Saturday, February 2, 2013

Salt and Pepper Shrimp Stir Fry for Two


Here's a quick and tasty dinner for two. The dry vermouth really works well with the flavors of the shrimp and the Chinese cabbage.

Salt and Pepper Shrimp Stir Fry


6-12 large shrimp, coated heavily in salt and pepper
2 cloves garlic, sliced thin
Onion, sliced into 2-3 inch strips
Bunch of Chinese cabbage
5 spice seasoning
Cashews, unsalted
Ginger, sliced into thin disks
Mushrooms, your call, sliced
Tablespoon coconut oil
Tablespoon sesame oil
Tablespoon peanut oil
Shot of dry vermouth




Combine and heat the oils in a wok. Add the onions and garlic over low heat and sweat them until translucent, stirring frequently. Add the ginger and raise the heat to medium high. Add the mushrooms, cashews and cabbage, continuing to keep the food moving in the wok. Hit the works with 5 spice powder to taste. Add dry vermouth and keep the food moving. Add shrimp. Be careful not to over cook the shrimp or they will come out rubbery and dry. When the shrimp are cooked through serve the whole thing over rice. Enjoy.