Shrimp Vegetable Stir-fry Recipe

                                                        Shrimp Vegetable Stir-fry Recipe

Shrimp Vegetable Stir-fry Recipe Ingredients

3 tablespoons soy sauce

2 tablespoons dry sherry or dry vermouth

2 teaspoons sugar

1 garlic clove, minced

One 15-ounce can straw mushrooms, drained

One 8-ounce can baby corn, drained

3 tablespoons peanut oil, or 1 tablespoon peanut oil, if using

One 8-ounce can sliced bamboo precooked shrimp shoots, drained

1 pound medium shrimp (35 to 40 1⁄4 cup Szechwan pickled cabbage, per pound), peeled and drained deveined, or precooked cocktail shrimp, thawed and

1 teaspoon cornstarch, dissolved peeled in 2 teaspoons water

2 tablespoons minced ginger


Shrimp Vegetable Stir-fry Recipe Ingredients Cooking Description

1.Whisk together the soy sauce, sherry, and sugar until the sugar is dissolved. Set aside.

2.Heat a large heavy saucepan or wok over medium heat until it is hot but not smoking. Add 2 tablespoons of the peanut oil and swirl to coat the pan. Add the raw shrimp, if using, and cook, stirring and tossing constantly, until pink and firm, about 3 minutes. Transfer the shrimp to a bowl and set aside.

3.Add 1 tablespoon peanut oil to the pan and raise the heat to high. Add the ginger and garlic; toss and stir for 10 seconds. Add the straw mushrooms, baby corn, bamboo shoots, and pickled cabbage; toss and stir for 1 minute. Add the soy sauce mixture. Continue to toss and stir the mixture until the sauce is bubbling, about 30 seconds.

4.Add the cooked shrimp to the pan. Toss and stir until everything is well blended and the shrimp are heated through, about 1 minute.

5.Add the cornstarch mixture and stir vigorously. The sauce will thicken immediately. Remove it from the heat at once and serve.Shrimp Vegetable Stir-fry Recipe