I was inspired the other day while strolling through the ethnic food section at Central Market. I’ve always seen Iron chefs like Morimoto toss around these fancy sauces and spices like it’s nothing and I’ve always wanted to try them. So while pausing in the Asian isle the other day, I finally got brave enough to just buy a few. I started with the ones that I always hear them using (and that weren’t too expensive) like Oyster Sauce, Rice Vinegar, and Sesame Oil. I already had some Garlic Chili Sauce on hand from a previous recipe so I was ready to go from there. The next step was basically throwing them all together in a wok with some protein and vegetables.
I bought the red Chili Garlic Sauce not too long ago, and it has become my favorite spicy kick to so many dishes already. I think it was only about $3.50 at the market and well worth it because a little goes a long way! The Oyster sauce was something I was a little hesitant to purchase because at every store they don’t seem to carry smaller bottles of it, you are basically committed to a large bottle- but again well worth the purchase, I’m betting you’ll see this turn up in a lot of my dishes come soon. It has a very versatile flavor. Don’t let the name (oyster) scare you. It’s not fishy at all. It’s kind of like a thicker, sweeter soy sauce. The flavor and viscosity reminded me a lot of teriyaki sauce, but with a much fuller flavor. I urge you all- TRY SOME!
Spicy Asian Shrimp Stir Fry
5-6 tbs Oyster Sauce (divided)
2 tbs Sesame Oil (divided)
4-5 tbs Garlic Chili Sauce (divided)
2 tbs Rice Vinegar
Chopped Assorted Vegetables to stir fry
(I used Red, Orange and Yellow Bell Peppers, red Onion, Green onions, garlic, and Baby Bok Choy)
1/2 lb Shrimp (head still on if you can find it)
2 cups cooked Jasmine Rice
Cook Jasmine rice according to package instructions and set aside.
Begin the stir fry by heating 1 tbs of sesame oil in the wok (a saute pan works just fine too) over medium heat and coat the pan with oil, add the garlic and saute fro 30 seconds to flavor the oil. Add 2 tbs of Oyster sauce, and 1 tbs of Garlic Chili Sauce (if you like it really spicy like me, add a little more chili sauce), stir quickly to combine then add the shrimp. Cook only 2-3 minutes until almost all the way cooked through and opaque. Remove the shrimp from the pan and set aside.
Add the rice vinegar to the wok to de-glaze the pan. Add a touch more sesame oil if your pan if your pan is dry. Then add the rest of your Oyster sauce and Chili Sauce, and the chopped vegetables. Saute about 3-5 minutes until vegetables are tender. Add the shrimp back to the pan to warm through and finish cooking.
Serve stir fry on top of a fluffy heap of jasmine rice.