This Shrimp
& Zucchini Stir Fry is simple and quick to do – but you do need to have
some Chinese ingredients on hand. You
could try it without. I have suggested
some alternatives in the ingredient list.
Ingredients:
Frozen shrimp
2 zucchini – sliced
Knob of ginger cut up into batons
Small amount of red onion
Garlic oil/ canola oil
Small piece of fresh chilli
Cornflour (cornstarch)
For the seasoning – Rock sugar (you could use ordinary
but rock sugar makes things glossy), soy sauce (you could use Worcestershire
sauce), Fish sauce (or salt), Chinese Cooking Wine (or a splosh of white wine
or a teensy bit of vinegar), Pepper
Method:
If you were an organised person you could defrost the
shrimp in advance. But you are cooking
on a high heat in a stir fry so I am happy to cook them from frozen. I wouldn't do that if they were large prawns.
So heat up your pan until it is just about smoking and
then put your oil in. I use a mix of
garlic oil and canola because fresh garlic doesn't agree with me.
Fry your ginger, onion, shrimp and zucchini – moving them
around with a spoon. Add your
flavourings – try to keep them in balance.
Finally add your spoonful of cornflour to a little cold water, stir and
then stir through your stir fry.
Total cooking time is less than 5 minutes and other
than that the only fiddly prep is cutting up the ginger, onion and zucchini.
Garnish with your fresh chilli.
