The Everything Stir-Fry Cookbook Part 11

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1. Rinse the shrimp under cold running water and pat dry with paper towels. Place the shrimp in a bowl and toss with the salt.

2. In a bowl, combine the chicken broth with the soy sauce or fish sauce and the sugar.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking and add the oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the shrimp. Stir-fry the shrimp briefly until they turn bright pink. Splash the shrimp with the rice wine or sherry while stir-frying.

4. Push the shrimp to the sides of the pan. Add the snow peas in the middle. Stir-fry in the hot oil for about 1 minute, until the snow peas turn a darker green and are tender but still crisp.

5. Add the chicken broth mixture into the pan and bring to a boil. Stir in the green onion. Stir-fry for another minute, to heat everything through. Serve hot.

Fish Sauce As the name implies, fish sauce is made from small fresh fish that are fermented in salt for about 18 months. The salty brown liquid is a staple ingredient in Thai cooking, taking the place of salt as a seasoning. Fish sauce is also found in Vietnamese cuisine and occasionally in southern Chinese dishes. As the name implies, fish sauce is made from small fresh fish that are fermented in salt for about 18 months. The salty brown liquid is a staple ingredient in Thai cooking, taking the place of salt as a seasoning. Fish sauce is also found in Vietnamese cuisine and occasionally in southern Chinese dishes.

Crabmeat with Spring Vegetables This light and simple dish is a great way to celebrate spring. To add a bit of spice to the dish, try adding teaspoon cayenne pepper with the ginger.

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1. Fill a large saucepan with enough water to cover the cauliflower and bring to a boil. Blanch the cauliflower in the boiling water for 2 minutes. Remove the cauliflower, rinse under cold running water, and drain thoroughly. Combine the water, white wine vinegar, and sugar in a bowl. Set aside.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the cauliflower and the zucchini. Stir-fry for 1 minute, then pour in the vinegar mixture. Stir-fry for another minute, turning down the heat to medium if needed and stirring quickly so as not to brown the cauliflower. Stir in the crabmeat and stir-fry for another minute or until the cauliflower is tender but still crisp. Serve immediately.

Serves 2 to 3 pound cauliflower 5 tablespoons water 3 tablespoons white wine vinegar 1 tablespoon granulated sugar 2 tablespoons vegetable or peanut oil 1 tablespoon minced ginger 1 zucchini, cut on the diagonal into -inch slices pound crabmeat, fresh or canned

Serves 3 to 4 1 pound large shrimp, sh.e.l.led and deveined teaspoon salt 3 tablespoons vegetable or peanut oil 1 teaspoon minced garlic 1 tablespoons red curry paste 1 shallot, chopped 1 green bell pepper, cut into bite-sized chunks 1 red bell pepper, cut into bite-sized chunks 1 tablespoon soy sauce 1 tablespoon Chinese rice wine or dry sherry teaspoon granulated sugar, or to taste Curried Shrimp As always, feel free to turn the heat up or down on this dish by using more or less curry paste if desired.

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1. Rinse the shrimp under cold running water and pat dry with paper towels. Place the shrimp in a bowl and toss with the salt.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the shrimp. Stir-fry briefly until they turn pink.

3. Push the shrimp up the sides of the pan. Add the garlic and curry paste into the hot oil. Stir-fry for 30 seconds, then add the shallot. Stir-fry, mixing the shallot in with the curry paste, for about 1 minute or until the shallot begins to soften.

4. Add the green bell pepper. Stir-fry briefly, then add the red bell pepper. Stir-fry for 2 minutes, or until the green bell pepper is tender but still crisp. Splash the peppers with the soy sauce while stir-frying.

5. Stir-fry for another minute, mixing the shrimp with the vegetables and stirring in the rice wine or sherry and the sugar. Serve hot.

Red or Green Curry Paste Red chili peppers are the main ingredient in red curry paste, while green chilies are used to make green curry paste. The heat level of the paste will depend on the specific type of chili pepper used and whether the seeds (which are the hottest part of the pepper) are included. Red chili peppers are the main ingredient in red curry paste, while green chilies are used to make green curry paste. The heat level of the paste will depend on the specific type of chili pepper used and whether the seeds (which are the hottest part of the pepper) are included.

