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This came in my email today from a magazine....thought it sounded good and wanted to share it with you!!

Shrimp and Ginger Stir-Fry

Serves 4; Prep time: 30 minutes; Total time: 30 minutes
This stir-fry is good with cooked rice, or try it over a bed of shredded Napa cabbage.


3 tablespoons finely grated fresh ginger

3 tablespoons soy sauce

1 tablespoon white-wine vinegar

2 teaspoons sugar

1 tablespoon cornstarch

coarse salt and ground pepper

1 1/2 pounds peeled and deveined medium shrimp, tails removed

4 tablespoons vegetable oil

2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces

8 scallions, cut into 2-inch pieces, white and green parts separated

1. Press out ginger juice (see below); whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.

2. Season shrimp with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.

3. Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.

4. Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately.

Per serving: 355 calories; 17.2 grams fat; 36.8 grams protein; 14 grams carbohydrates; 2.1 grams fiber

Note: pressing fresh ginger: Place finely grated ginger in a fine-mesh sieve set over a small bowl. With a spoon, press down firmly until juices are released. Discard the solids.

Hey tfecell....nice try, I posted the question 4 minutes ago and your saying it sucked, really get a life. And opening a can of ravioli's does not make you a CHEF. Maybe you should try and get a job instead of hanging out here at YA

Answer 1

That does sound good!
Here's a recipe my family enjoys. I started serving it when my daughter was in Italy and I missed her. I thought that at least we could eat some similar foods, even though we were far apart. When she returned from Italy and I made it for her, she loved it!

ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE
Serves 4
Reprinted from Cook's Illustrated

Salt
1 pound orecchiette (other pasta suggestion-bow-tie pasta)
8 ounces hot Italian sausage, casings removed (I use sweet, rather than hot sausage)
6 medium cloves garlic, minced or pressed through a garlic press (2 tablespoons)
1/2 teaspoon hot red pepper flakes
1 bunch broccoli rabe (about 1 pound), trimmed and cut into 1 1/2-inch lengths
1/2 cup low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1/2 cup (1 ounce) grated Parmesan cheese

1. Bring 4 quarts water to a rolling boil in a large pot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain and return the pasta to the pot.

2. While the pasta is cooking, cook the sausage until browned in a large nonstick skillet over medium-high heat, breaking it into 1/2-inch pieces with a wooden spoon, about 3 minutes. Stir in the garlic, red pepper flakes, and 1/2 teaspoon salt. Cook, stirring constantly, until the garlic is fragrant and slightly toasted, about 1 1/2 minutes. Add the broccoli rabe and chicken broth, cover, and cook until the broccoli rabe turns bright green, 2 minutes. Uncover and cook, stirring frequently, until most of the broth has evaporated and the broccoli rabe is tender, 2 to 3 minutes.

3. Add the sausage-rabe mixture, oil, and cheese to the pot with the pasta and toss to combine. Serve immediately.

Thank you for sharing your recipe today!

Answer 2

GINGER GARLIC LOBSTER
Ingredients:
1 fresh Lobster, live or dead.
Fresh Ginger, about 5 tsp, sliced and skin removed
Fresh Garlic, about 5 cloves, sliced or crushed
1 bunch of green onions, loosely sliced
flour or corn starch
Water

Chop the lobster into pieces, using a chinese cleaver, chop off the claws (crack it again for easier eating), then divide the body into 3 or 4 pieces. When severing the head from the body, try to cut it cleanly off the body. If its still alive, you can cut it alive or freeze it for 1 hour til dead.

In a bowl add 1/4 cup of tap water and 3 tsp of corn starch. Mix well until dissolved. Put aside.

Using a wok or large hot skillet, add 3 tsp of oil, heating to med/high. Then add some crushed garlic, a handful of onions, and the lobster. Mix well, stir frying. Add the ginger and more onions, and more garlic if you wish. The lobster will slowly start turning red. When it does lower the heat to med. Slowly stir in the corn starch mixture. Mix the lobster, cover for 2 to 4 minutes, mix again. Cover and lower heat.

When the lobster is bright red, remove from heat.
Note: Keep covered to keep it warm or transfer to a serving bowl and put in oven at lowest setting to keep warm.

Answer 3

Ohhh YUMMY... I love anything ginger on my seafood... try a teryaki/ginger sauce over salmon it is the best to put on the grill!!!
Thanks for the recipie
:)

Answer 4

ok sounds pretty good to me whens dinner and should i bring a red or white wine :) ?

Answer 5

i am a chef at a 4star restaurant here in houston and i just folllowed ur recipe and it tasted terrible.

Answer 6

does it really matter?

Answer 7

thanks for sharing! this must taste good too, i bet.

Answer 8

Thanks..