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Shrimp stir-fry
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Entrees, Ethnic, Seafood, Shrimp, Stir-fry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Chicken broth | | 2
| tbsp | Sesame seeds | | 2
| tbsp | Shredded fresh ginger | | 1
| tbsp | Soy sauce | | 1/4
| tbsp | Hot pepper sauce | | 1
| tbsp | Cornstarch | | | Vegetable oil for stir-fry | | 1
| cup | Julienned jicama | | 1
| cup | Julienned carrots | | 1
| cup | Julienned red bell pepper | | 1
| lbs | Large shrimp, shelled and | | | -deveined | | 2
| | Garlic cloves, minced | | | Hot cooked rice |
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Procedures:
| 1 | For sauce, in a small bowl stir together broth, sesame seeds, ginger, soy sauce, pepper sauce and cornstarch until well blended. | | 2 | Set aside. | | 3 | in a large skillet or wok, heat 2 tablespoons oil. | | 4 | Stir-fry jicama and carrots for 3 minutes, remove from pan and set aside. | | 5 | add oil if needed and stir-fry bell pepper with shrimp and garlic for 3 minutes, or until shrimp turn pick and opaque. | | 6 | Stir sauce again; pour into center of wok. | | 7 | Cook until mixture bubbles. | | 8 | Return jicama and carrots to the pan, cover and cook 2 minutes longer, until heated through. | | 9 | Serve over hot cooked rice. |
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