Sweet and Sour Fish Cod or sole would both be good choices for this recipe. Garnish the fish with lemon wedges and fresh cilantro before serving.

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1. Rinse the fish fillets, pat dry, and cut into bite-sized pieces.

2. Add the chopped bell peppers to the sauce. Warm the sauce on low heat while cooking the fish.

3. Heat a wok or skillet over medium-high heat until it is almost smoking. Add the oil. When the oil is hot, add the ginger slices and the chopped green onions. Stir-fry for about 10 seconds, then add the fish cubes. Stir-fry the fish cubes until they are opaque. Splash with soy sauce and continue cooking, stirring gently, until the fish cubes are cooked through. Season with black pepper if desired.

4. Bring the sweet and sour sauce to a boil, stirring. Pour over the stir-fried fish and serve.

Serves 4 1 pound white fish fillets red bell pepper, seeded and cut into bite-sized pieces green bell pepper, seeded and cut into bite-sized pieces Simple Sweet and Sour Sauce (page 28) 2 tablespoons vegetable or peanut oil 4 thin slices ginger 2 green onions, cut into thirds 1 tablespoons soy sauce Black pepper to taste

Serves 2 1 pound shrimp, peeled and deveined 1 teaspoon salt 1 tablespoon red wine vinegar 1 tablespoon soy sauce 1 tablespoon water 1 teaspoon granulated sugar 2 tablespoons vegetable or peanut oil 2 teaspoons minced ginger 2 green onions, finely chopped 68 small red chilies, seeded and chopped cup peanuts Spicy Shrimp with Peanuts For seafood lovers, this recipe is an interesting variation on cla.s.sic Easy Kung Pao Chicken (page 33).

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1. Rinse the shrimp under cold running water. Place the shrimp in a bowl and soak in warm water with the salt for 15 minutes. Remove. Pat the shrimp dry with paper towels.

2. Combine the red wine vinegar, soy sauce, water, and sugar in a bowl. Set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking and add the oil. When the oil is hot, add the ginger, green onion, and the chopped chilies. Stir-fry for about 30 seconds, then add the shrimp. Stir-fry the shrimp for 1 minute or until they turn pink, then add the sauce. Stir in the peanuts. Cook for another 2 minutes to heat through, then serve hot.

Enhancing Shrimp Flavor To add extra flavor, let the shrimp stand in warm salted water for 10 to 15 minutes after rinsing. This firms up the shrimp and enhances its natural flavor. Pat the shrimp dry with paper towels before stir-frying. To add extra flavor, let the shrimp stand in warm salted water for 10 to 15 minutes after rinsing. This firms up the shrimp and enhances its natural flavor. Pat the shrimp dry with paper towels before stir-frying.

Shrimp Scampi There's a good chance that the "fresh shrimp" displayed at your local supermarket has previously been frozen. Refreezing shrimp alters the flavor, so don't attempt to freeze it at home unless you are certain that it is truly fresh and hasn't been frozen.

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1. Rinse the shrimp under cold running water and pat dry with paper towels. Place the shrimp in a bowl and toss with the salt.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking and add the oil. When the oil is hot, add the minced ginger. Stir-fry for 10 seconds, then add the shrimp. Stir-fry the shrimp briefly, until they turn bright pink. Splash the shrimp with the lemon juice during stir-frying.

3. Push the shrimp up the sides of the wok or skillet. Add the b.u.t.ter, shallots, and garlic to the middle of the pan. Stir-fry for about 1 minute, until the shallots begin to soften. Sprinkle the paprika over the shallots while you are stir-frying.

