Shrimp stir fry help

biig said:

1 tbsp olive oil
1 cup broccoli florets
1 clove garlic
1/2 lb med. frozen cooked shrimp, thawed
2 tbsp teriyaki sauce
cooked rice as a base

I don't have teriyaki sauce. Is soy or hoisin a good substitute.
These are all I have along that line. I'd like to keep it as simple as
possible. Thanks.....Sharon

I see no reason that that soya sauce would not work, though hoisin would
probably be better, perhaps diluted with soya. But why the cooked shrimp?
Use raw shrimp. They only take a minute to cook in a wok and will taste a
heck of a lot better.

My favourite shrimp stir fry involves marinating a pound of raw shrimp for
10 minutes with 1 tsp salt and 1 tsp. sesame oil. Finely chop about 1
tablespoon each of ginger root and garlic. Throw the garlic, ginger and 1
tsp. of dried chilli flakes into a hot wok, stir once and then the shrimp.
You can also throw in some snow pies with it. Garnish with sliced green
onion.

In article <[email hidden]>,

Dave Smith said:

biig said:

1 tbsp olive oil
1 cup broccoli florets
1 clove garlic
1/2 lb med. frozen cooked shrimp, thawed
2 tbsp teriyaki sauce
cooked rice as a base

I don't have teriyaki sauce. Is soy or hoisin a good substitute.
These are all I have along that line. I'd like to keep it as simple as
possible. Thanks.....Sharon

I see no reason that that soya sauce would not work, though hoisin would
probably be better, perhaps diluted with soya. But why the cooked shrimp?
Use raw shrimp. They only take a minute to cook in a wok and will taste a
heck of a lot better.

Agreed, but use about 1/2 the soy sauce that you would teriyaki and add
just a little bit of sugar.

Quoted message said:

My favourite shrimp stir fry involves marinating a pound of raw shrimp for
10 minutes with 1 tsp salt and 1 tsp. sesame oil. Finely chop about 1
tablespoon each of ginger root and garlic. Throw the garlic, ginger and 1
tsp. of dried chilli flakes into a hot wok, stir once and then the shrimp.
You can also throw in some snow pies with it. Garnish with sliced green
onion.

OH yeah! ;-d

IMHO stir fry must have garlic and fresh ginger...

Oh, and cook everything else first, then LIGHTLY sautee' the fresh raw
shrimp just until it all turns pink and add it to the top of the other
pre-cooked stuff.

It's SO easy to over cook shrimp and it just ruins it!

An easy way to do fresh ginger root is to run it over a fine cheese
grater. :-)

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

1 tbsp olive oil
1 cup broccoli florets
1 clove garlic
1/2 lb med. frozen cooked shrimp, thawed
2 tbsp teriyaki sauce
cooked rice as a base

I don't have teriyaki sauce. Is soy or hoisin a good substitute.
These are all I have along that line. I'd like to keep it as simple as
possible. Thanks.....Sharon

Soy is slightly more salty unless you bought the lower-salt version, but it
should work in place of the teriyaki. I'm a heathen; never been a huge fan
of hoisin sauce but if you like it, give it a try. Keep in mind shrimp is
delicately flavoured so you don't want to overwhelm it. I'm thinking you'll
need more liquid than 2 Tbs. of sauce but not necessarily more of the soy -
perhaps a little chicken broth? I realize it's a stir-fry but once the
vegetables and shrimp are quick-fried you're going to need some moisture for
the rice if you toss it in there, unless you're just going to heat the rice
and put the other stuff on top.

Jill

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

biig said:

1 tbsp olive oil
1 cup broccoli florets
1 clove garlic
1/2 lb med. frozen cooked shrimp, thawed
2 tbsp teriyaki sauce
cooked rice as a base

I don't have teriyaki sauce. Is soy or hoisin a good substitute.
These are all I have along that line. I'd like to keep it as simple as
possible. Thanks.....Sharon

I see no reason that that soya sauce would not work, though hoisin would
probably be better, perhaps diluted with soya. But why the cooked shrimp?
Use raw shrimp. They only take a minute to cook in a wok and will taste a
heck of a lot better.

Perhaps it's all she can get. I can't find fresh shrimp/prawns on the
outskirts of Memphis. They aren't always pre-cooked but they are definitely
frozen. I agree thawed raw shrimp would work better since it doesn't take
but a couple of minutes to cook shrimp, but if cooked frozen is all you can
get...

