Sunday, May 1, 2011

Shrimp Stir Fry

Hello everybody! So i finally have a new recipe for you guys and it was new to me as well, i basically made it up myself, and it came out so good i thought i'd share!

okay so theirs 3 different dishes for the complete dish: Rice, Vegetables, and Shrimp

so the first thing you want to do is start the marinade for the shrimp. some people will marinade their meat ect. for a few hrs before you can, but i usually let it marinade for 20 to 30 minutes before i'm going to cook it.

what you need:

2 lbs. of shrimp 

1 Tbs of teriyaki sauce

1 tsp of sesame oil

1 Tbs of hoisin sauce

1 Tbs of tamari sauce (it's just dark soy sauce, you can use regular soy sauce)

1 bs oyster sauce


1 Tbs of chili powder

1 Tbs of paprika
1 Tbs of sesame seeds 

1 Tsp of red pepper flakes
1 Tsp of coriander

1 Tsp of cayenne pepper 

1/2 Tbs of chinese five spice powder  

1 Tbs of onion powder
1 Tbs of garlic powder

*fyi* most of the time when i'm measuring something unless if i'm baking i never use measuring cups or measuring spoons, i just eyeball it (thanks rachel ray) but after you do it for awhile you get pretty good at guessing how much you need. i just measure dry things in the palm of my hand.

this is probably 1 to 2 tablespoons of garlic. 
there's no need to measure exactly how much spices you should put in that's the thing with cooking. you can add as much or little you want it's all about creating something you love rather than making something to eat. 

but if you're a measuring addict go ahead and measure.

okay so back to the recipe.

mix all the sauces and spices in a bowl then  the
shrimp in another bowl and toss to evenly coat the shrimp.

so the next thing you want to do is put on the rice. 

what you need:
1 cup of short grain white rice

2 cups of water

1/4 tsp of powdered ginger

1 to 2 Tbs of garlic powder

salt and pepper to taste (i did kind of go light on the salt because there's so much salt in the sauces)
put everything in the pot and mix together, turn on the burner on med-high heat, put the lid on and set a timer for 10 mins, then once the 10 mins is up turn the heat down on med-low and set the timer for another 10 mins. then once that 10 mins is up turn off and leave until the rest of the food is done.

next is the veggies.

what you need:

2 carrots cut in half then cut in half again in length then cut in strips

3 leaves of  bok choy cut in 1 inch pieces 

1 broccoli stem from a head of broccoli cut in 1 inch pieces (i just used it because we had a stem left, and wanted to use it)

1 med size onion cut in half then cut from front to back then break apart the inside of the onion with hands (i like to do this because i think it looks a kind of asian-ish?)

2 cloves of garlic minced
1 lb of snap peas

15 mushrooms (the small package) cut in quarters

3 green onions cut 1 inch

2 Tbs evoo (extra virgin olive oil) (2 turns of the pan)

go ahead and cut the carrots, bok choy, and broccoli and the garlic.
then turn on the skillet to med high heat, add the evoo then add the garlic, to infuse the oil, let it cook for about a min. you don't want to leave it cook too long because the garlic will burn. (i've been doing this the past few times i made some eats and noticed a difference)

then add the carrots, bok choy and broccoli  and but them in, let them cook for about 3 to 5 mins. (the reason why i put these in first is because they take the longest to cook)

then cut the onion and add it

then add the snap peas,
then cut the mushrooms then add them

then cut and add the green onions 

let it all cook until it get a nice glossy look

then add the sauce and spice mixture, let that cook for about 5 to 10 mins depending on how done you want you snap peas, these turned out really crunchy which i dont mind.

remember the shrimp?

my origonal plan was to grill outside but i thought they might burn right away, so i used our grill pan, i don't really taste any difference then if i would have cooked them in a regular skillet so if you don't have a grill pan you can just cook them in a regular skillet.

just cook until the shrimp turn pink on both sides and about a min longer to cook through.

.move to a plate to stop the cooking process. 

by this time the veggies should be done and the rice should be as well, so now your done!

just put the rice on the plate then the veggies then the shrimp

i think the next time though i will mix the rice with the veggies in the skillet, white rice tends to get sticky so the sauce helps to break it up a little bit. 

oh and this i quite spicy too, i usually don't like really spicy food but i think i'm coming around to it, i think if it's spicy the right way i like it.

so that's pretty much it! have a good week!

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