4. Mix the shrimp with the shallots, garlic, and seasonings. Stir-fry for another minute to heat through. Serve hot.

Serves 2 to 4 1 pound jumbo shrimp, peeled and deveined teaspoon salt 2 tablespoons olive oil 1 teaspoon minced ginger 2 teaspoons lemon juice 3 tablespoons b.u.t.ter 2 shallots, chopped 2 cloves garlic, chopped 2 teaspoons paprika

Serves 3 to 4 1 pound scallops teaspoon salt 1 tablespoon cornstarch 2 tablespoons vegetable or peanut oil 1 teaspoon minced ginger 2 teaspoons soy sauce teaspoon chile paste, or to taste teaspoon granulated sugar 3 green onions, chopped

Serves 3 to 4 1 pound medium shrimp, sh.e.l.led, deveined teaspoon salt 2 teaspoons cornstarch 2 tablespoons vegetable or peanut oil 2 slices ginger 1 tablespoon soy sauce 2 teaspoons granulated sugar Basic Stir-Fried Scallops If you are using large sea scallops, be sure to pull off the hard muscle on the side and cut the scallops in half after rinsing.

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1. Rinse the scallops in cold running water and pat dry with paper towels. Place the scallops in a bowl and toss with the salt and the cornstarch.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the scallops.

3. Stir-fry the scallops for 1 minute, then splash with the soy sauce. Stir in the chile paste, sugar, and green onions. Continue stir-frying until the scallops are white but not too firm (total stir-frying time should be 2 to 3 minutes). Serve hot.

Simple Stir-Fried Shrimp Take care not to overcook the shrimp, or they will be tough. You may splash the shrimp with Chinese rice wine instead of soy sauce if that's what you have on hand.

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1. Rinse the shrimp and pat dry with paper towels. Place the shrimp in a bowl and stir in the salt and cornstarch. Let the shrimp sit for at least 5 minutes.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the sliced ginger. Let brown for 2 to 3 minutes, and then remove. (This is to flavor the oil.) 3. Add the shrimp. Stir-fry, stirring and moving the shrimp around the pan until it turns pink and begins to curl. Stir in the soy sauce and sugar while stir-frying. Serve hot.

Shrimp in Black Bean Sauce Pungent black bean sauce lends a rich flavor to sh.e.l.lfish dishes. If you like, spice up this dish by adding a small amount of chile paste to the garlic and black bean sauce.

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1. Rinse the shrimp in cold running water and drain. Place the shrimp in a bowl and toss with the cornstarch.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the black bean sauce and the garlic. Stir-fry for 30 seconds, mixing the garlic and black bean sauce together. Add the shrimp, minced ginger, and the green onion. Stir-fry the shrimp until they turn pink and the edges begin to curl, mixing in with the sauce.

3. Add the chicken broth and bring to a boil. Taste and adjust seasoning if desired. Serve hot over rice.

Scallops with Garlic and Red Pepper This dish is especially delicious when served with cooked rice and a stir-fried green vegetable or a salad.

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1. Rinse the scallops under cold running water and pat dry. Cut the scallops into quarters.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and the chile paste. Stir-fry for 10 seconds, mixing the chile paste in with the garlic.

3. Add the onion and stir-fry until it begins to soften (about 2 minutes). Add the scallops. Stir-fry for about 2 minutes, until they begin to brown, splashing with the rice wine or dry sherry. Add the red bell pepper. Stir-fry for a minute or until the scallops are cooked through. Taste and adjust seasoning if desired. Serve immediately.

Serves 2 to 4 1 pound shrimp, sh.e.l.led, deveined 2 teaspoons cornstarch 2 tablespoons vegetable or peanut oil 2 tablespoons Chinese black bean sauce 1 teaspoon minced garlic 2 slices ginger, minced 2 green onions, quartered cup chicken broth

Serves 2 to 4 1 pound sea scallops 2 tablespoons vegetable or peanut oil 2 cloves garlic, chopped teaspoon chile paste, or to taste cup chopped yellow onion 1 tablespoon Chinese rice wine or dry sherry 2 red bell peppers, cut into bite-sized cubes

Serves 3 to 4 1 pound bay scallops Freshly ground white pepper to taste 3 tablespoons chicken broth 1 tablespoon oyster sauce 1 teaspoon granulated sugar 3 tablespoons vegetable or peanut oil, divided teaspoon minced garlic 35 ounces snow peas, trimmed 1 large red bell pepper, cut into bite-sized chunks teaspoon minced ginger Scallops with Snow Peas In this recipe the vegetables are stir-fried first and then returned to the pan to mix with the sauce in the final stages of cooking.

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1. Rinse the scallops in cold running water and pat dry with paper towels.