Quoted message said:

My favourite shrimp stir fry involves marinating a pound of raw shrimp for
10 minutes with 1 tsp salt and 1 tsp. sesame oil. Finely chop about 1
tablespoon each of ginger root and garlic. Throw the garlic, ginger and 1
tsp. of dried chilli flakes into a hot wok, stir once and then the shrimp.
You can also throw in some snow pies with it. Garnish with sliced green
onion.

She also said the ingredients she listed are all she has along that line.
She's got a craving for something stir-fried with an Asian flair and doesn't
have a lot of ingredients to make it so. So it doesn't sound to me like she
has sesame oil, ginger root, snow peas or green onion. Good suggestions,
but not if you don't have the stuff to do it.

Jill

Got sake? Go equal parts sake and soy, add sugar to taste. Instant
teriyaki sauce.

Ordinarily, you would use mirin (sweet rice wine) instead of sake, but
who has mirin lying around the house?

jmcquown said:

Quoted message said:

I see no reason that that soya sauce would not work, though hoisin would
probably be better, perhaps diluted with soya. But why the cooked shrimp?
Use raw shrimp. They only take a minute to cook in a wok and will taste a
heck of a lot better.

Perhaps it's all she can get. I can't find fresh shrimp/prawns on the
outskirts of Memphis. They aren't always pre-cooked but they are definitely
frozen. I agree thawed raw shrimp would work better since it doesn't take
but a couple of minutes to cook shrimp, but if cooked frozen is all you can
get...

The OP's recipe called for frozen cooked (thawed) shrimp. It is very rare for
me to find fresh raw shrimp, and it is typically previously frozen, so I just
buy the bags of frozen raw shrimp. Even if I am planning on cold shrimp I prefer
to cook them myself. I always find pre-cooked shrimp to be bland.

biig said:

1 tbsp olive oil
1 cup broccoli florets
1 clove garlic
1/2 lb med. frozen cooked shrimp, thawed
2 tbsp teriyaki sauce
cooked rice as a base

I don't have teriyaki sauce. Is soy or hoisin a good substitute.
These are all I have along that line. I'd like to keep it as simple as
possible. Thanks.....Sharon

I would be tempted to use hoisin sauce only because that is my current
favourite sauce. OTOH that would give a sweet flavour to your dish so
perhaps soy might be better. Either way as long as it tastes good 🙂
Whichever way you do it note the changes so you can duplicate it if you
like the results. BTW I would stir in some thin sliced onions and
perhaps mushrooms and maybe even some bean sprouts.

OmManiPadmeOmelet said:

In article <[email hidden]>,

Dave Smith said:

biig said:

1 tbsp olive oil
1 cup broccoli florets
1 clove garlic
1/2 lb med. frozen cooked shrimp, thawed
2 tbsp teriyaki sauce
cooked rice as a base

I don't have teriyaki sauce. Is soy or hoisin a good substitute.
These are all I have along that line. I'd like to keep it as simple as
possible. Thanks.....Sharon

I see no reason that that soya sauce would not work, though hoisin would
probably be better, perhaps diluted with soya. But why the cooked shrimp?
Use raw shrimp. They only take a minute to cook in a wok and will taste a
heck of a lot better.

Oh I missed the cooked shrimp part 🙁 I agree why cooked shrimp unless
the OP is doing a quick toss together using cooked shrimp at the last
minute. He or she runs the risk of overcooking the shrimp.

OmManiPadmeOmelet said:

In article <[email hidden]>,

Dave Smith said:

biig said:

1 tbsp olive oil
1 cup broccoli florets
1 clove garlic
1/2 lb med. frozen cooked shrimp, thawed
2 tbsp teriyaki sauce
cooked rice as a base

I don't have teriyaki sauce. Is soy or hoisin a good substitute.
These are all I have along that line. I'd like to keep it as simple as
possible. Thanks.....Sharon

I see no reason that that soya sauce would not work, though hoisin would
probably be better, perhaps diluted with soya. But why the cooked shrimp?
Use raw shrimp. They only take a minute to cook in a wok and will taste a
heck of a lot better.

Agreed, but use about 1/2 the soy sauce that you would teriyaki and add
just a little bit of sugar.

Quoted message said:

My favourite shrimp stir fry involves marinating a pound of raw shrimp for
10 minutes with 1 tsp salt and 1 tsp. sesame oil. Finely chop about 1
tablespoon each of ginger root and garlic. Throw the garlic, ginger and 1
tsp. of dried chilli flakes into a hot wok, stir once and then the shrimp.
You can also throw in some snow pies with it. Garnish with sliced green
onion.

