Spicy Wok Seared Shrimp


1/3 cup reduced-sodium chicken broth
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 teaspoons vegetable oil
1 tablespoon minced fresh ginger
1 teaspoon minced garlic clove
1 pound (about 20 to 25) large shrimp, peeled and deveined
1/3 cup minced green onion


1. Combine broth, soy sauce, salt, and crushed red pepper in a small bowl.

2. Heat oil in a large wok or heavy skillet over high heat until hot but not smoking; add ginger and garlic and cook 30 seconds or until fragrant. Add shrimp and stir-fry 2 minutes until shrimp is almost completely pink. Stir broth mixture and swirl it into wok and stir-fry about 1 minute until shrimp are just cooked. Remove from heat and stir in green onion. (Serving size: about 5 to 6 shrimp)


Grace Young,


January 2007
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