If you don't own a wok but you do own a 10-inch pie plate, you may want to try this type of stir-frying.
We aren't claiming that this is exactly the same as stir-frying. The finished product will be more a steamed-and-simmered dish than a fried-and-crispy one, but you will use less oil.
The microwave version will take 10 minutes or less, and there will only be one plate to clean, the 10-inch pie plate that is both a cooking and serving dish.
The secret to the microwave stir-fry is in the arrangement of the food on the plate. The seafood is pushed to the outer rim of the plate for the first half of cooking, where it will cook faster than the fruit or vegetables placed in the center. (Microwaves cook from the outside to the inside.) All are stirred together for the final cooking stage and will be equally done in the end.
Make sure that you have started the rice on the conventional stove before you begin cooking so that all finish cooking at the same time.
1 tablespoon minced ginger root
2 cloves garlic, minced
1 teaspoon sesame oil
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons cornstarch
1 pound medium shrimp, shelled and deveined
2 cups fresh pineapple cubes or unsweetened canned pineapple chunks, drained
4 green onions, thinly sliced
2 large oranges, peeled and segmented
Hot cooked rice
Combine ginger and garlic in 10-inch glass pie plate. Pour oil on top. Microwave on HIGH (100% power) 1 minute. Combine soy sauce and cornstarch in 1-cup glass measure, stirring to blend.
Add shrimp to pie plate and stir in soy sauce mixture. Push shrimp to outer rim of dish, making ring about 2 inches wide. Cover with wax paper and microwave on HIGH 3 minutes. Spoon pineapple into center and sprinkle with green onions. Cover again and microwave on HIGH 1 1/2 to 2 1/2 minutes or until shrimp are cooked through, stirring well at end. Stir in orange segments. Serve over rice. Makes 4 servings.