Embrace stir-frying for better taste and health

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Embrace stir-frying for better taste and health

This Dec. 12, 2010 photo shows stir-fried crystal shrimp in Concord, N.H. This recipe is a tasty way to celebrate Chinese New Year. (AP Photo/Larry Crowe)

Embrace stir-frying for better taste and health

SPF
This Dec. 12, 2010 photo shows stir-fried crystal shrimp in Concord, N.H. This recipe is a tasty way to celebrate Chinese New Year. (AP Photo/Larry Crowe)
Stir-Fried Crystal Shrimp

Start to finish: 1 hour 20 minutes (20 minutes active)
Servings: 4
1 pound large raw shrimp, peeled and deveined
2¼ teaspoons salt, divided
2 tablespoons egg white, lightly beaten (about ½ egg white)
1 tablespoon plus ½ teaspoon cornstarch, divided
2 tablespoons peanut or vegetable oil, divided
1/3 cup chicken broth
1 tablespoon Shaoxing rice wine or dry sherry
1/8 teaspoon ground white pepper
3 slices ginger, smashed
3 scallions, halved lengthwise and cut into 2-inch sections
½ cup frozen peas, thawed
In a large strainer rinse the shrimp. Sprinkle 1 teaspoon of the salt over the shrimp, then stir the shrimp in a vigorous circular motion for about 1 minute.
Rinse the shrimp under cold water, then shake out the excess water. Sprinkle 1 more teaspoon of salt over the shrimp and repeat the stirring and rinsing process. After the shrimp have been thoroughly rinsed, set on several sheets of paper towels. With more paper towels, pat the shrimp dry.
In a medium bowl combine the shrimp, egg white and 1 tablespoon of the cornstarch. Stir until the cornstarch is totally dissolved and no clumps are visible. Put the shrimp mixture uncovered in the refrigerator for 1 hour.
In a 3-quart saucepan over high heat bring 1½ quarts water to a boil. Add 1 tablespoon of the oil to the boiling water. Reduce the heat to low. When the water is barely simmering, carefully add the shrimp, gently stirring them so that they do not clump together. Cook for 1 minute or until the shrimp just turn pink but are not cooked through.
Carefully drain the shrimp, shaking the strainer to remove any excess water.
In a small bowl combine the broth, rice wine, the remaining ½ teaspoon cornstarch, and the pepper. Set aside.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon of oil, add the ginger and scallions. Stir-fry for 10 seconds, or until the ginger and scallions are fragrant.
Add the shrimp and peas, then sprinkle on the remaining ¼ teaspoon of salt. Stir the broth mixture to recombine, then swirl it into the wok. Stir-fry for 1 to 2 minutes, or until the shrimp are just cooked and the sauce just clings to the shrimp.
(Recipe from Grace Young’s Stir-Frying to the Sky’s Edge, Simon & Schuster, 2010)

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