Remember the package David from Earthy Delights sent us? It is the package that keeps giving! Every time, I start to use something new, I smile to myself as it is always so fun to try new ingredients. 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 got to work on this new recipe for Black Garlic Stir Fry Shrimp.
The depth and the sweetness of the black garlic adds a very intense flavor to the dish, almost syrupy. For veggies, I used what was on hand, celery, carrots and green onions and I cooked them just until they were slightly warmed through and still crunchy. The noodles added a nice silky texture that brought the dish together.
Recipe: Aged Black Garlic Stir Fry Shrimp
1 lb peeled and deveined 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 the sauce, by combining sesame oil, soy sauce, sugar, mirin wine, and ginger, stir and set aside.
Heat 1/2 of the canola 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 canola 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 the sauce, veggies and shrimp and warm for about 3 minutes.
More Black Garlic Recipes