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Stir-Fried Asparagus with Bacon and Crispy Shallots

Stir-Fried Asparagus with Bacon and Crispy Shallots

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The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.


  • 2 small shallots, thinly sliced into rings
  • 4 ounces slab bacon, cut into 1x¼-inch pieces
  • 1 tablespoon vegetable oil, plus more for frying (about 3 cups)
  • ¼ cup fine-grind cornmeal
  • 1 pound asparagus, trimmed, thinly sliced on a diagonal
  • 1 tablespoon white soy sauce

Recipe Preparation

  • Combine both vinegars in a medium bowl. Add shallots and let sit, tossing occasionally, 1 hour. Drain and pat dry.

  • Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, 5–7 minutes. Transfer to paper towels. Pour off fat; reserve for another use (scrambled eggs!). Wipe out skillet; reserve.

  • Fit a medium pot with thermometer and pour in oil to come 2" up sides of pot. Heat over medium-high until thermometer registers 300°. Whisk flour and cornmeal in a shallow bowl. Dredge shallots in flour mixture, shaking off excess. Fry, tossing occasionally, until golden and crisp, about 3 minutes. Transfer to paper towels; season with salt.

  • Heat reserved skillet over medium-high. Swirl remaining 1 Tbsp. oil in pan to coat (this keeps food from sticking); pour out excess. The oil should be shimmering—if it’s not hot enough, the asparagus will steam not caramelize. Add asparagus, season with salt, and cook, tossing, until almost cooked through, about 1 minute. Add bacon and 1 Tbsp. water; cook, tossing, until asparagus is cooked through, about 30 seconds. Add soy sauce; toss to coat. Serve topped with shallots.

Recipe by Jonathan Wu, Fung Tu, NYC,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 430 Fat (g) 32 Saturated Fat (g) 7 Cholesterol (mg) 30 Carbohydrates (g) 24 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 15 Sodium (mg) 750Reviews SectionOMG, this is good! My wife said "I feel like we have gone out to dinner."The combination of flavors and textures is amazing.Worth every bit of the effort. And yes, go find the ethnic grocer and get the black vinegar and white soy. You can use the black vinegar in recipes that call for balsamic for a change of pace.smalone003Northern Virginia04/04/18

Crispy Pan Fried Brussel Sprouts Recipe with Bacon and Balsamic Vinegar

Ah, Brussels sprouts – the stereotypical kids’ least favorite vegetable. If that’s what you’re picturing, too, it’s time for a brussel sprouts makeover. Pan fried brussel sprouts with balsamic vinegar are not like those boiled ones kids hate. And brussel sprouts with bacon are even better. But when you have both combined? Perfection. Once you try this crispy pan fried brussel sprouts recipe, you’ll never think of them the same way again!


Bring a large pot of water to a boil.

If sprouts are very small, cut in half, otherwise cut into quarters.

Cook the sprouts until just start to become tender, about 4 minutes. Drain.

Meanwhile, add bacon in a large heavy skillet over medium heat and cook, stirring, until brown but not crisp, about 4 minutes.

Remove with a slotted spoon to drain on a paper towel.

Pour out all but about 1 tablespoon bacon fat from the pan.

Add oil to the pan and heat over medium heat.

Stir in onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, 3 to 5 minutes.

Stir in thyme (or savory) sprigs, salt and pepper.

Increase heat to medium-high, stir in the brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, 2 to 4 minutes.

Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss to coat.


Shallots keep well in a cool dry place. In Australia, Japanese bunching onions and spring onions are often referred to as shallots.

Roughly the same size or slightly larger than pickling onions, their skin colour ranges from coppery yellow to reddish brown. The bulbs are elongated or oval and are formed in several clusters or bulblets. Shallots have a more delicate, sweeter taste and finer texture than onions.


The two most commonly grown varieties are Monique, a round and elongated shaped bulb, and Roderique, an oval shaped bulb. There is no noticeable difference in flavour.

What to look for

Choose shallots with firm flesh and dry papery outer skin. Avoid those with green shoots or soft spots.


Available: February to April


Store in a cool, dark, well ventilated place. Do not put them in plastic bags if purchased in plastic, remove as soon as possible. Avoid refrigerating or storing with any food that may absorb their flavour.

