Stir-fried Shrimp with Quinoa and Bok Choy
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 410, total fat 14 G., saturated fats 1 G., proteins 29 G., carbohydrates 37 G., fiber 3 G., cholesterol 214 mg, sodium 1639 mg, sugar 8 G.
Calories 410, total fat 14 G., saturated fats 1 G., proteins 29 G., carbohydrates 37 G., fiber 3 G., cholesterol 214 mg, sodium 1639 mg, sugar 8 G.
Fried shrimp with salt and pepper is a popular Chinese appetizer. Baked in a cornstarch batter, they're crispy, salty, and slightly savory—a favorite! This recipe adds jalapeño peppers to the fried shrimp for an extra kick. Serve with quinoa, bok choy, edamame, ginger, garlic, and oyster sauce.
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:
- 1/3 cup + 3 tablespoons cornstarch
- 700 g large shrimp, peeled and deveined
- 1 tbsp. + 1 tbsp. vegetable oil
- 4 small bunches bok choy, cut lengthwise into 4 pieces
- 1 tbsp oyster sauce
- 2.5 cm ginger root, peeled and finely chopped
- 1 cup frozen cooked quinoa, thawed
- 3/4 cup frozen shelled edamame beans, thawed
- 4 cloves garlic, minced
- 1 small jalapeño, halved lengthwise and thinly sliced
- 1/4 cup sweet Thai chili sauce
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Recipes with similar ingredients: shrimps, jalapeno pepper, edamame beans, quinoa, bok choy cabbage, oyster sauce, ginger root, chili sauce, starch
Cooking the dish according to the recipe:
- In a large bowl, combine 1/3 cup cornstarch, 3/4 teaspoon salt, and 1 teaspoon black pepper. In a medium bowl, combine the remaining 3 tablespoons cornstarch with 3 tablespoons water until completely dissolved. Toss the shrimp in the cornstarch-water mixture to coat. Remove, shake off excess liquid, and transfer to a bowl with the salted cornstarch. Toss well to coat.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Meanwhile, in another large nonstick skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat.
- Add the bok choy to a nonstick skillet and cook, stirring, until crisp-tender, about 3 minutes. Add the oyster sauce and ginger, then add the quinoa and edamame. Stir to heat through, about 1 minute. Season with salt and pepper to taste.
- Fry the shrimp in a separate skillet in two batches, turning, until lightly golden and crisp, about 1 minute per side. Transfer the shrimp to a wire rack lined with paper towels to drain. Drain most of the oil from the skillet, reserving only 1 tablespoon, then add the garlic and jalapeño.
- Cook over medium-high heat, stirring, for 30 seconds. Return the shrimp to the pan and cook, stirring, for another 30 seconds. Divide the shrimp and quinoa among plates. Serve with chili sauce.
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