Spicy Shrimp and Vegetable Stir Fry |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I came across this recipe when looking for a way to use up some coconut milk and cabbage, along with some other spicy thai/asian spices. Recipe adapted from a cooking demonstration seen at Fiery Foods and BBQ Show. Ingredients:
1 lb large shrimp, peeled |
1/2 cup canola oil |
6 garlic cloves, minced |
1/2 teaspoon hot sauce (or less depending on how hot you want it) |
2 cups shiitake mushrooms, sliced |
2 cups asparagus, cut into 1 1/2 inch pieces |
1 cup green cabbage, sliced |
1 cup red cabbage, sliced |
1 cup green onion, chopped |
1/2 cup carrot, shredded |
1/2 cup coconut milk |
2 limes, juice of, only |
3 tablespoons fish sauce |
3 tablespoons peanut butter (i used low fat) |
2 tablespoons green curry paste (or red) |
1 tablespoon sugar |
1/2 cup cilantro, chopped |
Directions:
1. Using a wok on high heat, pour in 1/2 of the oil (1/4 cup), half of the shrimp and half of the garlic and stir fry for 3 minutes or until shrimp turns pink.
2. Add 1/4 teaspoon of the hot sauce and then transfer to large bowl.
3. Repeat with the remaining shrimp, garlic and hot sauce.
4. Add vegetables (mushrooms - carrots) to empty wok over high heat (there is some oil remaining from the shrimp, if not add some additional oil to wok) and then stir fry mixture 3 minutes or until vegetables are crisp tender; add to shrimp in bowl.
5. Add remaining ingredients (coconut milk - cilantro) to wok and stir fry for 3 minutes, stirring constantly.
6. Return shrimp and vegetables to wok and stir fry for 3-5 minutes.
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