Here’s a stir fry to motivate you to eat your vegetables! It’s based on Chinese chives, or 韭菜 (gau choi / jiu cai ). Both fresh and dried shrimp provide plenty of savouriness, while cashews give it crunch and texture. It’s a combination known as 小炒皇 ( siu chaau wong / xiao cao wang – loosely translated, Stir Fry Supreme or King of Stir Fries).
* Chinese Chives: 200-300g. They have different textures throughout their life cycle. Traditionally, this dish uses chives that are about to blossom (i.e. 韭菜花 – gau choi faa / jiu cai hua) but as you can imagine their availability is seasonal. I couldn’t get that so I just used plain old Chinese chives, which are a bit more stringy. Wash well, and cut into 4-6 inch segments. Substitute with other green alliums, such as Japanese leeks (negi) or garlic shoots. * Cashews: a handful. They bring crunchiness to the dish, for a textural contrast. You could get them already roasted, or you could get them raw and cook them yourself. My mother would microwave them in salted water, but if you’re using a small batch like I am you can toast them in the pan with some oil until golden brown in colour before the rest of the ingredients go in. Be careful if you go down this route though, as cashews burn easily. Use low heat and stir vigorously. * Shrimp: 100-200g Shrimp is a bit of a fussy ingredient. They taste good when browned, but overcook easily. You really do have to blast them with very high heat, and allow for carry-over cooking. Even so, it is hard to achieve quality results without the sort of jet engine stovetops at a proper restaurant. Compromise by working in very small batches, and by lowering your expectations. Generally, the larger the shrimp, the better the texture and the less danger of overcooking. If you peel them yourself, hang on to the shells (you could keep them in the freezer) for some shrimp stock. * Dried shrimp: 40g (or a pinch of MSG for a budget-friendly substitute) A key ingredient. The larger they are, the better they are at becoming another component in the stir fry with a distinctive flavour and texture (small dried shrimp, like I used, tend to get lost in the mass of leeks). However, they also get pricey as they get bigger. Compromise according to your own financial situation. You will have to give them a quick rinse and soak them for a few hours in water to soften them up, or if you’re in a hurry use hot water. Hang on to the soaking liquid – it’s a total umami bomb. * Aromatics: to taste Use what you wish. Any combination of garlic, shallots, ginger, chilli peppers etc will work well. * Sauce: a tablespoon or so of liquid total Create a slurry with the dried shrimp soaking liquid, soy sauce, oyster sauce and corn starch. If desired, sweeten with sugar. Optionally, finish with a touch of sesame oil for an extra aromatic kick.
**Instructions**
1. Give dried shrimp a rinse, then a soak in fresh water – 3-4 hours in cold water, or 1 hour in hot water if in a hurry. 2. Cook rice. Prepare stir fry ingredients. Take dried shrimp out of the water, and use it to make the slurry/sauce. 3. Put a wok over low heat with some oil. Toast cashew nuts until browned and fragrant. Reserve. 4. Turn heat to as high as it will go. Sear fresh shrimp on both sides and reserve. 5. Go in with aromatics and dried shrimp. Give them a brief stir. 6. When aromatics and dried shrimp are fragrant, add chives. 7. When chives are almost done, return fresh shrimp and cashews to wok. Add sauce, and toss to coat.
Enjoy!
[deleted]
[removed]
Efficient_Wish_81
The meal looks fine but when dried shrimp are 4$ an ounce you’re out of your mind if you think that is anywhere near being in the spirit of this sub.
3 Comments
Here’s a stir fry to motivate you to eat your vegetables! It’s based on Chinese chives, or 韭菜 (gau choi / jiu cai ). Both fresh and dried shrimp provide plenty of savouriness, while cashews give it crunch and texture. It’s a combination known as 小炒皇 ( siu chaau wong / xiao cao wang – loosely translated, Stir Fry Supreme or King of Stir Fries).
Full recipe with a guide to peeling and deveining shrimp: [https://servedwithrice.com/stir-fry-supreme-chives-cashews-and-shrimp](https://servedwithrice.com/stir-fry-supreme-chives-cashews-and-shrimp)
**Ingredients**
Serves two small people, or one hungry person.
* Chinese Chives: 200-300g.
They have different textures throughout their life cycle. Traditionally, this dish uses chives that are about to blossom (i.e. 韭菜花 – gau choi faa / jiu cai hua) but as you can imagine their availability is seasonal. I couldn’t get that so I just used plain old Chinese chives, which are a bit more stringy. Wash well, and cut into 4-6 inch segments. Substitute with other green alliums, such as Japanese leeks (negi) or garlic shoots.
* Cashews: a handful.
They bring crunchiness to the dish, for a textural contrast. You could get them already roasted, or you could get them raw and cook them yourself. My mother would microwave them in salted water, but if you’re using a small batch like I am you can toast them in the pan with some oil until golden brown in colour before the rest of the ingredients go in. Be careful if you go down this route though, as cashews burn easily. Use low heat and stir vigorously.
* Shrimp: 100-200g
Shrimp is a bit of a fussy ingredient. They taste good when browned, but overcook easily. You really do have to blast them with very high heat, and allow for carry-over cooking. Even so, it is hard to achieve quality results without the sort of jet engine stovetops at a proper restaurant. Compromise by working in very small batches, and by lowering your expectations. Generally, the larger the shrimp, the better the texture and the less danger of overcooking. If you peel them yourself, hang on to the shells (you could keep them in the freezer) for some shrimp stock.
* Dried shrimp: 40g (or a pinch of MSG for a budget-friendly substitute)
A key ingredient. The larger they are, the better they are at becoming another component in the stir fry with a distinctive flavour and texture (small dried shrimp, like I used, tend to get lost in the mass of leeks). However, they also get pricey as they get bigger. Compromise according to your own financial situation. You will have to give them a quick rinse and soak them for a few hours in water to soften them up, or if you’re in a hurry use hot water. Hang on to the soaking liquid – it’s a total umami bomb.
* Aromatics: to taste
Use what you wish. Any combination of garlic, shallots, ginger, chilli peppers etc will work well.
* Sauce: a tablespoon or so of liquid total
Create a slurry with the dried shrimp soaking liquid, soy sauce, oyster sauce and corn starch. If desired, sweeten with sugar. Optionally, finish with a touch of sesame oil for an extra aromatic kick.
**Instructions**
1. Give dried shrimp a rinse, then a soak in fresh water – 3-4 hours in cold water, or 1 hour in hot water if in a hurry.
2. Cook rice. Prepare stir fry ingredients. Take dried shrimp out of the water, and use it to make the slurry/sauce.
3. Put a wok over low heat with some oil. Toast cashew nuts until browned and fragrant. Reserve.
4. Turn heat to as high as it will go. Sear fresh shrimp on both sides and reserve.
5. Go in with aromatics and dried shrimp. Give them a brief stir.
6. When aromatics and dried shrimp are fragrant, add chives.
7. When chives are almost done, return fresh shrimp and cashews to wok. Add sauce, and toss to coat.
Enjoy!
[removed]
The meal looks fine but when dried shrimp are 4$ an ounce you’re out of your mind if you think that is anywhere near being in the spirit of this sub.