How to prepare

Remove skin and root, cut as required slice, dice, wedge or leave whole. Braising blanch first. Roasting skin can be left on when roasted whole. Stuffing peel, cut off top, scoop out centre to leave 1 cm shell. The release of oil during peeling brings tears to the eyes – there is no guaranteed way of avoiding this. The best advice is to peel and slice quickly.

Ways to eat

Shallots can be eaten raw, cooked or pickled. Shallots can add flavour and texture to recipes. They can be used in soups, braises, stews, pizzas, pies, pasta dishes, salads, sandwiches, sauces, chutneys and stir fries. Click here for recipes.

Cooking methods

Boil, microwave, roast, steam, stir fry, braise, stew.


Remove all loose husks. Only stock graded quality product. Plastic causes condensation and encourages rapid deterioration, therefore netting bags are preferable for merchandising. Do not place near items that might absorb flavours. Keep well ventilated. Use the QR code on labels.

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  • 2 tbsp groundnut oil
  • 2 skinless free-range chicken breasts, cut into strips
  • 1 garlic clove, crushed
  • 1 tsp grated fresh ginger
  • 1 star anise
  • ½ tsp finely chopped fresh red chilli
  • handful mangetout
  • 2 pak choi, stems separated
  • 4 spring onions, sliced at an angle
  • 100g/3½oz mixed wild mushrooms, trimmed and cut into even-sized pieces
  • 4 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • handful fresh flatleaf parsley
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp chopped fresh chives

In a large frying pan or wok, heat the groundnut oil over a medium high heat.

Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through.

Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds.

Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked.

Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately.

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Step-by-Step Guide to Prepare Homemade Pea noodle Stir fried with crispy mustard and turmeric tofu

Pea noodle Stir fried with crispy mustard and turmeric tofu. Lightly dust some plain flour all over tofu. Mix the whole grains mustard, pomegranate molasses, smoked paprika and salt and pepper together in a mixing bowl. Add tofu in and mix well.

I use dijon mustard for stir fried sauce and whole grains mustard to coat the crispy tofu. Add the tofu pieces and fry until hot and crispy. Place the tofu on a plate and cover with foil to keep warm.

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, pea noodle stir fried with crispy mustard and turmeric tofu. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Pea noodle Stir fried with crispy mustard and turmeric tofu is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Pea noodle Stir fried with crispy mustard and turmeric tofu is something which I’ve loved my whole life. They are nice and they look fantastic.

Lightly dust some plain flour all over tofu. Mix the whole grains mustard, pomegranate molasses, smoked paprika and salt and pepper together in a mixing bowl. Add tofu in and mix well.

To begin with this recipe, we have to first prepare a few components. You can cook pea noodle stir fried with crispy mustard and turmeric tofu using 21 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pea noodle Stir fried with crispy mustard and turmeric tofu:

Put the onion, garlic, ginger and chilli in one bowl, and the remaining curry powder, the mustard seeds and salt in another. Heat half the oil in a wok over high heat until it just starts to smoke. When autocomplete results are available, use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.

Instructions to make Pea noodle Stir fried with crispy mustard and turmeric tofu:

  1. Making crispy tofu, cut up tofu into cubes 4ࡪ cm. Lightly dust some plain flour all over tofu..
  2. Mix the whole grains mustard, pomegranate molasses, smoked paprika and salt and pepper together in a mixing bowl. Add tofu in and mix well..
  3. Put panko breadcrumbs on a big plate, put tofu on and try to cover tofu with breadcrumbs.
  4. Shallow fry them on a medium heat cooking oil in a wok or pan. Let it cook on one side then turn over. Just be patient not keep turning it often. Once all the sides cooked leave them on kitchen roll to get rid of the access oil.
  5. Making Stir fried noodles, mix the sauce base together, leave it aside..
  6. On a medium heat wok or pan, add oil and garlic. Stir until garlic become golden.
  7. Add noodles and veggies in. Stir well.
  8. Add sauce in and mix well..
  9. Serve with crispy tofu. It’s so delicious!.

When oil begins to smoke, add the noodles and toss well with the oil until the noodles are evenly spread out in the skillet. Reduce head to medium-high or medium if they start to burn. Continue stirring and flipping until noodles are brown and crisp. egg noodles, chicken,pickled mustard greens, crisps shallots, crisp noodles Ono Kyow Sway. Dishes may contain nuts, shellfish, gluten soy, and fish sauce. Please let us know before ordering.

So that is going to wrap this up with this special food pea noodle stir fried with crispy mustard and turmeric tofu recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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