A flavorful stir fry that the whole family will love!
Ming Tsai's Spicy Shrimp with Mango and Rice Noodles
- 1 pound Snow Peas
- Kosher Salt
- 1 package (about 9 ounces) Rice Sticks
- 3 tablespoons Canola Oil
- 1 tablespoon Minced Ginger
- 1 bunch Scallions (White and Green parts thinly sliced and save 1 tablespoon of the greens for garnish)
- Freshly Ground Black Pepper
- 1 pound Small (51 - 60) shrimp
- 1 tablespoon Sambal or other hot sauce
- 2 Mangos (peeled and cut into 1/2-inch pieces)
- 1 cup Fresh chicken stock or low-sodium bought
- 1 tablespoon Rice vinegar or Lemon Juice
- Fill a large bowl with water and add ice cubes. Blanch the peas in abundant salted water until bright green, about 45 seconds. Drain the peas and transfer to the ice water. Transfer the cooking water to a large bowl. When the peas are cold, drain them and pat dry. Set aside.
- Add the noodles to the bowl with the cooking water. (If the noodles aren’t submerged, add hot water.) When the noodles have softened, after about 15 minutes, drain and set aside.
- Heat a wok or large sauté pan over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the ginger and all but the reserved scallions. Season with salt and pepper and sauté, stirring, until aromatic, 30 seconds to 1 minute. Add the shrimp and sauté, stirring, until the shrimp are almost cooked through, about 2 minutes. Season with salt and pepper, add the sambal and mangos, and sauté until the shrimp are cooked through, about 1 minute. Add the snow peas, noodles and stock and simmer, tossing, until the liquid is reduced by three-quarters, 3 to 4 minutes. Add the vinegar and season with salt and pepper. Transfer to a platter, garnish with the reserved scallion greens, and serve. Recipe courtesy © Simply Ming in Your Kitchen: 80 Recipes to Watch, Learn, Cook & Enjoy by Ming Tsai with Arthur Boehm, Kyle Books, October 2012.