Shrimp Stir-fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Chicken broth,
2 tsp: Sesame seeds,
2 tsp: Shredded fresh ginger,
1 tbsp: Soy sauce,
1/4 tsp: Hot pepper sauce,
1 tsp: Cornstarch,
Vegetable oil for stir-fry,
1 cup: Julienned jicama,
1 cup: Julienned carrots,
1 cup: Julienned red bell pepper,
1 lbs: Large shrimp, shelled and deveined
2: Garlic cloves, minced
Hot cooked rice,
Directions:
For sauce, In a small bowl stir together broth, sesame seeds, ginger,
soy sauce, pepper sauce and cornstarch until well blended. Set aside.
In a large skillet or wok, heat 2 tablespoons oil. Stir-fry jicama and
carrots for 3 minutes, remove from pan and set aside.
Add oil if needed and stir-fry bell pepper with shrimp and garlic for
3 minutes, or until shrimp turn pick and opaque. Stir sauce again;
pour into center of wok. Cook until mixture bubbles. Return jicama
and carrots to the pan, cover and cook 2 minutes longer, until heated
through. Serve over hot cooked rice.
Source from luhu.jp
soy sauce, pepper sauce and cornstarch until well blended. Set aside.
In a large skillet or wok, heat 2 tablespoons oil. Stir-fry jicama and
carrots for 3 minutes, remove from pan and set aside.
Add oil if needed and stir-fry bell pepper with shrimp and garlic for
3 minutes, or until shrimp turn pick and opaque. Stir sauce again;
pour into center of wok. Cook until mixture bubbles. Return jicama
and carrots to the pan, cover and cook 2 minutes longer, until heated
through. Serve over hot cooked rice.
Source from luhu.jp