OH yeah! ;-d

IMHO stir fry must have garlic and fresh ginger...

Oh, and cook everything else first, then LIGHTLY sautee' the fresh raw
shrimp just until it all turns pink and add it to the top of the other
pre-cooked stuff.

It's SO easy to over cook shrimp and it just ruins it!

An easy way to do fresh ginger root is to run it over a fine cheese
grater. :-)

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Bu bu bu but ...I don't have raw, I only have frozen....

jmcquown said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

biig said:

1 tbsp olive oil
1 cup broccoli florets
1 clove garlic
1/2 lb med. frozen cooked shrimp, thawed
2 tbsp teriyaki sauce
cooked rice as a base

I don't have teriyaki sauce. Is soy or hoisin a good substitute.
These are all I have along that line. I'd like to keep it as simple as
possible. Thanks.....Sharon

I see no reason that that soya sauce would not work, though hoisin would
probably be better, perhaps diluted with soya. But why the cooked shrimp?
Use raw shrimp. They only take a minute to cook in a wok and will taste a
heck of a lot better.

Perhaps it's all she can get. I can't find fresh shrimp/prawns on the
outskirts of Memphis. They aren't always pre-cooked but they are definitely
frozen. I agree thawed raw shrimp would work better since it doesn't take
but a couple of minutes to cook shrimp, but if cooked frozen is all you can
get...

Quoted message said:

My favourite shrimp stir fry involves marinating a pound of raw shrimp for
10 minutes with 1 tsp salt and 1 tsp. sesame oil. Finely chop about 1
tablespoon each of ginger root and garlic. Throw the garlic, ginger and 1
tsp. of dried chilli flakes into a hot wok, stir once and then the shrimp.
You can also throw in some snow pies with it. Garnish with sliced green
onion.

She also said the ingredients she listed are all she has along that line.
She's got a craving for something stir-fried with an Asian flair and doesn't
have a lot of ingredients to make it so. So it doesn't sound to me like she
has sesame oil, ginger root, snow peas or green onion. Good suggestions,
but not if you don't have the stuff to do it.

Jill

I have sesame oil and green onion. I forgot about the sesame
....that'll help Thanks...Sharon

morgul the friendly drelb said:

Got sake? Go equal parts sake and soy, add sugar to taste. Instant
teriyaki sauce.

Ordinarily, you would use mirin (sweet rice wine) instead of sake, but
who has mirin lying around the house?

I have a bottle of sambuca my son left here about 15 years
ago...lol

Sharon

In article said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Dave Smith said:

biig wrote:

>
> 1 tbsp olive oil
> 1 cup broccoli florets
> 1 clove garlic
> 1/2 lb med. frozen cooked shrimp, thawed
> 2 tbsp teriyaki sauce
> cooked rice as a base
>
> I don't have teriyaki sauce. Is soy or hoisin a good substitute.
> These are all I have along that line. I'd like to keep it as simple as
> possible. Thanks.....Sharon

I see no reason that that soya sauce would not work, though hoisin would
probably be better, perhaps diluted with soya. But why the cooked
shrimp?
Use raw shrimp. They only take a minute to cook in a wok and will taste a
heck of a lot better.

Agreed, but use about 1/2 the soy sauce that you would teriyaki and add
just a little bit of sugar.

Quoted message said:

My favourite shrimp stir fry involves marinating a pound of raw shrimp
for
10 minutes with 1 tsp salt and 1 tsp. sesame oil. Finely chop about 1
tablespoon each of ginger root and garlic. Throw the garlic, ginger and 1
tsp. of dried chilli flakes into a hot wok, stir once and then the
shrimp.
You can also throw in some snow pies with it. Garnish with sliced green
onion.

OH yeah! ;-d

IMHO stir fry must have garlic and fresh ginger...

Oh, and cook everything else first, then LIGHTLY sautee' the fresh raw
shrimp just until it all turns pink and add it to the top of the other
pre-cooked stuff.

It's SO easy to over cook shrimp and it just ruins it!

An easy way to do fresh ginger root is to run it over a fine cheese
grater. :-)

Bu bu bu but ...I don't have raw, I only have frozen....

Okay, here is how I treat COOKED (FF) Shrimps.

I cook everything else, and I thaw the shrimp in the sink using hot tap
water. It's already cooked so does not need to be cooked!

