Quick Spicy Leek And Shrimp Stir Fry Food

10 MINUTE SPICY SHRIMP STIR FRY

Steps:

• In a large skillet or wok, add 1 tsp sesame oil, and heat over medium heat. Add ginger, garlic, red pepper flakes; stir to coat. Add onion, green pepper, and green onions; saute for 4-5 minutes. Add shrimp and peanuts, saute for 2 more minutes.
• In a bowl, add all ingredients for the sauce and whisk well to combine. Pour sauce into skillet, turn heat to high, and stir to coat. Simmer for 30-60 seconds, or until sauce has thickened.
• Serve immediately and garnish with additional green onion, red pepper flakes, or chopped nuts if desired. Enjoy!

SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY

Steps:

• Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.
• Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
• Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.

SPICY SHRIMP AND VEGETABLE STIR-FRY

Steps:

• Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.

QUICK SHRIMP STIR FRY

Steps:

• Add your water, soy sauce, ginger, and sambal sauce together in a mixing bowl.
• Add your toasted sesame oil.
• Stir together until they are thoroughly mixed. Leave to the side, within easy reach for later.
• Using a sharp knife and a chopping board, slice your bell peppers into thin strips, which are easier to stir fry.
• Take your snow peas and trim them down to size.
• Season your shrimp to taste, with salt and pepper.
• Preheat your cast iron wok on the stovetop. This may take a few minutes. (You will know that it is hot enough when drops of water steam on the surface.)
• When the wok is preheated to a suitable temperature, add in the vegetable oil.
• Immediately after, spread your shrimp across the bottom of the wok and allow them to stir fry for no more than 2 min. Remove them from the wok, and set them aside for later.
• Throw in the bell peppers and snow peas (or your other vegetables of choice). If you're learning how to stir fry, be gentle and keep them cooking in the bottom for a maximum of 2 min, until they are soft but start to crisp.
• Take your partially cooked shrimp and place them back into the bottom of the wok with the vegetables and oil.
• At the same time, add in your premixed stir fry sauce to the wok. Make sure all your ingredients are coated and mixed together.
• Allow the shrimp, sauce, and vegetables to cook together for no more than 2 min.
• Remove the ingredients from the wok, drizzle with sesame seeds, and add the finished stir fry to your rice or noodles. Serve with your optional ingredients (rice, noodles, etc.)!

SPICY SHRIMP STIR-FRY

Steps:

• Heat oil in a wok or a heavy skillet over high heat. Add shrimp and stir-fry about 1-2 minutes on each side or until the shrimp is just cooked through. Remove shrimp from the wok with a slotted spoon and transfer it on a plate.
• Add snow peas, bell pepper, onion, ginger and garlic to the wok and stir-fry for 2-3 minutes. Add coconut milk, soy sauce, and curry paste. Boil until sauce thickens slightly, stirring frequently for about 2 minutes. Add the shrimp and stir for 1 minute. Season with salt and pepper. Transfer to a serving dish. Serve immediately. Garnish with green onions, if desired.

QUICK, SPICY LEEK AND SHRIMP STIR-FRY

Steps:

• Trim the ends and dark green tops from the leeks and discard. Cut the leeks in half lengthwise, then crosswise into 1-inch pieces. Immerse them in a bowl of cold water, swish to remove any grit and lift them out into a colander. Clean the bowl, change the water and repeat until the water remains clear. You should have 6 cups leeks. Once they are all in the colander, toss them a bit with your fingers to separate the leaves.
• Heat a large skillet over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom of the pan. Add half the leeks and a generous pinch each salt and pepper. Spread the leeks into a single layer and cook, without stirring, until slightly charred, about 1 minute. Stir in a small pinch pepper flakes and continue cooking, without stirring, 1 minute. Toss and stir until the leeks just start to wilt, about 1 more minute. Transfer to a bowl. Repeat with 1 tablespoon of the oil, the remaining leeks, a generous pinch each salt and pepper and another small pinch pepper flakes, adding the leeks to the bowl when done.
• Heat the remaining tablespoon of oil in the skillet (let it get really hot). Add the shrimp, garlic and another pinch pepper flakes (or to taste). Season with salt and pepper, and cook, tossing, until the shrimp just starts to turn pink in spots, less than 1 minute. Add the leeks and toss to combine; the shrimp should now be pink. Serve immediately over rice if using.