Friday, February 12, 2021

Shrimp Stir Fry

Happy Lunar New Year!

This is perfect for the New Year or anytime.

I've used pre-cooked shrimp.

You can also use fresh shrimp, make sure they are peeled, deveined, rinsed.

1 - 1  1/2 lb thawed shrimp
Pinch red pepper flakes
1/8 - 1/4 tsp. each: salt, pepper
1/8 tsp. sliced fresh ginger 
3 T. olive oil
1 T. low sodium soy sauce
1 each chopped: bell pepper, onion 
1/8 c. sliced green onions
3/4 c. each: snow peas, water chestnuts, sliced carrots, sliced mushrooms
1/4 - 1/3 c. cold water
1 tsp. corn starch
1 clove garlic, peeled, crushed, chopped
2 T. sake, divided

Slice fresh ginger.

Peel, rinse, crush and chop garlic.

Peel, devein, rinse shrimp if needed.

If you're using pre-cooked cooked, omit step.

In a bowl combine shrimp, salt, pepper, red pepper flakes, garlic, soy sauce, 1 T. sake, 1 T. oil., ginger.

Toss mixture to coat shrimp 

Cover shrimp, place in refrigerator to marinate for a few hrs.

Peel, rinse, chop onion.

Rinse, seed, chop pepper.

Rinse, cut ends off, chop carrots and green onions.

Rinse, snip ends off snow peas and cut in half.

Rinse, slice mushrooms.

Open can of water chestnuts, drain cut water chestnuts in half.

Place vegetables in a clean bowl.

Preheat skillet to medium high heat.

Lower heat to medium, add oil.

Add vegetables and cook for 6 - 10 min. 

Add shimp into skillet and cook for a few of minutes more.

In a cup combine water, cornstarch, rest of sake. 

Stir with a fork to mix.

Push vegetables and meat to the side of pan, pour water mixture in center of skillet. 

Stir to coat and let cook for a few minutes.

Remove skillet from heat and sprinkle green onions over shrimp before serving.

Serves 4 - 6.

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