Skip to Content

Black Garlic Stir Fry Shrimp

Black Garlic Stir Fry Shrimp

Sharing is caring!

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.

black-garlic-0509

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. 

black-garlic-and-shrimp-stir-fry-0509

 

Recipe:  Aged Black Garlic Stir Fry Shrimp

Ingredients:

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

How To:

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.

Serve.

Eat.

More Black Garlic Recipes

Black Garlic Chicken
Aged Black Garlic Chanterelle Oyster Mushroom Risotto
Crispy Brussels Sprouts with Black Garlic Aioli

 

(Visited 1,926 times, 1 visits today)

Susan

Monday 13th of December 2010

Tried this tonight. Very good! Added cilantro when served. Next time I will add some crushed red or chili pepper.

Cooker Hoods ·

Monday 8th of November 2010

gluten free foods are very helpful specially for those people that have very bad allergies to it ,,

DebIFF

Thursday 9th of July 2009

I love garlic and would like to try black garlic but I guess that will have to wait until I return to Fl in November.

I have loved seeing the recipes you and Steamykitchen have made using EarthlyDelight's products. We are major foodies ourselves and love to experience unusual seasonings whenever we encounter them on our journeys.

Deborah

Kristin

Wednesday 20th of May 2009

This looks awesome! I keep seeing more and more of this black garlic. I would love to try it. By the way, just wanted to let you know I finally ordered the Donna Hay book from your Amazon store. I'm excited to get it! Thanks for the recommendation.

Peter

Tuesday 19th of May 2009

Ahhh, so you went & splurged on these pricey beauts? The end result looks delish and I can imagine it tasted fab.