Week 19 - Stir Fried: The Sequel

OK, I know it looks like I haven't been doing this for the last couple of weeks but I promise that I have done them, I just haven't written about them. So here's me catching up on my blog...

My second stir fry was much more successful than my first. In fact, it was SO successful I got a review from Brian that went something like, "this tastes like something you'd get in a restaurant!" So that's exciting.

Partially it probably went well because I was much more confident in my recipe and not as terrified of the high heat. I guess there's something to be said for practice. 

One thing I definitely love about this Cooks Illustrated book is that their stir fry sauces are quick, simple and delicious. We actually had almost all of the ingredients for the sauce in the house (red curry paste was almost tough to find) and, like the orange-sesame sauce, I think it would be really versatile with a lot of different stir fry varieties.

STIR-FRIED SHRIMP AND SNOW PEAS WITH COCONUT-CURRY SAUCE

Source: The Best 30-Minute Recipe

Stir-Fry: 1 recipe coconut-curry sauce (see below) - 1 lb. extra-large shrimp, peeled and de-veined - 2 tsp. soy sauce - 2 T. vegetable oil - 1 bell pepper, cored, seeded and sliced - 8 oz. snow peas, strings removed - 1 C. bean sprouts - 3 garlic cloves, minced - 1 T. grated fresh ginger

Coconut-Curry Sauce: 1 C. coconut milk - 1 T. fish sauce - 1-2 tsp. red curry paste - 1 tsp. light brown sugar - 1 tsp. cornstarch

1. Prepare sauce by combining all ingredients in medium bowl and set aside. Toss shrimp with soy sauce. Heat 2 teaspoons of oil in 12-inch nonstick skillet over high heat until just smoking. Add shrimp and cook, stirring occasionally and breaking up clumps, until curled and lightly browned, about 1.5 minutes. Transfer shrimp to clean bowl.

2. Add 1 more tablespoon of oil to pan and return to high heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for 1 minute.

3. Clear center of pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine, add to pan and bring to simmer. Cook until sauce thickens, 1 to 2 minutes. Serve immediately.