Monday, August 6, 2012
It just happened I had also gone grocery shopping at the WalMart in Cortez, Co; purchased some shrimp and a pork tenderloin. The pork was simply seasoned with ginger, garlic and teriyaki sauce; roasted and ready for slicing. The fun part was cooking in my wok; the hard part was coming up with a name for the dish. With the ingredients, it was "Shrimp, Pork, Asian Vegetables...."; with the techniques it continued with "...Stir Fried Soup". Ridiculously too long; so I simply cut it down to "Asian Stir Fry Soup". I didn't use the green onions though; it was just an unnecessary addition that wouldn't have added much more to the dish itself.
Oh, and to my friend Heidi's mom, Trish; yes, I used the Calphalon Wok!
...and here you go.
Asian Stir Fry Soup
¾ lb (12 oz) medium sized raw shrimp, peeled and deveined
1 ½ tsp cornstarch
1 tsp soy sauce
½ tsp sesame oil
¼ tsp ground white pepper
4 Tbsp canola oil plus 2 Tbsp
½ lb each chopped boy choy and shredded Chinese (Napa) cabbage
¼ lb snowpea pods, strings removed
¼ lb mushrooms, sliced
1 Tbsp minced garlic
1 tsp minced ginger root
2 cups chicken broth
2 Tbsp cornstarch
3 Tbsp oyster sauce
½ lb (8 oz) roasted pork tenderloin, sliced thin
Mix together shrimp, cornstarch, soy sauce, sesame oil and white pepper in sealable plastic container; refrigerate for 30 minutes.
In Wok or large skillet, heat 4 tablespoons oil on high heat; add bok choy, cabbage, pea pods and mushrooms; stir fry for 5 minutes; remove. Add 2 tablespoons oil; cook shrimp until pink; about 2 minutes; remove. Add in garlic and ginger root; stir together until they begin to sizzle. Add in broth, cornstarch and oyster sauce; stir and let it come to a boil. Add back shrimp and vegetables; add in pork and mix thoroughly; let cook additional 3 minutes together.
Makes six servings.