame oil
(very strong- for a less pungent dish use vegetable oil)
t tablespoon finely diced garlic
5 green onions, including the green
1 cup  chicken broth
1 cup white wine ( I prefer pino grigio, but any white will do)

1/4 cup combination equal parts garlic powder,  finely chopped chives or dried chives and seasoned pepper
(seasoned pepper is a combination of  sea salt, black pepper, red pepper flakes, dehydrated onion and garlic and paprika)

2 layer steamer
Large (10-12 inch wide) Deep pan for the steamer
Large, deep frying pan
bamboo skewers
large 2 qt plastic bag for seasoning the shrimp

Clean shrimp and slide two shrimp onto each skewer lengthwise (this keeps the shrimp from curling when steamed) (be sure to break off the sharp ends of the skewers so they don’t puncture the mixing bag.
Clean and slice the mushrooms
Wash the Baby Bok Choy and Peapods to remove any garden silt
Slice the green onions to half way up the green stalk
Measure out all your ingredients

Cooking instructions
Very lightly coat each shrimp with Sesame Oil, then place all the skewered shrimp in the mixing bag and pour in the seasonings.  Shake until completely coated.
Pour about ¾ inch of water into the deep pan,
Set the steamer in place and turn the heat on medium-high
Place the Shrimp in the top steamer
Layer all the mushrooms onto the lower steamer, place the Bok Choy in the middle and the peapods sorted to either side of the Bok Choy (this will give you an even steam)
As soon as you see steam coming from the steamer, continue to steam for approximately 10 minutes

Remove the steamer holding the Shrimp and cover the vegetables, and continue to steam.

Add the Japanese noodles to the empty steamer and return it to the stack and steam while the shrimp are cooking. (approximately 8 minutes)

Watch your water level under the steamer, you may need to add “hot water”.

Add the Vegetable oil, garlic, Shrimp skewers and green onions to the frying pan over medium high heat and continue to stir until the garlic becomes golden approximately 5 minutes. (DO NOT BURN THE GARLIC)

Add a cup of the white wine to the frying pan and let simmer 3 more minutes.
Add a cup of chicken broth to the pan
Add the Noodles to the pan and bring to a simmer…

Time to serve

Continue the heat under the pan
Set out two large soup bowls and two dinner plates
Spoon a heaping serving of Mushrooms into each bowl
Add 3-4 pea pods to each bowl
Remove two shrimp skewers from the pan and remove the shrimp, slice it into bite sized chunks and evenly add it to the Bowls
Remove the Shrimp from the pan and place on each dinner plate
Scoop out an even potion of noodles for each bowl.
Pour the broth and green onions evenly over each bowl

Slice the Boc Choy in half lengthwise and place one half on each serving one side
Surround the Boc Choy with the rest of the Mushrooms and Pea pods
Place the Soup bowl to the other side of the dinner plate and serve

Season the soup with soy sauce, salt or pepper to taste

Serve with a Green tea

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