In this recipe, you’ll learn:
How to the vegetables crisp and vibrant, and the shrimp succulent and juicy.
How to keep the garlic from turning bitter in a stir-fry
Recipe from Everyday Chinese Cookbook by Chef Katie Chin
Jade Shrimp Recipe
Stir-frying is one of the quickest methods of cooking, but often home cooks fail to get the steaming-hot, perfectly-cooked results they see at restaurants. Have you ever found your stir fry with undercooked vegetables or overcooked meat" Perhaps the dish just tasted garbled and bland" Because the cooking happens in minutes (most stir fries take less than 8 minutes from start to finish!), there two secrets to successful stir-frying is so important. Here are the key elements:
Cutting the Right Size
You’ll often find ingredients in a stir fry small enough for a good bite or two, but not too big that you need a knife.
The smaller the cut of the ingredient, the faster it cooks. So, for a quick stir-fry, ingredients have to be cut small or thin enough to cook in minutes. Meats are sliced thinly, carrots are julienned, onions are thinly sliced.
Separate…and then together
…But sometimes, ingredients in a stir fry might require more cooking – like broccoli florets. In this Jade Shrimp recipe, broccoli needs to blanch for 2 minutes first, prior to the stir-fry, so that by the end of the stir-frying, you aren’t left with undercooked broccoli.
In traditional Chinese stir-frying, ingredients are actually cooked separately, and then come together at the end. This allows each set of ingredients to cook optimally and prevents a mish-mash of flavor. Your shrimp will taste like shrimp — and your broccoli will taste like broccoli.
The recipe for Jade Shrimp will highlight these two stir-frying techniques.
Everyday Chinese Cooking
Asian food expert, television chef and author Katie Chin just released a new cookbook, Everyday Chinese Cooking: 101 Delicious Recipes from My Mother’s Kitchen....