Friday, August 25, 2006

Thai Seafood Stir-Fry (Foodie Friday)

First off, I want to start by saying that I don't use a wok. I had one years ago, storing it was a PIA and I got rid of it. I had an electric one also and got rid of that too. Ironically, the stove we bought a few years ago has a removable insert so you can put a wok right on the flame-so I have been tempted to get another one, but never did. I use a deep, non-stick skillet with a lid for my stir-frying and stir-fry on medium heat most of the time. I use a gas stove, so it's a little easier to adjust the flame as I need it.

Thai Seafood Stir-Fry

Ingredients:

1 3/4 teaspoons cornstarch
4 tablespoons lemon juice
2 tablespoons low sodium soy sauce
1 tablespoon sugar
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper (adjust to how "hot" you prefer your food)
8 ounces of broccoli OR fresh green beans
2 ribs celery
1 large onion
3 tablespoons vegetable oil
1/3 cup water
1 pound or shrimp, peeled and deveined OR scallops or a combination of both
1/2 cup sliced water chestnuts (optional)
Hot cooked Rice (see my last Foodie Friday for Chinese Boiled Rice)

1) Combine cornstarch, lemon juice, soy sauce, sugar, ginger and red pepper in a small bowl, stir til smooth and set aside.

2) Cut stems from broccoli and discard. Cut tops into small flowerets and rinse. (If using green beans, cut off tends and slice thicker beans in half lengthwise and rinse). Cut celery diagonally into 1/2" slices. Cut onion lengthwise in half and then crosswise, into slices.

3) Heat skillet (or wok) over medium-high heat til hot and then add oil to pan and heat for about 30 seconds. Add onion and stir fry about 2 minutes. Add broccoli (or green beans) and celery and stir from about 3 additional minutes. Reduce heat to medium and add water-cover and cook until veggies are crisp tender. Add shrimp (or scallops) and stir fry gently a few minutes until cooked (shrimp will turn pink).

4) Stir veggies/seafood combination well to combine. Stir cornstarch mixture well, until smooth and add to skillet/wok. Stir fry til sauce boils and thickens (stir constantly here.

Serve over hot cooked rice.

3 comments:

KnitXcorE said...

that sounds yummy.... i'm gonna admit my wok is in the linen closet b/c there is no room anywhere else for something that big... i actually had to re-organize to get it in there... stupid wok!!!!

ladylinoleum said...

You know, I threw out my wok too and didn't miss it until I watched an old episode of Good Eats the other day where Alton was going on and on regarding the need to own one. I think I will buy another one!

Pink said...

That recipe aounds great, am going to have to try it. We have a huge wok, in fact, when we first got her we had to rearrange the cabinets to fit her in...that's why we nicknamed her J-Lo! Sorry to all J-Lo fans...

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