A beloved cousin reached out on one of my Facebook pictures of what I was cooking this week asking for the recipe, so though this is a little bit of a repeat blog post in terms of the method, I’m going to do it anyway for her!
This week I made a shrimp stir-fry. Now, you guys know my method of stir-fry…identify 3-5 of your favorite veggies and 1-2 proteins to sauté with copious amounts of minced garlic and ginger. I sauté all stir-fry in coconut oil because of the high heat and plus it’s just creamy and yummy. But use whatever you want.
This week’s stir-fry was a bit of an experiment on my method though. So Ill give you that part!
1lb raw shrimp
¼ cup curry powder
1 Tbsp garlic powder
¼ cup chunky peanut butter (Teddie)
1 ½ Tbsp rice wine vinegar
1 Tbsp soy sauce
1 tsp gochujang
OK STOP…WHAT IS GOCHUJANG? Glad you asked. It is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. Don’t be afraid, it’s going to add texture and spice!!!
Season shrimp liberally with curry and garlic powder. Heat oil in a non stick skillet over medium-high heat. Cook shrimp on one side until blackened, about 2 minutes. Flip and cook another 2 minutes. Remove and cover with aluminum foil.
In a very large pan add more oil. About 1 tsp should work. Add to the pan your longest cooking veggies first (carrots, snap peas, green beans, broccoli) and layer in veggies by shorter cooking times (onions, peppers) and even shorter (bok choy, mushrooms, spinach). When all veggies are cooked down, add the sauce to coat the veggies. Note, you may have to pour the stir-fry vegetables in a colander first to remove any water cooked out of them before adding the sauce.
Plate the veggies with a side of rice. Stack the shrimp on top of the stir-fry and garnish the whole plate with Sriracha and sliced green onion.
This is a really great way to do a refrigerator dump of vegetables that are going to go bad. Or just get a whole lot of them into your dinner! Either angle you’re working…enjoy!