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Ginger Shrimp With White Wine Vinegar

Healthycooking's picture
  Celery stalks 2 , cut diagonally into 1/2-inch slices
  Canned bamboo shoots 8 Ounce, drained (1 Can)
  Chopped green onions with tops 1⁄4 Cup (4 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Soy sauce 2 Tablespoon
  Sugar 5 Teaspoon
  Cornstarch 1 Teaspoon
  Salad oil 3 Tablespoon
  Garlic 2 Clove (10 gm), minced or pressed
  Grated fresh ginger 2 Teaspoon
  Medium shrimp 1 Pound, shelled and deveined
  Green onion with top 1 , thinly sliced

In a bowl, combine celery, bamboo shoots, and the 1/4 cup onions; set aside.
In another bowl, stir together vinegar, soy, sugar, and cornstarch; set aside.
Heat 2 tablespoons of the salad oil in a wok or wide frying pan over medium-high heat.
When oil is hot, add garlic and ginger and stir once; then add shrimp and stir-fry until all shrimp turn pink on outside (3 to 4 minutes).
Remove from pan and set aside.
Add remaining 1 tablespoon oil to pan.
When oil is hot, add vegetables and stir-fry for 1 minute.
Return shrimp to pan.
Stir vinegar mixture once; add to pan and cook, stirring, until sauce bubbles and thickens (about 1 minute).
Transfer mixture to a platter and garnish with remaining onion.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1122 Calories from Fat 476

% Daily Value*

Total Fat 54 g82.5%

Saturated Fat 3.7 g18.5%

Trans Fat 0.8 g

Cholesterol 689.4 mg229.8%

Sodium 2618.4 mg109.1%

Total Carbohydrates 55 g18.4%

Dietary Fiber 6.6 g26.2%

Sugars 31.9 g

Protein 98 g196.2%

Vitamin A 71.3% Vitamin C 71.2%

Calcium 33.4% Iron 74.1%

*Based on a 2000 Calorie diet


Ginger Shrimp With White Wine Vinegar Recipe