Dinner: Shrimp Stir-fry with Water Chestnuts and Totsoi

November 12, 2009

After a long day and little time for dinner prep, ahs picked up a pound of shrimp from Harris Teeter on 21st Ave, one of the best places around to quickly pick up quality, not so expensive seafood (6.99/lb for wild caught, medium-sized shrimp–sadly, this time, a few days old).  The totsoi came from our CSA farmers at Hill and Hollow. From prep to finish, less than twenty minutes–except for the white rice, which was cooked early in the evening.

  • Fired up the wok with some vegetable oil
  • Added the chestnuts for less than a minute, then pushed them to the side
  • Added peeled shrimp, chopped garlic, fresh pepper, and two glugs of fish sauce (or soy sauce)
  • Once slightly pink push to the side as well
  • Add totsoi in the middle, and let wilt slightly
  • Use tongs to turn over totsoi for consistency
  • Finally, mix all together and make sure shrimp is thoroughly cooked, though not overcooked.

Voila.  Super easy. The totsoi’s hint of bitterness balances the crunchy chestnuts and shrimp nicely.  Serve on white rice.  If serving only two, there should be some  leftover for tomorrow’s lunch.

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