Stir-Fried Shrimp with Garlic and Chile Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A platter of succulent stir-fried orange-pink shrimp symbolizes gold coins (wealth) and good fortune for the coming year. Order fresh shrimp from the fishmonger; have it peeled and deveined while you shop for the rest of the menu. Ingredients:
1/2 cup fat-free, lower-sodium chicken broth |
2 teaspoons cornstarch |
1 teaspoon sugar |
2 teaspoons shaoxing (chinese rice wine) or dry sherry |
2 teaspoons lower-sodium soy sauce |
1/4 teaspoon white pepper |
1 tablespoon canola oil |
1 1/2 pounds large shrimp, peeled and deveined |
2 tablespoons minced garlic |
1 1/2 teaspoons minced peeled fresh ginger |
1 jalapeño pepper, seeded and finely chopped |
1/2 cup (1-inch) slices green onions |
1/2 teaspoon dark sesame oil |
cilantro sprigs (optional) |
Directions:
1. Combine first 6 ingredients in a small bowl, stirring with a whisk.
2. Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink. Add garlic, ginger, and jalapeño; stir-fry 1 minute. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly. Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.
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