Asian Stir Fry Wings with Stir Fry Vegetables and Lupa-Luau Shrimp Tacos with Dogfish Head Brewings and Eats

IMG_0924

The warmer weather today has us thinking about the summer months ahead – and all the delicious food that come with it!

Chef Lou Ortiz with Dogfish Head Brewings and Eats in Rehoboth Beach, Del. joins us in the Kirby and Holloway Kitchen to show us how to make Asian stir fry wings with vegetables and Lupa-Luau shrimp tacos. We also learned that dining at Dogfish Head Brewings and Eats is more than just a meal — it’s an experience. Stay up-to-date with all the fun happening at Dogfish Head Brewings and Eats by following their Facebook page here.

Asian Stir Fry Wings with Stir Fry Vegetables

12 wings

Sauce:

6oz Soy sauce
3oz Sugar
6oz Sambal
.5oz rice wine vinager
.5oz sesame oil
1oz olive oil
.5T Fresh Ginger, minced
2T Cornstarch
2T Water

Directions:

In a small one handled pot, add all ingredients together except the cornstarch and water. Whisk thoroughly and bring to a simmer.
Then make a slurry with the corn starch and cold water and whisk in to incorporate. Continue to whisk until sauce has thickened.
Once sauce has thickened, remove from heat and put in a container and allow to cool. (Sauce should NOT reduce in the heating process)

Wing stir fry vegetables:

2oz Celery biased cut
2oz Julienned red onion
2oz roasted red peppers
2oz carrots julienned

Directions:

Combine all chopped ingredients in a bowl.
Sauté mixture in a frying pan until celery is translucent.

Plating method:

In a wok pan, add a small amount of oil and set burners on high heat. Sear the wings to get a golden color. Remove wings, and using the same pan add the vegetable mixture and sauté until celery is translucent. Reincorporate the wings in the pan and add the sauce. Cook on high heat for 1 mins to sear sauce on chicken and vegetables. Remove and garnish with green onions and white sesame seeds.