2. Place the scallops in a bowl and toss with the white pepper.

3. Combine the chicken broth, oyster sauce, and sugar in a bowl. Set aside.

4. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the snow peas. Stir-fry the snow peas for 1 minute, then add the red bell pepper. Stir-fry for 1 minute or until the snow peas have turned a darker green and the vegetables are tender but still crisp. Remove the vegetables and drain in a colander or on paper towels.

5. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the scallops. Stir-fry the scallops until they turn white and are just starting to firm up.

6. Add the broth mixture and bring to a boil. Add the vegetables back into the pan. Stir-fry for 1 to 2 more minutes to mix everything together. Serve hot.

Ketchup Shrimp If you've purchased frozen shrimp for use in this recipe, rinse the shrimp under cold running water until they have thawed. Be sure to drain the shrimp thoroughly.

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1. Rinse the shrimp and pat dry with paper towels. Combine the ketchup, dark soy sauce, white vinegar, and sugar in a bowl. In another small bowl, dissolve the cornstarch into the water. Set aside.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the chopped garlic. Stir-fry for about 15 seconds, until it is aromatic; then add the shrimp.

3. Stir-fry the shrimp briefly until they start to turn pink. Push the shrimp to the sides of the pan. Add the sauce in the middle and bring to a boil.

4. Add the dissolved cornstarch and water into the sauce, stirring to thicken. As soon as the sauce has thickened, stir to combine it with the shrimp. Serve hot.

Ketchup History It's hard to picture a bottle of ketchup as anything but red, but originally the word referred to salty sauces made with everything from blueberries to mushrooms. Tomato-based ketchup recipes didn't become popular until the nineteenth century. It's hard to picture a bottle of ketchup as anything but red, but originally the word referred to salty sauces made with everything from blueberries to mushrooms. Tomato-based ketchup recipes didn't become popular until the nineteenth century.

Serves 3 to 4 pound medium shrimp, sh.e.l.led, deveined 3 tablespoons ketchup 1 tablespoon dark soy sauce 1 tablespoon white vinegar 2 teaspoons sugar teaspoon cornstarch 1 tablespoon water 2 tablespoons vegetable or peanut oil 1 tablespoon chopped garlic

Serves 2 to 4 1 pound jumbo shrimp (1620 shrimp), sh.e.l.led and deveined teaspoon salt 2 ribs celery 3 tablespoons vegetable or peanut oil 2 slices ginger cup chopped red bell pepper 1 cup canned baby corn, drained cup Simple Sweet and Sour Sauce (page 28) 2 green onions, quartered Sweet and Sour Shrimp The combination of red bell pepper with celery and baby corn in this dish provides an interesting contrast in color and texture.

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1. Rinse the shrimp under cold running water. Pat dry with paper towels, place in a bowl, and toss with the salt.

2. Cut the celery into -inch slices on the diagonal. Fill a medium saucepan with enough water to cover the celery and bring to a boil. Blanch the celery in boiling water for 2 to 3 minutes, until it is tender but still crisp. Rinse the celery in cold water and drain in a colander.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the shrimp. Stir-fry the shrimp until they turn pink. Push the shrimp up the sides of the pan.

4. Add the celery. Stir-fry briefly, then add the red bell pepper. Stir in the baby corn. Stir-fry until the vegetables are tender but still crisp (total stir-frying time should be 2 to 3 minutes).

5. Push the vegetables to the sides and add the sauce in the middle, stirring quickly to thicken. When the sauce has thickened, stir to mix the sauce with the other ingredients. Stir in the green onions. Cook for another minute, mixing everything together. Serve hot.

How to Devein Shrimp Deveining shrimp isn't as difficult as you may imagine. Using a sharp knife, make a shallow cut along the back of the shrimp. Remove the vein by hand or hold the shrimp under a strong stream of cold running water to rinse it out. Deveining shrimp isn't as difficult as you may imagine. Using a sharp knife, make a shallow cut along the back of the shrimp. Remove the vein by hand or hold the shrimp under a strong stream of cold running water to rinse it out.

Lemon-Flavored Shrimp If using large shrimp, cut them in half before marinating. Serve with cooked carrots and brown rice for a nutritious meal.

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