Chicken and Shrimp Stir Fry with Tostones

The weather has begun to get a lot cooler here in DR, although for many tourists, it's still summer weather. Here or there, I am sure the blues of the cold weather, work and holiday rush could drain you out of energy and appetite. That is why a warm home cooked chicken and shrimp stir fry like this one, is almost a need. After a long day of work, ....  correction, in this country our main meal is served at midday, so it will be like this, ..... after a long morning of work, a warm plate of veggies and meat to recharged you with energy is reason enough to have your tummy jumping for joy.

 En español: AQUÍ 

I wanted to use snow peas, but I could not find some, therefore, I opt for using Italian string beans and sweet pees instead. Feel free to add and subtract ingredients as you like. I served my stir fry with white rice, and tostones, but you could serve it over pasta or accompanied with chow fan. If you are looking for something special to make for your family and friends when they come over to visit, then look no more, you have just found a three E recipe, easy, enticing and elegant! EEEnjoy!

Chicken and Shrimp Stir Fry
2 pounds chicken breast, cut into one inch pieces
1 pound of shrimps
2 Tablespoons vegetable oil
2 teaspoons of crushed garlic or to taste
1 cup of snow peas or Italian string beans
½ cup shredded carrot
1 red or green bell pepper, diced (I used one half cup of each color)
1 large onion, diced
1 small can of sweet peas
3-4 cups hot chicken broth
1 teaspoon powdered ginger
salt and pepper to taste
3 Tablespoons cornstarch + 3 tablespoons water

1. Broth: Bring the following ingredients to a boil for 10 minutes: four cups hot chicken broth and shrimp tails or shells (alone not with the shrimps). After ten minutes, turn off heat and leave covered until ready to use. This will form a shrimp flavored broth. Strain before using.

2. Season chicken and shrimps with garlic and ground black pepper, set aside for 15 minutes.

3. In a wok or large skillet, heat the oil over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned.

4. Add the snow peas or string beans and stir for two to three minutes. Add the shredded carrot, diced peppers, onions, and peas.

5. Combine hot broth with ginger, add enough broth to almost cover chicken mixture. Now add the shrimps and bring to a boil over high heat for about one minute.

6. Meanwhile dissolve the cornstarch in three tablespoons of room temperature water, add to mixture and cook for two to four minutes until sauce starts to bubble and thickens. Serve with white rice and tostones.

a) If you prefer to add broccoli, mushrooms or any other veggie, and stir fry them before you cook the meat; Remove from wok or pan and reserve. Continue with step one and add the broccoli in step three.

b) Substitute chicken broth with one chicken bouillon cooked in 3 ½ cups of water, and use this instead.

 Esta receta en español: AQUÍ 

I have gathered over 30 popular traditional Dominican recipes, including this cornbread recipe as a bonus, and a few unpublished recipes into an eBook. I think it's a great idea for you to have easy access to the recipes and their links all together in one place and available at your convenience. This eBook makes a nice holiday gift for a friend or loved one who enjoys cooking. Find out more about this eBook here: How to Cook Dominican Style.

His work is honourable and glorious: and his righteousness endures for ever. ~ Psalms 111:2 


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