Stir-Fried Shrimp w/ Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Brine: 1 tbsp. kosher salt2 c. cold waterSauce: 2/3 c. chicken broth4 tsp. rice wine (or white wine)3 tsp. soy sauce3 tsp. cornstarch1 1/2 tsp. sugarpinch black pepper1 lb. shrimp, peeled & deveined1 c. broccoli floretts1 c. whole baby sweet corn, large chop1/4 c. thinly sliced carrot1/4 c. sliced water chestnuts2 large scallions, sliced in 1" pieces2 tbsp. minced garlic (3 large cloves)1 tbsp. finely grated ginger2 tbsp. oil1/4 c. chicken broth
Yield: 4 servings
1. In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5-15 minutes. Drain & rinse shrimp. Set aside.
2. In a small bowl, mix together broth, rice (or white) wine, soy sauce, cornstarch, sugar & pepper. Set aside.
3. Heat 1-2 tbsp. of oil in a large skillet or wok over high heat. Add hard vegetables (broccoli & carrots) and stir-fry quickly. Add 1/4 cup broth or water & cover to steam vegetables about 1 minute. Uncover & add remaining vegetables along with ginger & garlic. Stir-fry 1-2 minutes.
4. Move partially cooked vegetables to the sides of the pan & add raw shrimp to center. Cook 1-2 minutes until shrimp start to turn pink.
5. Move partially cooked shrimp to sides of pan as well, and pour sauce into center (whisk sauce before pouring). Stir & cook 30 seconds before mixing shrimp & vegetables in to finish cooking - approximately 2-4 more minutes.
Serve immediately over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LINNEYLOU1501.
1. In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5-15 minutes. Drain & rinse shrimp. Set aside.
2. In a small bowl, mix together broth, rice (or white) wine, soy sauce, cornstarch, sugar & pepper. Set aside.
3. Heat 1-2 tbsp. of oil in a large skillet or wok over high heat. Add hard vegetables (broccoli & carrots) and stir-fry quickly. Add 1/4 cup broth or water & cover to steam vegetables about 1 minute. Uncover & add remaining vegetables along with ginger & garlic. Stir-fry 1-2 minutes.
4. Move partially cooked vegetables to the sides of the pan & add raw shrimp to center. Cook 1-2 minutes until shrimp start to turn pink.
5. Move partially cooked shrimp to sides of pan as well, and pour sauce into center (whisk sauce before pouring). Stir & cook 30 seconds before mixing shrimp & vegetables in to finish cooking - approximately 2-4 more minutes.
Serve immediately over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LINNEYLOU1501.
Nutritional Info Amount Per Serving
- Calories: 239.4
- Total Fat: 9.6 g
- Cholesterol: 172.7 mg
- Sodium: 562.8 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.6 g
- Protein: 27.5 g
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