This is an easy stir fry with a bit of spice and a lot of sweetness (from the coconut). You can adjust the heat and the sweetness in this recipe by increasing or decreasing the coconut and red pepper. Make sure you have all of the prep work done before you heat up your wok because it goes fast.
1 Tbsp of Peanut Oil
2-3 Tbsp of Vegetable or Canola Oil
1 1/2 Inch (1/4 oz; 5 g) Piece of Ginger, Cut Up in Small Pieces
1 Red Bell Pepper, Thinly Sliced
4 Cloves of Garlic, Sliced
1 Tsp of Crushed Red Pepper
1/2 Cup (40 g) of Flaked Coconut
1/2 Cup (75 g) of Onions, Diced
3.5 oz. (100 g) Chinese Pea Pods
1 Pound (454 g) of of Shrimp, Peeled and Deveined
2 Green Onions, Thinly Sliced
|Everything is ready to stir fry|
Stir fry until onions are translucent. Add shrimp and pea pods. (You may need to add an extra
tablespoon of oil).
Stir fry until shrimp are done (approximately 4 minutes).
|The finished dish|
The bottom line: Will I make this again? Yes. I am so happy I found the old "recipe" and recreated it.