It was nice to cook a one pot wonder while the rice microwaved and even nicer that it was on the table in less than 30 minutes.
I do think this dish needed more pop (we are chili sauce converts) so I added a tablespoon of Thai-style Sweet Chili Sauce to the recipe. If you have someone who doesn't like the heat just omit it. I served this over fried rice.
Stir-Fried Shrimp for Two
Adapted from Cooks Illustrated, April 2007
Ingredients
* 1/2 pound extra-large shrimp (21 to 25 count), peeled and deveined
* 1 1/2 teaspoons dry sherry
* 1 teaspoon soy sauce
* 2 scallions, white and light green parts, minced, plus scallion greens, sliced thin and reserved
* 1 medium clove garlic, minced or pressed with garlic press (about 1 teaspoon)
* 1/4 inch piece fresh ginger, peeled and minced (about 1 teaspoon) * 1 teaspoon peanut oil or vegetable oil, plus an additional 1 tablespoon
* 1/4 cup water
* 1 teaspoon toasted sesame oil
* 1 teaspoon oyster sauce
* 1/8 teaspoon granulated sugar
* 1 tablespoon Thai-style chili sauce
* 1/2 teaspoon cornstarch
Instructions
1. Toss shrimp with sherry and soy sauce in medium bowl; set aside to marinate 10 minutes. Combine minced scallion, garlic, and ginger, and 1 teaspoon vegetable oil in small bowl; set aside. Stir together water, sesame oil, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
2. Heat remaining 1 tablespoon oil in 10-inch nonstick skillet over high heat until shimmering Add shrimp and cook, stirring every 10 seconds, until just opaque, about 1 minute. Push shrimp to sides of skillet, clearing a spot in center of pan. Add remaining scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix water mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds. Transfer to serving plate, sprinkle with reserved scallion greens, and serve.
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