SHRIMP WITH BOK-CHOY, ASPARAGUS, MUSHROOM, STIR-FRY by CHEF DAN:
Serves 2
INGREDIENTS:
1/4- cup rice wine
2 tablespoons oyster sauce
1 teaspoon hot sauce
1 teaspoon chili garlic sauce
1/2- teaspoon cornstarch
3 teaspoons olive oil
8 ounces raw shrimp, peeled and deveined
12 oz package of ronzoni pasta
1 tablespoon lime juice
2 garlic cloves, minced
1 thumb-size fresh ginger, minced
10 baby portabella mushrooms
4 baby bok-choy, chopped
7 asparagus, cut on the bias, I-inch pieces
1 cup cherry tomatoes, halved
1 cup snap peas, ends removed and cut on the bias
1/2-teaspoon toasted sesame oil
DIRECTIONS: (IF SHRIMP IS FROZEN SOAK IN SALTED WATER FOR 30 MINUTES)
1. Cook pasta according to package directions.
2. Combine rice wine, oyster sauce, hot sauce, and cornstarch in a bowl.
3. In a wok heat 2 teaspoons oil over medium-high heat.
4. Add shrimp and cook and stir, until pink, 1-2 minutes.
5. Transfer to a plate.
6. Add the remaining teaspoon oil, garlic and ginger, stirring constantly, about 30 seconds.
7. Add mushrooms, bok-choy, asparagus, cherry tomatoes, and snap-peas.
8. Continue cooking stirring once or twice or until vegetables are soft, 2-3 minutes.
9. Add oyster sauce mixture and stir to coat.
10. Cover and cook until the sauce is thickened, about 1 minute.
11. Add pasta and stir to combine.
12. Add shrimp, cover and cook until vegetables are tender crisp, about 1 minute.
13. Remove from heat and stir in toasted sesame oil.
ENJOY DAN: SAVOUR!
No comments:
Post a Comment