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Stir-Fried Ginger Shrimp

Photo: Randy Mayor; Styling: Cindy Barr

Yield 4 servings (serving size: about 1 cup)
The peppery flavor of ginger in this shrimp stir-fry complements the spiciness of the chile paste and sweetness of the rice wine. Serve with jasmine rice and melon slices.

Ingredients

  • 1 pound medium shrimp, peeled and deveined
  • 1 teaspoon chopped peeled fresh ginger
  • 1/2 teaspoon salt
  • Dash of white pepper
  • 1/2 cup water
  • 1 tablespoon mirin (sweet rice wine)
  • 2 teaspoons low-sodium soy sauce
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon chile paste with garlic (such as sambal oelek)
  • 1 tablespoon canola oil, divided
  • 1 cup thinly vertically sliced onion
  • 4 garlic cloves, minced
  • 1 cup diagonally cut celery

Nutrition Information

  • calories 192
  • caloriesfromfat 31 %
  • fat 6.7 g
  • satfat 0.8 g
  • monofat 2.9 g
  • polyfat 2.3 g
  • protein 23.8 g
  • carbohydrate 7.2 g
  • fiber 0.8 g
  • cholesterol 172 mg
  • iron 3 mg
  • sodium 594 mg
  • calcium 82 mg

How to Make It

  1. Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper; toss well. Let stand 5 minutes.

  2. Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.

  3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. Remove shrimp mixture from pan; set aside. Wipe pan dry with a paper towel. Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion and garlic; stir-fry 1 minute. Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry 1 minute or until shrimp are done.

  4. Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately.