The Everything Stir-Fry Cookbook Part 12

1. Rinse the shrimp under cold running water and pat dry. Place the shrimp in a bowl and add the lemon juice, salt, and 2 teaspoons cornstarch. Marinate the shrimp for 10 minutes.

2. In a small bowl, stir the ketchup into cup water and set aside. In a separate small bowl, dissolve 1 teaspoon cornstarch into 4 teaspoons water and set aside.

3. 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 ginger slices. Let brown for 2 to 3 minutes and then remove. Add the shrimp and stir-fry until it just begins to turn pink. Remove the shrimp from the pan.

4. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the onion. Stir-fry until softened, then add the zucchini. Stir-fry for 2 minutes, splashing the soy sauce over the zucchini. Add the red bell pepper. Stir-fry for a minute, then push to the sides and add the ketchup mixture in the middle. Bring to a boil, then add the cornstarch and water mixture, stirring to thicken. Stir in the sugar. Add the shrimp back into the pan. Stir-fry briefly to mix all the ingredients together. Garnish with the cilantro and serve.

Stir-Frying Shrimp When stir-frying shrimp, it's important not to overcook them. If overcooked, shrimp become tough. Stir-fry the shrimp just until they turn pink and the edges begin to curl. When stir-frying shrimp, it's important not to overcook them. If overcooked, shrimp become tough. Stir-fry the shrimp just until they turn pink and the edges begin to curl.

Serves 3 to 4 1 pound shrimp, sh.e.l.led and deveined 1 tablespoon lemon juice teaspoon salt 3 teaspoons cornstarch, divided 2 tablespoons ketchup cup plus 4 teaspoons water, divided 3 tablespoons olive oil, divided 2 slices ginger medium red onion, cut into rings 1 zucchini, cut on the diagonal into -inch slices 1 tablespoon soy sauce 1 red bell pepper, seeded and cut into bite-sized chunks 1 teaspoon granulated sugar Fresh cilantro leaves, to garnish

Serves 3 to 4 1 pound sh.e.l.led, deveined medium shrimp 1 teaspoons salt, divided 1 egg white 2 teaspoons cornstarch 1 cup tomatoes, undrained 3 tablespoons tomato paste 3 tablespoons olive oil, divided 3 slices ginger cup chopped red onion 1 teaspoon cayenne pepper, or to taste teaspoon dried thyme 4 ribs celery, cut into -inch slices Additional water, if needed Black pepper to taste 2 green onions, finely chopped 1 teaspoon granulated sugar Shrimp Creole You may vary the vegetables in this popular southern dish, reducing the celery and adding chopped green bell pepper or sliced okra if desired.

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1. Rinse the shrimp under cold running water and pat dry with paper towels. Cut the shrimp in half lengthwise. Place the shrimp in a bowl and mix in 1 teaspoon salt, egg white, and cornstarch. Marinate the shrimp for 10 minutes.

2. In a small bowl, combine[image] cup juice from the canned tomatoes with the tomato paste. Discard the remainder of the juice. cup juice from the canned tomatoes with the tomato paste. Discard the remainder of the juice.

3. 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 shrimp. Stir-fry until they turn pink and the ends have begun to curl. Remove the shrimp from the pan and drain in a colander or on paper towels.

4. Heat 1 tablespoons oil in the same wok or skillet. When the oil is hot, add the ginger. Let the ginger brown for 2 to 3 minutes, then remove from the pan. Add the chopped onion. Stir-fry until it begins to soften (about 2 minutes), sprinkling with the cayenne pepper and dried thyme. Push to the sides and add the celery in the middle. Stir-fry for 2 minutes, sprinkling with up to teaspoon salt and adding 1 to 2 tablespoons water if the celery begins to dry out.

5. Add the tomatoes, sprinkling with a bit of black pepper. Stir-fry for 1 minute, then add the tomato juice mixture. Bring to a boil, then add the shrimp back into the pan. Stir in the green onions and the sugar. Stir-fry for another minute to heat through and blend all the ingredients. Taste and adjust seasoning, adding salt or pepper if desired. Serve hot over rice.

Cuc.u.mber with Prawns In this recipe, you can replace the chile paste with a small fresh red chili pepper, seeded and chopped.

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1. Rinse the prawns under cold running water and pat dry with paper towels. Place the prawns in a bowl and add 1 teaspoon salt, black pepper, teaspoon Asian sesame oil, egg white, and cornstarch. Marinate the prawns for 15 minutes.

2. Cut the cuc.u.mber lengthwise into quarters (do not peel). Use a spoon to remove the seeds in the middle and cut diagonally into slices about inch thick. Place the sliced cuc.u.mber strips in a colander and sprinkle 1 teaspoon salt over them. Let the cuc.u.mbers sit for 30 minutes. Pat dry with paper towels to remove the excess water.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the vegetable or peanut oil. When the oil is hot, add the prawns. Stir-fry the prawns, stirring and moving them around the pan, until they change color. Remove the prawns and drain in a colander or on paper towels.

4. Heat 2 teaspoons sesame oil in the same wok or skillet. When the oil is hot, add the minced ginger, green onion, and the chile paste. Stir-fry briefly until aromatic, then add the cuc.u.mber. Stir-fry for about 20 seconds or until the cuc.u.mber is heated through.

5. Add the shrimp back into the pan. Stir in the red wine vinegar and the sugar. Stir briefly to mix everything together and serve hot.

Prawn or Shrimp? Prawns and shrimp are two different species of crustacean. If you look closely, you'll see slight differences in their legs and pincers. However, in cooking, the two are used interchangeably - what Americans call jumbo shrimp would be considered prawns in Britain. Whenever a recipe calls for prawns, feel free to subst.i.tute large shrimp. Prawns and shrimp are two different species of crustacean. If you look closely, you'll see slight differences in their legs and pincers. However, in cooking, the two are used interchangeably - what Americans call jumbo shrimp would be considered prawns in Britain. Whenever a recipe calls for prawns, feel free to subst.i.tute large shrimp.

Serves 2 to 4 1 pound prawns, sh.e.l.led, deveined 2 teaspoons salt, divided Black pepper to taste 2 teaspoons Asian sesame oil, divided 1 egg white 2 teaspoons cornstarch 1 large cuc.u.mber 2 tablespoons vegetable or peanut oil 2 teaspoons minced ginger 1 green onion, cut into 1-inch sections teaspoon chile paste, or to taste 1 tablespoon red wine vinegar 1 teaspoon granulated sugar

Serves 2 to 4 1 pound medium to large shrimp, sh.e.l.led, deveined teaspoon salt [image]cup chicken broth 1 teaspoons Chinese rice vinegar 2 teaspoons chopped garlic teaspoon chili sauce, or to taste 1 teaspoon cornstarch 4 teaspoons water 4 tablespoons vegetable or peanut oil, divided 2 thin slices ginger teaspoon minced ginger cup chopped onion 2 cups chopped broccoli teaspoon granulated sugar 12 tablespoons additional water, if needed Shrimp with Broccoli in Garlic Sauce If you like, add extra heat to this dish by replacing the chili sauce with 2 teaspoons chopped red chili peppers.

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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, rice vinegar, garlic, and chili sauce. In a separate small bowl, dissolve the cornstarch in the water.

3. 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 sliced ginger. Let the ginger brown for 2 to 3 minutes, then remove from the oil. Add the shrimp. Stir-fry until they turn pink and the edges begin to curl. Remove the shrimp and drain in a colander or on paper towels.

4. Heat 2 tablespoons oil in the wok or skillet. Add the minced ginger. Stir-fry for 10 seconds, then add the onion. Stir-fry the onion for about 2 minutes, until it begins to soften. Add the broccoli and sprinkle the sugar over the vegetable mixture. Stir-fry the broccoli until it turns a darker green and is tender but still crisp (about 3 minutes). Add 1 to 2 tablespoons water if the broccoli begins to dry out during stir-frying.

5. Push the vegetables to the sides of the wok or skillet. Add the sauce into the middle of the pan and bring to a boil. Stir the cornstarch and water mixture and add to the sauce, stirring quickly to thicken. When the sauce has thickened, add the shrimp back into the pan. Stir-fry shrimp with the vegetables for another minute to blend the flavors. Serve hot.

Simple Stir-Fried Fish As with meat and poultry, adding egg white to a seafood marinade helps protect the fish from the hot oil.

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1. Cut the fish fillets into 1- to 2-inch squares that are about inch thick. Place the fish cubes in a bowl and add the salt, black pepper, egg white, 1 tablespoon Chinese rice wine or sherry, and the cornstarch. Marinate the fish for 15 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 ginger and green onion. Stir-fry for 10 seconds, then add the fish. Let the fish sit in the pan briefly, then gently stir-fry the fish cubes, moving them around the wok, until they turn white and are firm.

