Friday, February 3, 2012

Shrimp Stir Fry

When my hungry son comes home from school he wants something "good and tasty". He likes Asian comfort foods so I decided to make him a stir fry we could eat with rice. My usual shrimp stir fry is my Chinese grandfather's recipe. Its main ingredients are shrimp, tomatoes and onions. Tonight I wanted something a little different.


1 lb. large shrimp, shelled and deveined (lightly coat with cornstarch)
3 large cloves of garlic, minced
1 bunch of green onions, chopped into long piences
1 tablespoon Tausi (salted black beans)
1 can water chestnuts, drained
1/2 cup sliced dried shittake mushrooms, soaked until soft
1 cup binder (1 tablespoon cornstarch, 1/4 cup shoyu (soy sauce), and water
Salt and pepper to taste (preferably white pepper)
1/4 cup fresh green beans, sliced diagonally (or any other green vegetable suitable for stir fry, such as broccoli, bok choy, broccoli, etc.)
2 tbsp oil (I used grapeseed oil)
1 hot pepper such as Hawaiian chili or small Jalapeno (remove seeds), minced or sliced

Heat the wok or large cast skillet over medium high heat. Add the oil and heat it up for a few seconds. Add the green vegetable. Sprinkle with salt. Stir fry for a few minutes. Remove to a serving bowl.

Add one layer of shrimp and fry until lightly brown on each side (or until the shrimp is pink). Be careful not to overcook! Remove to the serving bowl. Fry the remaining shrimp and repeat.

Fry the garlic and hot pepper. Add the Tausi and stir fry. Add the water chestnuts and shittake mushrooms to the wok and stir fry for a minute or so. Add the shrimp back in. Stir fry and add the binder. Stir fry until the binder is clear-looking brown and no longer opaque in color. Add the green onions and serve immediately over rice.

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