Shrimp Stir Fry With A Kick Food

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.)!

SHRIMP STIR-FRY

Steps:

• Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
• Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
• Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

SHRIMP STIR-FRY

Steps:

• Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
• Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
• Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
• Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
• You can serve this with rice, with pasta or it's just perfect on its own.

SHRIMP STIR FRY WITH A KICK

Steps:

• Combine all ingredients for sauce in a small bowl. Put aside and let set.
• Prepare Vegetables and place in large steaming ziplock bag.
• Add shrimp.
• Poor sauce over and close bag.
• Shake bag and place in microwave and cook on high for 10 minute.
• Remove from bag into large pan.
• Combine water and cornstarch until smooth.
• Stir into stir fry in pan. You may have to repeat this until you get it to the thickness of your liking.
• If you prefer to stir-fry using a pan:.
• Prepare sauce and vegetables as above.
• Place vegetables into pan and saute over medium heat for 5 minute
• Add sauce and shrimp and saute anther 5 minute.
• Then thicken with cornstarch and water.

SHRIMP STIR-FRY

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.