Vietnamese-Style Shrimp and Watercress Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The fish sauce and peanuts in this seafood stir-fry are hallmarks of Vietnamese cooking. Ample amounts of fresh ginger and lime juice bump up the flavor of the dish. Ingredients:
1/2 cup chicken stock or low-sodium broth |
1/4 cup asian fish sauce |
2 tablespoons sugar |
1 teaspoon cornstarch |
5 tablespoons vegetable oil |
1 1/4 pounds shelled and deveined medium shrimp |
3 shallots, thinly sliced |
3 tablespoons minced fresh ginger |
1 6-ounce bunch watercress, large stems discarded and leaves coarsely chopped |
1 tablespoon fresh lime juice |
freshly ground pepper |
1/3 cup salted peanuts, chopped |
rice, for serving |
Directions:
1. In a small bowl, whisk together the stock, fish sauce, sugar and cornstarch.
2. In a large skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over high heat, turning once, until just white throughout, about 1 minute per side. Transfer to a plate.
3. Add the remaining 3 tablespoons of oil to the skillet. Add the shallots and ginger and stir-fry over high heat until fragrant, about 1 minute. Stir the stock mixture, add it to the skillet and bring to a boil. Stir in the watercress, then stir in the shrimp and lime juice and season with pepper. Transfer the stir-fry to bowls, sprinkle with the peanuts and serve with rice.
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