Dry-Fried Pepper and Salt Shimp, a classic Chinese entrée that could bring home its own Gold Medal.
Today’s Wok Wednesday recipe choice has been a brain-buster for me. Not only is this dish bursting with flavor, but it sent my mind reeling with menu variations, those “with this I can do that” moments. While that may be a “Well, duh” moment for most of you, please understand that I’m a by-the-book cook. Really, I’m a by-the-book, black and white, follow-the-rules Person. My Goal? Get to GRAY.
When joining Wok Wednesdays I also thought I was introducing myself to a cuisine which I could successfully master and utilize portion control. Unless entertaining, I cook for “one” and am not particularly fond of never-ending leftovers (remember, I don’t improvise) or frozen anything. With today’s recipe, I was able to cut it in half, without sacrificing flavor.
I was able to cut the recipe in half, maintain the flavor and integrity of the dish, and still have leftovers for one additinal meal.
Although I love Chinese food, enjoying it in restaurants and to-go, I’ve not done homemade successfully. Grace Young’s cookbook, “Stir-Frying To The Sky’s Edge” is impressive and well-written. With her guidance, perhaps, I thought I could conquer the basics and move on to at-home Chinese glory. Surprisingly, Grace also responds to each WW participant’s Post, answering questions, pointing out problems and encouraging novices. Last week I received an e-mail, a comment and a Tweet from her. I didn’t even know I belonged to Twitter!!!
My suggestion? Buy the book. You’re welcome.
This week we made Classic Dry-Fried Pepper and Salt Shrimp. DO NOT MISS TRYING THIS. The entire recipe can be found on Grace’s own Site, http://www.graceyoung.com/recipes/. Although Dry Stir-Frying, a new technique for me, seems like an oxymoron, it’s actually classically Chinese and a stir-fry intended to have only enough sauce to cling to the main ingredients. Love that, don’t you? Simple to make. Few Ingredients. So satisfying.
Besides a tiny amount of salt, pepper, and sugar, our only other flavor friends are
garlic, ginger, and chili.
And, this week, thanks to my daughter, Melissa, who was horrified to read that I was woking with a skillet, I received a new, gorgeous wok. Don’t you just love to embarrass your kids? Thanks, Mis.
My question to you, Grace, is about Brining. Because I was using frozen shrimp and dry cooking it, I first put it in a cold, sugar water Brine for 20 minutes. Then, I also swished it two times for 30 seconds each in salt water as you specified. I eliminated the sugar in your recipe. I thought the sugar brine would pop the flavor more. Any thoughts on that?
Beginning with a 20-minute sugar brine, a going-out-on-a-limb moment for me since Grace didn’t specify brining in her recipe.
Last night I enjoyed my Shrimp with plain rice and Tsingtau, my favorite Chinese beer. I could not have been happier. Tonight, as I march onward to GRAY, I’m using my few leftovers to make a New Orleans Shrimp Po’ Boy, Chinese-style.
With apologies to Paul Prudhomme and Emeril.
One last peek.
I agree that this was one great recipe, although I used salmon. Your photos are wonderful and I love the Chinese bowl.
Oh, Judy, thank you for liking my Chinese bowl. I didn’t have anything to “present” this shrimp dish in so yesterday I stopped by my favorite thrift shop and this bowl just jumped out at me. Embarrassingly inexpensive. Think I’ll use it alot in the WW group, don’t you? I’m going to take a look at your salmon – as I said…….the sugar brining was way out there for me. Cannot even imagine going with salmon. That’s why I like these sites where we all cook together. Fun, huh?
Mary – you make me smile 🙂
And if you have Twitter, you have to share your “handle”…
P.S. Yes, it is occasionally fun to embarrass the kids. (I just try not to do it in public… cuz’ if it’s only at home, I know they’ll forgive me quickly)
What a lovely article. I love your photos and how you described the progression of the recipe. It’s amazing how one simple recipe can blossom into different renditions but result in the same delicious dish! Happy Wok Wednesday !
Your shrimp look wonderful! I love a simple recipe that let’s the star ingredients shine and this sounds like it falls into that category, YUM!
Love the bowl! So glad you are enjoying this book. I know I sure am!! It sounds like you have a wonderful caring daughter. How sweet of her to buy you a wok. 🙂
What a wonderful discovery, Mary! I know what you mean about following the rules! (I grew up with a military dad & have worked for the Navy for 23 years!) I did half last week’s FFWD recipe & will half this week’s, but normally make the full portions. I’ll have to look into this book for John – this looks like a perfect week-night meal & shrimp is my favorite seafood!
Susan, I know you and John are not amateurs and pretty sophisticated cooks, but take a look at Grace’s book. I think this may be a book John would enjoy adding to your library but perhaps he doesn’t need a recipe book of this type. He seems to know his way around the wok already.
Looks better & healthier than the PF Changs Salt and Pepper Prawns! Dinner tonight!
Now, that’s a compliment, my friend. See you tomorrow – lunch.
Looks great, and I now need to look into dry stir-frying. I’m always tempted to leave out the sugar in Chinese recipes, but have found the the sugar is somehow an important balance–and you know I never follow a recipe! xo Your Wonderful Caring Daughter
Yup, I need a wok! It’s now on my Xmas list IF I can wait that long 🙂 I’m enjoying a morning at my in-laws catching up with my favorite blogs…so nice when I don’t have to worry about cooking, cleaning or laundry!
Mary, this is one beautifully presented plate – so nice that your daughter gave you a wok and I did see in your comment section that Grace Young had contacted you – I am impressed! I believe she once cooked that dish on the Martha Stewart Show and it looked so delicious then and now!
I saw Grace on Martha Stewart and thought she was amazing. Love the look of these shrimp.
What a great post! I was out of town, and then sick, so I’m just now catching up on everything. I’m so glad you’re enjoying your wokking adventure with us!