3. Splash the fish cubes with 1 tablespoon rice wine or sherry and the soy sauce. Let the fish cook for another minute, remove it from the heat, and stir in the sesame oil. Serve hot.

Storing Fresh Fish While fresh fish should be eaten the same day you purchase it, it can be stored overnight. Always store fresh fish in the coldest part of the refrigerator - the temperature should not rise above 35F or 2C. To store fresh fish, remove the packaging that it came in, rinse the fish under cold water, and wrap it loosely in plastic wrap. While fresh fish should be eaten the same day you purchase it, it can be stored overnight. Always store fresh fish in the coldest part of the refrigerator - the temperature should not rise above 35F or 2C. To store fresh fish, remove the packaging that it came in, rinse the fish under cold water, and wrap it loosely in plastic wrap.

Serves 2 to 4 1 pound fish fillets teaspoon salt Black pepper to taste 1 egg white 2 tablespoons Chinese rice wine or dry sherry, divided 2 teaspoons cornstarch 2 tablespoons vegetable or peanut oil 2 thin slices ginger 1 green onion, finely chopped 1 tablespoon soy sauce 1 teaspoon Asian sesame oil

Serves 3 to 4 2 tablespoons vegetable or peanut oil 3 slices ginger, cut into thin strips 1 onion, chopped 1 teaspoon cayenne powder, or to taste 1 green bell pepper, cut into bite sized chunks 1 red bell pepper, cut into bite-sized chunks 1 tablespoon soy sauce 1 pound crabmeat cup crushed tomatoes, undrained 1 tablespoon chopped fresh basil 1 teaspoon granulated sugar Black pepper to taste Crab Creole If crabmeat is difficult to find in your area or proves to be too expensive, you may use imitation crabmeat such as surimi instead.

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1. 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 onion. Stir-fry until the onion begins to soften (about 2 minutes), then mix in the cayenne powder.

2. Add the green bell pepper. Stir-fry for a minute, then add the red bell pepper. Stir-fry for about 1 more minute, until the vegetables are tender but still crisp. Splash the vegetables with the soy sauce while stir-frying.

3. Add the crabmeat. Stir-fry for a minute, then add the crushed tomatoes. Bring to a boil, and stir in the basil, sugar, and black pepper. Stir-fry for another minute to heat through and blend all the ingredients. Taste and adjust seasoning if desired. Serve hot over rice.

Marsala Scallops Use bay scallops (instead of sea scallops) if possible in this recipe because their smaller size makes them better suited for stir-frying.

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

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. Brown for 2 to 3 minutes, and then remove from the pan (this is to flavor the oil). Add the scallops and stir-fry until they turn white. Remove the scallops from the pan and drain in a colander or on paper towels.

3. Add the wine into the pan and bring to a boil. Deglaze the pan by using a spatula to sc.r.a.pe off the browned bits from the stir-fried scallops.

4. Add the chicken broth into the pan. Bring to a boil and add the shallots and the mushrooms. Cook for 2 to 3 minutes, until the shallots have softened. Stir in the b.u.t.ter, fresh parsley, fresh basil, and black pepper. Serve immediately.

Shiitake - the Miracle Mushroom Native to j.a.pan and China, shiitake mushrooms symbolize longevity in Asian culture. Recent research shows that shiitake mushrooms have earned their health-giving reputation. The meaty-flavored mushroom is believed to contain powerful antioxidants that can help fight off cancer-causing agents. It is also believed to help lower blood pressure and is a good source of protein. Native to j.a.pan and China, shiitake mushrooms symbolize longevity in Asian culture. Recent research shows that shiitake mushrooms have earned their health-giving reputation. The meaty-flavored mushroom is believed to contain powerful antioxidants that can help fight off cancer-causing agents. It is also believed to help lower blood pressure and is a good source of protein.

Serves 3 to 4 1 pound scallops 2 tablespoons olive oil 2 thin slices ginger [image]cup Marsala wine [image]cup chicken broth 2 shallots, chopped pound shiitake mushrooms, thinly sliced 1 tablespoon b.u.t.ter 2 tablespoons chopped fresh parsley 1 tablespoons chopped fresh basil Freshly ground black pepper to taste

Serves 2 to 4 pound prawns sh.e.l.led, deveined cup chicken broth 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon granulated sugar 2 tablespoons vegetable or peanut oil teaspoon salt 1 teaspoon minced ginger 1 cup baby corn, halved 1 cup sliced water chestnuts 2 green onions, quartered Black pepper to taste teaspoon Asian sesame oil Prawns with Two Kinds of Vegetables If you're using canned baby corn and water chestnuts, be sure to rinse them under running water to remove any "tin" taste from the can. Thicken the chicken broth mixture by whisking in 2 teaspoons cornstarch if desired.

