Hong Kong Stir Fry
Chef Troy Chandler’s
Hong Kong Stir Fry Shrimp And Vegetables
You can make this flavor-filled, one pot dish with perfect cooked vegetables with the Stir Fry Pan and Steamer from LPK. Check out the recipe for the technique.
Ingredients For 2 Servings
Vegetable medley of broccoli, mushrooms, sweet onion, red bell pepper, sugar snap peas and carrot
- 1 tblsp Canola oil
- 1 tblsp each chopped, crushed fresh garlic & ginger
- 6-8 Large Shrimp or Prawns, uncooked, peeled and deveined
- 1 tsp Sambal Chili Paste
- 1 tblsp Oyster Sauce
- 2 tsp sugar
- 1/4 cup low sodium soy sauce
- 1 tblesp Toasted Sesame Oil
- Black sesame seeds and cilantro leaves for garnish
- Serve over puffed or cooked rice noodles or rice
Before starting, prepare what you want to serve this dish on: cook rice noodles, sticky rice or Puffed Noodles.
Chop vegetables into bite sized pieces and arrange in steamer. Fill bottom with 2″ of water and gently steam for about 10 minutes. Do not over cook! Test with a fork.
Lift steamer and lid off and park on a plate or cutting board to keep warm. Or use an additional pan.
This is the secret to keeping the vegetables crisp and light, rather than stir frying them and soaking up oil.
Empty Stir Fry Pan, dry and return to medium heat, about 3 on a 1-10 scale.
Add oil, swirling to coat, then garlic and ginger. Cook for 1 minute or less constantly stirring, then add shrimp and saute with frequent stirring until pink, about 3 minutes.
Remove from pan onto covered dish or plate to hold.
In the same pan, add the chili paste, oyster sauce, sugar and soy sauce and heat stirring constantly for about 1-2 minutes with the heat a little lower (2).
Turn the heat back up to 4. Add the vegetables and shrimp and stir fry for about 1 minute, stirring constantly until mixed and hot.
Turn off heat and finish with a little toasted sesame oil, stir in for 15 seconds.
Take pan off the heat and serve immediately over cooked rice noodles or rice.
The arrangement of the vegetables and placement of the shrimp is an important part of this dish.
Finish each dish with a sprig of fresh cilanto and sprinkle of black sesame seeds.
Chop sticks and fortune cookies are a perfect finishing touch.
The puffed noodles that Troy has used in the photographs are made by heating a couple of inches of Canola oil in a deep pan to hot. Using uncooked rice noodles, test the oil with a small piece of noodle so that it instantly puffs up. Working in small batches, carefully drop noodles into the hot oil and Bam!… they will instantly puff up. Remove with a slotted spatula to drain and use in bowls as shown.
"This is an awesome set!
The Stir Fry Wok rocks!
We use it at home as well as in our restaurant."
Chef Troy Chandler
Designed for home stoves, the shape of our Stir Fry Pan is perfect for hot cooking and fast oriental stir fry dishes. The flat center bottom transfers heat very efficiently and the sloping sides aides in the fast turning of ingredients. Works well on ceramic stovetops, electric and gas stoves.
Features our Dura-Kote coating that lets you cook vegetables and meats at high temperatures with minimal oil and our cool grip handle that keeps the heat in the pan.