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Ginger Shrimp With White Wine Vinegar

Healthycooking's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Shrimp
Interest: 
Quick

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