Wednesday, January 13, 2010

SHRIMP AND PEA PODS

Tasty and light.  Colorful and healthy.  Simple ingredients, and even simpler preparation.  

Baby corns, sliced carrots and bamboo shoots add extra flavor and texture.  But if you don’t care for any one of these, simply omit.  It will still taste delicious!


This makes a nice, little dinner for a weeknight.  For heartier appetites, or even a dinner party, make this dish along with the "Stir-Fry Beef and Broccoli" recipe to round out a Dragon Lady-style meal.


Serves 4-6
1 ½ lbs. shrimp (size 26-30 count/lb.), peeled, de-veined
1 egg white
1 teaspoon cornstarch + 3/4 teaspoon cornstarch
3/4 cup cold water
3 tablespoons + 1 tablespoon + 2 tablespoons vegetable oil
1 teaspoon white wine (optional)
1 lb. fresh pea pods, tips of ends trimmed
salt
1 cup sliced bamboo shoots (canned, in Asian food aisle)
12 baby corns (canned, from Asian food aisle), cut in half at an angle
1 medium carrot, peeled, sliced thinly at an angle (about 1 cup)
2 teaspoons low sodium soy sauce

Steamed white or brown rice

Cut an incision down the back of shrimp.  Rinse and pat dry with paper towels, then place in a shallow bowl.  In a small bowl, whisk egg white, then stir in 1 teaspoon corn starch.  Pour over shrimp and turn to coat evenly; set aside.


In a small bowl or cup, dissolve ¾ teaspoon of corn starch in ¾ cup of cold water; set aside.


Heat 3 tablespoons vegetable oil on high heat in a large wok or sauté pan.  Add shrimp and stir fry for 1 minute; sprinkle in ¼ teaspoon of salt and white wine; cook 30-45 seconds more, or until shrimp is about 80% cooked; remove from wok into a clean bowl.

Add 1 tablespoon vegetable oil to hot wok; add pea pods; sprinkle in another ¼ teaspoon salt; stir-fry for 1-2 minutes; remove from wok and place onto a large serving platter.

Add 2 tablespoons vegetable oil to hot wok.  Add bamboo shoot and baby corns; sprinkle another ¼ teaspoon salt; stir-fry for 2 minutes; add carrots and continue stir-frying for 1 minute; add the peapods and the shrimp back into wok; continue stir-frying for 1 more minute; sprinkle in soy sauce.  After about 30 seconds, add corn starch/water mixture; stir-fry for 1 more minute.  Transfer to a large platter and serve with steamed white or brown rice.


Note:  I used sugar snap pea pods; you could substitute snow pea pods, but they'll cook faster.  Cooking time will also vary, depending on your stove, and preference of  crunchy vs. soft vegetables.  I keep a little crunch in mine!  So increase cooking time if you like them more tender.

1 comment:

  1. My wife made it and it was really delicious!

    ReplyDelete