This recipe is easily adaptable to whatever vegetables we have on hand, and many times we omit the meat and make it vegetarian. Because the wok is sooo big, he is able to stir fry the food in stages and then push it up the side of the wok while he moves onto the next step. If you are using a smaller (more normal) wok or a skillet, then stir fry each item, and remove it from the pan. This way nothing will get overcooked, and the pan won’t get too crowded. Add the shrimp and vegetables back to the pan when you cook the rice. Also, make sure to prep all the ingredients, and have them on hand when you start cooking.
- Prep the shrimp and vegetables. In a small bowl, mix together the soy sauce, chicken stock, and rice wine. Set aside.
- Heat wok until a drop of water completely evaporates in a few seconds. Add peanut oil by swirling it around the edge and letting it coat the pan. Add the ginger and garlic, cook for 30 seconds. Do not let them burn. Push the garlic and ginger up to the side.
- Add carrots and onion to the wok, and cook for 2-3 minutes until caramelized but still slightly firm. Add mushrooms and cook another minute. Push the vegetables up the side so that the bottom of the wok is empty. Pour shrimp into the bottom of the wok, and cook until opaque, about 1-2 minutes. Push shrimp up the side of the wok. Add another 1 Tbs of oil if necessary. Add rice and mix everything together. Cook until the rice heats through, about 3 minutes. Add scallions and soy sauce mixture and mix until everything is coated. Turn heat to low. Sprinkle cilantro, cover, and let steam for 2 minutes. Remove from heat, toss once more, and serve.