Saturday, October 31, 2009
Shrimp Stir Fry
I've said it once, and I'll say it again, stir frys are awesome. They're fast, they're easy, and they're pretty much the most versatile thing one can cook. Throw in what you have and voila, you have an instant stir fry. I love this version a lot because it's very fresh with the crisp vegetables, and the sauce just pulls everything together. Thanks to the folks over at Aggie's Kitchen for this great recipe that I tweaked just a tad.
1 lb. shrimp, peeled and deveined
4 garlic cloves, minced
2 teaspoons canola oil
1 teaspoon fresh ginger, grated
1 broccoli head, chopped
1 onion, thinly sliced
1 can sliced water chestnuts
1 cup snap peas
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons corn starch
1/2 teaspoon sesame oil
2 teaspoons chili garlic paste
1/4 teaspoon fish sauce
Combine the rice vinegar, soy sauce, chili paste, cornstarch, fish sauce, and sesame oil in a small bowl until well incorporated.
Heat a skillet under medium to high heat. Add the oil, garlic, and shrimp. Saute until shrimp are just pink, about 3 minutes. Take shrimp out of pan with a slotted spoon and set aside.
Add onion and broccoli to wok. Cook for about 2 minutes. Then add water chestnuts and snap peas. Cook for another 2 minutes. Add shrimp back in and stir in sauce. Let sauce thicken and mix well, maybe 5 more minutes. Really just cook it until the vegetables are to your desired doneness. Some like them crispy, some like them mushy. I like them somewhere in between. You can serve with rice or eat by itself. Enjoy!
This was absolutely great. Whipped up in minutes. It probably took more time prepping the vegetables and the shrimp and it did to actually have everything cooked and ready. Definitely a keeper recipe!