Food Network Shrimp Stir Fry
"This is very versatile. It can be made with scallops or chicken instead. The prep time includes 1 hour marinating time. This makes 2 very large servings or 3 medium servings."
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 lb shrimp, peeled and deveined
- 2 tablespoons cornstarch
- 3 tablespoons rice wine or 3 tablespoons dry sherry
- 1⁄2 cup chicken broth
- 1 egg white
- 1⁄2 teaspoon sesame oil
- 1 tablespoon water
- 1 teaspoon salt
- 1⁄2 teaspoon sugar
- 2 cups snap peas or 2 cups snow peas
- 1⁄2 lb asparagus, sliced in 2 inch pieces
- 1 cup edamame, shelled
- 4 scallions, sliced diagonally in 1 inch slices
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1⁄2 tablespoon vegetable oil
directions
- Make a marinade out of 1 Tbs. cornstarch, 1 Tbs. rice wine or sherry and 1 egg white whisked together. Stir in the shrimp to coat them and marinate in the fridge for 1 hour.
- Make the sauce by mixing together 1 Tbs. cornstarch, 1/2 cup chicken broth, 1/2 teaspoons sesame oil, 1 teaspoons salt, 1/2 teaspoons sugar and 2 Tbs. rice wine or sherry.
- Heat 1/2 Tbs. oil in a wok or deep skillet over Med-hi heat. Drain the excess marinade from the shrimp. Stir fry the shrimp just until opaque, 30 seconds to 1 minute. Remove the shrimp from the wok.
- Add 1 Tbs water to the wok. Add the ginger, garlic and scallions and stir fry for 30 seconds. Add the asparagus, peas and edamame stir and cook covered for 3 minutes.
- Add the sauce and shrimp for the wok and cook uncovered until the shrimp is cooked through and the veggies are tender crisp about 4 minutes.
- Serve over rice.
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