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1. Rinse the prawns under cold running water and pat dry with paper towels. Combine the chicken broth, rice wine or sherry, and sugar in a bowl.

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 salt and the prawns. Stir-fry the prawns until they turn pink and the edges begin to curl.

3. Push the prawns to the sides of the wok or skillet. Add the ginger, baby corn, and water chestnuts in the middle. Stir-fry briefly, then stir in the green onions.

4. Add the sauce and bring to a boil. Add the black pepper and stir-fry for another minute to blend the flavors. Remove from the heat and stir in the sesame oil. Serve hot.

Coconut Shrimp For an extra touch, garnish the shrimp with 3 tablespoons unsweetened coconut flakes that have been toasted in the oven at 350F until they turn golden brown.

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

2. Combine the coconut milk, chicken broth, and palm or brown sugar in a bowl. In a separate small bowl, dissolve the cornstarch into 4 teaspoons water.

3. 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 ginger. Stir-fry for 10 seconds, then add the shrimp. Stir-fry the shrimp until they turn pink, taking care not to overcook. Remove the shrimp from the pan and drain in a colander or on paper towels.

4. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic and the chile paste. Stir-fry for 10 seconds and add the shallots. Stir-fry the shallot until softened, then add the bell pepper. Stir-fry the bell pepper for 2 minutes, or until it is tender but still crisp.

5. Push the vegetables to the sides of the pan. Add the coconut milk and chicken broth mixture in the middle and bring to a boil. Stir the cornstarch and water mixture, and pour into the coconut milk and broth, stirring to thicken. When the sauce has thickened, add the shrimp back into the pan. Stir-fry for 1 to 2 more minutes to combine all the ingredients. Serve hot.

Why Devein Shrimp at All? If you look closely at a shrimp, you'll see a gray thread running down its back. This is the shrimp's digestive tract or "vein." While eating the vein can't harm you, removing it improves the appearance of the dish. In addition, the veins of larger-sized shrimp may contain dirt or grit. If you look closely at a shrimp, you'll see a gray thread running down its back. This is the shrimp's digestive tract or "vein." While eating the vein can't harm you, removing it improves the appearance of the dish. In addition, the veins of larger-sized shrimp may contain dirt or grit.

Serves 3 to 4 1 pound large shrimp teaspoon salt cup coconut milk 2 tablespoons chicken broth 1 teaspoon palm sugar or brown sugar 1 teaspoon cornstarch 4 teaspoons water, or as needed 3 tablespoons vegetable or peanut oil, divided teaspoon minced ginger 1 teaspoon minced garlic teaspoon chile paste with garlic 2 shallots, chopped 1 green bell pepper, seeded and cut into bite-sized cubes

Serves 3 to 4 1 pound large prawns 1 sprig fresh curry leaves (about 15 leaves) 2 tablespoons vegetable or peanut oil 1 teaspoon minced ginger 2 teaspoons Chinese rice wine or dry sherry 2 tablespoons b.u.t.ter 2 large green chilies, or to taste 2 teaspoons minced garlic cup coconut milk 1 teaspoon granulated sugar 1 teaspoon fish sauce 1 tablespoon sweetened coconut flakes, for garnish Chopped fresh cilantro, for garnish b.u.t.ter Prawns The indescribable aroma of fresh curry leaves is the secret behind many Indian dishes. You can either leave the curry leaves in the stir-fry or remove them before serving.

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1. Rinse the prawns under cold running water and pat dry with paper towels. (Do not remove the sh.e.l.ls.) If using fresh curry leaves, strip the sprigs from the stem.

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 prawns. Stir-fry the prawns briefly, until the sh.e.l.ls turn a bright pink. Splash the prawns with the rice wine or sherry during stir-frying.

3. Push the prawns to the sides of the wok or skillet. Add the b.u.t.ter, green chilies, curry leaves, and the garlic in the middle of the pan. Stir-fry for about 1 minute, mixing the seasonings with the b.u.t.ter. Add the coconut milk and bring to a boil. Stir in the sugar and fish sauce. Stir-fry for another minute to mix the prawns with the coconut milk and seasonings. Garnish with the coconut flakes and cilantro before serving.

