I thought I could liven this up with more ginger, some sliced red bell pepper, and using chicken stock instead of water, but it's still very, very bland. It improved a little when I sprinkled rice wine vinegar over it, but otherwise, bleh. Why make this when there are so many savory, spicy, complex stir-fry combinations out there?
Stir-Fried Ginger Shrimp
Photo: Randy Mayor; Styling: Cindy Barr
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Amount per serving
- Calories: 192
- Calories from fat: 31%
- Fat: 6.7g
- Saturated fat: 0.8g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 2.3g
- Protein: 23.8g
- Carbohydrate: 7.2g
- Fiber: 0.8g
- Cholesterol: 172mg
- Iron: 3mg
- Sodium: 594mg
- Calcium: 82mg
- 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
- 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.
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