Ginger Shrimp and Asparagus Stir Fry

IMG_0424 1

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.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!


Stir Fried Chicken with Asian Vegetables

IMG_0132 stiry fry chicken with vegetables and ginger and honey
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.
snow-pea-honey-stir-fried-chicken-step-1
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.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape


Lemon Pepper Shrimp

DSC03716.JPG

This is my version of P.F. Chang’s China Bistro Lemon Pepper Shrimp. Basically, the dish is a   wok-crisped shrimp stir-fried with celery, bean sprouts, scallions and fresh lemon slices in an aromatic black pepper sauce.

Chefs at P. F. Chang’s  cook most dishes in heavy woks over extremely high heat with sparks flying and flames nipping at their noses. The special stove is designed so that the tall fires work at the back end of the wok, away from the chef. The well-ventilated stove is built with a steady stream of running water nearby to thin sauces and rinse the woks after each dish is prepared. Like most home cooks, I don’t have one of those super efficient  professional stoves at home. So the challenge for me was to tweak this recipe for standard kitchen equipment. Using a regular electric range  and  a large cast iron skillet, I was able to recreate  the dish  in my kitchen.

Another thing to consider is that the sauce is key to this  dish.  The kitchen  staff and line  cooks move extremely fast back in those P.F. Chang’s kitchens. The chefs are well-trained, but they eyeball measurements for sauces with a ladle, so each wok-prepared dish is going to come out a little different each and every time it is made.  Just like home cooking, the and measurements at the restaurant aren’t exactly scientific.

With all that being said,the shrimp is lightly breaded in cornsatarch and flash fried in oil. For best results, strain the shrimp out of the oil, add it back to the pan with the sauce, and you’ve got yourself pretty good dish just as  tasty  as the original!

Serves 2

Ingredients:
For the Sauce:
1 Tablespoon vegetable oil
2 Tablespoons chopped garlic
1/2 teaspoon minced ginger
1/3 cup soy sauce
3/4 cup water
2 teaspoons cornstarch
1/4 cup dark brown sugar
2 teaspoons lemon juice
2 teaspoons coarsely ground black pepper

For the Shrimp:
1 pound medium raw shrimp (31/40 count), shelled and deveined
1/2 cup cornstarch
1 cup vegetable oil
4-6 thin lemon slices, each cut into quarters
1 teaspoon vegetable oil
2 large green onions, sliced  diagonally
2 celery stalks, sliced  diagonally
1 cup bean sprouts

Directions:
Make sauce by heating 1 tablespoon oil in a wok or large saucepan over medium heat. Saute garlic and ginger in the hot oil for about 15 seconds being careful not to burn the garlic. Add the soy sauce, then dissolve cornstarch in the water and add the mixture to the pan. Add brown sugar, lemon juice and black pepper and bring mixture to a boil. Simmer for two minutes then remove it from the heat.

Coat all the shrimp generously with cornstarch. Let the shrimp sit for about five minutes so that the cornstarch will adhere better.

Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and saute for 3 to 4 minutes or until the shrimp starts to turn light brown. Strain the shrimp out of the oil with a slotted spoon or spider and discard the  oil. Replace shrimp back in the wok along with the lemon slices, saute for a minute, then add the sauce to the pan. Toss everything around to coat the shrimp thoroughly. Cook for another minute or so until the sauce thickens on the shrimp.

As the shrimp cooks, heat up 1 teaspoon of oil in a separate medium saucepan. Cut the green part of the scallions into 3-inch lengths. Add the scallions, celery and bean sprouts to hot oil along with a dash of salt and pepper. Saute for 2 to 3 minutes until  the scallions begin to soften.

Remove from the heat and build the dish by adding the stir fried vegetables to a serving plate. Add the shrimp over the vegetables, garnish with scallions and serve.

 

TODAY.com Parenting Team FC Contributor