Thursday, October 20, 2011

SHRIMP IS ON THE MENU TONIGHT ENJOY DAN:

                SHRIMP STIR-FRY SWEET AND SPICY by CHEF DAN:
Serves 4-6

INGREDIENTS:

1 pound shrimp, peeled and deveined
8 ounces vermicelli (bean thread) or rice sticks
1 teaspoon toasted sesame oil
1 tablespoons olive oil
1/4-cup light soy sauce
3 tablespoons fish stock or chicken stock or water
2 tablespoons brown sugar
1 teaspoon chili garlic sauce
4 garlic cloves, minced
2 bell peppers, seeded and chopped
6 baby bok-choy, bulb sliced, leaves left whole
1 onion, chopped
6 ounces snow peas
1 tablespoons cornstarch
1/4-cup toasted peanuts
Handful fresh basil

DIRECTIONS:

1.    Place noodles in a bowl and pour boiling water to cover and let sit for 20 minutes.
2.    Drain and snip into 6-inch lengths.
3.    Stir together in a bowl soy sauce, broth, brown sugar, chili garlic sauce, and cornstarch and sesame oil- set aside.
4.    In a wok heat tablespoon oil over medium-high heat until sizzling
5.    Cook garlic 1 minute.
6.    Add peppers, bok-choy, and onion, stirring occasionally for about 4-5 minutes.
7.    Add shrimp and snow peas and cook stirring occasionally for about 4 minutes.
8.    To the wok ingredients add  the soy sauce mixture, and noodles.
9.    Stir until well blended.
10. Serve in individual bowls and top with toasted peanuts and fresh basil.
ENJOY DAN:                                           BON-APPETITE!

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