01 Jun 2007

Ginger Lime Shrimp

by Chef Huynh





Serves 4

Sauce:

2/3 cups of chicken stock or water
2 tsp. oil
2-inch piece of ginger, peeled and minced
1 large stalk of lemongrass, minced
6 cloves of garlic, minced
3 tsp. fish sauce
3 tsp. sugar
juice of three limes

The rest:

One head of napa cabbage, chopped (stem only)
One head of broccoli, chopped (head only)
1 cup of snow peas
1 large onion, quartered
1 pound of shrimp, parboiled
2 tbs. oil
another large stalk of lemongrass, chopped


To make sauce: add oil to saute pan over medium heat, let warm up, then add the garlic and ginger. Let saute for a minute, but do not brown. then, add the rest of the sauce ingredients, let boil, then lower heat and let simmer for 5 minutes. Sauce can be made a day ahead of time. Add more seasonings if you'd like, but it should be pretty tasty by now.

To make the stir-fry: in a large skillet or wok, add oil and turn the heat up on high (this helps lock in flavor and is best done on a gas stove, but electric stove people can estimate and hope for the best). After oil is hot, add all the veggies, and saute for a few minutes, turning over frequently. Then, add already cooked shrimp, sauce, and lower heat and stir until sauce is even throughout. Add more lemongrass, salt and pepper to taste, then have an extra Vietnamese beer ready because this recipe will make your neighbors stop by to see what's cooking.