My husband grew-up eating rice almost everyday of the year. Needless to say, he still loves rice and appreciates every meal that includes rice. What better way to serve rice than with a wonderful vegetable filled stir-fry. What could be easier than a stir-fry dinner. Everything cooks under 30 minutes and you have a healthy one dish wonder. The sherry infused sauce I think is fantastic and completes any type of vegetable or protein. I think you will agree when you try this quick to fix dinner.
Shrimp Stir-fry
2015-07-15 16:17:56
Serves 4
Ingredients
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1/4 cup water
- 1/2 cup sherry
- 2 teaspoons grated fresh ginger root
- 1 tablespoons vegetable oil
- 2 cups snow peas
- 2 cups broccoli florets
- 1/2 cup chopped scallions
- 1 small can diced water chestnuts, drained
- 3 cloves garlic, minced
- 1 1/4 pound shrimp, peeled and deveined
- 3 cup cooked rice
Instructions
- Combine cornstarch, soy sauce, water, sherry and ginger root, set aside.
- In a wok or large skilled, heat oil over medium heat. Add snow peas, broccoli, scallions, water chestnuts and garlic. Quickly stir and cook for 5 minutes.
- Stir in cornstarch mixture. Add shrimp and continue cooking until sauce thickens and shrimp are opaque. Serve with soy sauce and/or spicy mustard, if desired.
- Serve over hot rice
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