Stir-fry some shrimp with hot pepper sauce, garlic, ginger and lemongrass for a succulent, quick, Thai-flavored dinner.
Lemongrass is the secret to the flavors in this dish. It adds a tang like that of lemon or lime and is one of the most important spices used in Thai cooking. It looks a little like a scallion with long, thin, green-gray leaves and a lighter bulb at the tip. If you can’t find it fresh, there is a lemongrass paste that works well, or use lemon zest as a backup.
To use fresh lemongrass, remove the outer leaves and slice the pale inner leaves and bulb into thin slices.
Sesame noodles with snow peas complete the meal. Fresh snow peas add a crisp texture to the noodles. If in a hurry, use microwaveable rice and add peas instead of the sesame noodle recipe.
The secret to stir-fry is to prepare all ingredients first and line them up on a plate or cutting board in order of use. That way you don’t have to keep looking at the recipe to know what goes in next.
Another tip is to make sure your wok or skillet is very hot before adding ingredients. The oil should be smoking.
Helpful hints
• Use a food processor to chop onion and peanuts.
• If using ground ginger instead of fresh, mix it in with the sauce.
• To save cleaning time, make stir-fry shrimp, remove to a plate and use the same wok, without washing it, for the noodles.
Fred Tasker’s wine suggestion: A big, rich California chardonnay would nicely handle these spicy shrimp.
Countdown
• Stir-fry shrimp dish.
• Stir-fry noodles.
Shopping list
To buy: 1/2 pound snow peas, 1 small can tomato paste, 1 small piece fresh ginger or 1 bottle ground ginger, 3 stalks lemon grass or 1 lemon rind, 3/4 pound peeled shrimp (wild caught or local), 1 small jar roasted peanuts, 1 small package sesame seeds, 1 bottle sesame oil and 1/2 pound Chinese noodles.
Staples: Onion, garlic, sugar, hot pepper sauce, salt and black peppercorns.
Hot and Spicy Stir-Fry Shrimp
1/4 cup tomato paste
1/2 tsp. hot pepper sauce
1/2 cup water
1 tsp. sugar
1 tsp. sesame oil
1/2 cup chopped onion
2 garlic cloves, crushed
2 Tbsp. chopped fresh ginger or 2 teaspoons ground ginger
3 stalks lemon grass, sliced, or grated lemon rind from 1 lemon
3/4 lb. peeled shrimp, (wild caught or local)
2 Tbsp. unsalted, roasted peanuts, chopped
Mix tomato paste, hot pepper sauce, water and sugar together and set aside. Heat the oil in a wok or skillet over high heat until smoking. Add the onion, garlic, ginger and lemon grass or lemon rind and stir-fry 2 minutes. Add the shrimp and stir-fry 2 to 3 minutes, until the shrimp just turn pink. Add sauce and mix a few seconds. Remove to a plate and sprinkle with peanuts. Makes 2 servings.
Per serving: 310 calories (23 percent from fat), 8.1 g fat (1.2 g saturated, 3.3 g monounsaturated), 276 mg cholesterol, 39.1 g protein, 24.4 g carbohydrates, 3.0 g fiber, 259 mg sodium.
Source: Linda Gassenheimer.
Sesame Noodles with Snow Peas
1/4 lb. Chinese noodles
1 tsp. sesame oil
1/2 lb. snow peas, (about 2 1/2 cups)
1 Tbsp. sesame seeds
Salt and freshly ground black pepper
Bring a large pot of water to a boil. Add noodles, cook 1 minute and drain. Toss with sesame oil. Using same wok as for shrimp, add snow peas and stir-fry 1 minute. Add noodles and toss 2 minutes. Add sesame seeds and salt and pepper to taste. Remove to dinner plates and serve shrimp on top. Makes 2 servings.
Per serving: 298 calories (22 percent from fat), 7.2 g fat (1.3 g saturated, 2.5 g monounsaturated), 48 mg cholesterol, 11.1 g protein, 47.6 g carbohydrates, 4.5 g fiber, 16 mg sodium.
Source: Linda Gassenheimer
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