Ginger Shrimp and Asparagus Stir Fry

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An easy stir fry that you can quickly prep ahead of time for the whole week! Simply add jasmine rice and you’re set! If you don’t have a wok, use a saute pan or even a cast irons skillet. Just make sure you get it nice and hot before starting—stir-fry is a high-heat, quick-cooking operation. And, if you do have a wok, gold star goes to you! Use it!

Serves 4

Ingredients:

2 tablespoons soy sauce
4 tablespoons water, divided
1 tablespoon lemon juice
1 tablespoon orange juice
2 tablespoons rice wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
2 tablespoons safflower or other high-heat oil
1 pound large shrimp, peeled and deveined
1 clove garlic, minced
1 tablespoon minced ginger
8 shiitake mushrooms, stems discarded and caps sliced into 1/4-inch strips
1 Fresno chile or jalapeño, sliced into thin rings
2 cups asparagus, cut into 1-inch pieces
Cooked jasmine rice, for serving

 

Directions:

In a small bowl, whisk together soy sauce, 2 tablespoons water, lemon juice, orange juice, rice vinegar and sugar. Set aside.

In another small bowl, combine the remaining 2 tablespoons of water and the cornstarch. Whisk with a fork until the cornstarch has dissolved. Set aside the slurry.

Heat a large wok,  sauté pan or a cast iron skillet over medium-high heat. Add the oil and swirl to coat the pan evenly. When the oil begins to shimmer, add the shrimp, garlic and ginger and stir-fry for 2 minutes. Add the mushrooms and chile and cook for 2 minutes. Stir in the asparagus and continue to cook for an additional minute. Add reserved soy sauce mixture to the pan and cook for 1 minute.

Stir the slurry to be sure the cornstarch hasn’t settled, then add it to the stir-fry. Toss and cook until the sauce begins to thicken, about 1 to 2 minutes.

Serve immediately with jasmine rice.

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Egg Foo Yung

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This lacy golden omelette with a filling of ground pork, shrimp, bean sprouts, and scallions was originally created as a special occasion dish.

The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle’s bowl to get that perfect dome shape.

Basically, scrounging around in my fridge, I actually has green bell pepper, bean sprouts, carrots and onions on hand, along with a bunch of eggs, so during this COVID-19 quarantine, the ingredients on hand made for an easy substitution.

Makes 8 Omelettes

INGREDIENTS:

For the Sauce:

1 cup chicken stock
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 tablespoons cornstarch
2 cloves garlic, thinly sliced
1 1⁄2 inch pieces ginger, peeled and thinly sliced

For the Egg Foo Yung:
1⁄2 pound ground pork
3 tablespoons soy sauce
3 tablespoons cornstarch
1 1⁄2 teaspoons rice wine vinegar
1 teaspoon dry sherry
1 teaspoon plus 1 tbsp. sesame oil
Kosher salt and ground black pepper, to taste
1 teaspoon canola oil, plus more for frying
6 ounces raw shrimp, peeled, deveined, and finely chopped
1⁄2 cup water chestnuts, finely chopped, drained and squeezed dry
1⁄3 cup fresh bean sprouts
1⁄3 cup sliced scallions, plus more for serving
6 eggs, beaten

DIRECTIONS:

To make the sauce: Bring stock, 3 tablespoons soy sauce, the oyster sauce, 1 tablespoon sherry, 1 tablespoon cornstarch, the garlic, and ginger to a boil in a 1-quart saucepan over high heat. Cook, whisking, until thickened, 2-3 minutes; strain sauce and keep warm.

To make the Egg Foo Yung: Mix pork, 2 tablespoon soy sauce, 1 tablespoon cornstarch, the vinegar, 1 teaspoon sherry, 1 teaspoon sesame oil, salt, and pepper in a bowl; set aside for 10 minutes. Heat 1 teaspoon canola oil in an 8-inch nonstick skillet over medium-high heat. Add pork mixture; cook, stirring and breaking up meat, until it is no longer pink, 3-4 minutes. Using a slotted spoon, transfer pork to a bowl; set aside.

Pour canola oil into a 6-quart saucepan to a depth of 2 inches. Heat until a deep-fry thermometer reads 350°F. Combine remaining soy sauce, cornstarch, and sesame oil, plus reserved pork, the shrimp, water chestnuts, bean sprouts, scallions, eggs, salt, and pepper in a bowl. Using a ladle and working in batches, gently lower 1⁄2-cup amounts of egg mixture into oil; cook, flipping once, until omelettes are puffed and brown, 1 1⁄2-2 minutes. Using a slotted spoon, transfer omelettes to paper towels.

Serve drizzled with reserved sauce; garnish with scallions.

COOK’S NOTES:

For a healthier version of this dish, omit the pork and the shrimp.

A variety of vegetables can be used in the recipe, which can include green bell pepper, julienned carrots, shredded cabbage and mushrooms,

Feel free to substitute a vegetable broth for the chicken broth, in making the sauce.

 

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Stir Fried Chicken with Asian Vegetables

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This Asian inspired chicken  stir-fry dish has the taste of  syrupy honey and spicy ginger  paired with savory-sweet oyster sauce and aromatic Chinese five-spice.The addition of snow peas brightens the color of the dish and adds a little snap and makes this a one-skillet meal.  Just note that in preparation, the chicken marinates for 15 minutes before cooking, making it is a good time to prep the snow peas. For a complete meal, serve this dish with steamed rice.
Serves 4
INGREDIENTS:
For the Chicken:
¼ cup oyster sauce
3 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon honey, plus more to serve
1 teaspoon Chinese five-spice powder
Kosher salt, to taste
Freshly ground black pepper, to taste
1½ pounds boneless, skinless chicken breasts, cut crosswise into thin slices
5 inch piece fresh ginger, peeled and thinly sliced
2 tablespoons grapeseed or other neutral oil
4 ounces snow peas, trimmed
2 ounces baby corn
2 ounces julienned carrots
For Serving:
Steamed Rice
DIRECTIONS:
In a medium bowl, whisk together the oyster sauce, sherry, soy sauce, honey, five-spice and ½ teaspoon pepper. Stir in the chicken and ginger. Let stand at room temperature for 15 minutes.
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In a 12-inch skillet over medium-high, heat the oil until barely smoking. Using a slotted spoon, add the chicken and ginger to the skillet in an even layer; reserve the marinade. Cook without stirring until lightly browned and the drippings at the edges of the pan are deeply caramelized, about 3 minutes.
Add the snow peas, corn, carrots and reserved marinade, then cook, stirring and scraping up any browned bits, until the peas are crisp-tender and the chicken is opaque throughout, another 3 minutes. Taste and season with salt and pepper.
Serve drizzled with additional honey, if desired.

COOK’S NOTES:
Do not add the chicken to the skillet until the oil begins to smoke. A very hot pan achieves quick browning and liquid reduction without overcooking the lean chicken breast.

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Thank you so much!

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