News ! news ! Google is back with feedburner API ! Hurray !
Leaving the google and its API story, join me for lunch today right here over some hot and spicy shrimp and baby bok -choy stir fry – and I promise you, will serve you the best one only !
For a week nights dinner, stir fry recipes are the easiest one to cook, you can not go wrong with it. When you are in a hurry, even curry can take some time but stir fry are the quickest one and that is its usp and at the same time it is heart warming too.
However, it will be interesting to note that stir fry which epitomize Chinese food today, was ubiquitously absent from the diet of ancient Chinese, historian or archaeologist will give you ample reason for this. When the historian dig deeper into the China, unfolding its so many myths and secrets, the Chinese cuisine also revealed the secret of its indigenity. There found no cooking pot or vessels which can be associated with the stir frying process, and no literature ever discussed the stir frying dishes. Then how does it come to associate with the Chinese cuisine ?
As they say “necessity is the mother of all inventions“, so the theory goes like that – in ancient China, probably during the late Han period situation prevailed which encouraged such quick impromptu style of field cooking, not any refined style though. The intensive cultivation required the peasants to live in the fields in temporary huts until the harvest is gathered, a field canteen to support the hundreds of peasants with limited fuel supply and in a limited cooking time. Cooked and dried grain that could be eaten along with some fresh veggies and all that was needed a savoury sauce which can be cooked in limited time and need less fuel too. Stir frying (chao) evolved and soon it traversed across the time to become one of the easiest if not refined style of cooking. [Refer Food in History by Reay Tannahill ]
And in today’s 24*7 corporate world, stir frying is the answer to millions of people who literally depends on it for their weeknight dinner. Can you draw the parallelism between the two situation now, I bet you can !
Now just gather few of the veggies like baby bok choy, broccoli (I used baby broccoli), some snow peas, corns, shallots etc and throw some shrimps in it, laced them with dark soy sauce, some chilli paste if you like it hot ! some more chilli flakes ! for the extra spicy people and stir frying them on high heat, your dinner is ready in no minutes. Spread them over a bed of steamed rice or noodles and you have all the nutrients in your plate from carbs to vitamins and minerals, everything literally !
Recipe: Shrimp with baby bok choy – stir fry at its best
Summary: Shrimp stir fried with baby bok choy and lots of other veggies spiced up with chilli paste and laced with soy oyster sauce all over it.
- Shrimps : 12 medium
- Baby bok choy : 3-4
- Snow peas : a handfull
- Baby broccoli florets : a handfull
- Red bell pepper : 1
- Baby corn : a handfull
- Shallots : 2
- Garlic (minced) : 3-4 cloves
- Red chilli flakes : 2 tsp
- Sambal olek (Chilli paste) : 2-3 tbsp
- Dark soy oyster sauce : 1/4 cup
- Water : 1/4 cup
- Honey : 1 tbsp
- Peanut oil : 2 tbsp
- Seasoned sesame oil : to drizzle
- Wash and clean the shrimps and dunked them in little soy sauce and leave for 15 minutes.
- Wash and cut the veggies – sliver the red bell pepper ; cut the broccoli into florets, cut the bok choy into halves ; trim the snow peas or cut them into slivers ; cut the baby corns into halves .
- Sliced the shallots and minced the garlic too.
- In a wok or large stir frying pan, heat the peanut oil.
- Saute the shrimps into it for a minute and remove them from the pan.
- Add some more oil if requires, and add the sliced shallots together with the minced garlic.
- Fry them for a while and add the red chill paste into it.
- Next add the veggies and stir frying them on high heat.
- Add the dark soy oyster sauce and continued frying them. Add the water too.
- Return the shrimps to the pan and mix them together with the veggies.
- Stir in some honey and add the chilli flakes too.
- Drizzle some sesaoned sesame oil over the stir fry to make it more glossy and also to heighten the flavour.
- Serve it over bed of rice or with noodles.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 2
Culinary tradition: Chinese
Enjoy this as your quick lunch or dinner. If you are not a seafood fanatic like me then throw away the shrimps in the recipe and replace it with tofu, and for the chicken lovers it will suits them too. This is one universal stir fry recipe and enjoy it in your own way !
Thanks for joining us in our short food history class too !