Stir-fried shrimp with vegetables
Votes: 7
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This simple shrimp stir-fry cooks in a hot wok, stirring constantly, in just minutes, so get all the ingredients ready and set them near the stove for maximum focus. If you don't have a wok, just use a large nonstick frying pan. Pat the shrimp dry thoroughly to avoid dangerous splatters when you add them to the hot oil. Stir-fry them with snow peas, bell peppers, garlic, and ginger in a rich Asian sauce and serve immediately over steamed white rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g large shrimp, peeled and deveined
- 2/3 cup chicken broth
- 2 tbsp Shaoxing wine or dry sherry
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 2 teaspoons of sugar
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3 tablespoons of vegetable oil
- 3 cloves garlic, minced (about 2 tablespoons)
- 1 teaspoon finely grated ginger root
- 1 green onion, chopped (white parts separated from green parts)
- 170 g snow peas
- 60 g red bell pepper, thinly sliced (about 0.5 cup)
- 4 cups boiled rice, for serving
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Cooking the dish according to the recipe:
- Place the shrimp in a medium bowl and cover with 2 cups of cold water, adding 2 tablespoons of coarse salt. Stir and let sit for 5 minutes. Drain, rinse the shrimp under cold running water, and place them on a plate lined with paper towels. Pat the shrimp dry thoroughly with paper towels.
- In a medium bowl, combine the chicken broth, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon coarse salt, 1/2 teaspoon freshly ground black pepper, and red pepper flakes. Stir until the cornstarch is fully incorporated and the mixture is smooth.
- Heat a wok or large nonstick skillet over high heat for 2 minutes. Add oil to the pan and swirl to coat. Gently spread the shrimp in a single layer. Fry for 2 minutes, stirring with a wooden spoon or spatula. Add the garlic, ginger, and white part of the green onion and cook, stirring, for 1 minute.
- Add the snow peas and bell pepper and cook, stirring, for 1 minute. Add the cornstarch mixture and green onions and cook until the sauce thickens, about 15 seconds. Transfer immediately to a serving dish. Serve with rice.
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