We stocked up the freezer, now it’s time to use those treasures! What could be better than a savory bowl of fried rice?
I try to avoid going to the store for at least 7 to 10 days between trips. Last week, I managed to find much of what I was looking for, timed it when the store was the most quiet, and made really fast work of it, gloved and masked. I actually found toilet paper, there were six packages, I took one. The lady ahead of me also took one, perhaps people are not panicking about this product as the were?
My strategy is to find anything I really want that is fresh first, supplement with long-keeping produce such as cabbage, scallions, and root veggies, then add some of the pantry and freezer staples I’ve used previously to replenish if possible. I have a list, but know I need to be flexible.
Rotate that freezer stock if possible
I’ve been grateful to have the freezer space I do, but it is also easy to forget things there when it gets full. I had a lovely bag of frozen wild shrimp I knew I needed to start using. It had a resealable bag, so I took out just what I needed for my meal and one extra for the cook! Quality control. Keeping an eye on not wasting, I knew I would use the shells to make a little stock that I could use later in the week.
Let the ingredients show you the way
Sugar snap peas were also sitting in the freezer, along with English peas, and some local ginger that I bought in bulk last September and saved for a day like this.
What do you have in your freezer? Frozen asparagus, broccoli? Carrots in the crisper? Use what you have and what needs to be cooked, make it pretty if possible, and season it up with what you like. Some fresh mint would be delicious in this, but the little shoots in my garden won’t appear for a little while yet.
A vegetarian version
You can easily make this vegetarian by substituting tempeh for the shrimp using the same technique, absolutely delicious, and often how I make this! My husband has gotten used to tempeh and actually likes it now! It’s all about what you are used to.
As with any stir fry, get your mis en place ready before you begin because this cooks fast! That’s the fun of it!
Ginger Shrimp Stir Fry
- 2 -3 tbsp. olive oil, divided
- 12 to 16 oz. frozen, wild shrimp, shell-on
- 2 tsp. corn starch
- 2 free-range organic eggs
- 1 small onion, sliced
- ½ small red pepper, diced
- 1-inch knob of ginger, grated
- 4 cloves garlic, finely minced
- 1 8-oz pkg. frozen sugar snap or snow peas, thawed
- 1 cup frozen peas
- 2 scallions
- 3 cups cooked brown rice
- 1 tbsp. low-sodium soy sauce
- 2 tsp. toasted sesame oil
- Salt and pepper
First, prep your shrimp. Thaw, then peel and devein, reserving the peeling to make a little stock for use in the next couple of days if you like. Just put the peelings in water, add two cups of water and a bay leaf, bring to boil, then simmer for a half hour. I left the tail on because I think the shrimp taste better cooked this way, and I know it looks better.
Now the veggies. Thaw your peas, and cut the sugar snaps in half lengthwise. Slice your onion, chop your pepper, grate your ginger, mince your garlic, and slice your scallions. Beat the eggs. Set these aside to wait their turn.
Heat your wok or large skillet over high heat. Pat the shrimp dry and dust with cornstarch. Drizzle about a tablespoon of oil in the wok, pouring around the top edge so it drips down and covers the whole pan. Add the shrimp, a little salt and pepper, and cook for about a minute and a half. Turn, then keep turning for another minute or so just until the shrimp is cooked and starting to brown a bit on the edges. Remove from the pan and tent with foil.
Drizzle a bit more oil in the pan and add the egg, letting it set without stirring until it is cooked, like making a crepe. Turn out to a board and slice into strips. Set aside.
Add more oil to the pan along with the onion. Cook for a minute or so, then add red pepper, ginger, garlic, and mix well. Add the sugar snaps and peas and scallions and keep stirring until everything looks just cooked and luscious. This happens fast.
Add the rice, soy sauce, and sesame oil, mix it up well, and season to your liking.
Add the shrimp and egg strips back in and serve!
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