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RCP: Shrimp Stir Fry

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Carl Eppig


Our Maine man




Tue Jun 13, 2006 2:38 pm


Middleton, NH, USA

RCP: Shrimp Stir Fry

by Carl Eppig » Fri Feb 23, 2007 10:47 pm


1 lb Shrimp raw and cleaned.


½ tsp Cornstarch
1 tsp Soy sauce
½ tsp Toasted sesame oil
½ tsp Salt
¼ tsp White pepper


½ lb Bok choy
¼ lb Shitake mushrooms
½ can (¼ C) Sliced bamboo shoots
5 Scallions
1/8 lb Snow peas


2 T Oyster sauce
1 T Rice wine vinegar
1 T wine (Dry Vermouth)
½ tsp Toasted sesame oil
½ T Corn starch dissolved in additional ½ T wine

3 T Unrefined sesame oil
1 tsp Crushed ginger root
½ T Minced garlic

If frozen, thaw shrimp on paper towels, and remove tails if necessary. Wash and drain through strainer. Combine with marinade in a bowl ½ hour before cooking. Separate white and green parts of bok choy. Trim snow peas, and place on paper towel with green parts of bok choy sliced into strips. Coarsely chop white parts of bok choy, and white and equal green parts of scallions; clean, destem, and slice mushrooms into ¼ inch slices; and place in strainer with bamboo shoots. Whisk sauce ingredients together.

Put 2 Ts of sesame oil in wok along with ginger and garlic. Heat over medium high heat and add shrimp; cooking until pink. Remove shrimp from wok with as little of the oil as possible. Add last T of oil and veggies in strainer. Lower heat to medium low, stir veggies thoroughly, cover, and cook four minutes. Stir in snow peas and bok choy greens, stir thoroughly again, cover, and cook two more minutes.

Return shrimp to wok, stir again, and add sauce that has been whisked again briefly. Stir until sauce bubbles. Serve over brown Basmati rice. Serves 3.

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