- 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
- 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
Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper; toss well. Let stand 5 minutes.
Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.
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.
Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately.