by Joann Brosnan

Created on: March 15, 2008

Asian cuisine has found its way around the world, and like any good regional cooking, has adapted itself to the ingredients to be found in its new homes. The strong Mexican influence in Eugene, Oregon has created a blend of Asian tastes and techniques using a mixture of Asian and Mexican ingredients. The result? - - Some very good eating.

CHILI LIME SHRIMP AND TOFU IN PEANUT SAUCE

(Serves 4)
1 pound cleaned shrimp (shell off, tails on)
1 block extra firm plain tofu, drained, pressed and cubed
1 small jicama, peeled and julienned
Garlic flavored oil
4 tablespoons fresh lime juice
1 tablespoon grated lime peel
1 generous tablespoon good taco or fajita mix
1 fresh red chili, cleaned and sliced in rings
8 ounces dried, wide rice noodles
Water to soak noodles
1 fresh egg
3 tablespoons water

Peanut sauce to suit (recipe follows)
Lime wedges, avocado slices and chopped peanuts or almonds for garnish

Soak the noodles in enough water to cover. They should soak about 1/2 hour and still be somewhat firm.

Place shrimp in a large bowl and toss with 2 tablespoon of lime juice and half of grated peel. In another bowl, do the same with the tofu and jicama, together.

Heat your wok very hot over medium-high flame. Swirl 1 tablespoon of garlic oil into wok and sprinkle with the taco or fajita seasoning. Quickly add shrimp and stir-fry briefly 1 to 2 minutes till shrimp are just pink. Remove shrimp from the wok and keep them warm. Repeat with tofu/jicama mixture.

In a small bowl, whisk the egg with the 3 tablespoons of water. Drain the noodles, thoroughly and toss with the egg mixture. Stir-fry the noodles, adding a small amount of oil, only if necessary to keep from sticking. Keep them moving constantly to prevent clumping together.
Remove a few shrimp, tofu cubes and jicama sticks, and add tofu/jicama back into the wok and heat through, continuing to stir. Last add the shrimp.

Remove from wok to serving platter and top with peanut sauce. Arrange reserved shrimp, tofu and jicama on sauce and, last, garnish with lime wedges and avocado slices and sprinkle nuts over all.

PEANUT SAUCE
(May be prepared up to 3 days ahead)

1 large onion
6 cloves or garlic, minced (or more to taste)
2 tablespoons peanut oil
2 tablespoons brown sugar
cup soy sauce
cup smooth peanut butter
1 tablespoon chili powder
1 tablespoon lime juice
1 can diced tomatoes
1 tablespoon chili-infused oil
cup rice wine vinegar
Water, as needed

Over medium heat, in small pan, saut minced garlic and in chili oil. Deglaze the pan with the rice wine vinegar and remove pan from the heat.

In large, heavy pan or wok, over medium-low heat, combine peanut oil, brown sugar, chili powder and soy sauce and heat gently, stirring, till sugar is melted. Add garlic/vinegar mixture, lime juice and peanut butter, stirring continually to combine. Continue stirring while adding tomatoes. Thin with a little water if necessary. Taste and adjust seasoning.

Note: If a spicier sauce is preferred, add 1 cleaned and chopped hot chili to garlic in pan.

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