Stir-Fried Shrimp with Snow Peas and Ginger

-Put 2 cups of cold water into a large bowl and add 1 TBS salt.

-Add 1 pound of peeled and deveined shrimp to the water and let stand for 5 minutes.

-Rinse shrimp and dry on paper towels.

 -In a small bowl mix together the following:
1/3 cup chicken or vegetable broth
2 tsp rice wine
1½ tsp soy sauce
1½ tsp cornstarch
½ tsp sugar
1/8 tsp white pepper
2 TBS fresh cilantro
Set aside.

-Mince up 1 tsp fresh ginger and 4 cloves of garlic. Set aside.  
-Take the strings off 1 pound of snow peas. Set aside.

-Heat 1 TBS ghee or butter in a large skillet or wok over high heat. 

-Cook shrimp, turning constantly, until pink on all sides, about 1 minute.

-Stir in the garlic, ginger and 1 TBS butter. Cook for 1 minute more.

-Then add the snow peas and ¼ tsp salt. Stir-fry 1 minute longer.

-Add broth mixture to skillet and continue to cook until sauce thickens.


Stir-Fried Cabbage

-Halve and core 1 green cabbage and then quarter it.

-Then very thinly slice the quarters.

-Peel and mince 1 TBS fresh ginger.

-Chop up 3 cloves of garlic.

-Heat 2 TBS ghee or butter in a heavy large pot over medium-high heat. 

-Add the ginger and garlic and stir-fry for 30 seconds. 

-Add half of the cabbage and toss until wilted, about 4 minutes.

-Add the remaining cabbage and 1 TBS sesame oil, cook until all cabbage is crisp tender, another 4 minutes.

-Season to taste with sea salt and freshly ground black pepper and serve.

Stir-Fried Bok Choy with Roasted Peanuts

-Fry 3-4 TBS whole raw peanuts in 1 tsp peanut oil until golden brown.

-Chop up the peanuts with 1/8 tsp red pepper flakes and a pinch ofsea salt and set aside.

-Slice the stems off of 1 bunch of bok choy, and cut the stems into ½ inch pieces. Leave the leaves whole.

-Mince up 2 tsp fresh ginger.

-Put a wok or sturdy pan over high heat and add 1 more tsp peanut oil.

-When hot, add the ginger and stir-fry for a minute.

-Then add the bok choy stems and leaves and stir-fry until wilted and glossy.

-Mix together the following:

2 TBS soy sauce

1 tsp cornstarch mixed

3 TBS cold water or broth

-Add to the pan and stir-fry for another 1-2 minutes.

-Add the crushed peanut mixture and serve warm.


Stir-Fried Bok Choy and Broccoli with Ginger and Hoisin Sauce

-In a small bowl combine the following:

1/3 cup chicken or vegetable stock,

2 TBS Hoisin sauce

1 TBS rice vinegar

-Set aside.

-Chop 1 head of broccoli into florets.

-Then chop up the following:

1 bunch of baby bok choy

Half an onion

-Put 1 TBS sesame seeds in a large skillet and toast over low heat until lightly browned, about 3 minutes.

-Set aside.

- In the same pan, raise the heat to medium-high and add 1 TBS oil.

-Add the broccoli, the bok choy and the onion and stir-fry for 2 minutes.

-Then add 2 TBS minced fresh ginger.

-Cook for 2 minutes more and then add the sauce and cook covered for another 2-3 minutes.

-Uncover and stir-fry until the sauce thickens a little, about 30-60 seconds.

-Sprinkle with the toasted sesame seeds, season to taste with sea salt and pepper and serve.

Spicy Stir-Fried Snow Peas with Garlic and Cashews

-In a small bowl combine the following:

¼ cup chicken or vegetable stock with the following

1 TBS soy sauce

1-2 tsp chile paste

½ tsp sugar

-Mix and set aside.

-Peel than smash 3 cloves of garlic.

-Grate 1 TBS fresh ginger.

-Measure ¼ cup cashews.

-Take the strings off of half a pound of snow peas by gently snapping the top off each pea so that the string remains attached. Pull the string down the side of the pea.

-Heat 1 TBS peanut oil or ghee in a large skillet and then add:

the snow peas

the garlic

the cashews

-Stir-fry for 30 seconds.

-Add the ginger and stir-fry for 30 more seconds.

-Add the stock, cover the pan, reduce the heat to medium and cook until peas are almost tender, about 2 minutes.

-Stir in 1 TBS rice vinegar and cook uncovered to reduce the sauce, about 1 minute more.

A Stir Fry of Broccoli and Lamb from Plenty by Nigel Slater

-Wash a 1 bunch of broccoli and cut into small florets.

-Peel the stem and cut into bite size pieces.

-Blanch the broccoli in boiling water for 1 minute.

-Drain and set aside.

-Chop up 2 cloves of garlic.

-In a shallow sauté pan or wok, get 3 TBS peanut oil or ghee really hot.

-Add the garlic and cook stirring until soft but not colored.

-The author of this recipe (Nigel Slater) says, “it will appear that there is too much oil but bear with him.”

-Add 1 pound of ground lamb and let it color appetizingly, stirring to break it into small pieces.

-Add the drained broccoli.

-In a small bowl mix the following:

The juice and zest of 1 lime

1 TBS Thai fish sauce (nam pla)

1 tsp sugar

-Add to the hot pan and let sizzle briefly.

-Check for salt and stir in the following:

Some chopped chives or green onions

Fresh shell peas if you have some

2 grated carrots

-Serve warm.