I’d already made a fair amount of the Best! cole slaw – a recipe that Rich even doesn’t mind, and cole slaw is not one of his favorite things – so that was out.
I coulda just sliced it and sautéed it in some bacon fat, but I wasn’t in the mood.
Then I remembered that part of a bag of shrimp in the freezer…
•1 egg white
•1 tbsp water
•1 tbsp cornstarch
•1 tsp Ponzu
•1-1/2 tsp minced fresh garlic
Stir Fry Sauce:
•1/2 cup chicken stock or water
•1 tbsp cornstarch
•1/2 cup Ponzu
•1 tbsp minced crystallized ginger
•1 tbsp minced garlic
•1 tsp sesame oil
•1 tsp seasoned rice vinegar
•1 tsp Sriracha
•2 tbsp brown sugar
•1 tbsp ketchup (or ‘sup!)
•1 tsp Sichuan peppercorns, smashed
•6 oz stir fry noodles, cooked and drained
•1 lb shrimp, peeled and deveined
•2 small onions, sliced thin
•1 carrot, shredded (1/4 cup)
•2 cups (packed) shredded green cabbage
•Fresh basil leaves, sliced
Add the stir fry noodles to a large pot of boiling water and cook, stirring, for three minutes.
Drain, then rinse, and drain again. Set aside.
Combine the egg white, water, cornstarch, Ponzu, and garlic together and whisk or process with an immersion blender until frothy. Pour over the shrimp in a zipper bag and toss to coat. Stash in the fridge to rest for ten minutes.
While the shrimp is marinating, make the stir fry sauce by combining the stock with the cornstarch, Ponzu, ginger, garlic, sesame oil, rice vinegar, Sriracha, brown sugar, ‘sup and those lightly smashed Sichuan peppercorns together – again, an immersion blender works a treat for this. Set aside.
Drain the shrimp, add to the onions in the pan, and stir fry for another three minutes. Add cabbage, shredded carrot, noodles, and stir fry sauce, toss to combine, and cook for another one or two minutes, just until heated through.
Add the fresh basil, give a final toss, and serve – mebbe with additional Sriracha for folk who’d like things a bit hotter.