Lunchbreak: Firehouse Chef Mark Mussario makes shrimp stir-fry

Mark Mussario

Shrimp Stir-Fry

2 cups coconut oil
1/2 lb peeled and deveined shrimp
2 Tbs olive oil
1 Tbs minced garlic
2 Tbs fresh ginger, chopped
1 red pepper, sliced
1 baby bok choy, chopped
4-5 stalks fresh asparagus, chopped
2 cups snowpeas, chopped
3 oz shitake mushrooms, sliced
8 oz water chestnuts
8 oz whole baby sweetcorn, quartered
14 oz pkg stirfry noodles
salt and pepper to taste
1/2 tsp chili garlic sauce
12 oz teriyaki sauce
juice from one lemon
1/2 cup chopped peanuts

Heat coconut oil in large sauce pan and poach for 2-3 minutes.  Drain and set aside. In a separate large skillet add garlic and ginger and saute for 1 minute.  Add vegetables and saute until tender.  Add mushrooms, water chestnuts and sweet corn and cook until heated through.  Add shrimp to vegetable mixture.  Add stir-fry noodles and cook until heated through.  Add salt and pepper to taste.  Stir in chili garlic sauce and teriyaki sauce.  Top with juice from 1 lemon and chopped peanuts.

Do not overcook shrimp as it will get too chewy
Preheat skillet before adding ingredients
Rice can also be used instead of stir-fry noodles

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