Stir Fry Shrimp With Garlic Sauce

"I don't remember where this one came from but it is outstanding."
 
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Ready In:
50mins
Ingredients:
15
Serves:
4-6
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ingredients

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directions

  • Mix the sauce ingredients.
  • Set aside.
  • Heat the wok.
  • Toast Sesame Seeds'til golden. Set aside
  • Reheat wok. Add oil. Swirl to coat.
  • Add Shrimp. Stir fry 2 minutes, set aside.
  • Reheat wok. Add Oil, swirl to coat.
  • Add Broccili and green onions. Stir fry 2 minutes.
  • Add Garlic and water Chestnuts, stir fry 30 seconds more.
  • Push vegetables up the sides of the wok.
  • Stir the Sauce. Pour into the center of the wok.
  • Stir'til it gets bubbly and starts to thicken.
  • Add Shrimp and baby Corn, combine with broccili.
  • Heat through.
  • Top with toasted Sesame Seeds.
  • Serve with Jasnine or Basmati Rice.

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Reviews

  1. Good recipe. I had to add a little more sugar because I added too much soy sauce. It was easy to put together. Thank you for posting.
     
  2. This is a good recipe. I used lite soy sauce, added a little bit of kosher salt to the shrimp b4 cooking, and about doubled the recipe. I also used cabbage, carrots, and green peppers instead of the other veggies.
     
  3. I altered this recipe for my taste, and it was delicious. I made the basic sauce recipe, reduced to make enough for 1-2. Then I stir-fried a clove of garlic, thinly sliced, and a little freshly grated gingerroot in peanut oil until the garlic was just white, then I added some broccoli and sliced celery, followed by snow peas and green onion. Then I added the sauce and the shrimp (frozen, cooked, peeled shrimp, thawed) and cooked until thickened and hot. I served it over hot jasmine rice. Yum! The sauce really made the stir-fry. It's a keeper! Thanks for posting, Pierre Dance.
     
  4. This stir-fry was a real hit with my family of true foodies. I doubled the recipe for the crowd and served it over rice noodles. Didn't have broccoli on hand so we had steamed bok choy on the side.
     
  5. This was a nice combination of vegetables and the shrimp was tender and juicy. The sauce had a bit too much vinegar for our taste but that can be adjusted next time.
     
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RECIPE SUBMITTED BY

I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace. Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy) My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal. I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.
 
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