Welcome to MOM vs FOOD. This is a project that started as my online cookbook after I lost my handwritten version. Now I also use it as a forum to share with friends, family, and anyone who loves food like I do!
Tso? Tsao? I dunno, but its good! I have been a fan of take-out Chinese for as long as I can remember but thanks to our Money Diet its off limits. Check out this dish I whipped up to cure my craving and use our veggies.
1 pound raw shrimp, peeled with tails removed
1 beaten egg
1 TBSP cornstarch (maybe a little more)
1 dried mild chili
1 cup water
2 large garlic cloves
1"x1" chunk fresh ginger
4 TBSP soy sauce
4 TBSP vinegar
1 TBSP honey or agave nectar
Place chili in a small saucepan with water. Bring to a boil and reduce to medium heat. Add garlic and ginger, finely grated.
Heat about 1" of vegetable oil on medium heat in the bottom of a large saucepan. I prefer one about 8-10" high to prevent splatter. Mix shrimp, cornstarch, and egg together. Increase cornstarch if batter seems to runny, or a little water if it seems too pasty. Once oil begins to ripple, drop one shrimp at a time into the hot oil. Be very careful for the splatter, and try not to drop one shrimp on top of another. Cook about 5 minutes until golden brown and remove to a plate lined with a paper towel (I did 3 batches).
Meanwhile, heat about 1 TBSP oil in a wok or large skillet. Add half of the veggies and saute until outside browned, but they are still crispy. Try to stir as little as possible so they don't get mushy. Remove half the veggies to a large serving bowl and saute the other half. Add second half of veggies to serving bowl.
Add soy and vinegar to the reconstituted chili. Puree in the blender or food processor until smooth. Add to empty wok on low heat. Add fried shrimp to sauce and toss to combine. Cook about 1 minute to let sauce soak in. Pour shrimp and sauce over the veggies.