We had some
shrimp left from the Caribbean Shrimp appetizer, some chicken Bev had grilled,
and the other makings so we decided on a stir fry for supper - we had many veggies as some needed to be used. Since Jenn from Jenn’s Food Journey makes
many Asian dishes, I headed over to her site to get ideas and decided to use
her Hoisin Chicken Stir Fry recipe as the basis for our dish.
Hoisin
Chicken & Shrimp Stir Fry
Adapted from
Jenn's Food Journey
Ingredients:
1 lb.
boneless, cooked skinless chicken breasts, cut into bite size pieces
10 large
cooked shrimp, rinsed, halved lengthwise
1 small head
broccoli florets
1 carrot,
sliced
1 sweet
pepper, stem and seeds removed, thinly sliced
1 med.
red onion, sliced and separated into rings
6 oz. mushrooms, sliced
1 small zucchini, cut into wedges
1 can sliced water
chestnuts
2 tsp.
vegetable oil
1/4 C.
hoisin
1 tbsp. rice
vinegar
1 tbsp. Sriracha
(you can use less if you want it to be less spicy)
2 tsp. low
sodium soy sauce
1/4 tsp.
sesame oil
Directions:
1. I prepped
the shrimp and chicken and let them sit on the counter about 30 minutes to warm
some after being in the fridge.
2. In a small
bowl, mix together the last five ingredients and set
aside.
3. In a wok,
heat the vegetable oil over medium high heat and when hot, add the broccoli and
carrots and stir fry about 3 minutes.
Add the pepper
and onions and continue to stir fry for 3 minutes.
Add the mushrooms, zukes,
and water chestnuts and stir fry for 2 minutes.
Add the
sauce mixture and stir to coat everything.
Cook a
couple of minutes and stir in the shrimp and chicken. Cook a couple more minutes, stirring a few times,
remove from the heat, toss again to coat, and serve over rice.
It turned
out very well with a nice sweetness in the sauce. As you can see from the last shot, I get my
veggies more done than many folks, so it you prefer them crispier, just cut back on
the cook times for the various items or add them at different times.
I'm now
responding to your comments and hoping you will stop back by - photos best if
enlarged by clicking on them.
Have a great
day and thanks for stopping by Almost Heaven South.
Larry
10/23/12
event date
Where did the hint of sweetness come from in the sauce? My new favorite stir-fry recipe calls for a little bit of brown sugar. Your plate of food looks wonderful Larry. I love a good stirfry. And I'm fearing for everyone east. Are you going to get any weather from Sandy?
ReplyDeleteLA - The sweet came from the Hoisin. I'll email about the weather.
DeleteWow this is amazing in flavor and the stir fry is beautifully done!
ReplyDeleteThanks Claudia - with the granddaughter here, more Asian dishes will be coming.
DeleteIt looks wonderful, Larry! Thanks for the shout out!
ReplyDeleteThanks Jenn and you're welcome - you are my first stop for sauces and stir fry.
DeleteIt looks tasty Larry. Jenn does have great recipes.
ReplyDeleteWhat a beautiful dish! I don't know what happened to our old wok but I must get another one soon. I could be happy with a pile of broccoli in that sauce! Yum!
ReplyDeleteLarry, You know me and my limited palate...What can I say!? Your stir fry is very colorful...pretty even. Take Care, Big Daddy Dave
ReplyDeleteDave - I believe we had so many things in here, you could have still found plenty you liked.
DeleteLove the stir fry. Stay safe. Our winds are howling.
ReplyDeleteHope the weather doesn't get too bad for you. I believe the mountains will take the brunt of it for us.
DeleteI like stir fry, but I love shrimp, and I'd probably eat them all before the rest of the food was even done. That means I'd cook them first, but some days go that way.
ReplyDeleteI considered that myself.
DeleteHowdy Big Dude, this recipe looks great. Stir frys are a favourite cause they are easy. Bet you enjoyed it. Stay safe from the storm if it's near you. No worries, and love, Carol (and Stella and Rory) P.S. Is shrimp what we call prawns?
ReplyDeleteThe storm has missed us - thankfully. Yes to the question.
DeleteHi Larry, I love stir fries --and that one looks delicious. I too enjoy my veggies more well-done than some.
ReplyDeleteWe took G's Dad to lunch today at Ruby Tuesday. We ordered Dad some green beans ---and didn't realize that they were 'grilled' green beans. When they came, they tasted like UNCOOKED green beans. None of us liked them... Yuk!
Have a good day --and stay WARM.
Betsy
I never order green beans in a restaurant as I like mine with big beans and cooked all day with a ham hock or two.
DeleteWhat a great way to use those shrimp! I love a good stir-fry but haven't made one in ages. I'll have to try Jenn's recipe!
ReplyDeleteSusan - Jenn is my go to person for stir fry recipes
DeleteI love stir fry, and this looks delicious.
ReplyDeleteThanks George, it was a winner.
DeleteThis looks great, Larry. I really enjoy the flavors of hoison sauce, especially with a bit of soy sauce or sesame oil.
ReplyDelete