Wednesday, April 18, 2012

Tom Xao Dau Ha Lan (Stir-Fry Snow Pea and Shrimp)

I've not cooked much over the weekend, and my sister invited us over for dinner on Monday night. Therefore, I was feeling lazy to cook dinner last night, so I made this quick dish "Stir-Fry Snow Pea and Shrimp" and fried some tofu to pair with shrimp paste. Sometime simplest meal could be the best meal; crunchy great texture of snow peas and carrots, fresh juicy shrimps make such a good combination.


5-10 minutes prepare, 5 minutes cook


Ingredients

1/2 lb snow peas
2 small carrots
12 Texas shrimps
1 small red onion
3 cloves garlic (minced)
2 stalks scallion (chopped)
cilantro
¼-teaspoon sea salt
½-teaspoon mushroom seasoning
3-teaspoons extra virgin olive oil
1-teaspoon panda brand oyster sauce
black pepper

Prepare

  • Minced garlic
  • Rinse and chopped scallion and cilantro
  • Trim both ends of snow peas, and rinse
  • Peel, rinse and slices carrots and onion
  • Peel, rinse and deveined shrimps

Cook

  • Head 3 teaspoons extra virgin olive oil in a wok or fry pan over medium-high heat. Add minced garlic cook until garlic turn golden about 30 seconds. Add shrimps and stir-fry until likely done about 2 minutes.
  • Add carrot, snow pea, 1/4 teaspoon sea salt, 1/2 teaspoon mushroom seasoning and 1 teaspoon of panda brand oyster sauce; stir-fry for couple of minutes. Add red onion, scallion, do final taste (add tiny bit of fish sauce if you prefer). Transfer onto plate, top with cilantro and black pepper. Serve with cooked rice.

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