Stir-Fried Shrimp Recipe

Name: Stir-Fried Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cornstarch; 2 tablespoons sherry; 3 gingerroot slcs Fresh, each the size of a quarter; toasted sesame oil 1 teaspoon Asian; 1 teaspoon salt; 1 pound medium shrimp about 45, shelled, leaving the tail and the first joint intact, deveined, a; 4 cups cold water; 1 cup chicken broth; 2 teaspoons corn starch; 1 tablespoon chinese rice wine or *, sake; 1 teaspoon soy sauce; 1 teaspoon sugar; 1 teaspoon salt; 2 tablespoons peanut oil; 1 clove garlic minced; 4 scallions chopped; 1 pound bean sprouts rinsed; 1 red pepper sliced into 1/4-inch strips; 1 bok choy small, or chinese cabbage, chopped; 1 cup snow peas

Servings: persons

2 tablespoons cornstarch
2 tablespoons sherry
3 gingerroot slcs Fresh, each the size of a quarter
toasted sesame oil 1 teaspoon Asian
1 teaspoon salt
1 pound medium shrimp about 45, shelled, leaving the tail and the first joint intact, deveined, a
4 cups cold water
1 cup chicken broth
2 teaspoons corn starch
1 tablespoon chinese rice wine or *, sake
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon salt
2 tablespoons peanut oil
1 clove garlic minced
4 scallions chopped
1 pound bean sprouts rinsed
1 red pepper sliced into 1/4-inch strips
1 bok choy small, or chinese cabbage, chopped
1 cup snow peas

1
In a medium bowl, combine cornstarch, sherry, gingerroot, sesame oil and salt. Add shrimp, tossing the mixture to coat the shrimp well. Let them marinate, covered and chilled, for 10 minutes.
2
In a large sauce pan, bring the cold water to a boil, add the shrimp, discarding the marinade, and return the water to a boil. Boil the shrimp for 1 1/2 minutes and drain them in a colander.
3
In a bowl , whisk together the broth, cornstarch, rice wine, soy sauce, sugar and salt. Set aside.
4
In a wok or large skillet, heat peanut oil over moderately high heat until hot but not smoking. Add garlic, scallions, bean sprouts, red pepper, bok choy and snow peas. Cook for 2 minutes. Stir in cornstarch broth, cook the mixture, stirring, for 2 to 3 minutes. Add shrimp and cook 1 more minute, until the vegetables are just softened and the sauce is thickened slightly.
5
Serve over rice or noodles.

428

kcal

Calories

Fat

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 20 ingredients. The key ingredients include: 2 tablespoons cornstarch, 2 tablespoons sherry, 3 gingerroot slcs Fresh, each the size of a quarter, toasted sesame oil 1 teaspoon Asian, and more.

Yes, Stir-Fried Shrimp 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.

Stir-Fried Shrimp

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