Asian Spaghetti Squash

I sort of feel the same about spaghetti squash as I do lettuce wraps. I always feel like I am doing something great for myself when I prepare it; so healthy and low carb. This recipe was inspired by a Taste of Home recipe for Asian Spaghetti. It was so good, but I was making it too often. So adapting it to a veggie side dish with all the same great flavor seemed necessary for me. I have to admit at first bite I thought no I like the original. But once it cooled a little I really really liked it. This dish is more about Asian flavors and the spaghetti squash. I really enjoyed the squash, it wasn't all about the sauce on top. This is great as a light meal or as a side. It would be wonderful with grilled fish, chicken or pork. I plan to add shrimp next time, I think it would be brilliant. I did experiment with the leftovers and let me tell you it is great cold or re-heated. I LOVE it with an over easy egg and Sriracha on top! It is the recipe that keeps on giving. You could make it on the weekend and have at least three different lunch options during the week. Definitely a keeper.

Asian Spaghetti Squash

4 to 6 Servings

Ingredients

1 spaghetti squash

8 oz. fresh mushrooms, sliced

1-1/2 cup fresh sugar snap peas

1 cup shredded carrots

1 Tbsp. canola oil

1/4 cup reduced-sodium soy sauce

a heaping 1 tsp. garlic chili sauce

1 teaspoon sugar

1/2 tsp. Sesame oil

4 green onions, sliced and divided

2 tsp. sesame seeds, toasted

Optional garnishes:

Sriracha sauce, to taste

More sesame seeds

Directions

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 8 minutes. Let cool 5 minutes (You may have to do each half separately, I do). When squash is cool enough to handle, pull the squash into spaghetti like threads.

In a small bowl, combine the soy sauce, garlic chili sauce, sugar and sesame oil.

Heat oil in a wok or large skillet over high heat. Add mushrooms, snow peas and carrots stir for a few minutes until veggies are tender crisp. Pour soy sauce mixture over vegetable mixture and toss to coat. Remove from heat; add spaghetti squash and half of the green onions toss to combine. To serve remove to a platter and sprinkle with remaining green onions and sesame seeds.

Got Leftovers?

Also delicious as a cold salad with or without a splash of rice wine vinegar.

AMAZING! reheated with a over easy egg and Sriracha on top.

The running yolk adds a great richness to the squash strands.

Last but not least reheat in low sodium chicken broth with a shake each 

of white pepper, onion powder, garlic powder and kosher salt. 

It is warm and "Ramen" like. The mushroom flavor
is so obvious in the broth. So good!

***UPDATE 10.31.2014***
Tried re-heating in broth as above and topping with the egg and Sriracha. Ooooo! Really really good! Umm umm ummm!!!

Linking to:

Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
The Diary of a Real Housewife: Friday Favorites
Ms. enPlace: See Ya in the Gumbo
Tumbleweed Contessa: What'd You Do This weekend?
Creative K Kids: Tasty Tuesdays
Back to Basics: Tuesdays with a Twist
Yesterfood: Treasure Box Tuesday

Shrimp with Mushrooms and Bamboo Shoots

This will be the last Chinese dish I try to re-create for a while. I promise! Last week I made Beef with Mushrooms and Bamboo Shoots. Tonight I tried to make Shrimp with Mushrooms and Bamboo Shoots. I was surprised at how different the two dishes turned out. I used pretty much the same ingredients except for the protein, but they are so different. The beef version is very rich with huge beef and mushroom flavor. The shrimp version is so much lighter and the shrimp almost sweet. I don’t think I could pick just one. I love the combination of veggies too, so good! As I said before the mushrooms are wonderfully "squidge" and the snow peas crispy crunchy. So whether you’re in the mood for shrimp or beef these recipes have you covered.

Shrimp with Mushrooms and Bamboo Shoots

Serves 4

Ingredients

For the stir-fry:

2 Tbsp canola or vegetable oil, divided

1 lb 26/30 shrimp, peeled and deveined

1 tsp minced garlic

1 tsp minced ginger

8 oz shitake mushrooms, sliced

2 tsp white wine vinegar

2/3 lb snow peas, trimmed

8 oz can bamboo shoots, drained

For the sauce:

3 tsp oyster sauce

2 tsp light soy sauce

2 tsp sugar

2 tsp cornstarch

1/2 cup water

1 tsp chicken bouillon

Directions

Be sure to prepare and gather all ingredients before you start cooking. Peeled and devein the shrimp. Prepare the snow peas; trim the ends and peel the edges (they are tough).  In a small bowl, mix remaining oyster sauce, soy sauce, sugar, cornstarch, water and bouillon. Stir to combine and set aside.

