4/16/2011

Shrimp Stir Fry

I am getting out of my cooking rut and thinking up new things to try.  I've made this stir fry in the past with chicken, but this time I added shrimp and  the results were delicious. It's been a long time since I made a stir fry and once you get the ingredients all chopped and prepped, it is so easy!  This one actually tastes like takeout at home!  I got the seal of approval from my taste-tester (a.k.a. my husband) several times.

Shrimp Stir Fry
Recipe adapted from The Pioneer Woman

Ingredients
  • 1 bag of frozen shrimp, peeled and deveined, thawed
  • ½ c. lower sodium Soy Sauce
  • 3 T. Sugar
  • ½ c. low sodium chicken broth, divided
  • 2 tsp. cornstarch
  • 3 T. canola oil, divided
  • Half of white onion
  • 1.5 c. chopped fresh broccoli florets
  • 2 cloves garlic
  • 10 whole mushrooms, sliced
  • 3 carrots, peeled and cut into thin planks
  • 1 can baby corn, cut into pieces
  • 1 teaspoon sesame oil
Directions
  • Prepare all vegetables and have them ready.
  • Mix ½ cup soy sauce with sugar. Stir together and set aside. 
  • Mix ¼ cup chicken broth with arrowroot. Stir together and set aside. Measure an additional ¼ cup chicken broth. Set aside.
  • To begin stir fry, heat skillet or wok over high heat. When it’s hot, drizzle in 2 Tablespoon canola oil.
  • Add shrimp to skillet and fry quickly, stirring around for 2 to 3 minutes. When just cooked through, remove to a separate bowl.
  • Add additional 1 tablespoon canola oil to same skillet. Throw in onions and cook for 1 minute. Add broccoli and carrots, cooking for about 2 minutes. Add garlic. Stir. Add mushrooms and stir. Cook for 45 seconds. Add baby corn. Stir.
  • Pour in ¼ cup chicken broth and soy sauce/sugar mixture. Drizzle in sesame oil.
  • Dump in cooked shrimp. Stir together. Pour in chicken broth/arrowroot mixture. Stir together, then turn off heat. Sauce will be much thicker and glossier.
  • Serve over cooked rice.

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