shrimp stir fry

I got suckered into doing shrimp stir-fry for 4 Wednesday night. :banginghe

Ideas??????????????

 

City Wok

$6.95 with sweet tea and an egg roll.

 

If you're putting rice in with the stir-fry, cook it the day before and chill it. Rice works best in a stir-fry when it's been chilled the night before. Also - I pre-cook my shrimps / prawns in hot oil and spices and then take them off the heat and into a seperate bowl altogether, and add them in later. Don't over complicate the stir-fry with too much of everything - keep it simple and make sure that before you cook off the shrimp (that will only need a few minutes) that you pat dry them with a towel before they hit the oil...you don't want it to simmer into a watery mess.

Wait - you were cooking it weren't you - or did you want takeaway ideas?

 

I was planning on cooking it. I thought I could just get the veggies, marinate them, put them in the wok, cook them, add the shrimp and lay it on a bed of rice. :huh:

 

cook your rice with chicken broth (2:1 broth to rice) for 15 minutes covered, set aside an additional 5 minutes before serving.

carrots, broccoli, onion, water chestnuts (sliced)...saute over high heat. Right before it's done...add shrimp. Then I like to make a sweet/sour/spicy sauce out of Texas Pete, apple jelly and butter. Dont measure any of it....if you like it hot/spicier, use more Pete, milder...use more jelly and butter. Make it all in the same pan and reduce until you get the consistency you want and serve over rice.

 

Thanks HG and SY. I printed your suggestions out and will see what happens Wednesday night.

 

the only real difference between her's and mine is that she cooks her rice ahead of time and cools....like they do in the Jap steak houses...with the egg. It's really a waste of time/equipment/burners and they only do it for the show IMO.

 

this worked great.

I got 2 bags of the frozen stir fry mix and 2 pounds of shirmp. I gutted them, deshelled them and washed them real good. Then I let them soak 6 hours in this Korean shrimp marinate. We got the wok oil real hot and slowly added the veggies and as they cooked we slowly added the shrimp. I tossed in a few spices here and there and slow cooked it about 10 minutes and served the little bastards over rice.