Heat up a large deep pan or wok over med-high heat.   Add 2 tbsp of cooking oil.  Wait until oil is very hot.   Add shrimp, saute for about 2 minutes. Add the garlic and ginger stir-fry for 1 minute. Add the mushrooms; cook for a minute or so until the fragrant, then add the white wine vinegar.

Add the snow peas and bamboo shoots, stir. Stir-fry with the vegetables until combined.

Add the sauce mixture.  Keep stirring.  Do not overcook the snow peas.  Remove from the heat when the sauce has thickened. Serve over cooked white or brown rice (optional).

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday

Ms.enPlace: See Ya in the Gumbo

My Turn for Us: Freedom Fridays

Taste and Tell Thursdays
This Gal Cooks: Marvelous Mondays
Carole's Chatter: Food on Fridays Stir-Fry

Beef with Mushrooms and Bamboo Shoots

I guess I am going through a copycat phase and definitely an Asian food phase. Yesterday I tried to re-create a Chinese dish from Imperial Cathay in Shreveport, LA. They make a Beef with Mushrooms and Bamboo Shoots that is very good. It also has snow peas, I don't know why it is left out of the name. Anyway ... The meat is very tender and the veggies nice and crisp. The sauce is very smooth and velvety too. Their dish has black mushrooms. I have not found black mushrooms at the grocery store, so I substituted shitake mushrooms. I need to make a list and go explore the Asian grocery store for some of the rare ingredients. Like Shao Hsing rice wine, I have been using dry sherry as a replacement with good results. Even with the substitutions I say this experiment was a huge success! The combination of beef, mushrooms and oyster sauce is so rich in flavor. The three really complement each other and give the dish huge beef flavor. The mushrooms have a "squidgy" texture. Is that a word? I mean "squidgy" in the best of ways. The beef is very tender and the snow peas and bamboo shoots are crisp and crunchy. I love this dish! I have also had the same dish with shrimp instead of beef. I think I will try that combo soon. 

Beef with Mushrooms and Bamboo Shoots

Serves 2 to 4(2 as a single entree or 4 as one dish in a multiple entree meal)

Ingredients

For the beef:

1 lb flank steak

1/4 tsp white pepper

1 tsp cornstarch

1 tsp sesame oil

1 tsp light soy sauce

1 tsp oyster sauce

1 Tbsp dry sherry

For the stir-fry:

3 Tbsp canola or vegetable oil, divided

3 cloves garlic, minced

8 oz shitake mushrooms, sliced

2 tsp white wine vinegar

2/3 lb snow peas, trimmed

8 oz can bamboo shoots, drained

For the sauce:

3 tsp oyster sauce

2 tsp light soy sauce

2 tsp sugar

2 tsp corn starch

1/2 cup water

1 tsp beef bouillon

Directions

Cut flank steak with the grain into long strips about 2 inches wide. Cut each strip across the grain into 1/8 inch slices. Sprinkle with white pepper and cornstarch, mix well. Combine sesame oil, 1 tsp soy sauce, 1 tsp oyster sauce, and sherry. Pour over the meat, mix and set aside while you gather all the other ingredients. Be sure to prepare and gather all ingredients before you start cooking.

Prepare the snow peas; trim the ends and peel the string from the edges (they are tough).  In a small bowl, mix remaining oyster sauce, soy sauce, sugar, corn starch, water and bouillon. Stir to combine and set aside.

Heat up a large deep pan or wok over med-high heat.   Add 2 tbsp of cooking oil.  Wait until oil is very hot.   Add minced garlic.  Add a pinch of salt (to taste).  Saute for about 20 seconds. Add the beef stir-fry for 2 minutes until slightly under-cooked.   Remove from pan. 

Add 1 tbsp of cooking oil. Add the mushrooms; cook for a minute or so until the fragrant, then add the white wine vinegar.

Add the snow peas and bamboo shoots, stir. When the vegetables are 80% done, add the beef back to the pan. Stir-fry with the vegetables until combined.

Add the sauce mixture.  Keep stirring.  Do not overcook the snow peas.  Remove from the heat when the sauce has thickened. Taste for seasoning, add salt or more soy sauce if needed. Serve over cooked white or brown rice (optional).

Linking to:
Jam Hands: Recipe Sharing Monday
Life on Lakeshore Drive: Bouquet of Talent Link Party
Love Bakes Good Cakes: All My Bloggy Friends
Mondays with Countrified Hicks
Ms. enPlace: See Ya in the Gumbo
Taste and Tell Thursdays
Carole's Chatter: Food on Fridays Stir-Fry