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Stir Fried Shrimp And Chinese Vegetables

Diet.Chef's picture
Ingredients
  Fresh snow peas 1⁄2 Pound, trimmed
  Celery ribs 2 Large, cut into 1/2 inch dice
  Broccoli florets 1⁄2 Pound (4 Cups)
  Canned chicken broth/Chicken stock 3⁄4 Cup (12 tbs)
  Cornstarch 1 Tablespoon
  Dry sherry 2 Tablespoon
  Soy sauce 2 Tablespoon
  Sugar 1 Teaspoon
  Vegetable oil 1 Tablespoon
  Minced fresh ginger 3 Tablespoon
  Green chili pepper 1 Tablespoon, minced (Such As Jalapeno With Seeds)
  Garlic 1 Clove (5 gm), minced or crushed through press
  Medium shrimp 1 1⁄2 Pound, shelled and deveined
  Mushrooms 1⁄2 Pound, sliced 1/4 inch thick
  Oriental sesame oil 1 Teaspoon
Directions

1. Bring a large pot of water to a boil and add the snow peas; cook for exactly
20 seconds; scoop them out with a slotted spoon. Add the celery and remove after 30 seconds. Add the broccoli and remove after 1 minute. Drain well.
2. In a small bowl, combine the chicken stock and cornstarch, stirring until smooth. Stir in the sherry, soy sauce and sugar.
3. Place a large heavy wok or Dutch oven over high heat for 2 minutes. Add the vegetable oil and swirl it to coat the pan. Add the ginger and chile pepper and stir-fry for 10 seconds. Add the garlic and stir-fry for 5 seconds. Add the shrimp and stir-fry for 2 minutes. Add the mushrooms and stir-fry for a few seconds. Dump in the blanched vegetables. Stir the sauce and add it to the wok. Bring to a boil, stirring, until the sauce thickens, 1 to 2 minutes. Remove from the heat and stir in the sesame oil. Serve immediately.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Shrimp

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