Silver Shrimp & Beef Wok

Silver Shrimp & Beef Wok

Ingredients:
6 ea medium sized shrimp
3 oz sliced beef
2 tbsp cornstarch
1½ tbsp rice vinegar
1 tsp kosher salt
½ cup sliced carrots (same size as water chestnuts)
½ lb snow peas
½ lb shiitaki mushrooms
1 can water chestnuts
3 ea sliced scallions (green part only)
3 cloves garlic    
¼ “ piece fresh ginger peeled and chopped
2-3 stalks of lemongrass (base only)
3 oz sesame soy vinaigrette
1 ½ oz oil
1 cup white rice
 
Procedure:
Step 1.    Slice shrimp in half horizontally and marinate beef and shrimp with cornstarch, rice vinegar and salt for 30 minutes.
Step 2.     Rough chop garlic, ginger and lemon grass.
Step 3.     Peel and slice carrots, slice shitakes, remove the strings from snow peas and slice scallions.
Step 4.     Heat oil in a sauté pan or wok until smoking.
Step 5.     Add beef and shrimp to pan and sear well on both sides.
Step 6.     Remove beef and shrimp from pan leaving behind the oil to sauté vegetables.
Step 7.     Lower flame and add carrots, mushrooms and water chestnuts to pan and toss.
Step 8.     Add garlic, ginger and lemon grass to pan toss and add in snow peas.
Step 9.     Deglaze pan with sesame soy vinaigrette, return shrimp and beef to pan and finish with scallions.
Step 10.   Spread white rice on a large plate and cascade the stir fry over rice.

Sesame Soy Vinaigrette

Ingredients:
1 cup soy sauce
½ cup rice wine vinegar
½ cup sesame oil
1 cup water
8 tbsp sugar

Procedure:
Step 1.    Combine all ingredients.