FFWD – Shrimp and Cellophane Noodles

Shrimp stirfry

I’m not entirely sure I should be claiming to have made this week’s recipe, but I’m certainly not alone in this. Once again, our Problems & Questions thread was very busy and this week’s subject was tomato purée. Those who’d made the recipe early felt the purée overwhelmed what might otherwise have been a perfectly good stirfry. Those of us, not naming any names here (particularly mine), who tend to do things a little last-minute mostly decided to reduce the amount of tomato or eliminate it altogether.

I eliminated it and didn’t really have to tweak the rest of the flavours at all. Next time, I might squeeze some lime juice over the stirfry just before serving, but I was quite happy with tonight’s results. I did play with the recipe in other ways – substituting a mix of fresh wild mushrooms for the dried tree ear mushrooms and brown rice vermicelli for the cellophane noodles, but the seasonings in the original recipe were quite well-balanced, so I stuck with them. The five-spice powder was especially good with the shrimp and sesame-soaked noodles. If you’d like to see a delicious-sounding adaptation of this dish, here’s Patty’s version.

I’m not sure what it is about this month’s recipes, but our Dorista discussions have really taken off. Perhaps it’s because we’re getting close to the halfway mark of our project, or perhaps it’s just because January was chosen as the month to get a few challenging dishes out of the way. I suspect that it’s also because we’re becoming so intimately familiar with the style of cooking in this book that we’re going to see ever more creative riffs on each week’s recipe. I’m looking forward to it.

Shrimp with Rice Vermicelli

You can find many other blogged descriptions of this week’s FFWD recipe here: Shrimp and Cellophane Noodles