My tap water is hot enough to heat it well, then I just drain the now
hot shrimp in a screen colander and add it to the rest of the stuff and
mix it in. :-)

Works for me anyhoo!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article said:

jmcquown said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

biig wrote:

>
> 1 tbsp olive oil
> 1 cup broccoli florets
> 1 clove garlic
> 1/2 lb med. frozen cooked shrimp, thawed
> 2 tbsp teriyaki sauce
> cooked rice as a base
>
> I don't have teriyaki sauce. Is soy or hoisin a good substitute.
> These are all I have along that line. I'd like to keep it as simple as
> possible. Thanks.....Sharon

I see no reason that that soya sauce would not work, though hoisin would
probably be better, perhaps diluted with soya. But why the cooked shrimp?
Use raw shrimp. They only take a minute to cook in a wok and will taste a
heck of a lot better.

Perhaps it's all she can get. I can't find fresh shrimp/prawns on the
outskirts of Memphis. They aren't always pre-cooked but they are definitely
frozen. I agree thawed raw shrimp would work better since it doesn't take
but a couple of minutes to cook shrimp, but if cooked frozen is all you can
get...

Quoted message said:

My favourite shrimp stir fry involves marinating a pound of raw shrimp for
10 minutes with 1 tsp salt and 1 tsp. sesame oil. Finely chop about 1
tablespoon each of ginger root and garlic. Throw the garlic, ginger and 1
tsp. of dried chilli flakes into a hot wok, stir once and then the shrimp.
You can also throw in some snow pies with it. Garnish with sliced green
onion.

She also said the ingredients she listed are all she has along that line.
She's got a craving for something stir-fried with an Asian flair and doesn't
have a lot of ingredients to make it so. So it doesn't sound to me like she
has sesame oil, ginger root, snow peas or green onion. Good suggestions,
but not if you don't have the stuff to do it.

Jill

I have sesame oil and green onion. I forgot about the sesame
...that'll help Thanks...Sharon

Toss in some sesame seeds if ya got 'em! ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article said:

1 tbsp olive oil
1 cup broccoli florets
1 clove garlic
1/2 lb med. frozen cooked shrimp, thawed
2 tbsp teriyaki sauce
cooked rice as a base

I don't have teriyaki sauce. Is soy or hoisin a good substitute.
These are all I have along that line. I'd like to keep it as simple as
possible. Thanks.....Sharon

Do you have any ginger and garlic? Add that to the soy sauce and you'll
come pretty close to teriyaki, AFAIC. Maybe a little sugar, too.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-19-05

One time on Usenet said:

In article said:

1 tbsp olive oil
1 cup broccoli florets
1 clove garlic
1/2 lb med. frozen cooked shrimp, thawed
2 tbsp teriyaki sauce
cooked rice as a base

I don't have teriyaki sauce. Is soy or hoisin a good substitute.
These are all I have along that line. I'd like to keep it as simple as
possible. Thanks.....Sharon

Do you have any ginger and garlic? Add that to the soy sauce and you'll
come pretty close to teriyaki, AFAIC. Maybe a little sugar, too.

Brown sugar, IMO...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook ~

biig said:

Bu bu bu but ...I don't have raw, I only have frozen....

Frozen can be raw.

I'd consider subin' a different oil (peanut) for the Olive Oil....

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Do you have any ginger and garlic? Add that to the soy sauce and you'll
come pretty close to teriyaki, AFAIC. Maybe a little sugar, too.

Traditionally, it would be a 1:1 mix of soy sauce and mirin
(sweetened rice wine), with a little extra sugar and then
some additional things like ginger and garlic for whatever
additional flavor you'd like. As was already noted, if you don't
have mirin around, you could just use plain sake (although then it
would definitely need more sugar).

Bob M.

Bob Myers said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Do you have any ginger and garlic? Add that to the soy sauce and you'll
come pretty close to teriyaki, AFAIC. Maybe a little sugar, too.

Traditionally, it would be a 1:1 mix of soy sauce and mirin
(sweetened rice wine), with a little extra sugar and then
some additional things like ginger and garlic for whatever
additional flavor you'd like. As was already noted, if you don't
have mirin around, you could just use plain sake (although then it
would definitely need more sugar).

Bob M.

My thanks to all who replied. It turned out pretty well (meaning dh
liked it very much) I heated olive oil and a little butter in a teflon
pan and sauted green onion, celery and garlic. I put in a half and half
mixture of soy sauce (light) and hoisin. I should have doubled the
amount since there wasn't quite enough sauce. Then I put the cooked,
thawed shrimp in long enough to heat it through. Served on a bed of
rice. Oh, and I learned the pan flip thing. Just did it without
thinking...lol...

Sharon