Shrimp Stir-fry

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



Shrimp Stir-fry
Serves 4
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  1. 1 tablespoon cornstarch
  2. 2 tablespoons soy sauce
  3. 1/4 cup water
  4. 1/2 cup sherry
  5. 2 teaspoons grated fresh ginger root
  6. 1 tablespoons vegetable oil
  7. 2 cups snow peas
  8. 2 cups broccoli florets
  9. 1/2 cup chopped scallions
  10. 1 small can diced water chestnuts, drained
  11. 3 cloves garlic, minced
  12. 1 1/4 pound shrimp, peeled and deveined
  13. 3 cup cooked rice
  1. Combine cornstarch, soy sauce, water, sherry and ginger root, set aside.
  2. 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.
  3. 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.
  4. Serve over hot rice
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