Do you have a great shrimp stir fry recipe?
Val, do you make it exactly as-is? i just glanced at it and it kinda sounds like it's missing something...but i never know when to leave well enough alone ;)
anyway, i'd be tempted to play with it a bit - add some sliced shiitake, maybe some broccoli florets or snowpeas, perhaps garnish it with green onions & toasted sesame seeds. i'm thinking it could also use a teeny bit of acid - like a splash of rice wine vinegar.
That's a nice place to start, for sure, and just add anything you feel like/have in the fridge/looked nice at the store! That's what's so great about stir-fries.
To that recipe, I'd throw in some oyster sauce, maybe some sambal oelek (cause I put it in everything!) and, yeah, maybe some rice wine vinegar.
I tend to add the sauce ingredients at the end, too, but that's just me. :)
This is one I got in a Chinese cooking class years ago.
1 lb medium shrimp, shelled and deveined
2 T peanut oil
½ lb vegetables, mixed
2 T cornstarch mixed with 3 T cold water
3 garlic cloves, finely minced
½ t finely minced fresh ginger
1 T chili paste with garlic
3 T tomato sauce
2 T dry sherry
1 T oyster sauce
1 T light soy sauce
1 t black vinegar
1 t sesame oil
½ t sugar
1. Heat wok to very hot over high heat. Add oil. When oil just begins to smoke, add shrimp and stir fry only until translucent. Tip shrimp out onto plate and cover with wok top.
2. Immediately return wok to high heat. Add remaining 1 T peanut oil and roll around sides of wok. Add garlic mixture (Dish 1) and vegetables. Cook until vegetables are just about done.
3. Stir sauce (Dish 2) and pour around the sides of the wok. Return shrimp to wok. Stir in small amount of cornstarch solution to thicken. Taste and adjust seasonings.
4. Serve immediately.
Black vinegar is an aged rice vinegar. It has a taste somewhat similar to balsamic vinegar.
My stir-fry sauce for shrimp is somewhat similar to the above. I use about 1 tsp. sesame oil, 2 tsp. oyster sauce, 1T dark soy, 1T light soy, 1 T rice wine, garlic, ginger and about 1T of Sriracha.
Stir Fry Shrimp
1 pound peeled, medium sized, raw shrimp (maybe 21-25 count, although the shrimp size is not essential)
1/2 cup sliced water chestnuts, sliced about a half inch thick (less thick and they will disintegrate in the stir fry)
1/2 cup chopped green onion, including both the green and white parts
3/4 cup chicken stock
1/2 cup ketchup
1/4 teaspoon monosodium glutamate (MSG)--some people are allergic to this, so skip it if necessary, but it does enhance the flavor
1/2 teaspoon soy sauce
2 tablespoons grated fresh ginger
5 peeled cloves finely chopped garlic, or use a garlic press
1/4 cup chopped jalapeno, seeds and ribs included
1 teaspoon dried hot red pepper flakes
1/2 teaspoon sesame oil
3 Tablespoons dry sherry
1/4 cup of corn starch
1/4 cup of cold water
1/4 cup of peanut oil (better than other oils, due to the high smoke point) or other vegetable oil. Don't use olive oil. The smoke point is too low.
Serve this dish over white rice or noodles, so you may want to make the rice or open up the noodles package ahead of time. You don't want to have the finished dish sitting around while you are making the rice.
1. In a bowl, mix the soy sauce, sesame oil, sherry, monosodium glutamate (MSG), ketchup and chicken stock.
2. In another bowl, mix the sliced water chestnuts, jalapeno pepper, red pepper flakes, green onion, ginger, and garlic.
3. In a third bowl mix together the corn starch and the cold water, forming a slurry. Leave a spoon in the mixture for fast addition of the corn starch slurry to the food later.
3. Add the peanut oil to a very hot 12 inch frying pan or a wok. Drop in the peeled shrimp quickly, but not all at once. (If you do, there will be a virtual explosion in the frying pan or wok when the water in the shrimp hits the hot oil. But anyway, get all the shrimp into the pan as quickly as possible and stir fry for one minute, stirring rapidly with a spoon or spatula.
4. Add the contents of the bowl containing the water chestnuts, jalapeno peppers, green onions, etc. to the shrimp in the pan. Stir fry over high heat for another minute.
5. Add the contents of the bowl containing the ketchup, chicken stock, sherry, etc. to the frying pan or wok and bring the mixture to a very low boil. We want this mixture at this low boil temperature only because we need the corn starch slurry (see below) to thicken. We want to get the food off the low boil as quickly as possible because boiling kills crispness.
6. Add the corn starch slurry in two tablespoon increments until the mixture is as thick as you would like it to be. Remember, it will become thicker as it cools. Leaving the mixture a little more liquid than you would ideally prefer is a good idea, due to the thickening as it cools down.
7. As soon as the mixture has thickened, take it off the heat immediately. The time spent at a low boil should be no more than about 30 seconds.
Comments: In making this dish, time is important. Serve the dish immediately after stir frying it and after getting the sauce the consistency you want it to be. If the dish sits for long, it will still be good but will not have the crisp quality that is a hallmark of stir frying.
The second biggest mistake is overcooking everything in this dish. If you do not have all the ingredients chopped or mixed and in the designated bowls, the ingredients already in the wok or frying pan will overcook. When in doubt with this dish, undercook things, rather than overcook them. You can always dump the ingredients back in the frying pan or wok and cook them some more, if they seem to undercooked to you. But you can never remedy overcooking.
You can get peeled, raw shrimp from many seafood sellers. If not, you can buy or make yourself steamed, peeled shrimp and then use these shrimp in the dish. However, obviously, you would only need to stir fry the shrimp long enough to heat them through, and using precooked peeled shrimp increases the danger substantially of overcooking the shrimp and making them tough.
Last, feel free to adjust the amount of jalapeno peppers and dried, crushed red peppers which you use in this dish. This is an individual taste, but clearly this recipe is on the hot side. If you think it will be too hot, cut back on the peppers accordingly.