Butterflied Shrimp and Vegetable Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A paring knife is essential for deveining and butterflying the shrimp, while a chef's knife takes care of cutting the vegetables, garlic, and ginger. Ingredients:
1 1/4 cups fat-free, less-sodium chicken broth |
2 tablespoons cornstarch, divided |
3 tablespoons low-sodium soy sauce, divided |
3 tablespoons sake (rice wine), divided |
4 teaspoons honey, divided |
2 teaspoons chile paste with garlic |
1 teaspoon dark sesame oil |
1 pound large shrimp |
2 1/2 tablespoons peanut oil, divided |
1 cup (1-inch) slices green onions |
2 tablespoons minced peeled fresh ginger |
4 garlic cloves, thinly sliced |
1 cup (1/4-inch-thick) red bell pepper strips |
3/4 cup (1/4-inch-thick) diagonally cut carrot |
1 1/2 cups snow peas, trimmed (about 4 ounces) |
4 cups hot cooked wide lo mein or udon noodles (about 8 ounces uncooked pasta) |
Directions:
1. Combine the broth, 1 1/2 tablespoons cornstarch, 2 tablespoons soy sauce, 2 tablespoons sake, 2 teaspoons honey, chile paste, and sesame oil, stirring with a whisk; set aside.
2. Peel shrimp, leaving the tails intact. Starting at the tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp; remove and discard vein. Combine 1 1/2 teaspoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sake, and 2 teaspoons honey in a large bowl, stirring with a whisk. Add shrimp; toss gently to coat.
3. Heat 1 1/2 tablespoons peanut oil in a large nonstick skillet or a wok over medium-high heat. Add shrimp mixture; sauté 4 minutes or until shrimp are done. Remove shrimp from pan. Wipe the pan clean with paper towels. Add 1 tablespoon peanut oil to pan. Stir in onions, ginger, and garlic, and sauté 30 seconds. Add bell pepper and carrot; sauté 2 minutes. Add snow peas; sauté 1 minute. Stir in shrimp and broth mixture. Bring to a boil; cook mixture 1 minute or until slightly thick, stirring constantly. Add noodles, and cook 1 minute or until thoroughly heated.
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