You may also like
Categories:
will Pan peanut oil garlic red pepper white onion garlic red bell pepper button mushrooms zuchinni yellow squash green cabbage handful of fresh Italian flat parsley duck sauce soy sauce cayenne ground raw ginger clove garlic sesame oil lemon juice shrimp
Viewed: 1 - Published at: 8 years agoIngredients
- You will need:
- 1 large wok or heavy frying pan
- 3 tbsp peanut oil
- 1/2 tsp each dried garlic and onion flakes
- 1/2 tsp red pepper flakes
- 1 large yellow or white onion, coarsely chopped (1 inch pieces)
- 2 large cloves garlic, minced
- 1 red bell pepper (or a total of one whole pepper using quarters of four different colored peppers), seeded and coarsely chopped
- 6 button mushrooms, sliced thin
- 1 small (6") zuchinni and
- 1 small yellow squash, both sliced thin
- 1/4 head green cabbage, sliced thin
- handful of fresh Italian flat parsley (or cilantro for more flavor), chopped
- Sauce:
- 4 tbsp duck sauce
- 2 tbsp good quality soy sauce
- 1 tbsp cayenne based hot sauce
- 1 tbsp ground raw ginger
- 1 clove garlic, minced
- 1 tsp toasted sesame oil
- 1 tsp lemon juice
- 1 lb. bag frozen cooked "tail off" large shrimp (45 to 70 per pound), salt water (1 tbsp salt per quart water) rinsed and drained, cold but not frozen
Method
- Heat wok on medium high until moderately hot. Put in peanut oil and the flakes of dried garlic, onion and red pepper. Stir until flakes start turning golden, about two minutes. Don't allow oil to smoke. Next, put in the vegetables in order, starting with the onion, garlic and bell pepper under the three asterisks, stirring constantly for a minute. Then add in the mushrooms and squashes. Stir for another minute and then dump in the cabbage and herb. Toss everything for a couple of minutes, then turn heat way down, stir in shrimp and the sauce, and lid tightly for five minutes. Serve with sticky white rice for best results.
