Recipes and daily menus from the CCGS Jean Goodwill
Quite a few years ago I did some cooking classes. I found it very nerve racking standing in front of 16 women explaining food. I had them work in pairs so we needed 8 tasks for each class. I set the evening menus to include …
Risotto is very versatile, you can use almost anything in it,(within reason). This one has shrimp and asparagus, when using shrimp in a dish like this, I like to split the shrimp down the center, when cooked the shrimp will firm into a spiral shape …
This recipe came from the Japanese TV show the Iron Chef. this was Chef Chen Kenichi’s signature dish. It is spicy and sweet. You can substitute chicken, or firm tofu if you prefer. It has the things I look for in a recipe. Quick, easy, and very flavorful. Intricate recipes have their place, but recipes that can be prepped and cooked before the rice is done are an absolute joy.
When I get home, I will check a book that has Chef Chen’s original recipe and modify this if I am off the mark very far.
SZECHAUN SHRIMP
1 lb Shrimp peeled and deveined
2 oz ketchup
1 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp chili flakes
1 tsp corn starch
2 tbsp canola oil
1 cup green onions chopped
1 tbsp fresh ginger, minced or grated
1 tbsp garlic minced
Directions
Mix ketchup, rice wine vinegar, soy sauce, sugar, pepper flakes, and corn starch in small bowl to make sauce.
Pour oil in seasoned frying pan or wok before heating
Heat frying pan and add green onions, ginger and garlic.
Stir-fry for a few seconds, then add shrimp.
Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
Stir sauce again, then add to wok, stirring constantly until mixture thickens.
