Shrimp and Snow Pea Stir-Fry

Jen totally impressed me last night. Her calla-who was really good. And it was classic Jen cooking: no recipe, lots of cumin. I was inspired. Tonight, I thought, I'm gonna let my hair down. I'm gonna improvise. I'm gonna cook without a recipe.

Living on the edge. Clearly.

I did a stir-fry because apparently its more of a technique than a recipe. You cook everything in batches, first meat, then veggies, and last you add the sauce. No clue when you are supposed to add the garlic/onion/ginger mixture (aka the aromatics...ooooh fancy word) to the wok and I'm too lazy right now to look it up. I also have no idea how much of each ingredient I used except that there was a serious amount of ginger. Which made me want to try this recipe. Because how cool is that?

I used:

garlic

ginger

CSA green onions

shrimp

CSA snow peas

cashews

Sauce:

rice wine vinegar

soy sauce

sugar

cornstarch

mirin

(you should add a little chicken stock, but I didn't have any)

1. Mince ginger, garlic, onion. Peel shrimp. Mix a couple teaspoons each of soy sauce, mirin, sugar, cornstarch and rice wine vinegar together in a bowl. Adjust to taste.

2. Heat a largish pan with some oil over high heat. Add the shrimp when the oil starts looking shimmery. Cook till barely pink, about a minute.

3. Add snowpeas and garlic/ginger/onion. Cook for one to two minutes.

4. Add cashews and sauce. Cook for one to two minutes or until slightly thickened and glossy looking (cornstarch at work).

And ta-da! Stir fry! Serve over rice.