Gulf Shrimp and Sing Qua Stir-Fry

By norsegal8

Sing qua is the Cantonese name for a variety of squash with a ridged exterior and a mild flavor similar to zucchini. Also known as Chinese okra, angled luffa or silk gourd, it can grow up to nine feet long, though the large ones can be bitter. Look for squashes twelve to eighteen inches long at Asian markets. Coating the shrimp in a little cornstarch gives them a silky texture and helps to lightly thicken the sauce. Quickly blanching the shrimp in hot oil - just enough to partially cook them, but not so much that they begin to brown - ensures they won't overcook when combined with the other ingredients.
This is a simple recipe that gives the main ingredients top billing at the table. It's also a study in contrasting textures: done correctly, the shrimp should be snappy and the sing qua silky. Serve this dish with steamed rice to soak up the flavorful juices.

Ingredients

• 1 pound sing qua (Chinese okra), peeled and sliced into 1/2-inch thick slices (on the diagonal)
• 12 ounces medium-sized shrimp, peeled and halved lengthwise
• 1/2 cup + 1 tablespoon canola oil
• 2 teaspoons fish sauce
• 1 teaspoon cornstarch
• 1/8 teaspoon black pepper
• 10 strands finely julienned fresh ginger
• 1 teaspoon minced garlic
• 1 1/2 tablespoons rice wine
• 1/8 teaspoon kosher salt

Details

Servings 3

Preparation

Step 1

1. Bring a saucepan filled with water to a boil over high heat. Add the sing qua and blanch for 1 minute. Drain and set aside.

2. In a bowl, combine the shrimp, 1 tablespoon of the oil, 1 teaspoon of the fish sauce, the cornstarch and the pepper and mix to combine. Let stand for 10 minutes.

3. Heat a wok over high heat until very hot; the metal will have a matte appearance and a drop of two of water flicked on the surface should evaporate immediately on contact. Add the remaining 1/2 cup of oil and heat until the oil is shimmering but not smoking. Add the shrimp and cook, stirring for 30 to 45 seconds, until they begin to curl and are bright pink. Using a spider or a slotted spoon, transfer the shrimp to a bowl and set aside.

4. Pour off all but 2 tablespoons of the oil from the wok. Return the wok to high heat. When the oil is shimmering, add the ginger and garlic and cook, stirring constantly, for 5 seconds. Return the shrimp to the wok, add the sing qua and stir to mix. Add the wine and deglaze the pan, stirring to dislodge any browned bits. Cook, for about 3 minutes longer, until the shrimp and sing qua are cooked through.

5. Add the remaining 1 teaspoon fish sauce and the salt, toss to mix and transfer to a platter. Serve immediately.