Wednesday, May 6, 2015

SHRIMP PAO ENJOY DAN:

                                        SHRIMP KUNG PAO by CHEF DAN:
Serves 4

SHRIMP:
1 pound shrimp peeled and deveined
1 teaspoon cornstarch
1 tablespoon rice wine vinegar
1/2-teaspoon sea salt

SAUCE:
1 tablespoon sugar
2 tablespoons chicken stock
1 tablespoon Sichuan peppercorns, toasted
1 tablespoon EACH soy sauce, oyster sauce, and sesame oil
1/2-teaspoon yellow chili paste
1 teaspoon cornstarch

REMAINING INGREDIENTS:
2 tablespoon sesame oil
1 red bell pepper, sliced into strips
3 garlic cloves, minced
1 thumb-size fresh ginger, minced
3 dried hot red chilies, broken in half and seeded
Handful dry roasted peanuts

DIRECTIONS: SHRIMP:
1.   Combine first four ingredients in zip lock bag, marinate for up to 4 hours.
2.   Next combine sugar and next 8 ingredients in a bowl.
3.   Add sesame oil to a wok over high-heat when sizzling.
4.   Add bell pepper, garlic, ginger, and chilies.
5.   Stir-fry I minute do not burn chili peppers.
6.   Add shrimp mixture and stir-fry 2 minutes or until shrimp are done.
7.   Stir sauce; add sauce to the wok; stir-fry 2 minutes or until thickens.
8.   Sprinkle with toasted dry peanuts.
9.   Serve over brown rice or rice noodles.

ENJOY DAN:                                                                 BON-APPETITE!!




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