Shrimp Stir-Friday

by zydecopaws on March 18, 2011

Just because it is Lent and I live with a bunch of practicing Catholics doesn’t mean we don’t eat well on Fridays. Tonight was no exception, with a nice Sweet and Sour Shrimp on the menu. The wok was put into play again on the BS Keg, and I actually managed to snap a couple of pictures during the cooking process which went really fast once the shrimp hit the wok.

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As you can see from the picture, there was plenty of shrimp, mini bell peppers cut into quarters, green onions, mushrooms, and pineapple in the wok. All the veggies went in right after the shrimp had been given a couple of quick flips in the wok, and the pineapple a minute or so after that. Cooking time was about 4 minutes, the sauce was added, and 2 minutes later it was being served.

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The sauce was a recipe I found online and then proceeded to ignore, but here is a close enough version of what I think I used.

Sweet & Sour Sauce

  • 1/4 cup water
  • 1 1/2 tbs. rice vinegar
  • 2 tbs. brown sugar
  • 2 tbs. ketchup
  • 1 tbs. sweet chili sauce
  • 2 tbs. pineapple juice
  • 1 tsp. sesame oil
  • 2 tsp. minced garlic
  • 2 tsp. minced ginger
  • 1 tsp. cornstarch dissolved in 1 tbs. cold water

Stir all ingredients except the cornstarch mixture into a small saucepan and bring to a boil over medium heat. Add cornstarch mixture to thicken and stir well. Reduce heat to low and serve hot when ready to eat.

In spite of having people at the table that each had a serious dislike for some of the ingredients (one doesn’t like shrimp, the other peppers) the meal disappeared quickly and choruses of “make again” rang through the air.

It helps when you make the objectionables large enough to easily share…

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