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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The peppery flavor of ginger in this shrimp stir-fry complements the spiciness of the chile paste and sweetness of the rice wine. Serve with jasmine rice and melon slices. Ingredients:
1 pound medium shrimp, peeled and deveined |
1 teaspoon chopped peeled fresh ginger |
1/2 teaspoon salt |
dash of white pepper |
1/2 cup water |
1 tablespoon mirin (sweet rice wine) |
2 teaspoons low-sodium soy sauce |
1 1/2 teaspoons cornstarch |
1 teaspoon sugar |
1 teaspoon dark sesame oil |
1/2 teaspoon chile paste with garlic (such as sambal oelek) |
1 tablespoon canola oil, divided |
1 cup thinly vertically sliced onion |
4 garlic cloves, minced |
1 cup diagonally cut celery |
Directions:
1. Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper; toss well. Let stand 5 minutes.
2. Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. Remove shrimp mixture from pan; set aside. Wipe pan dry with a paper towel. Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion and garlic; stir-fry 1 minute. Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry 1 minute or until shrimp are done.
4. Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately.
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