Stir-fry’s are a regular at home as they are easy and you could pretty much create something delicious in a few minutes. The nice thing too is that you don’t need to “measure” your ingredients, but merely add to your taste. I made this dish last night and I’ll need to remember to make it again.
1 pound shrimp, cleaned & deveined
1 medium sized shallot, minced
2-3 garlic, minced
Chinese black vinegar
Bragg’s Liquid Aminos (substitute for soy sauce)
White table wine
Chinese Five Spice
Fresh veggies, I used red bell pepper & baby bok choy, but you can use from a variety of vegetables like swiss chard, spinach, zucchini, etc.
Lastly, season with White Pepper Powder and Kosher salt.
First, saute shallot & garlic in about 1 tbsp. chili oil for a couple of minutes over medium heat. Add your shrimp and stir for 1 to 2 minutes. Then continue adding the vegetables, add a couple of tsps. of black vinegar, a splash of liquid aminos and white wine to taste. Add about a tsp. of Chinese Five Spice and finally season with white pepper and salt. With the additional minute or two of adding the final ingredients, the shrimp should be cooked just right.
Serve over brown rice.