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Add a photoServings: 4
Ingredients
- 1/2 lb Shrimp
- 2 tsp Cornstarch
- 1 Tbsp. Sherry
- 1/2 tsp Salt
- 1 lb Vegetables
- 1 x Clove garlic
- 2 slc Fresh ginger root
- 1 Tbsp. Cornstarch
- 2 Tbsp. Water
- 1 1/2 Tbsp. Oil
- 2 Tbsp. Oil
- 1/2 c. Stock
Directions
- 1. Shell and devein shrimp. Combine cornstarch, sherry, and salt; add in to shrimp and toss to coat.
- 2. Slice or possibly dice vegetables. Crush garlic. Mince ginger root. Blend remaining cornstarch and cool water to a paste.
- 3. Heat oil. Brown garlic lightly. Add in shrimp and stir-fry till pink (2 to 3 min). Remove from pan.
- 4. Heat remaining oil. Add in ginger root; stir-fry a few times. Then add in vegetables; and stir-fry briefly to coat with oil.
- 5. Stir in and heat stock quickly. Then cook, covered, over medium heat, till nearly done.
- 6. Return shrimp, stir-frying to reheat. Then stir in cornstarch paste to thicken. Serve at once.
- NOTE: Any vegetable can be used. (See "Cooking Instructions for Vegetables"
- for details on cooking time.) For suggested combinations, see "Stir-Fried Shrimp Vegetable Combinations". VARIATIONS:
- 1. In step 1, add in to the cornstarch mix any or possibly all of the following:
- a. 1 tsp. sugar
- b. 2 tsp. soy sauce
- c. 1 scallion stalk, chopped
- d. 2 slices fresh ginger root, chopped (omit it in step 4)
- 2. In step 1, toss the shrimp instead in any of the following combinations:
- a. 1 Tbsp. cornstarch, 1 Tbsp. sherry and 1/2 tsp. salt.
- Then in step 3, after shrimp turn pink, quickly stir in to blend 2 Tbsp. soy sauce and 1 tsp. sugar. Pick up steps 4 to 6.
- b. 1 Tbsp. cornstarch, 2 tsp. sherry and 1 egg white. After shrimp turn pink in step 3, quickly stir in to blend 1 more Tbsp. sherry, 1 tsp. sugar and 1/2 tsp. salt. Pick up steps 4 to 6.
- c. 1 Tbsp. sherry, 1 Tbsp. soy sauce, 1/2 tsp. salt and a dash of pepper. At the end of step 4, sprinkle the vegetables with 2 more tsp. sherry. Pick up steps 4 to 6.
- d. 1 Tbsp. sherry, 1/2 tsp. cornstarch and 1/2 tsp. salt.
- When returning shrimp in step 6, add in 1/2 tsp. sugar and a healthy pinch of salt. Then stir in cornstarch paste to thicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 120 | 46% |
| Total Fat 13.55g | 17% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.31g | |
| Cholesterol 86mg | 29% |
| Sodium 527mg | 22% |
| Potassium 372mg | 11% |
| Total Carbs 19.74g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 0.31g | 0% |
| Protein 15.71g | 25% |
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