RECIPE: Shrimp Vegetable Stir-Fry

It's a meal you can have on the table in just a very few minutes. I love that because we need this in our household here. Ying Stoller is here with maybe one of the quickest demos yet here. A recipe for shrimp vegetable stir fry. Love it. I told you we made the stir fry, the fried rice actually, I should say, with shrimp just the past week. Mine didn't turn out. It was mushy. Maybe the rice was not chilled enough. There you go. It wasn't chilled at all. Or maybe your shrimp, you make sure it's, you know, pat it dry with a paper towel. Yeah, yeah. So just a couple of tips to make a huge difference. And that's why you're here, too, for the tips, too. And you need to get the wok or the pan at a certain temperature, too, right? Too hot's not good, too cold's not good. Well, this is a cast iron wok, so I can preheat it. But if you have, like, a coating, probably not good. Like a Teflon or whatever? Yeah, it's not good to preheat. So you have to put a little bit of oil first. Then you turn it on. So that's it, yeah. So you got it all ready to roll here? Yeah, I'm ready. There we go. You're firing it up. Yeah, so we're going to add a... First, of course, add some oil. I'm gonna see how long this takes, too. What's your preferred oil? I just use vegetable oil, but you can use any. People, if you like peanut oil, that's fine, but I just use the vegetable oil because vegetable oil actually is 100% soybean oil, and that's why I grew up with Oh, okay, so that's what you're used to. It's relatively inexpensive as well. I see you have the shrimp ready to go. It's not the pre-cooked. It doesn't matter either way? It doesn't matter. But if you do stir-fry, you probably want to use the fresh. Yeah, true. You got the tails on in there? Yeah. Okay. Just make it a little bit of... It looks a little prettier. Oh, that does a lot, because they turn that nice, like, pinkish-orange or whatever. Yeah, so when it, you know, changes color and also curls up like this, it's a shrimp that it doesn't cook very long. You don't need to cook very long. Yeah, it cooks very quickly. Yeah, so especially my pan's very hot, you know, and then they cook very fast. And you don't really have to worry about undercooking shrimp, but overcooking shrimp's a problem. Yeah, so to get it dry and whatever. So, yeah, when they curl up like this, you know, pretty much it's done, yeah. So what I'm going to do is normally you can take it out or you can leave it in. Since we, you know, I'll just take it out. So... You can, if you only make a small bunch. Oh, I forgot my shrimp and garlic. I mean, garlic and ginger. I'm talking too much. But it's not too late. Yeah, so we can add garlic and ginger. Put it in with the veggies? Yes. Okay. And then we're going to add our vegetables. Did you get that garlic rub? Yeah, I can smell that. I love garlic. So we got mushrooms, a little pepper. And potatoes, yeah. Sometimes I use some onions. So it's up to you. You know, people can use anything. They can use broccoli. Good way to clean out the fridge. Zucchini, yeah. Whatever you like. So this one doesn't cook very long. That's why, you know, in the recipe, I said you can leave the shrimp in because it doesn't cook very long. Otherwise, the shrimp will be overcooked. Yeah, so this is pretty you see when the Peapod's getting darker deeper green. Okay, that's done That's when otherwise you can get a mushy. So when the shrimp curls up and when the Peapod's go dark green. Yes Yeah, I noticed you didn't put any more oil in either. So whatever oil is in there the first time Yeah, so now I'll put it back. Yeah, I'll put it back, and then we'll just add the sauce. That's it. That's it. Just like that? You're at, like... Not even two minutes for that, yeah, I always tell people this is faster than you go to get a takeout Yeah, this one. You don't need to. It'd take longer to get it out of the fridge than it is to cook it. And what was the sauce that you put in with the stir-fried sauce? Okay, and as always, you get a line of amazing sauces for any occasion, too. Available in a lot of the area stores. They're not hard to find at all. And you also brought us a dessert today. I thought that was some pre-made shrimp, and I saw you put sprinkles on it. And I was like, what on earth are we doing? But that's not what that is. That's fried bananas. Fried bananas. It's like a dessert, a snack. It's very good. Can I skip ahead? Yeah, go ahead. Help yourself. Some people said, you know, that would be good for ice cream. Sure. You know, with some even chocolate. You know, there's always a little sweet treat at the end. You always bring like, I'll pass on that one. I'm waiting for that stir fry. But in all honesty, you had the stir fry sauce with this. What would be a good substitute for the stir fry if you wanted to give it a little different flavor? Would a sweet and sour or an orange even work? All those would work. I like to use a cream barbecue marinade or the kung pao. Okay. If you don't mind a little kick. Yes. Yeah. And Kung Pao is really good for stir fry. You know, marinade might be a little thin, but you don't add a lot. Just you know, it has a pretty strong flavor. Oh, look how good that looks. Yeah. And there you go. So you have the stir fry ready. Rice, noodles. Yeah. Pretty much your option. Or just by itself. It goes. By itself might be a little salty. Yeah. Yeah. So over rice will be good. All noodles. Okay. Either or. Yeah. Always great. Yeah. Always great hanging out with you.