Thursday, April 24, 2008

Shrimp Stir Fry

Cook's Illustrated magazine has a tip to "throw out your wok." They arhue that a cast iron Dutch oven works better for home stir frying because most home cooktops do not have the BTU output necessary to stir fry. That certainly has been my experience, but I never tossed the wok I bought some 20 years ago. The electric stove that we used to have never had the output and "stir frying" was something that never really happened. We also did not have a hood, so when I tried, our smoke alarm went off.

Now, however, we're cooking with gas, and 18,000BTUs to boot!

Marinade peeled shrimp in olive oil and sriracha sauce. I add pepper flakes as well. Saute briskly in a hot non-stick pan for 1-2 minutes/side and set aside.

In the same pan, add cooked rice and heat thoroughly, absorbing all the leftover juices from the shrimp. You could serve the rice separately, but I had leftover rice so this worked out nicely.

For the stir fry I cut pea pods, red pepper, and green onions, about a cup each, into a small/medium dice. heat the wok until very hot, about 8 minutes. Add a little oil then toss in the pea pods, followed by the peppers. Keep tossing those for about five minutes, then add the onions and continue to cook until tender, a couple minutes more. Taste for doneness.

Add the rice and shrimp and toss.

Serve with soy sauce.
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