Butterflied Shrimp And Vegetable Stir-Fry Recipe

Name: Butterflied Shrimp And Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups fat-free, less-sodium chicken broth; 2 tablespoons cornstarch, divided; 3 tablespoons low-sodium soy sauce, divided; 3 tablespoons sake (rice wine), divided; 4 teaspoons honey, divided; 2 teaspoons chile paste with garlic; 1 teaspoon dark sesame oil; 1 pound large shrimp; 2 1/2 tablespoons peanut oil, divided; 1 cup (1-inch) slices green onions; 2 tablespoons minced peeled fresh ginger; 4 garlic cloves, thinly sliced; 1 cup (1/4-inch-thick) red bell pepper strips; 3/4 cup (1/4-inch-thick) diagonally cut carrot; 1 1/2 cups snow peas, trimmed (about 4 ounces); 4 cups hot cooked wide lo mein or udon noodles (about 8 ounces uncooked pasta)

Servings: persons

1 1/4 cups fat-free, less-sodium chicken broth
2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
3 tablespoons sake (rice wine), divided
4 teaspoons honey, divided
2 teaspoons chile paste with garlic
1 teaspoon dark sesame oil
1 pound large shrimp
2 1/2 tablespoons peanut oil, divided
1 cup (1-inch) slices green onions
2 tablespoons minced peeled fresh ginger
4 garlic cloves, thinly sliced
1 cup (1/4-inch-thick) red bell pepper strips
3/4 cup (1/4-inch-thick) diagonally cut carrot
1 1/2 cups snow peas, trimmed (about 4 ounces)
4 cups hot cooked wide lo mein or udon noodles (about 8 ounces uncooked pasta)

1
Combine the broth, 1 1/2 tablespoons cornstarch, 2 tablespoons soy sauce, 2 tablespoons sake, 2 teaspoons honey, chile paste, and sesame oil, stirring with a whisk; set aside.
2
Peel shrimp, leaving the tails intact. Starting at the tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp; remove and discard vein. Combine 1 1/2 teaspoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sake, and 2 teaspoons honey in a large bowl, stirring with a whisk. Add shrimp; toss gently to coat.
3
Heat 1 1/2 tablespoons peanut oil in a large nonstick skillet or a wok over medium-high heat. Add shrimp mixture; saute 4 minutes or until shrimp are done. Remove shrimp from pan. Wipe the pan clean with paper towels. Add 1 tablespoon peanut oil to pan. Stir in onions, ginger, and garlic, and saute 30 seconds. Add bell pepper and carrot; saute 2 minutes. Add snow peas; saute 1 minute. Stir in shrimp and broth mixture. Bring to a boil; cook mixture 1 minute or until slightly thick, stirring constantly. Add noodles, and cook 1 minute or until thoroughly heated.

1533

kcal

Calories

Fat

252

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/4 cups fat-free, less-sodium chicken broth, 2 tablespoons cornstarch, divided, 3 tablespoons low-sodium soy sauce, divided, 3 tablespoons sake (rice wine), divided, and more.

Yes, Butterflied Shrimp And Vegetable Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butterflied Shrimp And Vegetable Stir-Fry

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