Thursday, May 1, 2008

Vegetable Stir Fry (野菜炒め)

Vegetable Stir Fry (野菜炒め)

12-14 pieces of frozen or fresh shrimp (if frozen, thaw in cold--not warm--water until tender)
1 green pepper, sliced into long, thin strips
1/2 of an eggplant, cut into thin long pieces
1/4 of a cabbage, coarsely cut into similar shapes to other vegetables
carrots, cut into thin long pieces
onions, sliced into long thin strips
4 cloves garlic, crushed, not chopped
canola or vegetable oil for wok/frying pan

soy sauce
hoisin sauce
grated ginger
rice wine vinegar
sesame seed oil
chili oil
white pepper
salt & black pepper

  1. Heat wok/frying pan on high heat and add canola/vegetable oil. Add carrots, onions and cook until slightly tender. Add green peppers, eggplant, and cabbage and cook until cabbage cooks down a bit.
  2. Push the vegetables over to the side a little to make room for the shrimp. Add the shrimp to the wok, making sure they all are touching the hot metal. Cook quickly on both sides until slightly pink.
  3. Add garlic, and continue to fry. In the mean time, mix all sauce ingredients in a small bowl. Add the sauce to the stir fry and toss.
  4. Serve on the side with rice, while still hot.


Laura said...

Lillian! I am so glad you posted some of your recipes! They sound good, and the pictures are great! That is so cool that you posted one with the Japanese name too!

P.S. What was that stuff Gary and Blake had at Damae? It was really good and if you ever have a chance, and if you know the recipe, we'd love it!

Lillian said...

I think they had Katsu-don. I'll try to make it sometime soon so I can post it with a picture:)