As I have mentioned before, I am not very intuitive in the kitchen, but I usually know my way around (albeit rudimentary) the flavors and ingredients of various cuisines. EXCEPT–ASIAN!!! I know it partly has to do with the completely alien cupboard of spices and sauces required in this cuisine, which I just don’t practice at daily or evenly weekly. I really wish I had a solid standby stir-fry sauce, really spicy and not sugary or gelatinous. And also NOT one with a bazillion ingredients! I would like to get rid of the dozen or so random bottles of Asian sauces and vinegars occupying some major real estate in my fridge! I need something simple and easy enough that I can remember it off the top of my head. Any ideas?
Spicy Shrimp, Broccoli and Mushroom Stir-Fry (draft version)
- 1 pound cooked shrimp
- Mushrooms, sliced (My husband doesn’t like mushrooms, so I picked them out of his dish above.)
- Broccoli Florets
- 3 Scallions, sliced white and barely green parts
- 2 carrots, julienned
- 1 jalapeno pepper (would have used some Thai chili peppers if I had had them.)
- 5 garlic cloves, minced
- red pepper flakes
- canola oil
Here is where the ingredients list gets a bit wonky because I just started adding stuff to beef up the flavor.
- Tamari Soy Sauce
- Schezuan Sauce (I don’t know why or how I got this, but it was never opened.)
- Hoison Sauce (a dollop)
I first blanched the broccoli and carrots. I heat up the oil and sauteed the garlic and red pepper flakes first then added the scallions. Next I added the carrots, broccoli, jalapeno and mushrooms and let them all saute well. Started adding the sauces until it tasted somewhat interesting. Then tossed in the shrimp and heated it thoroughly and served it with brown rice.
It was OK, but something about the sauces left a bad aftertaste, like I could taste the cornstarch or something…I dunno. Let me know what you think, it would be greatly appreciated.