Dinner & a Wok

Knock, knock!
Who’s there?
Wok.
Wok who?
Wok, don’t run.

Dinner and a “walk” is still out of the question for me on such a pleasant spring-ish day so we stayed in and on the porch. I used the wok for tonight’s dinner…I had a bin full of veggies to use up and thinking that I still had some snow peas left I found a Mark Bittman quick and uncomplicated stir fry recipe and as it goes some times I had plenty of other veggies that would go nicely with the shrimp. Link to Mark’s recipe below. So on with a revised version that was really good and with just the right amount of heat for me.

I had about 10 of the lovely Argentinian shrimp just enough for 2 with all of the other vegetables. I placed each ingredient in prep bowls.

2 mini red peppers, remove seeds and sliced thin
about 1/2 cup of sliced water chestnuts cut in half
1/2-3/4 cup cup cubed zucchini
3 sliced green onions
1 Thai red Chile, seeded or try some red pepper flakes and add as little or as much heat to your taste
6 fresh ginger slices or you can use 1/2 teaspoon ginger paste from a tube
3 garlic cloves minced or more to taste about 1 tablespoon
2 tablespoon peanut or vegetable oil
1/2 cups cashews or peanuts, I had some of each

Sauce ingredients:

2 tablespoons soy sauce
3 tablespoons homemade teriyaki sauce
1/2 teaspoon hot sesame oil
2 teaspoons sugar
2 tablespoons water
3 tablespoons rice vinegar
2 1/2 teaspoons corn starch

Prep all of your ingredients so that everything is ready for the relatively quick stir fry process. Whisk all of the sauce ingredients to have ready.

Heat the wok, add oil,

  1. Add shrimp and cook for a minute The shrimp will not be completely cooked.
  2. Add red chiles or red pepper flakes, minced garlic, sliced ginger or ginger powder and the sauce. Tossing the ingredients for about 1 minute.
  3. Add zucchini and red bell peppers slices, and cook for another minute or so to soften veggies.
  4. Add water chestnuts, peanuts and green onions. Cook for about 30 seconds.
  5. Remove from heat. Serve with rice and if you have some crispy wonton strips or canned chow men noodles they will add a bit of crunch.









https://cooking.nytimes.com/recipes/7036-stir-fried-shrimp-with-snow-peas-and-ginger