Wednesday, December 06, 2006

Shrimp Stir-fry with Assorted Vegetables

A quick and easy weeknight dinner recipe that I adapted from a magazine many years ago. I like to add a ton of veggies to this dish.

1 lb raw shelled shrimp
2 tbs cooking wine
1/2 tsp salt
1 egg white
1 tbs corn starch
1/2 cup oil for frying
1 onion, sliced
2 carrots, julienned
1/2 cup sliced celery
1/2 cup sliced red pepper
1/2 cup asparagus, sliced
1/2 cup baby bak choy, halfed
1/2 tsp salt
1 tsp cornstarch
1 tbs sesame oil
2 tbs low-sodium chicken broth

Mix shrimp with wine, salt, egg white, cornstarch and oil. Set non-stick skillet with oil in high heat. Fry the shrimp over medium heat until just pink. Remove shrimp and set aside. Remove all but 2 tbs oil and saute onions until fragrant. Add the vegetables with 2 tbsp water and stir fry until veggies are cooked. Add shrimp and the thickening mixture of salt, constarch, sesame oil and 2 tbsp broth. Serve immediately with white or brown rice.

1 comment:

Anonymous said...

I have a similar recipe, very tasty and quick. -san.y