I am foreal sweatin this wok. You should def get one. And now that I’m getting the hang of it, I am woking up something major. Here is my weekly wok tip of the day (huh?): Cook fast and cook hot. Make sure your ingredients are ready to throw in cause when the wok calls, you answer gotdamnit.
Chinese Shrimp Stirfry with Ginger and Brown Rice
1/4 cup of fresh ginger (thin strips)
4 small hot, red peppers, sliced (add more or less depending on your fire mouth)
2 scallions, sliced, keep the bottom half separate from the top half, but you will be using both
1 carrot julienned
1 bunch of baby bok choy (can’t find baby bok choy? 1/2 of a mama), chop the stems, slice the greens and keep each pile separate
1/2 lb of medium-sized shrimp, peeled and de-shitted
1/8 cup of tamari (have I mentioned that tamari is the same as soy?)
2 cups of cooked brown rice
veg or peanut oil for frying
sesame oil for garnish
marinade for the shrimp:
1 tsp of chinese 5 spice
1 tbs of tamari
1 tbs of tomato paste
This serves 2 with 20 minutes of prep (if you’re peeling your own shrimp), and 10 minutes of cooking. (That’s 30 minutes total. der.)
First, prepare your shreemps. Peel and do what you gotta do. Mix the chinese spice, 1 tbs of tamari and tomato paste. Coat the shrimp and let it site while you chop the veg. When you’re all prepped, you’re ready to heat the wok.
Heat your wok, add the veg or peanut oil and heat till it smokes. Add the ginger and stir furiously. 30 seconds later, add the hot peppers (this may make you cough). 30 seconds later, add the whites of the bok choy. Your wok’s heat may have reduced a bit, so make sure it is as hot as it was when you started. When it is, add the carrots. 1 minute later, add the whites of the scallions. Now, add your cooked rice. Make sure your wok is hot, the rice should be crisping in some areas, but because you are stirring like mad, it won’t stick. Add the green of the bok choy and when wilted, create a whole in the middle of the grub and add the shrimp.
Stir the shrimp in the middle while it cooks. As soon as the shrimp is done (about 3 minutes), stir everything together, add the remaining tamari and dish up. Garnish with greens of the scallions and sesame oil. Eat with cold cold beer.
