Monday, March 15, 2010
Jen and teri
Jen, Dyan, Moi, Cathy, Teri
Always so much to share and catch up on!
Food, drink, talking, laughing, music, chick flick...
Thursday, March 4, 2010
Quick and simple to prepare, this is a great week night meal yet fir for guests. You can make it as spicy as you care to by adjusting the amount of chili paste that you use.
3/4 pound medium to large shrimp
3 cups slices fresh asparagus, ends trimmed
2 minced green onions
4 cloves minced garlic
For the sauce:
Mix 3/4 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons EACH low-sodium soy sauce, rice vinegar and Mirin (cooking sake), 1/2 teaspoon sesame oil, 1 tablespoon sugar or Splenda, and 1 1/2 teaspoons Sambal Oelek (Chinese chili paste), and ground ginger to your taste.
Marinate the shrimp in 1 whisked egg,mixed with 1 tablespoon Mirin (cooking sake), 1/8 teaspoon or so ground ginger (or to taste) and 1 tablespoon cornstarch, for 1 hour in the fridge.
Drain the excess marinade off the shrimp. Place your sauce, shrimp, and vegetables near the stove.
Heat some vegetable oil, perhaps a 1/4-inch, (could use peanut) in a wok and heat over medium heat. add the shrimp; slowly stir until almost opaque, not to long. Transfer to a plate; discard the oil and wipe out the pan.
Heat the pan over high heat, 1 to 2 minutes. Add 2 tablespoons oil, garlic, and green onions. (NOTE - you could use 1 to 2 tablespoons fresh ginger also, and omit the dry ginger from the marinade and the sauce), a pinch of sugar and a pinch of salt.. Stir-fry about 30 seconds. add the asparagus and stir-fry until crisp tender.
Add the shrimp and sauce, and stir until the sauce is thick and the shrimp and asparagus are cooked through, perhaps 3 minutes. You can garnish with peanuts, sesame seeds or slices green onions if you wish. Serve over steamed brown or white rice. Enjoy!