Crispy Mongolian Beef and Shrimp Pasta

15 Then the kings of the earth and the great ones and the generals and the rich and the powerful, and everyone, slave and free, hid themselves in the caves and among the rocks of the mountains,

16 calling to the mountains and rocks, "Fall on us and hide us from the face of him who is seated on the throne, and from the wrath of the Lamb,

17 for the great day of their wrath has come, and who can stand?" - Revelation 6:15-17

Wow!!!

Beef and shrimp seasoning:

1 t kosher salt

1/2 t brown sugar

1/2 t of granulated garlic powder

Dipping batter for shrimp and chicken 

1/4 c soy sauce

1/2 c cornstarch 

1 egg, beaten

Whisk together, will be very thick

Oil for frying.

10 shrimp, cleaned, 

2 small filets, sliced 

1/2 box prepared pasta noodles

2 baby bok choy, cleaned and sliced lengthwise then chopped

1 t fresh ginger, minced

2 carrot, cut into matchstick 

1/4 c Mirin

1 T roasted garlic, minced

1 leek, sliced thin

1/2 of a shallot, diced

1 T olive oil

1 t sweet basil and chive compound butter, recipe on this blog under compound butter tab

Preheat the oil to hot.

Add the shrimp and beef to a bowl and season with salt, brown sugar and granulated garlic. Mix well.

Add shrimp and beef to dipping batter and coat.

Fry the shrimp and beef separately in the oil until golden brown. Cooks quickly using Fry Daddy. Then, remove the from the oil and let the shrimp and beef drain on paper towels to absorb any excess oil. 

In a large skillet heat the hot oil, add the ginger, bok choy, carrots, leeks, shallots and garlic.

Sauce:

1/2 c soy sauce

1/2 c honey

1/8 c brown sugar

1/4 c water

Pinch red pepper flakes

1 T oil

Cook the sauce ingredients over medium high heat stirring occasionally. Once the sauce thickens, it’s ready for use.

Combine the meat, veggies and sauce.

Serve over pasta.