This recipe is adapted from from a classical Szechwan stir-fry.
1 Tbl. Canola Oil
Clean and wash vegetables. Cut celery and onion on a thin bias. Cut onion into 1/2 inch dice.
Heat canola oil in a wok over high heat. Add garlic, celery, onions, and carrots. Stir fry for 2 minutes.
Add shrimp and continue to cook, about 2 to 3 more minutes, until shrimp
begin to curl. Be careful not to overcook at this
Add chicken stock and red curry paste. Continue to stir and coat shrimp well.
In a small bowl, combine cornstarch and water. Add a small amount at
a time to shrimp mixture to thicken sauce. All of the
Remove wok from heat and fold in sesame seeds, sesame oil, and cilantro.
Chefs Tips- Always toast sesame seeds before adding to a recipe. Toasting brings out the oils and intensifies the flavor. Lay
out on a sheet pan and place in a 350 degree oven for 3 to 4 minutes. Be careful- they burn quick!
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