Recipe: "Shrimp and Baby Corn Stir-Fry"
Jul. 4th, 2021 11:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmithWe made this tonight, inspired by a shrimp boil. It was kind of a hassle, but turned out pretty well.
"Shrimp and Baby Corn Stir-Fry"
Ingredients:
Sauce:
1 tablespoon cornstarch
1 tablespoon brown sugar
1 teaspoon Old Bay seasoning
1/2 cup chicken stock or water
1 tablespoon apple cider vinegar
1 tablespoon oyster sauce
Stir-fry:
2 tablespoons sunflower oil
2 garlic cloves, minced
1/2 sweet onion, sliced
handful of baby potatoes, thinly sliced
1 pound cooked shrimp
1 can baby corn, drained
Directions:
In a small bowl, combine 1 tablespoon cornstarch, 1 tablespoon brown sugar, 1 teaspoon Old Bay seasoning, 1/2 cup chicken stock or water, 1 tablespoon apple cider vinegar, and 1 tablespoon oyster sauce. Stir until cornstarch dissolves, then set aside.
Peel and mince 2 cloves of garlic. Put the minced garlic in a small bowl and set aside. (Make sure your wok spatula fits inside that bowl.)
Place half a sweet onion flat side down, and slice so that it makes half-circles. Those will come apart into crescents when cooked. Set aside.
Wash the baby potatoes and slice them thinly, then cut the slices in half. Rinse the potatoes to remove excess starch. Microwave them for 3-4 minutes until they start to soften. Set aside.
Measure out one pound of shrimp. If frozen, thaw them now. Set aside.
Heat the wok. Add 2 tablespoons sunflower oil and swirl to coat the wok.
Add the minced garlic and stir-fry for a few seconds.
Put in the sliced onion. Stir-fry until the slices come apart into crescents and begin to turn translucent, but not fully cooked.
Add the potatoes. Stir-fry until they get tender, but not mushy.
Put in the cooked shrimp. Stir-fry briefly to warm through.
Add the baby corn. Stir-fry briefly to warm through.
Pour the sauce over the shrimp and vegetables. At first it will be liquid and pool in the bottom of the wok. Stir-fry until the sauce turns thick and glossy, clinging to the other ingredients. The vegetables as tender as you want them.
Remove the wok from heat.
This recipe makes about 4 servings. Spoon it over rice, noodles, or another starchy base.
Notes:
Old Bay seasoning is a classic flavor for seafood dishes. You can buy some or make your own.
Oyster sauce has a salty, sour, savory flavor. If you don't have it, you can use fish sauce or Worcestershire sauce.
Apple cider vinegar is sour with a hint of sweet, and goes well with seafood.
Garlic is one of my go-to aromatics for stir-frying. Using the fresh root is both healthy and delicious, much better than preserved versions.
Sweet onions are less hot than ordinary onions. Vidalia and Walla Walla are two popular varieties.
Potatoes can be stir-fried, but they need a lot of cooking time. It helps to rinse them after slicing to remove excess starch. We microwaved them for 2 minutes before stir-frying, but more would've been better.
If you don't have cooked shrimp, or just want variety, you can substitute other seafood or a combination. If you're using raw shrimp or seafood, allow extra time for actually cooking it. Shrimp are done when they turn from gray to bright pink.
Baby corn is tender-crunchy and adds texture to the dish. Previously we used the kind in a can, and this time used a jar, which was a nuisance to open and empty, so we won't be getting that again.
"Shrimp and Baby Corn Stir-Fry"
Ingredients:
Sauce:
1 tablespoon cornstarch
1 tablespoon brown sugar
1 teaspoon Old Bay seasoning
1/2 cup chicken stock or water
1 tablespoon apple cider vinegar
1 tablespoon oyster sauce
Stir-fry:
2 tablespoons sunflower oil
2 garlic cloves, minced
1/2 sweet onion, sliced
handful of baby potatoes, thinly sliced
1 pound cooked shrimp
1 can baby corn, drained
Directions:
In a small bowl, combine 1 tablespoon cornstarch, 1 tablespoon brown sugar, 1 teaspoon Old Bay seasoning, 1/2 cup chicken stock or water, 1 tablespoon apple cider vinegar, and 1 tablespoon oyster sauce. Stir until cornstarch dissolves, then set aside.
Peel and mince 2 cloves of garlic. Put the minced garlic in a small bowl and set aside. (Make sure your wok spatula fits inside that bowl.)
Place half a sweet onion flat side down, and slice so that it makes half-circles. Those will come apart into crescents when cooked. Set aside.
Wash the baby potatoes and slice them thinly, then cut the slices in half. Rinse the potatoes to remove excess starch. Microwave them for 3-4 minutes until they start to soften. Set aside.
Measure out one pound of shrimp. If frozen, thaw them now. Set aside.
Heat the wok. Add 2 tablespoons sunflower oil and swirl to coat the wok.
Add the minced garlic and stir-fry for a few seconds.
Put in the sliced onion. Stir-fry until the slices come apart into crescents and begin to turn translucent, but not fully cooked.
Add the potatoes. Stir-fry until they get tender, but not mushy.
Put in the cooked shrimp. Stir-fry briefly to warm through.
Add the baby corn. Stir-fry briefly to warm through.
Pour the sauce over the shrimp and vegetables. At first it will be liquid and pool in the bottom of the wok. Stir-fry until the sauce turns thick and glossy, clinging to the other ingredients. The vegetables as tender as you want them.
Remove the wok from heat.
This recipe makes about 4 servings. Spoon it over rice, noodles, or another starchy base.
Notes:
Old Bay seasoning is a classic flavor for seafood dishes. You can buy some or make your own.
Oyster sauce has a salty, sour, savory flavor. If you don't have it, you can use fish sauce or Worcestershire sauce.
Apple cider vinegar is sour with a hint of sweet, and goes well with seafood.
Garlic is one of my go-to aromatics for stir-frying. Using the fresh root is both healthy and delicious, much better than preserved versions.
Sweet onions are less hot than ordinary onions. Vidalia and Walla Walla are two popular varieties.
Potatoes can be stir-fried, but they need a lot of cooking time. It helps to rinse them after slicing to remove excess starch. We microwaved them for 2 minutes before stir-frying, but more would've been better.
If you don't have cooked shrimp, or just want variety, you can substitute other seafood or a combination. If you're using raw shrimp or seafood, allow extra time for actually cooking it. Shrimp are done when they turn from gray to bright pink.
Baby corn is tender-crunchy and adds texture to the dish. Previously we used the kind in a can, and this time used a jar, which was a nuisance to open and empty, so we won't be getting that again.
