Thursday, October 14, 2010

What goes best with Asian food....

I would argue that Lemon Drop Martinis are the perfect accompaniment to Asian food, but tonight the perfect thing? The weeone. I didn't take any photos of her and her chopsticks, but I sooooo should have. Hers look like a giant clothespin and have a she cheats, but it is so darn cute to watch her eat with them!!!

She picked out the menu for tonight. Stir-Fried Ginger Shrimp. She's a crustacean her mother.

So I peeled and chopped some ginger....

Sliced some onion...

Added the ginger and some salt and white pepper to the shrimp and let them sit for a few minutes.

Meanwhile, I heated up some canola oil (about a teaspoon) in a nonstick skillet. I tossed in the shrimp, and stir fried for a couple of minutes then pulled them out and set the shrimp aside.

Wiped out the you know how hard that photo was to take???

Heated some more oil, then added the onions and some minced garlic.

They were joined by some celery (I bought this already cut because I just can't justify buying that giant stalk of celery at the store and then it going to waste!)

After a few minutes the shrimp joined in...

....followed shortly by a mix of water, soy sauce, cornstarch, sesame oil, sugar and chili paste.

That thickened nicely.

Believe it or not, I was out of we put this atop orzo. It is rice shaped pasta after all!

Two thumbs up....we loved it!

Stir-Fried Ginger Shrimp

Serves 4

1 pound medium shrimp, peeled and deveined
1 teaspoon chopped, peeled, fresh ginger
dash of salt
dash of pepper
1/2 cup water
1 Tbsp mirin
2 tsp soy sauce, low sodium
1 1/2 tsp cornstarch
1 tsp sugar
1tsp dark sesame oil
1/2 teaspoon chile paste with garlic
1 Tbsp canola oil, divided
1 cup thinly vertically sliced onion
4 garlic cloves, minced
1 cup diagonally cut celery

Place shrimp in a medium bowl. Sprinkle with chopped ginger, salt and pepper and toss well. Let stand 5 minutes.

Combine 1/2 cup water and the next 6 ingredients in a small bowl, stirring with a whisk.

Heat 1 teaspoon canola oil in alarge nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry for 2 minutes. Remove shrimip mixture from pan; set aside. Wipe pan dry with a paper towel. Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion and garlic to the pan; stir-fry 1 minute. Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry 1 minute or until the shrimp are done.

Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately. Yield: 4 servings of about 1 cup each.

Calories: 192, Fat: 6.7g (sat 0.8g, mono 2.9g, poly 2.3g), Protein: 23.8g, Carb: 7.2g, Fiber: 0.8g, Chol: 172mg, Iron: 3mg, Sodium: 594mg, Calc: 82mg

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