SHRIMP STIR-FRY WITH GARLICKY ZUCCHINI, & AND RED BELL PEPPER & PEANUTS: by CHEF DAN:
serves4
INGREDENTS:
8 garlic cloves, 2 minced, 6 thinly sliced
1 pound large shrimp, peeled deveined, and tail removed
1 inch fresh ginger, minced
3 tablespoons grapeseed oil
1/2- teaspoons salt
2 tablespoons soy-sauce
2 tablespoons oyster sauce
2 tablespoons mirin (sweet coking rice wine)
2 teaspoons Sambal Oelek ( ground fresh chili paste)
1 tablespoon rice wine vinegar
2 tablespoon brown sugar
2 teaspoons cornstarch
6 scallions, greens & whits cut diagonally into 1 inch pieces, seperated
1/2- cup roasted unsalted peanuts
1 red bell pepper, seeded and cut into 3/4- inch dice
1 zucchini, cut into 3/4- inch dice
a hand full of cilantro leaves
DIRECTIONS:
1.combine garlic with shrimp, 1 tablespoon oil, and salt in a bowl.
2.Let shrimp marinate as room temperature for about 30 minutes.
3.Whisk, soy-sauce, oyster sauce, Miran, chill paste, rice wine vinegar, sugar, and cornstarch, in a bowl.
4.Combine sliced garlic with scallion whites and peanuts in a bowl.
5.Heat 1 tablespoon oil in a skillet or wok over high-heat until smoking.
6.Add zucchini, red pepper and cook, stirring frequently, until lightly browned, 2-4 minutes. Transfer to a bowl.
7.Add scallions greens and cook until scallions begin to brown.
8.Transfer to a bowl.
9.Add remaining tablespoon of oil to now empty skillet and heat until just smoking.
10.Add garlic-scallion-peanut mixture and cook, until just beginning to brown, 30 seconds.
11.Add shrimp, reduce heat to medium-low and cook are light pink 1-2 minutes.
12.Whisk in soy-sauce mixture to skillet return to high heat and cook until sauce is thickened and shrimp are cooked through. 1-2 minutes.
13.Return vegetables to skillet, toss to combine. Add cilantro and ENJOY DAN:
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