Sweet And Spicy Thai Shrimp Stir Fry Food

THAI SHRIMP STIR-FRY

Steps:

• In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm., In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine.

SWEET AND SPICY SHRIMP STIR-FRY

Steps:

• In a small bowl, whisk water, soy sauce, sweet chili sauce, honey, vinegar, garlic powder and corn starch. Set aside.
• Heat vegetable oil in wok over medium-high heat until oil begins to glisten. Add vegetables and black pepper. Saute until tender-crisp. Add sesame oil to vegetables at this point and toss to combine. Remove from wok to another dish, cover and set aside.
• Cook rice according to package instructions.
• Return wok to heat and add shrimp. Saute for two minutes or until heated through.
• Return vegetables to wok. Make a well in the center of the wok and whisk in sauce until it begins to thicken. Toss all together and serve over hot, cooked rice.

THAI SHRIMP STIR-FRY WITH TOMATOES AND BASIL

Steps:

• In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.

THAI SPICY SHRIMP

Steps:

• Preheat the oven to 400 degrees F. Divide the shrimp among 6 small ramekin dishes and set aside.
• In a small bowl, mix the garlic, tomatoes, onions, chili paste, and salt and pepper, to taste. Divide the mixture between the 6 ramekin dishes over the shrimp. In a saucepan, over medium-high heat, blend both the oils and heat to 325 degrees F. When the oil reaches the proper temperature, pour it evenly into the ramekin dishes. Bake in the oven until the shrimp turn pink, about 6 to 8 minutes. To finish, slice the bread on a bias, about 1-inch thick. Remove the ramekins from the oven and serve immediately with the bread on the side for dipping.

GENERAL TSO'S SHRIMP WITH BROCCOLINI

Steps:

• Whisk the egg white with 1 tablespoon each rice wine, soy sauce and cornstarch in a large bowl. Add the shrimp and toss; refrigerate until ready to fry. Whisk the chili sauce, the remaining 2 tablespoons each rice wine and soy sauce, 1 tablespoon cornstarch and 1 cup water in a bowl; set aside.
• Heat 2 tablespoons oil in a wok or large Dutch oven over medium-high heat. Add the broccolini; stir-fry until charred in spots, 3 minutes. Add 1/2 cup water and stir-fry until crisp-tender, 1 to 2 minutes; transfer to a plate. Reduce the heat to medium; add the remaining 1 tablespoon oil, the scallions, garlic and red pepper flakes. Stir-fry until tender, 2 minutes. Add the chili sauce mixture and cook, stirring occasionally, until thickened, 1 minute. Cover and set aside.
• Heat 1 inch of oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 365 degrees F. Working in batches, toss the shrimp in cornstarch to coat, then fry until crisp and golden, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
• Return the wok to medium heat and reheat the sauce if needed. Add the broccolini and shrimp and cook, tossing, until warmed through, 2 minutes. (Add up to 1/2 cup water if the sauce is too thick.) Serve with the rice.

SPICY GARLIC THAI SHRIMP AND SAUTEED KALE

Steps:

• 1. In a medium size bowl add Garlic Chili Pepper Sauce, garlic, sugar, lime juice and 2 teaspoons of the Fish Sauce. Mix well. Add shrimp and mix until covered with sauce. Set aside to season.
• 2. Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately. If desired, sprinkle with cilantro and serve with hot.
• 3. Add 2 tablespoons of oil to a hot wok or skillet and drop in the chopped kale. Sauté for 3 to 4 minutes.
• 4. Place kale on a serving dish and pour shrimp on top! ENJOY!

SWEET & SPICY THAI STIR-FRY

Steps:

• Slice the green peppers into 1/2" wide long strips.
• Dice all other peppers down to about 1/2" square.
• Slice ends from snow peas, otherwise leave them whole.
• Dice red onion or shallots smaller than the coloured peppers.
• Run the lo-mein noodles under cold water in a collander for about 5 minutes to loosen.
• In one stir-fry pan or wok add all peppers and snow peas (feel free to add any of your other favourite veggies to this wok as well).
• Add a bit of oil, about a tablespoon of soya sauce, and about 1/2 to 3/4 of the jar of Thai Sauce.
• Stirfry at medium heat until the sauce has thickened slightly and the vegetables are well cooked.
• In a second stir fry pan or wok add bean sprouts and lo-mein (can be substituted with a nice tri-color rotini pasta).
• Add a bit of oil, soya sauce, and just enough plum sauce to glaze the noodles and sprouts.
• Stir fry for about 5 to 7 minutes on medium heat, until noodles are hot and sprouts have wilted.
• Serve veggies, wok's contents over the noodle.

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.

SPICY THAI CHICKEN STIR FRY

Steps:

• Mix fish sauce, brown sugar, soy sauce, sesame oil, hoisin sauce and chili garlic sauce in a medium sized bowl.
• Add chicken, sliced thinly and marinate 5 minutes while you chop the veggies.
• Heat peanut oil in large fry pan or even better, a wok.
• Add garlic, stir fry until golden, then add onion, and fry another minute.
• Add chicken and the marinade, and stir fry until no longer pink--about 5-7 minutes.
• Add remaining vegetables, except basil, and stir fry about 2-3 minutes, until color pops.
• Add basil and cook about 1 more minute, until basil wilts.
• Serve over steamed white rice.
• I sometimes add red pepper, spinach, bean sprouts, water chestnuts, whatever I have on hand.