Monday, July 12, 2010

Shrimp and Pasta Stir-fry

I picked up some bok choy at the farmer's market on Saturday, so today I had to do something with it. Usually, this means a stir-fry. What a stir-fry usually seems to mean, is chicken and rice. I wanted to do something a bit different today--not to mention faster, considering pasta takes about ten minutes to cook and rice takes thirty or forty.

I cooked some liguine according to package directions:

Drained it, and set it aside:

Meanwhile, I heated a bit of sesame oil in a large pan:

Added diced onion and garlic:

And cooked:

until brown.

I then added some shrimp (kindly shelled by the Darling Devoted Husband):

and cut in half, since they were big little guys.

 Next, I added white wine vinegar:

oyster sauce and bottled ginger:

and soy sauce:

 Then, the bok choy:


 and cooked for three minutes or so, until the bok choy was wilted and the shrimp were cooked.

I then added the pasta and thought I'd be done:

Unfortunately, it was pretty bland--the pasta and watery bok choy had diluted the flavor cooked into the shrimp.

So I heated a spoonful of honey until liquid:

Added some oyster sauce:

Another dollop of bottled ginger:

And some more soy sauce:

 Whisked it together with a fork, and drizzled it over the stir fry:

This worked perfectly, and the sauce itself (I licked the cup) was amazing. It would make a great dipping sauce for potstickers.
This would be great with broccoli, snow peas, water chestnuts, bamboo, mushrooms--any vegetable you can make work in an Asian context. Chicken or beef could be substituted for the shrimp, or you could leave out the meat (and the oyster sauce) to make it vegetarian.


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