This master recipe works beautifully for many types of protein, including scallops, pork, chicken, and beef. Use the veggies you like and have on hand.
Sauce:
1 Tbsp sesame oil
2 Tbsp soy sauce
1-2 tsp chili paste with garlic (depending on your taste and your sauce)
2 Tbsp seasoned rice vinegar
2 Tbsp maple syrup
1 Tbsp cornstarch
2 Tbsp water
1 lb shrimp, peeled and deveined
2-3 cups broccoli flowerets
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/2 orange pepper, sliced
1 medium onion, sliced
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
toasted sesame seeds for garnish.
Whisk together the sauce ingredients in a small bowl. Whisk together the cornstarch and water in another small bowl. Gather all your ingredients together in bowls, ready for the stir fry.
Heat a dash of canola or other neutral oil in a wok or large skillet over high heat. Stir fry the onions, peppers and broccoli for about 3 minutes.
Add the cabbage and continue to stir fry another 2-3 minutes. Add the garlic and ginger and cook another minute or two.
Tip veggies into a bowl.
Heat another small dash of canola or other neutral oil in the wok. Add the shrimp. Stir fry only 2-3 minutes, only until the shrimp just turn pink. Transfer shrimp to bowl with veggies.
Now tip the sauce ingredients into the wok.
Bring to a boil and add the whisked cornstarch-water mixture. Stir as sauce thickens. Return veggies and shrimp to wok and stir well to heat through.
Tip stir fry into a serving platter and garnish with sesame seeds. Serve with rice and lemons.
Serves 4.
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