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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Wok this way to try an Asian stir-fry shrimp combo with thinly sliced romaine wilted at the end of cooking. I could eat this all day, every day. Ingredients:
1 medium onion, halved and sliced |
2 celery ribs, sliced |
1 small green pepper, thinly sliced |
1 small sweet red pepper, thinly sliced |
2 tablespoons peanut oil |
1 pound uncooked medium shrimp, peeled and deveined |
1 cup bean sprouts |
1 garlic clove, minced |
1 teaspoon minced fresh gingerroot |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon lemon juice |
1 teaspoon sugar |
1 teaspoon sesame oil |
1/2 teaspoon salt |
6 romaine leaves, thinly sliced |
Directions:
1. In a large skillet or wok, stir-fry the onion, celery and peppers in peanut oil for 2 minutes. Add the shrimp, bean sprouts, garlic and ginger; stir fry 2-3 minutes longer or until shrimp turn pink.
2. In a small bowl, combine the soy sauce, lemon juice, sugar, sesame oil and salt; add to the pan. Bring to a boil. Stir in romaine. Remove from the heat. Serve immediately. Yield: 4 servings.
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