Remember the package David of Earthy Delights sent us? It is the package that keeps giving! Every time, I start to use something new, I just smile, as it is always so much fun. This time was no exception. David, was so kind to include this culinary must have, Aged Black Garlic. I thought it would go really well with a simple stir fry of shrimp with rice noodles (gluten free), so I whipped up this recipe for Black Garlic Stir Fry Shrimp.
The depth and the sweetness of the garlic added a very intense flavor to the dish, almost syurpy. For veggies I used what was on hand, celery, carrots and green onions and I only cooked them until they were slightly warmed though and still crunchy. The noodles added a nice silky texture to tie the dish together.
Aged Black Garlic Stir Fry Shrimp
1 lb peeled and devined shrimp
4 celery ribs, sliced thinly at a slant
4 green onions, sliced thinly at a slant
2 carrots, sliced thinly at a slant
1 head of aged black garlic, peeled and sliced thinly
1/4 cup canola oil
1 package rice noodles, soak for 8 – 10 minutes, drain well
1/8 cup sesame oil
4 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons mirin wine
1 teaspoon fresh ginger, minced
Make sauce, by combining sesame oil, soy sauce, sugar, mirin wine, and ginger, stir and set aside.
Heat 1/2 of the oil in a wok or deep dish saucepan until very hot, add shrimp, cook until pink, about 5 minutes. Remove from heat and set aside.
Add rest of the oil, garlic, onions, celery and carrots and stir fry for about 10 minutes, until warmed but still crispy. Remove from heat and set aside.
Add noodles to the pan and stir fry for about 3 minutes, add sauce, veggies and shrimp and warm for about 3 minutes.