Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the scallops. Stir-fry the scallops until they turn white and are just starting to firm up.
Add the broth mixture and bring to a boil. Add the vegetables back into the pan. Stir-fry for 1 to 2 more minutes to mix everything together. Serve hot.
Ketchup Shrimp
If you've purchased frozen shrimp for use in this recipe, rinse the shrimp under cold running water until they have thawed. Be sure to drain the shrimp thoroughly.
Rinse the shrimp and pat dry with paper towels. Combine the ketchup, dark soy sauce, white vinegar, and sugar in a bowl. In another small bowl, dissolve the cornstarch into the water. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the chopped garlic. Stir-fry for about 15 seconds, until it is aromatic; then add the shrimp.
Stir-fry the shrimp briefly until they start to turn pink. Push the shrimp to the sides of the pan. Add the sauce in the middle and bring to a boil.
Add the dissolved cornstarch and water into the sauce, stirring to thicken. As soon as the sauce has thickened, stir to combine it with the shrimp. Serve hot.
Ketchup History It's hard to picture a bottle of ketchup as anything but red, but originally the word referred to salty sauces made with everything from blueberries to mushrooms. Tomato-based ketchup recipes didn't become popular until the nineteenth century.
Serves 3 to 4
¾ pound medium shrimp, shelled, deveined
3 tablespoons ketchup
1 tablespoon dark soy sauce
1 tablespoon white vinegar
2 teaspoons sugar
½ teaspoon cornstarch
1 tablespoon water
2 tablespoons vegetable or peanut oil
1 tablespoon chopped garlic
Serves 2 to 4
1 pound jumbo shrimp (16–20 shrimp), shelled and deveined
½ teaspoon salt
2 ribs celery
3 tablespoons vegetable or peanut oil
2 slices ginger
½ cup chopped red bell pepper
1 cup canned baby corn, drained
½ cup Simple Sweet and Sour Sauce (page 28)
2 green onions, quartered
Sweet and Sour Shrimp
The combination of red bell pepper with celery and baby corn in this dish provides an interesting contrast in color and texture.
Rinse the shrimp under cold running water. Pat dry with paper towels, place in a bowl, and toss with the salt.
Cut the celery into ½-inch slices on the diagonal. Fill a medium saucepan with enough water to cover the celery and bring to a boil. Blanch the celery in boiling water for 2 to 3 minutes, until it is tender but still crisp. Rinse the celery in cold water and drain in a colander.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the shrimp. Stir-fry the shrimp until they turn pink. Push the shrimp up the sides of the pan.
Add the celery. Stir-fry briefly, then add the red bell pepper. Stir in the baby corn. Stir-fry until the vegetables are tender but still crisp (total stir-frying time should be 2 to 3 minutes).
Push the vegetables to the sides and add the sauce in the middle, stirring quickly to thicken. When the sauce has thickened, stir to mix the sauce with the other ingredients. Stir in the green onions. Cook for another minute, mixing everything together. Serve hot.
How to Devein Shrimp Deveining shrimp isn't as difficult as you may imagine. Using a sharp knife, make a shallow cut along the back of the shrimp. Remove the vein by hand or hold the shrimp under a strong stream of cold running water to rinse it out.
Lemon-Flavored Shrimp
If using large shrimp, cut them in half before marinating. Serve with cooked carrots and brown rice for a nutritious meal.
Rinse the shrimp under cold running water and pat dry. Place the shrimp in a bowl and add the lemon juice, salt, and 2 teaspoons cornstarch. Marinate the shrimp for 10 minutes.
In a small bowl, stir the ketchup into ¼ cup water and set aside. In a separate small bowl, dissolve 1 teaspoon cornstarch into 4 teaspoons water and set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger slices. Let brown for 2 to 3 minutes and then remove. Add the shrimp and stir-fry until it just begins to turn pink. Remove the shrimp from the pan.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the onion. Stir-fry until softened, then add the zucchini. Stir-fry for 2 minutes, splashing the soy sauce over the zucchini. Add the red bell pepper. Stir-fry for a minute, then push to the sides and add the ketchup mixture in the middle. Bring to a boil, then add the cornstarch and water mixture, stirring to thicken. Stir in the sugar. Add the shrimp back into the pan. Stir-fry briefly to mix all the ingredients together. Garnish with the cilantro and serve.
Stir-Frying Shrimp When stir-frying shrimp, it's important not to overcook them. If overcooked, shrimp become tough. Stir-fry the shrimp just until they turn pink and the edges begin to curl.
