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Before you jump to Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Inside the Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That's a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. The experts are agreed that we are unable to transform things for the better without everyone's active participation. Each and every family ought to start making changes that are environmentally friendly and they must do this soon. Continue reading for some approaches to go green and save energy, largely in the kitchen.
Start out with exchanging the light bulbs. Of course you shouldn't confine this to merely the kitchen area. You need to replace your incandescent lights by using energy-saver, compact fluorescent light bulbs. Although costing a little more in the beginning, these types of bulbs last as long as ten of the standard type as well as using a lot less energy. One of the advantages is that for every one of these lightbulbs used, it signifies that approximately ten normal lightbulbs less will end up at a landfill site. You also have to obtain the practice of turning off the lights when there is nobody in a room. The family spends considerable time in the cooking area, and how often does the kitchen light go on in the morning and is left on all day long. This also takes place in the rest of the house, but we have been trying to save money in the kitchen. Do an exercise if you like; take a look at how much electricity you can save by turning the lights off whenever you don't need them.
The kitchen alone offers you many small methods by which energy and money can be saved. Efficient living is something we can all accomplish, without difficulty. It's about being sensible, most of the time.
We hope you got insight from reading it, now let's go back to mike's spicy garlic shrimp & scallop asian stir fry over.rice recipe. You can have mike's spicy garlic shrimp & scallop asian stir fry over.rice using 23 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to prepare Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice:
- Get of Frozen Jumbo Raw Shrimp [husks on - reserve any de-thawed fluids].
- Provide of Frozen Jumbo Raw Scallops [reserve any de-thawed fluids].
- Get of Fine Minced Garlic [aromatic].
- Provide of Granulated Garlic [aromatic].
- Prepare of Garlic Olive Oil.
- Use of Red Pepper Flakes [aromatic].
- Prepare of Fried Fresh Garlic [optional - garnish].
- Use of Pickled Ginger [aromatic].
- Prepare of Fresh Cabbage [thick sliced].
- Prepare of Green Onions [added last].
- Prepare of Green Bell Peppers [thin Sliced].
- Prepare of Fresh Carrots [peeled slices].
- Take of Purple Onions [thin slices].
- Provide of Water Chestnuts.
- Take of Fresh Parsley.
- You need of Bamboo Shoots.
- Get of Snap Peas [rinsed & blanched].
- Use of Fresh Broccoli [rinsed & blanched].
- You need of Soy Sauce [aromatic].
- Get of Oyster Sauce [aromatic].
- Prepare of Quality Fish Sauce [aromatic].
- Use of Hoisin Sauce [aromatic].
- Get of Garlic Sea Salt + 1/2 tsp White Pepper [for your seafood stock].
Instructions to make Mike's Spicy Garlic Shrimp & Scallop Asian Stir Fry Over.Rice:
- Dethaw your raw jumbo shrimp with just enough water to cover them. About 3 to 4 cups. Reserve all fluids..
- Dethaw your raw jumbo scallops with just enough water to cover them. About 2 cups. Reserve all fluids..
- TO BRINE YOUR RAW SEAFOOD � Pour enough water on your raw shrimp and scallops to cover them. Then, add 1 tbsp salt - 1 tbsp sugar - 1 tbsp granulated garlic powder and 1/2 tbsp granulated onion powder to your water. Add ice cubes as well. You'll want both at 35° to 42°. Cover, shake well and place in fridge for a half to 1 hour. Shake occasionally..
- â—? Peel shrimp and reserve all shells, tails, legs, veins and shrimp water. Place all leftovers back into shrimp water. â—? Pour scallop water into shrimp water. Then, add 1 1/2 tsp garlic sea salt and 1/2 tsp white pepper and create your seafood stock. Bring to a boil and boil for 15 minutes. Be careful. She will boil over with the sea salt addition if you're not watching. Turn off heat..
- Cut your jumbo raw scallops into halves or quarters depending upon their size..
- After your shuck boil, strain your stock thru a very fine mesh strainer and place broth back in your pot. Discard shells and any residuals in your strainer..
- Reheat your clear, clean seafood stock to a very steady boil. Man! Is she gonna smell and sample so deliciously tasty!.
- Place your rinsed snap peas and broccoli into your boiling seafood stock for 2 minutes. Watch these closely, remove them and set them to the side in ice water to arrest the cooking process. This method will kill any bacteria and slightly soften these very hard vegetables. Again, reserve your remaining seafood stock. I bring it back up to a simmer and allow it to reduce even further for fullest flavor..
- Blanched Broccoli..
- Chop your fresh vegetables. Separate your hard vegetables, soft vegetables and blanched vegetables. Hard vegetables to be Wok'd first, blanched vegetables second and soft, last..
- Fully drain your seafood from your brine water. Discard brine water and ice..
- If opting for the crunchy garlic garnish: â—? Fry sliced garlic and red pepper flakes in garlic oil only until just slightly browned [before frying your hard vegetables] Anything darker will create a seriously bitter taste that will ruin your entire dish. So, watch it very closely. â—? Drain all on paper towels until dried and crispy. Reserve all residual oil. Fine chop your crispy fried garlic later. You'll be using this as a garnish..
- If not, add 3 tablespoons garlic olive oil, your aromatics, your hard vegetables and 1 cup of your seafood stock to your Wok at a searing heat. Fry for 1 minute covered. No more..
- Immediately add all blanched vegetables and Wok for 30 seconds longer. Then, add all fully drained seafood and soft vegetables for 2 to 3 minutes covered. 2 minutes if not fully chilled. Add additional seafood stock if needed for steaming seafood. Stir once. Covered..
- Place your rice at the base of your bowl and pile on your seafood stir fry. Drizzle top with your residual seafood stock to hydrate and flavor your rice. Garnish with granulated garlic or crispy garlic and soy sauce. Serve with additional Soy Sauce..
- Enjoy!.
You can serve a la carte or with pasta, depending on your preference. Shrimp, no matter how you cook it, is a staple because it goes well with so many spices and sauces. This spicy garlic shrimp recipe, for instance, is the. This is an extremely delectable take on the Spicy Shrimp (a standard southern shrimp dish) I posted here in the early days of The Pioneer Woman Cooks. Juicy prawns in a sweet, spicy, garlicky sauce, this Chilli Garlic Prawns is super quick to make but packs a serious flavour punch!
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