I am a huge fan of shrimp and prawns. I grew up with my mom making them often. My favorite is tandoori prawns and prawn pilaf. Shrimps are also a great addition to stir-fry dishes. They are small and little bite-size treats that add so much flavor. And the best part is that they cook in minutes. So, simple dishes like buttered shrimp or shrimp curry are quick and easy to make. Today, I’m using pepper in my stir-fry. And yet, you could use almost any veggies you have in the fridge. See all my stir-fry recipes here for some ideas. And if you don’t have prawns, you can make a chicken or beef stir-fry.
About this stir fry
In addition to being quick and easy, this is also very versatile. One advantage of stir-fry is that it keeps veggies crisp-tender, so they retain more nutrients than if boiled. Also, stir-frying uses less oil. So, the fat content is usually low.
The three golden rules of stir-fry
A stir-fry, if done correctly, is an absolute treat. The meat has to be well cooked yet smoky or stewed. The veggies must be cooked al dente, meaning cooked but with a bite that is not soft or mushy. Getting it right means following these three golden rules.
Ingredients and substitute
Shrimps – I love using shrimps or prawns for this. And yet, you can also make this with chicken or beef. See my Chicken stir-fry as well as Beef and pepper Stir-fry. Peppers – A great veggie to stir-fry because it cooks quickly and still looks bright and vibrant. I’ve used three colors today. But, you can use whatever color you can find that makes your dish really beautiful. Onions – Sliced thickly, these add a nice bite to the dish. And, if you don’t like onions you can slice them up thin, which adds flavor to the sauce as well. Garlic and ginger – Ain’t no stir-fry without these two flavor boosters. Herbs – I love cilantro, and yet Chinese parsley is common in stir-fries. Fish sauce or Dashi – Can be found in most Asian grocery stores. If you enjoy Japanese food, you must try Dashi powder, which is powdered Japanese fish stock often used to make Miso soup. Sesame Oil – Most Asian foods use sesame oil. Adding just a few drops of this can really give your stir-fry an authentic flavor. It also has a long shelf life, so it will last in the pantry for a long time.
Step-by-step instructions
Clean, vein, shell, and pat dry the shrimp. Cut the peppers into long ¼ inch strips – and set aside. Dice the tofu into long, thin pieces similar to the peppers.Pro tip – Keeping the tails on the shrimps looks more presentable for serving, but it’s a personal choice. Combine all sauce ingredients in the small bowl – and set aside.Pro tip – Cornstarch will set to the bottom of the sauce, so you will need to mix it again before adding it to the pan. Heat the wok on high and add one tablespoon of cooking oil. Add the shrimp and stir fry for 3 minutes until they turn pink and almost cooked. Remove from the pan and set aside.Pro tip – We now remove the shrimp from the pan so we don’t overcook and make them rubbery. To the same wok, add another tablespoon of oil and lightly brown the tofu on all sides – remove and set aside.Pro tip – Don’t be afraid to let the tofu caramelize on all sides. We take the tofu out as it can break when stir-frying. Next, add another tablespoon of oil to the wok – saute ginger and garlic. Then, add the bell peppers. Stir-fry for two minutes on high. Return the tofu and shrimp to the pan with the sauce and green onions. Stir-fry for two minutes until everything is well combined.Pro tip – Keep the heat on medium so the liquid has time to coat everything before it dries out. Finally, sprinkle some fresh chopped cilantro. Garnish with more green onions. Enjoy!
Frequently asked questions
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