Oriental Delight

Have you ever succeeded in cooking an oriental style dish? I can't say I have. I usually cook them north-americanly-delicious, but never close enough to the original oriental food. I guess Asian women would have the same problem, if asked to cook North American cuisine. But last week I bought a really nice book on stir-frying. And surprise, surprise - the very first recipe I tried was really, very orientally good!

I'm very glad that I can share it with you here, because this recipe is also extremely easy to cook. I modified it a little, because I didn't have all the ingredients at hand. Additionally you can use cooked shrimp or small shrimp instead of the large raw shrimp I used. I suggest serving the shrimp with rice or noodles, but I believe they'll be equally good on their own.

shrimps with eggs and celery

STIR-FRY SHRIMP WITH EGGS AND CELERY

Preparation: 15 min; Cooking: 10 min; Servings: 4

You'll need:

  • large raw shrimp – 25-28
  • eggs - 4
  • celery – 4 sticks
  • pinch of salt and white pepper
  • olive or vegetable oil for frying

Heat a frying pan or wok on medium-heat and add olive oil. Peel the shrimp, add them to the wok and stir-fry them for 2-3 minutes until they turn pink. Cut celery into medium thick rings and add it to the shrimp together with a pinch of salt and white pepper. Stir for about a minute.

Add eggs and stir well for 2-3 minutes, like you're making scrambled eggs. At the end, you can add a bit of sesame oil to accentuate the oriental nature of the dish. Serve immediately with rice or noodles.


Bon Appétit!




photo of eggs line

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