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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (410g) Recipe makes 3 servings The following items or measurements are not included below: assorted fresh vegetables 1 teaspoon rice wine vinegar |
||
| Calories 286 | ||
| Calories from Fat 93 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.4g | 16% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 5.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 230mg | 76% | |
| Sodium 982mg | 40% | |
| Potassium 401mg | 11% | |
| Total Carbohydrate 8.9g | 2% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.6g | ||
| Protein 33.3g | 66% | |
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SERVES 3 -4
Ingredients
- 1 lb large shrimp, cleaned and deveined
- 3 1/2 cups assorted fresh vegetables, chopped (your choice)
- 1/3 cup chicken broth
- 1 teaspoon rice wine vinegar
- 2 tablespoons light soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon chili paste (sambal oelek) (optional)
- 1 tablespoon dry sherry or sake
- 1 1/2 tablespoons vegetable oil
- 9 cloves garlic, minced
- 1 1/2 teaspoons minced ginger
- 10 Thai chiles, stemmed and left whole (optional)
- 1 tablespoon cornstarch
- 3 tablespoons water
- hot steamed rice
Directions
1
In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.2
In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.3
Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).4
Stir-fry vegetables for approximately 3 minutes, then add the shrimp.5
Cook the shrimp 2 minutes or until it curls and turns opaque or pink.6
Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.7
Serve with hot cooked rice.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Asian > Eastern > Chinese > Szechuan
- Cuisine > Asian > Eastern > Chinese > Hunan
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Technique > Stir-fry
- Occasion > Seasonal > Spring
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: daisygrl64
On Apr 11, 2009
Loved loved this recipe. I made this for my girls for Good Friday Dinner. They loved it. I will make again. Thank you
From: Anne La Quebecoise
On Feb 3, 2006
Very good, but I had to make a few little changes in the end to make it really suit my tastes: I found adding an extra tbsp rice vinegar gave it the perfect tanginess, and I felt like it was begging for a little sweetness, so I added 1 tsp honey and it was just enough for me. I used 1/2 tsp cayenne instead of the chili paste and chiles and it turned out to be a tad too hot for me, but I know I'm the only one to blame for this! Served it over buckwheat noodles, with a few extra drops of sesame oil and sprinkled with sesame seeds. I think this recipe would also work well with diced tofu or chicken (cooked first and then set aside). Thanks for posting!
From: Barb R
On Feb 18, 2005
Absolutely fantastic, thanks! As mentioned, I, too, would double the sauce, it's that great. Had to use Marsala wine instead of sake. Used onions and mushrooms as veggies and serrano chilies instead of Thai and Udon noodles. Husband added a little plum sauce to the final product, and it gave it an added richness as well. A keeper!!
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