Simple Ginger Peanut Shrimp Stir-fry in an electric wok

Enjoying a bit of a blast from the past last week, I spied the sad and dusty red electric wok I had acquired in a previous life, tucked away on a back closet shelf in the laundry room, all but forgotten. What a find that all-in-one self-contained appliance turned out to be as I was able to use it to heat water to a boil to cook rice in, then wipe out and stir fry the shrimp and vegetables in, whipping up my super simple Ginger Peanut Shrimp Stir-Fry in no time at all.

As easy as shelling the shrimp, mixing up the marinade, slicing a few fresh vegetables and quickly stir frying it all up, this entree could also be made on the stove as well, should you find yourself fortunate enough to have such a thing.

I am only sorry I did not rediscover the electric wok earlier in the Project Kitchen Remodel process — just think of the stir fries we could have enjoyed!

Whip up something sensational to savor for supper with this week’s Special of the Day!

GINGER PEANUT SHRIMP STIR-FRY

Serves 4

2 cups water

Dash salt

2 cups Minute Rice

1 pound (26-30) EZ Peel shrimp, thawed and shelled

½ cup soy sauce

1 tbsp. cornstarch

1 tbsp. creamy peanut butter

½ tsp. finely minced ginger

1 medium red bell pepper

3 green onions

15 ounce can baby corn

5 ounce can diced water chestnuts

¾ cup peanuts

¼ tsp. crushed red pepper

Additional soy sauce, for serving

Cook the rice. Heat wok to high. Add 2 cups water and dash of salt until water simmers. Add rice and cook for 3 minutes. Transfer rice to another dish and wipe out wok.

Mix up the marinade (soy sauce, cornstarch, peanut butter and ginger.) Pour marinade over shelled shrimp in a glass bowl. Cover and refrigerate.

Thinly slice red bell peppers and green onions. Heat wok to high and add 2 tbsp. oil. When oil is hot, stir fry shrimp, red peppers and green onions just until shrimp are opaque.

Add baby corn, water chestnuts, peanuts and crushed red pepper and stir fry until heated through.

Serve hot over cooked rice with soy sauce. Enjoy!

Sydne George can be reached at sydnegeorge@hotmail.com. Sydne’s recipes from “Special of the Day” are archived at www.greatfallstribune.com

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