Shrimp Stew

From Fusion Meals

Peeled Shrimp ~ 1/2 lb - 1lb

From Fusion Meals

Thinly sliced turnip ~ 1 cup

From Fusion Meals

Making the stock by boiling the shrimp heads, shells, salt, sugar and roughly chopped lemongrass stalk in 6-8 cups of water

From Fusion Meals

Tomato puree (1/4 cup), minced ginger (3 thick slices) and minced garlic (2 cloves)

From Fusion Meals

Tofu (1 package) - diced

From Fusion Meals

Stew sans shrimp

From Fusion Meals

Cornstarch mixture

From Fusion Meals

Stew with shrimp and scallion garnish

From Fusion Meals

Stew - ready to serve

From Fusion Meals

Bok Choy Side

Background:  

It's a cold day today ~ 25 deg. F and a savory shrimp stew seemed to be just the remedy.  

Prep:

• 3 thick slices of ginger
• 2 cloves of garlic
• 1/2 - 1lb of whole shrimp (head and shell on)
• 1 cup of thinly diced  turnip
• 1 stalk lemongrass
• 2-4 stalks of scallion
• 2 pods of dried chili
• 2 TB cornstarch
• 1/4 cup of tomato puree
• 1 package of tofu
• 6-8 cups of water
• 1 TB salt - add more if necessary
• 1 TS sugar

Note:  You can add or vary ingredients by adding baby corn, bamboo, straw or enoki mushrooms...etc.

Cooking:

• Shell and de-vein whole shrimp (this is important - the shrimp heads and shell will go towards making the stock)
• Mince 3 thick slices of ginger and 2 cloves of garlic - set aside
• Roughly chop up 1 stalk of lemongrass and add to stock
• Prepare stock by boiling shrimp heads and shells in pot with 6-8 cups of water, salt, sugar and roughly chopped lemongrass.  Boil for min. of 15 min to extract flavor.
• Remove shrimp shell and lemongrass
• Thinly chop 1 cup of turnip and add to stock
• Dice tofu and add to stock
• In separate pan, sautee minced ginger, garlic and tomato puree until slightly reduced and add to stock - continue boiling for an additional 15 min.
• Add additional salt as necessary
• Add cornstarch mixture to ~ 1/4 cup cold water, mix thoroughly and add to boiling stock (it's important that the stock be at a good boil in order to cook the cornstarch properly)
• Add peeled shrimp and cook for 1 min. or until just curled and pink
• Add chopped scallions as garnish and serve

Pork and Vege Stir Fry and Baby Bok Choy

Pork and Vege Stir Fry

Baby Bok Choy

Background:

Quick and healthy stir fry meal. From prep to plating, the meal takes roughly 1/2 hour.

Prep (Pork and Vege Stir Fry):

Part I

• 6-8 oz. of pork center loin thinly sliced
• 1 TS sugar
• 1 TB soy sauce
• 1/2 TS "5 spice powder"
• 1 TB rice wine
• 1 TS corn starch
• Combine ingredients (except chili)  and marinade for ~ minimum of 15 min. prior to cooking

Part II

• 2-3 dry chili pods
  
• 1 Potato - sliced into long 1/4" slices
• 1 carrot - sliced into thin slices
• 1 onion - halved then thinly sliced
• 2 sprigs of scallion chopped into 3" segments

Cooking (Pork and Vege Stir Fry):

• Heat ~ 1 TB oil in large wok or pan to "medium high"
• Sear the pork slices in pan ~ 1/2 min on each side or until just cooked through
• Remove from pan and set aside
• Add chili pods, potatoes and carrots to the pan and stir fry until cooked through but "al dente"
• Add onions and scallions and stir fry until onion is translucent
• Add ~ 1 TS salt to vegetables and stir fry for additional ~ 1 min
• Add the pork back into the pan and stir fry for ~ 1 min until heated through
• If the pan is dry and sticky due to the corn starch, add ~1/4 cup of water to pan to dissolve caramelized bits and create a light "sauce"

Prep (Baby Bok Choy):

• Cut off bottoms of the bok choy ~ 1/2" from base
• Peel off leaves and wash thoroughly to get rid of residual sand

Cooking (Baby Bok Choy Stir Fry):

• Add 1 TB oil to pan and turn heat on high
• Add Bok Choy to pan and stir fry until softened
• Add 1 TS salt
• Remove from pan and serve