Lunchbreak: Firehouse Chef Mark Mussario makes shrimp stir-fry

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

1 Comment