Wednesday, January 26, 2011

Shrimp with Spicy Garlic Sauce


This recipe was so simple and it made me bring out my wok which I haven't used in quite some time. Overall, its a nice meal jam packed with vegetables.
The thing I love about making stir-fry is that you can add so so so many different vegetables or meats, throw a little sauce on it and boom...you've got a fabulous dish made with fresh ingredients, all in one dish!


6 dried black (shiitake) mushrooms
1 medium carrot, cut diagonally into thin slices
3/4 pound uncooked medium shrimp in shells
1 teaspoon cornstarch
1 teaspoon water
1 tablespoon chili or vegetable oil
2 teaspoons finely chopped garlic cloves
1 tablespoon chili or vegetable oil
1/2 medium head cabbage, cut into 2x3/4-inch pieces
1/4 cup  chicken broth (from 32-ounce carton)
4 medium green onions, cut diagonally into 1-inch pieces
1 tablespoon chili paste

1.Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips.
2.Place carrot in boiling water; heat to boiling. Boil 1 minute; drain. Immediately rinse with cold water; drain.
3.Peel shrimp. Cut shrimp lengthwise in half; wash out vein. Pat dry with paper towels. Mix cornstarch and water.
4.Heat wok or 12-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add shrimp and garlic; stir-fry until shrimp are pink and firm. Remove shrimp from wok.
5.Add 1 tablespoon oil; rotate wok to coat side. Add mushrooms and cabbage; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 1 minute.
6.Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Add shrimp, carrot, onions and chili paste. Cook and stir about 30 seconds or until shrimp are hot.

**Randi's Side Notes**
~ I didn't have any dried mushrooms, nor did I want to purchase any because personally that didn't sound very appetizing so I just bought regular old mushroom. They tasted just fine to me, not that I would know the difference.
~ I also could not find any chili paste at the store I went to so I just added a little bit of red pepper flake while cooking the shrimp and a little bit more when I was cooking the cabbage and mushrooms. It added a lot of heat to it, which who knows if that was what the paste was for.
~ We both did end up putting a little salt on it just to bring out the flavors a little bit more, since there isn't really anything in it that has a lot of flavor other then the garlic. You could jazz it up even more by adding some siriacha sauce to it or throwing in a little soy sauce, hoisin sauce, teriyaki sauce...anything! You could add some canton noodles to give it a little more umph.

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