Cook techniques
Stir-Frying
Stir-frying involves cooking food quickly over high heat in a small amount of oil, which helps to retain the ingredients’ flavors and nutrients.
Sauteing
Sauteing is a technique where ingredients are cooked in a pan with a small amount of oil, usually at a medium to high heat, allowing them to brown and develop rich flavors.
Blanching
Blanching consists of briefly boiling vegetables and then plunging them into ice water to maintain their color and crispness before further cooking.
Marinating
Marinating is the process of soaking food in a flavored liquid to enhance its taste and tenderness before cooking.
Deglazing
Deglazing involves adding liquid to a hot pan to loosen and dissolve the browned bits of food stuck to the bottom, creating a flavorful base for sauces.
Reduction
Reduction is the technique of simmering or boiling a liquid to evaporate water content, concentrating flavors and thickening sauces.
FAQ
Can I use fresh shrimp instead of frozen?
Yes, you can use fresh shrimp. Just ensure they are peeled and deveined before cooking.
What type of sausage works best for this dish?
A smoked sausage or kielbasa works best for added flavor, but you can use any type that you prefer.
How can I make this recipe gluten-free?
To make this dish gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce.
Can I add other vegetables to this recipe?
Absolutely! Feel free to add any vegetables you like, such as bell peppers, carrots, or snap peas.
What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
