2 teaspoons soy sauce
1 teaspoon hoisin sauce
2 teaspoons cornstarch
1 lb peeled/deveined medium shrimp, tails removed
3 tablespoons ketchup
1⁄4 cup chicken broth
1⁄4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon chili-garlic sauce
1 teaspoon granulated sugar
1 tablespoon vegetable oil
1 fresh jalapeño, cut into thin strips
8 small dried red chilies
1 red bell pepper, julienned
1⁄2 yellow onion, thinly sliced
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
8 oz baby arugula, rinsed and drained
1 tablespoon balsamic vinegar
1/4 teaspoon Kosher salt
Ground black pepper
8 ears corn, husks and silk removed
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
Salt and ground black pepper
1 cup heavy cream
1/2 cup cold water
2 tablespoons bacon grease
1 tablespoon butter
Combine soy sauce, hoisin, and cornstarch in small bowl. Add shrimp, and stir to coat evenly. Let stand 10 minutes.
Combine in medium bowl: ketchup, broth, orange and lemon juice, chili-garlic sauce, and sugar until well blended; reserve.
Heat wok over high 1–2 minutes. Add oil, swirling to coat sides of pan. Add jalapeño and dried chilies; cook, stirring, until dried chilies begin to brown, about 15 seconds. Add shrimp, bell pepper and onion; stir-fry until shrimp are pink and opaque, about 1 1/2 minutes. Add sauce and bring to boil. Stir to coat shrimp evenly. Transfer to serving plate and serve immediately.
Heat oil in a large skillet over medium. Add garlic; cook, stirring constantly, until garlic is fragrant, but not browned, 2–3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1–2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.
Remove the tip off each corn cob. Cut the kernels from cob with a small paring knife over a large bowl. Using the back of blade, scrape against cob to press out milky liquid.
Whisk together sugar, flour, salt, and pepper (to taste) in a small bowl; toss with corn. Add heavy cream and water. Mix well.
Heat bacon grease in large skillet over medium. Add corn mixture, reduce heat to medium-low, stirring often until it becomes creamy, about 30 minutes.
Add butter right before serving. Serve immediately.