Supreme Soy Sauce Frog Recipe

Wok Noodles & Rice Sweets

1. 1

   In a bowl, marinate the frog legs with the light soy sauce (0.25 cups), Shaoxing wine (2 tablespoons), and brown sugar (1 tablespoon). Let rest 15-20 minutes to infuse flavor.

2. 2

   In a separate small bowl, prepare a light cornstarch slurry by whisking 1.5 tablespoons cornstarch with 2 tablespoons water until smooth.

3. 3

   Pat the marinated frog legs dry and toss them in the cornstarch slurry, coating evenly.

4. 4

   Bring a pot of salted water to a boil and cook the dried egg noodles until just al dente, about 3-4 minutes. Drain and set aside.

5. 5

   Heat a large wok or skillet over high heat. Add 2 tablespoons vegetable oil and swirl to coat.

6. 6

   Add minced garlic and ginger; stir-fry for about 30 seconds until fragrant.

7. 7

   Add the coated frog legs to the wok and sear until golden brown on all sides, about 3-5 minutes.

8. 8

   In a small bowl, whisk together dark soy sauce (2 tablespoons), rice vinegar (1 tablespoon), and oyster sauce (1 tablespoon), and 2 tablespoons water. Pour the sauce into the wok, add the noodles, and simmer 2-3 minutes until the sauce coats the frog evenly.

9. 9

   If using snow peas, add them now and stir-fry 1-2 minutes until crisp-tender.

10. 10

    Add the cooked noodles to the wok and toss with the sauce and frog until heated through and well coated.

11. 11

    Season with salt and black pepper to taste. Adjust seasoning if needed.

12. 12

    Turn off heat. Garnish with chopped scallions and sesame seeds before serving.