Serves 3 to 4
1 pound shrimp, shelled and deveined
1 tablespoon lemon juice
½ teaspoon salt
3 teaspoons cornstarch, divided
2 tablespoons ketchup
¼ cup plus
4 teaspoons water, divided
3 tablespoons olive oil, divided
2 slices ginger
½ medium red onion, cut into rings
1 zucchini, cut on the diagonal into ½-inch slices
1 tablespoon soy sauce
1 red bell pepper, seeded and cut into bite-sized chunks
1 teaspoon granulated sugar
Fresh cilantro leaves, to garnish
Serves 3 to 4
1 pound shelled, deveined medium shrimp
1½ teaspoons salt, divided
1 egg white
2 teaspoons cornstarch
1 cup tomatoes, undrained
3½ tablespoons tomato paste
3½ tablespoons olive oil, divided
3 slices ginger
½ cup chopped red onion
1 teaspoon cayenne pepper, or to taste
½ teaspoon dried thyme
4 ribs celery, cut into ½-inch slices
Additional water, if needed
Black pepper to taste
2 green onions, finely chopped
1 teaspoon granulated sugar
Shrimp Creole
You may vary the vegetables in this popular southern dish, reducing the celery and adding chopped green bell pepper or sliced okra if desired.
Rinse the shrimp under cold running water and pat dry with paper towels. Cut the shrimp in half lengthwise. Place the shrimp in a bowl and mix in 1 teaspoon salt, egg white, and cornstarch. Marinate the shrimp for 10 minutes.
In a small bowl, combine cup juice from the canned tomatoes with the tomato paste. Discard the remainder of the juice.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry until they turn pink and the ends have begun to curl. Remove the shrimp from the pan and drain in a colander or on paper towels.
Heat 1½ tablespoons oil in the same wok or skillet. When the oil is hot, add the ginger. Let the ginger brown for 2 to 3 minutes, then remove from the pan. Add the chopped onion. Stir-fry until it begins to soften (about 2 minutes), sprinkling with the cayenne pepper and dried thyme. Push to the sides and add the celery in the middle. Stir-fry for 2 minutes, sprinkling with up to ½ teaspoon salt and adding 1 to 2 tablespoons water if the celery begins to dry out.
Add the tomatoes, sprinkling with a bit of black pepper. Stir-fry for 1 minute, then add the tomato juice mixture. Bring to a boil, then add the shrimp back into the pan. Stir in the
green onions and the sugar. Stir-fry for another minute to heat through and blend all the ingredients. Taste and adjust seasoning, adding salt or pepper if desired. Serve hot over rice.
Cucumber with Prawns
In this recipe, you can replace the chile paste with a small fresh red chili pepper, seeded and chopped.
Rinse the prawns under cold running water and pat dry with paper towels. Place the prawns in a bowl and add 1 teaspoon salt, black pepper, ½ teaspoon Asian sesame oil, egg white, and cornstarch. Marinate the prawns for 15 minutes.
Cut the cucumber lengthwise into quarters (do not peel). Use a spoon to remove the seeds in the middle and cut diagonally into slices about ½ inch thick. Place the sliced cucumber strips in a colander and sprinkle 1 teaspoon salt over them. Let the cucumbers sit for 30 minutes. Pat dry with paper towels to remove the excess water.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the vegetable or peanut oil. When the oil is hot, add the prawns. Stir-fry the prawns, stirring and moving them around the pan, until they change color. Remove the prawns and drain in a colander or on paper towels.
Heat 2 teaspoons sesame oil in the same wok or skillet. When the oil is hot, add the minced ginger, green onion, and the chile paste. Stir-fry briefly until aromatic, then add the cucumber. Stir-fry for about 20 seconds or until the cucumber is heated through.
Add the shrimp back into the pan. Stir in the red wine vinegar and the sugar. Stir briefly to mix everything together and serve hot.
Prawn or Shrimp? Prawns and shrimp are two different species of crustacean. If you look closely, you'll see slight differences in their legs and pincers. However, in cooking, the two are used interchangeably — what Americans call jumbo shrimp would be considered prawns in Britain. Whenever a recipe calls for prawns, feel free to substitute large shrimp.
Serves 2 to 4
1 pound prawns, shelled, deveined
2 teaspoons salt, divided Black pepper to taste
2½ teaspoons Asian sesame oil, divided
1 egg white
2 teaspoons cornstarch
1 large cucumber
2 tablespoons vegetable or peanut oil
2 teaspoons minced ginger
1 green onion, cut into 1-inch sections
½ teaspoon chile paste, or to taste
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
Serves 2 to 4
1 pound medium to large shrimp, shelled, deveined
½ teaspoon salt
cup chicken broth
1½ teaspoons Chinese rice vinegar
2 teaspoons chopped garlic
½ teaspoon chili sauce, or to taste
1 teaspoon cornstarch
4 teaspoons water
4 tablespoons vegetable or peanut oil, divided
2 thin slices ginger
½ teaspoon minced ginger
½ cup chopped onion
2 cups chopped broccoli
½ teaspoon granulated sugar
1–2 tablespoons additional water, if needed
Shrimp with Broccoli in Garlic Sauce
If you like, add extra heat to this dish by replacing the chili sauce with 2 teaspoons chopped red chili peppers.
Rinse the shrimp under cold running water and pat dry with paper towels. Place the shrimp in a bowl and toss with the salt.
In a bowl, combine the chicken broth, rice vinegar, garlic, and chili sauce. In a separate small bowl, dissolve the cornstarch in the water.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the sliced ginger. Let the ginger brown for 2 to 3 minutes, then remove from the oil. Add the shrimp. Stir-fry until they turn pink and the edges begin to curl. Remove the shrimp and drain in a colander or on paper towels.
