Thursday, October 27, 2005

Recipe: Stir-Fried Shrimp

Michael Salsbury
This recipe is the closest I've ever tasted to "Chinese Restaurant Quality" stir-fried shrimp with vegetables. The sauce is a light semi-transparent one.

1/4 cup Chicken Broth
2 Green Onions, chopped
3/4 lb. Fresh Shrimp, cleaned
1/2 tsp. Corn Starch
1/2 tsp. Soy Sauce
1/4 tsp. Salt
1/8 tsp. Sesame Oil
dash of Salt
8 oz. Bok Choy
4 oz. Snow Pea Pods
1 Tbsp. Corn Starch
1 Tbsp. Cold Water
2 Tbsp. Vegetable Oil
1 clove Garlic, chopped
1 tsp. Ginger Root
1/4 cup vegetable oil
4 oz. Mushrooms
1 Tbsp. Soy Sauce
1 tsp. Salt

  1. Toss shrimp, 1/2 tsp. starch, 1/2 tsp. soy sauce, 1/4 tsp. salt, sesame oil,
    and pepper in oil. refrigerate 30 minutes.
  2. Chop up Bok Choy. Cook pea pods 1 minute and drain. Mix corn starch and
  3. Heat wok until 1-2 drops of water skitter when dropped in it. Add 2 Tbsp oil. Add garlic and ginger root. Fry until garlic browns.
  4. Add shrimp. Fry until pink. Remove from wok.
  5. Add 1/4 cup oil to wok. Add bok choy stems, mushrooms. Fry 1 minute. Stir in
    bok choy leaves, soy sauce, 1 tsp. salt, broth. Heat to boiling. Stir in starch to thicken. Add shrimp and pea pods.
  6. Cook 30 seconds.
  7. Serve over cooked white rice.

About the Author

Michael Salsbury / Author & Editor

In his day job, Michael Salsbury helps administer over 1,800 Windows desktop computers for a Central Ohio non-profit. When he's not working, he's writing, blogging, podcasting, home brewing, or playing "warm furniture" to his two Bengal cats.


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