A Shrimp & Peapods Stir-Fry

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A shrimp and peapods stir-fry requires you to marinade your shrimp in a very particular way. Prepare a shrimp and peapods stir-fry with help from a hospitality professor at University of New Haven in this free video clip.

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Video Transcript

Hi, I'm Chef Jeff Trombeta from the University of New Haven in Connecticut, and today we're going to make shrimp and pea pod stir fry. So, in order to get started to make our shrimp and pea pod stir fry, we're going to marinade the shrimp a little bit. Any good Chinese marinade has a little cornstarch in it, o.k., that's going to give an interesting texture. And what we're going to do, is we're going to stir that up. So, the cornstarch coats the shrimp, I have a dozen shrimp in here. These are 16/20 P and D, what does that mean? They're peeled and de-veined, that's the P and D. So, they're 16/20 of them to a pound, so an average about 18 to a pound. This is soy sauce, o.k., we're going to use some dry ginger, only because I don't want to burn it when it's cooking. I'm going to add a touch of sesame oil, this stuff's strong, be careful, mirin, this is sweet rice wine, that's it, just a little bit, we don't want a soup. We don't want a soup of marinade down there, and some rice wine. So, you've got sweet rice wine, which is a little bit more syrupy and it could be a little too sweet. So, what I'm doing is, I'm adding some regular rice wine. Let's just let that sit for a while. And you know what? To hold it together, actually I'm going to put some shallots and some garlic. And that will help hold the marinade together. Let that sit for a while and let's heat up our wok, and I'll show you all the other ingredients that are going in it. We have an over-sized wok for the quantity we're doing. We have our water boiling for these udon noodles, it's a wheat based noodle. It's going to happen very quickly, we're going to time it, so our noodles are done, when our stir fry is done, they take about five minutes. And we always start with our vegetables, that takes the longest to cook, o.k., that would be our celery. Actually, I switch celery, I don't know what I'm thinking. Take some of that out of there, don't be afraid to make mistakes, and our carrots. Put my noodles in there, they'll come down, just be patient, these will soften up quickly, they only take five minutes, regular pasta takes about ten. Once our celery and carrots are half cooked, I think, next, we're going to go with our shrimp. And I don't want to get all that juice out, so I'm going to kind of leave that in there, you see what I'm doing here. Stir those noodles up to a boil, don't let them stick, keep them moving. Shrimp's looking good, it's got a nice coating, that's the cornstarch. The other thing that the cornstarch does, is it holds the marinade on there, so you can see that coating. And then, that cornstarch helps thicken the sauce. Our shrimp is starting to curl, I could tell my carrots and celery are getting tender. So, let's throw in our pea pod, alright, we put a lot of that and that's the primary vegetable. And Chinese cooking, like I started to say, is, it's kind of a stir fry, steam, sauteing and steam. And if I add some moisture, this is like a little fish stock, if I add that moisture, it'll generate some steam and get this thing cooking. And we're going to get ready for peppers, right here, that'll make it nice and colorful. But you can see the color, it's coming out of the pea pod, that bright, brilliant green. So, they're perfect now. So, let's go ahead and build our sauce. I'm tasting soy sauce, so don't go too much on that soy sauce. I'm not getting enough sesame flavor, so let's get a little bit of that in there. A touch of chili, it'll be a little sweeter, so, a touch of mirin. So, I'm going to grab my noodles, turn this down and we're going to go ahead and plate. Nice udon noodles, these are good in a broth, but they could be good for like a lo-mein. Let's just put a small bed down, like that. Let's just take our shrimp out, this is, I like a little color, the Chinese like a little color in a plate. My son made this in ceramics class, and 20 years ago, or probably 15 years ago. Shrimp are cooked perfectly, spread them out, so they look evenly displaced. Then, we're going to take our vegetable and put that in the middle, make sure we get a good array of vegetables. And I'm going to pour sauce around, make sure I hit my shrimp, make sure I hit the edge of the noodles. And that is the dish, you have stir fry shrimp and pea pod. And let's give this a taste, I'm going to taste the noodles and the vegetables. Because that's what's going to hold a lot of the seasoning. It's got a little kick to it, that chili paste is really strong, you can see I didn't add that much. I'm Chef Jeff Trombeta from the University of New Haven in Connecticut.


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