Wednesday, January 19, 2011
8 oz large shrimp (I figure 5 shrimp per person is a pretty good serving)
3 or 4 Scallions
1/2 Teaspoon Curry Powder
1 Tablespoon Minced Fresh Ginger
3 cloves Peeled and Minced Garlic
20 Snow Peas, cleaned of their strings.
1 1/2 teaspoons Soy Sauce
2 Tablespoons White Wine or Sherry
1/4 cup Chicken Broth
1 Teaspoon Corn Starch mixed with 1 Teaspoon water
Shell and devein the shrimp. Wash under cold water and wrap in paper towel.
Heat about a tablespoon of oil, I use olive oil for almost everything I cook and this is no different.
I use a wok for this but, a skillet works almost as well.
Once the oil gets hot and starts to shimmer, add the garlic and ginger. Garlic and ginger compliment and offset each other. I always try to use equal parts of each.
Stir these in the oil to flavor taking care not to burn the garlic.
Once the garlic develops a nice golden color throw in the shrimp and keep it going. Don't let that shrimp rest! Cook the shrimp for only two minutes. They cook quickly so, be careful. If you do let the shrimp overcook, no one will complain anyways so, it's not the end of the world.
Remove the shrimp and garlic and set aside.
Now, add the mushrooms, peas, and chicken stock. Cover and cook about three minutes.
Now add the remaining ingredients except for the cornstarch and cook for about a minute more.
Add back the shrimp to the pan and mix everything together.
Once everything is incorporated, add the cornstarch mixture to thicken and develop a nice glossy sheen. The whole process takes about 7 minutes.
Serve over Brown Rice