Ginger Sesame Shrimp Stir Fry Recipe
We have always been adventurous eaters in my family. My mom has stacks of cookbooks that she devours like a good novel and she scours them for recipes that will excited our tastebuds. One of my styles of cooking is Asian cooking. I absolutely love Asian cuisine and my mom would often explore with different types of stir-fry when we were growing up. I was craving a stir fry the other night so decided to try my hand at creating a recipe that you might enjoy. My stir fry of Ginger Sesame Shrimp contains many of my favorite ingredients, ginger, garlic, sesame and fresh sugar snap peas (this is even better when you can pick your own from your garden in the summer!) Now that I have my own family to cook for I too have a growing collection of cookbooks, and now favorite foodie websites, blogs, and even Pinterest where I love to go exploring for recipes. I have also become a lot more comfortable experimenting with combining flavors and ingredients in the kitchen. Cooking can be really fun! It’s almost like being a scientist in a lab trying to see what different concoctions that you can create. It can be a bit daunting to “play with” your food but the more you explore with recipes in your own kitchen the more comfortable you will be.
- 1 lb. Shrimp–peeled and deveined
- 1Tablespoon La Tourangelle Pan Asian Stir Fry Oil
- 1 Clove of Garlic Minced
- 1 Tablespoon Sesame Oil
- 1/2 Teaspoon Sesame Seeds
- 1 Tablespoon Organic Corn Starch
- 1 Teaspoon Freshly Grated Ginger
- 1/4 Cup Water
- 1/2 pound Sugar Snap Peas
- 1/4 Cup Salted Cashews
- In a small bowl combine 1 tablespoon sesame Seed Oil, 1 tablespoon organic corn starch, 1 teaspoon freshly grated ginger, and 1/4 cup water.
- Mix until corn starch has dissolved. You will end up with a paste.
- Add paste to shrimp in a bowl which you will have peeled, deveined, and rinsed, and mix until shrimp are coated.
- Add 1 tablespoon La Tourangelle Pan Asian Stir Fry Oil to a Wok (or frying pan). Heat until warm and add garlic. Cook for 1 minute or until aromatic.
- Add shrimp to wok cooking for 1-2 minutes per side until pink (no longer translucent)
- Sprinkle with sesame seeds.
- Add sugar snap peas and cashews and toss stir-fry for an additional minute
- Serve with brown rice or jasmine rice and enjoy!