Surprisingly you can't buy better shrimp from the butcher than frozen, because all shrimp are shipped frozen. This recipe is very light and easy to cook on a night when you don't have time to visit the butcher. Keep a block of tofu in the fridge and a bag of frozen shrimp in the freezer. Be as creative as you want with the vegetables. Ingredients- 1/2 Lb shrimp, deveined and cleaned
- 1 Block firm tofu, cut into 1" squares
- 1 Vegetable cut into julienne (mushrooms, red bell pepper, carrot, onion, etc.)
- 6 Green onions
- 1 Clove garlic, minced or pressed
Sauce- 3 Tbs hoisin sauce
- 1 Tbs chili bean paste
- 2 Tbs rice vinegar
- 1 Tbs sugar
- 1/2 Tbs ground ginger
- 1/2 Tbs cornstarch
Directions- Combine sauce ingredients and set aside.
- In a wok heat oil over high heat. When the oil begins to ripple add the tofu. Use quick shakes of the wok and only a few stirs with a spoon. Too much activity will break down the tofu. Cook the tofu for five minutes. Remove and drain on paper towels.
- Clean wok and add a little more oil. Stir fry vegetable for 2-4 minutes.
- Add shrimp and stir fry for two minutes, stirring constantly.
- Stir in the green onions and sauce mixture. Stir until thickened and shrimp are opaque throughout.
- Add tofu and mix well.
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