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Thank you for checking out our lasted episode of ‘About the Dish’! We are so excited to show you how to make this recipe, Shrimp and Vegetable Stir Fry. After a weekend at Comicon with Chef Brooks wife, he decided to find out what others at the event were inspire by in character to eat. Here is what he found out and what inspired him. Enjoy! Recipe below or find all the recipes at www.chefbrookstv.com.

Ingredients
– 1 cup Soy Sauce
– 1 1/2 tbsp Ginger-fresh, minced
– 1 ½ tbsp. Garic-fresh, minced
– 1 tbsp Sesame Oil
– 2 tbsp. Hoisin Sauce
– 2 tbsp. Chili Garlic Paste
– ½ cup Brown Sugar
– 1 Tbsp. Corn Starch
– 1 Cup Water
– 2 tbsp. Cilantro Leaves-chopped
– 2 tbsp Butter Unsalted Hiland Dairy-split
– 1 Cup Andouille Sausage-sliced
– 1 lb. 16/20 Tiger Shrimp-peeled and deveined-tail on
– Salt, Pepper, Garlic, Curry Powder mix
– 1 Red Pepper -julienne
– 1 Orange Pepper-julienne
– 1 cup Snow Peas
– 1 Bunch Asparagus-only the top 4 inches
– Chopped Cilantro-garnish
– 1 tbsp. White Sesame Seeds-garnish

In a medium sized mixing bowl, combine soy sauce, ginger, garlic, sesame oil, hoisin sauce, chili garlic paste, and brown sugar. In a measuring cup place the cornstarch and fill it with One Cup of water. Combined very well. Add it to the bowl with the other ingredients and finish with cilantro. Mix very well and set aside.

In a cast iron walk, add one tablespoon of butter. Once the butter is melted brown the sausage. Add the shrimp and cook until just pink. Remove and set aside. Return the walk to the burner. Add another tablespoon of butter. Add all the vegetables and sauté. About two to three minutes. Return the shrimp and sausage. Add the liquid and bring to a boil. It will become thick and delicious. Season to taste. Serve atop white rice and garnish with cilantro and sesame seeds.

#AbouttheDish #CookingwithBrooks

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