Shrimp Stir Fry
By Tom Douglas
Shrimp Stir Fry
By Tom Douglas
- 1 pound of U-16/20’s Shrimp, deveined, tails on
- 2 tablespoons of Chef Tom Douglas’ Rub with Love Spicy Red Chili Teriyaki Sauce
- 2 tablespoons rice oil (or canola oil), separated into two bowls
- ¼ pound zucchini, sliced at an angle
- ¼ pound mushrooms, sliced
- ¼ pound yellow onions, sliced
- ¼ pound snow peas, sliced at an angle
Toss shrimp with Spicy Red Chili Teriyaki Sauce and let rest for approx. 3-5 minutes. Heat wok to High and add rice oil. Once the oil is smoking, add shrimp and cook approx. 2 min tossing to cook evenly. Remove from heat and set aside.
In same wok, heat a bit more rice oil before adding zucchini, onion and mushrooms. Cook one minute and add the snow peas. Add shrimp back to wok and add another 2 Tablespoons (or to taste) teriyaki before serving. Serve with hot white or brown rice.
In same wok, heat a bit more rice oil before adding zucchini, onion and mushrooms. Cook one minute and add the snow peas. Add shrimp back to wok and add another 2 Tablespoons (or to taste) teriyaki before serving. Serve with hot white or brown rice.