Curry Leaves Curry leaves play a prominent role as a flavor enhancer in Indian cuisine, in the same way that bay leaves do in the West. While dried curry leaves can be used in long-simmered dishes, it's best to stick with fresh curry leaves for stir-fries. If the fresh leaves are unavailable, you can subst.i.tute fresh basil. Curry leaves play a prominent role as a flavor enhancer in Indian cuisine, in the same way that bay leaves do in the West. While dried curry leaves can be used in long-simmered dishes, it's best to stick with fresh curry leaves for stir-fries. If the fresh leaves are unavailable, you can subst.i.tute fresh basil.

Scallops with Black Beans Chinese fermented black beans are available at Asian markets. If unavailable, Chinese black bean sauce can be used instead - follow the instructions for adding the sauce in Shrimp in Black Bean Sauce (page 113).

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1. Rinse the scallops under cold running water and pat dry with paper towels. Rinse the black beans under cold running water for 10 minutes, drain, and chop. Place the black beans in a bowl and mash with a fork.

2. 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 ginger. Stir-fry for 10 seconds, then add the scallops. Stir-fry for 2 to 3 minutes, until the scallops are white but not too firm. Splash the scallops with the rice wine or sherry while stir-frying. Remove the scallops and drain in a colander or on paper towels.

3. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic and the mashed black beans. Stir-fry for 30 seconds, mixing the garlic with the beans. Add the tomato. Stir-fry for a minute, then add the chicken broth. Bring to a boil.

4. Add the scallops back into the pan. Stir in the soy sauce and brown sugar. Stir in the green onions. Stir-fry briefly to blend the flavors and serve hot.

Serves 2 to 4 1 pound bay scallops 2 tablespoons fermented black beans 3 tablespoons vegetable or peanut oil, divided 1 teaspoon minced ginger 1 tablespoon rice wine or dry sherry 1 teaspoon chopped garlic 1 tomato, cut into thin wedges, each wedge halved cup chicken broth 1 tablespoon soy sauce teaspoon brown sugar 2 green onions, chopped on the diagonal into 1-inch sections

Serves 2 to 4 1 pound (1620) extra-large shrimp, sh.e.l.led and deveined 2 tablespoons cornstarch, or as needed 3 tablespoons vegetable or peanut oil, divided 1 teaspoon minced ginger 2 teaspoons chopped red chilies 1 tablespoon five-spice powder Five-Spiced Shrimp This spicy shrimp dish is especially tasty when served with plain cooked white rice and a salad.

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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 dust with the cornstarch.

2. 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 minced ginger. Stir-fry for 10 seconds, then add the shrimp. Stir-fry briefly until they turn pink. Remove from the pan and drain in a colander or on paper towels.

3. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the chopped chilies and the five-spice powder. Stir-fry for 30 seconds, then add the shrimp back into the pan. Stir-fry briefly, coating the shrimp with the five-spice powder. Serve hot.

Cla.s.sifying Shrimp The seafood industry uses a combination of size and number to cla.s.sify shrimp. Whether shrimp are cla.s.sified as medium, large, or jumbo depends on the number of that type of shrimp that is needed to make up 1 pound. A 1-pound bag of jumbo shrimp will contain only 16 to 20 shrimp, while a 1-pound bag of medium shrimp will hold between 35 and 40 shrimp. The seafood industry uses a combination of size and number to cla.s.sify shrimp. Whether shrimp are cla.s.sified as medium, large, or jumbo depends on the number of that type of shrimp that is needed to make up 1 pound. A 1-pound bag of jumbo shrimp will contain only 16 to 20 shrimp, while a 1-pound bag of medium shrimp will hold between 35 and 40 shrimp.

Shrimp and Asparagus For an extra touch, try garnishing the shrimp and asparagus with 2 tablespoons white sesame seeds before serving. Toast the seeds first if you want to add a nutty flavor to the dish.

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1. Rinse the shrimp under cold running water and pat dry. Place the shrimp in a bowl and add the rice wine or sherry, salt, and cornstarch. Marinate the shrimp for 15 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 ginger. Let the ginger brown for 2 to 3 minutes, then remove it from the pan.

3. Add the shrimp into the wok or skillet. Stir-fry briefly until the shrimp turns pink and the edges begin to curl. Push the shrimp to the sides of the pan, and add the asparagus in the middle. Stir-fry for a minute, stirring in teaspoon salt if desired. Stir-fry the asparagus until it is tender but still crisp (about 2 minutes total).