Vietnamese-Style Shrimp And Watercress Stir-Fry Recipe

Name: Vietnamese-Style Shrimp And Watercress Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chicken stock or low-sodium broth; 1/4 cup Asian fish sauce; 2 tablespoons sugar; 1 teaspoon cornstarch; 5 tablespoons vegetable oil; 1 1/4 pounds shelled and deveined medium shrimp; 3 shallots, thinly sliced; 3 tablespoons minced fresh ginger; 1 6-ounce bunch watercress, large stems discarded and leaves coarsely chopped; 1 tablespoon fresh lime juice; Freshly ground pepper; 1/3 cup salted peanuts, chopped; Rice, for serving

Servings: persons

1/2 cup chicken stock or low-sodium broth
1/4 cup Asian fish sauce
2 tablespoons sugar
1 teaspoon cornstarch
5 tablespoons vegetable oil
1 1/4 pounds shelled and deveined medium shrimp
3 shallots, thinly sliced
3 tablespoons minced fresh ginger
1 6-ounce bunch watercress, large stems discarded and leaves coarsely chopped
1 tablespoon fresh lime juice
Freshly ground pepper
1/3 cup salted peanuts, chopped
Rice, for serving

1
In a small bowl, whisk together the stock, fish sauce, sugar and cornstarch.
2
In a large skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over high heat, turning once, until just white throughout, about 1 minute per side. Transfer to a plate.
3
Add the remaining 3 tablespoons of oil to the skillet. Add the shallots and ginger and stir-fry over high heat until fragrant, about 1 minute. Stir the stock mixture, add it to the skillet and bring to a boil. Stir in the watercress, then stir in the shrimp and lime juice and season with pepper. Transfer the stir-fry to bowls, sprinkle with the peanuts and serve with rice.

468

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 cup chicken stock or low-sodium broth, 1/4 cup Asian fish sauce, 2 tablespoons sugar, 1 teaspoon cornstarch, and more.

Yes, Vietnamese-Style Shrimp And Watercress 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.

Vietnamese-Style Shrimp And Watercress Stir-Fry

How did you like this recipe?

Frequently Asked Questions