French Friday with Dorie
This week's recipe is a simple stir-fry dish with chinese cellophane noodles (I used chinese noodles), dried chinese ear mushrooms (I couldn't find them so I used fresh shiitake mushrooms), shrimp, tomato puree, onion, garlic, a spice mixture consisting of ground ginger, sugar, chinese five spice and a pinch of cayenne. It is supposed to be a fusion dish, but for us it just didn't work. The tomato puree was so thick and tomatoey and overwhelmed the mushrooms and shrimp. I tried to thin it down with some of the pasta water, but it was still too thick. I did like the taste of the spices in it though. The Chinese five spice was good and the heat of the cayenne at the back of the throat was nice. I think with a different sauce this would be a much better recipe.
I only made half of the recipe and there was a little bit leftover that I put in a container in the refrigerator. I had to laugh the next night when I saw John at the kitchen counter with the open container. He was scraping off the tomato puree from the leftovers and sprinkling tabasco sauce on the noodles and few remaining shrimp. He looked quite happy, so I am assuming it tasted better with the tabasco sauce.
See what the rest of the group thought over at French Fridays with Dorie.