Tuesday, January 4, 2011

Perfection in Eight Ingredients

Every quarter I eagerly await my issue of Art Culinaire.  It's a hardbound publication focusing on fine dining and trendy food all around the world, and as they say on the cover, it's "the international magazine in good taste."  It's about $50 per year and worth every penny if you're into food porn.

This quarter, one of the spotlight chefs is Charles Phan, of Slanted Door fame.  I've heard great things about his restaurants, but haven't had the chance to go to them.  After trying this recipe, I might have to make a pilgrimage. 

Dungeness Crab with Cellophane Noodles
yield: 4 servings

2 T canola oil
8 oz Dungeness crab meat, picked (if you live in the PNW, you have no excuse for this not to be fresh!!)
2 cloves garlic, peeled and finely chopped
4 oz cellophane noodles (also called mung bean noodles or bean threads), soaked in hot water until tender, then drained
2 T oyster sauce
1.5 T fish sauce (I like "Squid" brand the best)
4 green onions, green parts thinly sliced
.5 T sesame oil

Heat your wok with the canola oil until screaming hot.  Add the crab and garlic, tossing constantly for 30 seconds.  Add the drained noodles and stir together, then add the fish and oyster sauces.  Toss until everything is evenly coated, then add the green onions and sesame oil.  Mix well, remove from the heat, and serve immediately. 

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