Stir Fry

Grace Young's latest book is Stir-Frying to the Sky's Edge. Grace says it's very important to use a flat bottomed wok and to make sure it's very hot before cooking. Let your ingredients sit for a minute before beginning to toss.

Chinese Trinidadian Stir-Fried Shrimp with Rum

Serves 2-3 1 lb large shrimp

Juice of 1/2 lime

3 Tablespoons ketchup

3 Tablespoons dark Jamaican rum

2 tsps soy sauce

1/4 tsp ground white pepper

2 Tablespoons peanut or vegetable oil

1 Tablespoon minced garlic

1 Tablespoon minced ginger

1/2 tsp salt

1 medium ripe tomato, cut into thin wedges

1 large green bell pepper, cut into thin strips

1 small onion, cut into thin wedges

1 Tablespoon finely chopped cilantro 1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down thet back of the shrimp. Remove the legs adn devein the shrimp, leaving the shells and tails on. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry. In a small bowl combine the ketchup, rum, soy sauce, and ground white pepper.

2. Heat a 14-inch flat bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic adn ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange. Add teh tomatoes, bell peppers, and onions and stir fry 1 minute or until the shrimp have turned almost totally orange. Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp. Sitr in the cilantro.

Music Break: Under the Table by The Bo-Keys