Heat 2 tablespoons oil in the wok or skillet. Add the minced ginger. Stir-fry for 10 seconds, then add the onion. Stir-fry the onion for about 2 minutes, until it begins to soften. Add the broccoli and sprinkle the sugar over the vegetable mixture. Stir-fry the broccoli until it turns a darker green and is tender but still crisp (about 3 minutes). Add 1 to 2 tablespoons water if the broccoli begins to dry out during stir-frying.
Push the vegetables to the sides of the wok or skillet. Add the sauce into the middle of the pan and bring to a boil. Stir the cornstarch and water mixture and add to the sauce, stirring quickly to thicken. When the sauce has thickened, add the shrimp back into the pan. Stir-fry shrimp with the vegetables for another minute to blend the flavors. Serve hot.
Simple Stir-Fried Fish
As with meat and poultry, adding egg white to a seafood marinade helps protect the fish from the hot oil.
Cut the fish fillets into 1½- to 2-inch squares that are about ½ inch thick. Place the fish cubes in a bowl and add the salt, black pepper, egg white, 1 tablespoon Chinese rice wine or sherry, and the cornstarch. Marinate the fish for 15 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger and green onion. Stir-fry for 10 seconds, then add the fish. Let the fish sit in the pan briefly, then gently stir-fry the fish cubes, moving them around the wok, until they turn white and are firm.
Splash the fish cubes with 1 tablespoon rice wine or sherry and the soy sauce. Let the fish cook for another minute, remove it from the heat, and stir in the sesame oil. Serve hot.
Storing Fresh Fish While fresh fish should be eaten the same day you purchase it, it can be stored overnight. Always store fresh fish in the coldest part of the refrigerator — the temperature should not rise above 35°F or 2°C. To store fresh fish, remove the packaging that it came in, rinse the fish under cold water, and wrap it loosely in plastic wrap.
Serves 2 to 4
1 pound fish fillets
½ teaspoon salt
Black pepper to taste
1 egg white
2 tablespoons Chinese rice wine or dry sherry, divided
2 teaspoons cornstarch
2 tablespoons vegetable or peanut oil
2 thin slices ginger
1 green onion, finely chopped
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
Serves 3 to 4
2 tablespoons vegetable or peanut oil
3 slices ginger, cut into thin strips
1 onion, chopped
1 teaspoon cayenne powder, or to taste
1 green bell pepper, cut into bite sized chunks
1 red bell pepper, cut into bite-sized chunks
1 tablespoon soy sauce
1 pound crabmeat
½ cup crushed tomatoes, undrained
1 tablespoon chopped fresh basil
1 teaspoon granulated sugar
Black pepper to taste
Crab Creole
If crabmeat is difficult to find in your area or proves to be too expensive, you may use imitation crabmeat such as surimi instead.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the onion. Stir-fry until the onion begins to soften (about 2 minutes), then mix in the cayenne powder.
Add the green bell pepper. Stir-fry for a minute, then add the red bell pepper. Stir-fry for about 1 more minute, until the vegetables are tender but still crisp. Splash the vegetables with the soy sauce while stir-frying.
Add the crabmeat. Stir-fry for a minute, then add the crushed tomatoes. Bring to a boil, and stir in the basil, sugar, and black pepper. Stir-fry for another minute to heat through and blend all the ingredients. Taste and adjust seasoning if desired. Serve hot over rice.
Marsala Scallops
Use bay scallops (instead of sea scallops) if possible in this recipe because their smaller size makes them better suited for stir-frying.
Rinse the scallops under cold running water and pat dry.
Heat a wok or skillet over medium-high
heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger. Brown for 2 to 3 minutes, and then remove from the pan (this is to flavor the oil). Add the scallops and stir-fry until they turn white. Remove the scallops from the pan and drain in a colander or on paper towels.
Add the wine into the pan and bring to a boil. Deglaze the pan by using a spatula to scrape off the browned bits from the stir-fried scallops.
Add the chicken broth into the pan. Bring to a boil and add the shallots and the mushrooms. Cook for 2 to 3 minutes, until the shallots have softened. Stir in the butter, fresh parsley, fresh basil, and black pepper. Serve immediately.
Shiitake — the Miracle Mushroom Native to Japan and China, shiitake mushrooms symbolize longevity in Asian culture. Recent research shows that shiitake mushrooms have earned their health-giving reputation. The meaty-flavored mushroom is believed to contain powerful antioxidants that can help fight off cancer-causing agents. It is also believed to help lower blood pressure and is a good source of protein.
Serves 3 to 4
1 pound scallops
2 tablespoons olive oil
2 thin slices ginger
cup Marsala wine
cup chicken broth
2 shallots, chopped
½ pound shiitake mushrooms, thinly sliced
1 tablespoon butter
2 tablespoons chopped fresh parsley
1 tablespoons chopped fresh basil
Freshly ground black pepper to taste
Serves 2 to 4
¾ pound prawns shelled, deveined
¼ cup chicken broth
THE EVERYTHING® STIR-FRY COOKBOOK Page 13