CookTeaser

My kitchen motto – when in doubt bring out the wok and stir fry! The joy of stir frying is the endless ingredients that blend so well together and comprise the finished dish. For example, this stir fry contained Napa Cabbage, Water Chestnuts, Scallions, Bean Sproats, Shrimps, Black Sesame Seed, and I could go on and on. They’re all in the list of ingredients. It’s another one-pot dinner, Canton style, where East meets Woodstock.

INGREDIENTS

1 TB of Peanut Oil
2 tsp of Sesame Oil
3 Scallions (sliced in 1-inch pieces)
5 oz of Water Chestnuts (sliced)
16 large Shrimp (peeled & deveined)
12 oz of Bean Sprouts (washed & dried)
8 Leaves of Napa Cabbage (halved across & thinly sliced)
1/2 TB of fresh Ginger (thinly sliced)
1/2 TB of Garlic (thinly sliced)
1 tsp of Brown Sugar
2 TB of Soy Sauce
Kosher Salt & Black Pepper
Red Pepper Flakes (to taste)

METHOD

1. Mix the Brown Sugar into the Soy Sauce until dissolved. Set aside.

2. In large wok, heat the Peanut & Sesame Oils to medium high. Stir fry the Shrimp for no more than 2 minutes, until they start turning pink & are undercooked. Set aside in a large bowl.

3. Stir fry the Napa Cabbage & Scallions, until just tender, about 3 minutes. Add them to the bowel of Shrimp.

4. Stir fry the Ginger, Garlic, & Water Chestnuts, season with Salt & Pepper. Add the Red Pepper Flakes. Turn down the heat.

5. Return the Shrimp & the vegetables to the wok. Add the Soy Sauce mixture, turn up the heat & saute for 2 minutes until the shrimp are just cooked through.

6. Add the Bean Sprouts & carefully toss it all together until heated through. This doesn’t take long, be sure not to overcook the Bean Sprouts. They should retain their crunch.

7. Plate generously. Sprinkle on the Black Sesame Seeds & serve. Remember the chopsticks.