Easy wok recipe

Ingredients:

8 ounces Shrimp, small, shelled and deveined

1/2 teaspoon Salt, kosher

Black pepper, freshly ground

1/2 teaspoon Corn Starch

2 tablespoons Peanut Oil, divided

3 Eggs, beaten

2 stalks Green onions , minced

4 cups Rice, long grain, leftover, grains separated well

3/4 cup Peas and Carrots, Frozen, defrosted

1 tablespoon Soy Sauce

1 teaspoon Dark Soy Sauce, to give color

1 teaspoon Sesame Oil

Directions:

1. In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok on high heat. When the wok is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat wok.

2. Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the wok onto a plate, leaving as much oil in the wok as possible.

3. Let the wok heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the wok into the same plate as the cooked shrimp.

4. Use paper towels to wipe the same wok clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.

5. Drizzle the soy sauce and dark soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed. Serves 4.

Ingredients:

12-15 Big Shrimp

1/4 cup Peanuts, roasted

10 mini Red chiles

1/4 Onion 

1/2 Bell pepper, green  

3 stalks Scallions, only use the white part

2 cloves Garlic, finely chopped

2 tablespoons Soy Sauce

2 tablespoons Sweet Soy Sauce, Kecap Manis

1/2 teaspoon Starch

4 tablespoons Water

1/4 teaspoon Sesame Oil

3 dashes White pepper

1/2 teaspoon Black vinegar

1/2 teaspoon Sugar

Directions:

1. Mix the Kung Pao sauce ingredients and set aside (Ingredients list, starting with Soy Sauce)

Soy Sauce

Sweet Soy sauce

Starch

Water

Sesame Oil

White pepper

Black vinegar

Sugar

2. On hot, oiled wok, add the chopped garlic and do a few quick stirs

3.  Add onions, green peppers, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies.

4. Add in the prawns and roasted peanuts and keep stirring.

5. When the shrimps are half-cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens and the shrimps are cooked

6.  Add the chopped scallions, do a quick stir, dish out and serve hot.

I also made a video of it.  If I had been sober, it would have been better.

http://www.youtube.com/watch?v=aTNBAT5ENfk