I’ve been on vacation for the last two weeks, and away for most of it. Part of the time away had us camping. Camping means cooking over an open fire – no ands, ifs or buts about it! Before we left, I went through garden and harvested some wonderful young, fresh vegetables: chives, beets, and their greens, radishes, peas, baby bok choy, Swiss chard, spinach, an assortment of lettuces and some itsey bitsy baby carrots. Coupled with some amazing mains: grilled salmon, steaks, risotto and bbq’d chicken, it was a decadently tasty and yet somewhat healthy food adventure.
However, once I got home all I wanted was to stay out of the kitchen. I think cooking outside on the open grill felt so relaxing, peaceful…crammed in the world’s smallest kitchen was a little depressing for a few days – I know, whine whine whine…tonight I finally ventured back in. Looking for inspiration, I took a walk to the garden after work tonight and looked for what I could pick for dinner. The peas are in full harvest, they are that perfect crisp and sweetness.
I decided to pair the peas with sweet shrimp (with black sesame seeds to add the “spotted element”) and tender baby mushrooms. Served over wild and brown rice, a nice sweet and savoury summer meal. In no time flat!
1 lb peeled, deveined raw shrimp
1/8 cup cornstarch
1/8 cup corn flour
1/2 tsp salt
pinch red pepper flakes
1 tsp garlic powder
2 Tbsp veg oil
1 tsp sesame oil
4 cloves minced garlic
5 slices ginger
2 cups tipped sugar peas
1 cup baby mushrooms, halved
1 Tbsp Chinese cooking wine
2 Tbsp soy sauce
1 Tbsp black bean sauce
1 Tbsp Oyster sauce
1 Tbsp honey
1 cup rice
2 cups water
- Cook rice according to directions for your preferred methods.
- Combine flour, salt, pepper flakes, garlic powder and black sesame seeds.
- Heat vegetable and sesame oil in skillet over medium high heat.
- Meanwhile, pat shrimp dry. dip shrimp in cornstarch, then into whisked egg and finally into flour mixture.
- Once oil is hot. not yet spitting, add ginger, stir in garlic let saute for a minute, as usual careful not to burn the garlic.
- Once starting to turn a nice light golden, colour, both the ginger and garlic, add coated shrimp, let cook for a minute, toss and then add in peas and mushrooms. Allow everything to come together and saute.
- After shrimp has turned golden and opaque add cooking wine, wait about 30 seconds to burn off the alcohol. Stir in remaining sauces: soy, bean, oyster and honey. Thicken for a minute or so.
- Serve over rice.