Jan 11 2010
Shrimp Stirfry – recipe
I am always on the look-out for a good stir fry. I’m also always making new attempts to find the perfect recipe that will satisfy my Asian-food cravings – often with little success, but this time I really hit the spot!
It’s very fresh and delicious and pretty simple. I surprise myself sometimes.
Ingredients:
Sauce:
1/4 Cup Soy Sauce
2 Tablespoons Oyster Sauce
1 Tablespoon Sherry
1/4 teaspoon Roasted Sesame Seed Oil
1/4 teaspoon Garlic Powder
1/8 teaspoon Ginger Powder
Stir Fry:
6 Tablespoons Vegetable Oil (I use sunflower seed oil)
500 grams raw peeled, divined Shrimp, patted dry
1 head of Broccoli, cut into florets
2 Cups Snow Peas
1/4 Cup warm Tap Water
100 grams canned Bamboo Shoots, drained
400 grams canned Baby Corn, drained, halved
1,5 Cups canned sliced Water Chestnuts, drained
1/2 Cup Roasted Cashews (not salted!!)
Directions:
Whisk all sauce ingredients together in a bowl and set aside to let the flavors mix.
In a large skillet, heat 3 tablespoons of oil until very very hot (almost smoking) and saute shrimp until pink on both sides – roughly 3 to 4 minutes. Remove to a plate, cover, and set aside.
Add the remaining 3 tablespoons of oil to the skillet and place the broccoli and snow peas in and stir to coat in the oil. Add the 1/4 cup of water and cover with a lid for a few minutes – until the broccoli has turned a nice bright light-green.
Remove the lid and add the bamboo shoots, baby corn, and water chestnuts. Saute until they are heated through. Add the shrimp and any juices that have accumulated in the plate.
Pour on the sauce and toss to coat. Serve over rice with roasted cashews.
Makes 4 servings.
I am such an asian food kick lately. Sushi, stirfry, bring it. This might be on my list for the week ahead. I think it’s easy to eat healthy w/ dishes like this. Tons of veggies, protein, and you can control the amount of sauce if you want to lighten it up a bit. Yummy.
It looks delicious! I love most Asian recipes too as they are so quick and healthy. This looks like a great dish!
[...] then also take out all the cuisines of countries I regularly “travel to” in my kitchen (Chinese, North African, Japanese, etc). Picking something outside of my comfort zone is also pretty hard [...]