Stir-Fried Carrots with Shrimp and Toasted Almonds

This recipe from Fine Cooking was called a savory-sweet stir-fry.  I call it absolutely delicious.  The shrimp had the savory, the carrots the sweet and the Serrano chile gave it great heat.  It said to serve with rice, but I used whole wheat couscous.  We had a red wine, beer would have also been good, but not white wine.   Serves 3-4 and it is all gone.

Ingredients:

1T plus 1t fish sauce

2 t fresh lime juice

1 ½ t packed dark brown sugar

½ t Asian chili garlic sauce

½ t cornstarch

2 T minced fresh lemongrass or 1T minced fresh ginger

1 T minced garlic

1 t finely chopped or thinly sliced Serrano chile, including seeds

2T plus 1 t canola oil

12 oz. medium carrots cut into ½” thick half-ovals (cut the carrots on the diagonal)

1# extra-jumbo shrimp peeled, deveined and halved lengthwise

1 bunch scallions (3zo.) trimmed and cut into 1” pieces

Kosher salt

3T toasted sliced almonds

2 T chopped fresh cilantro (basil, Thai basil or mint can be substituted)

Directions:

1.      As with all stir-fry dishes have everything chopped and cut and put in dishes ahead of time.  I also put the water on for the couscous while chopping.  Then I just poured in the couscous and topped it with a lid.

2.      In a small bowl combine the fish sauce, lime juice, brown sugar, chili garlic sauce, cornstarch and 1T water.  Set aside.

3.      In a second small bowl, combine the lemongrass, chile and garlic, set aside. 

4.      In a 12” wok, heat 1T plus 1t canola oil over high heat.  When the oil is shimmering hot, add the carrots.  Cook stirring frequently and making sure to spread them evenly across the pan, until they are browned in spots (some will look charred around the edges) and are pliable but still firm, 5-6 minutes.  Transfer the carrots to a plate and remove the pan from the heat.  Let the pan cool for a minute. 

5.      Heat the remaining 1T oil in the pan over medium-high heat.  When the oil is hot, add the shrimp, scallions, and ½ t salt.  Cook stirring frequently until the shrimp are curled up and just cooked through about 2 minutes. 

6.      Add the carrots and the lemongrass mixture and stir until very fragrant, about 30 seconds.  Add the fish sauce mixture and stir constantly until the sauce thickens slightly, about 30 seconds.

7.      Remove the pan from the heat.  Stir in half of the almonds and cilantro. 

8.      Transfer to a serving platter or plates, arnish with the remaining almonds and cilantro and serve.