Stir-Fried Shrimp with Garlic and Chile Sauce

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
A platter of succulent stir-fried orange-pink shrimp symbolizes gold coins (wealth) and good fortune for the coming year. Order fresh shrimp from the fishmonger; have it peeled and deveined while you shop for the rest of the menu.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Recipe Time

Total: 17 Minutes

Nutritional Information

Calories 244
Fat 7.1 g
Satfat 0.9 g
Monofat 2.9 g
Polyfat 2.4 g
Protein 35.4 g
Carbohydrate 6.8 g
Fiber 0.8 g
Cholesterol 259 mg
Iron 4.5 mg
Sodium 371 mg
Calcium 109 mg

Ingredients

1/2 cup fat-free, lower-sodium chicken broth
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons Shaoxing (Chinese rice wine) or dry sherry
2 teaspoons lower-sodium soy sauce
1/4 teaspoon white pepper
1 tablespoon canola oil
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons minced garlic
1 1/2 teaspoons minced peeled fresh ginger
1 jalapeño pepper, seeded and finely chopped
1/2 cup (1-inch) slices green onions
1/2 teaspoon dark sesame oil
Cilantro sprigs (optional)

Preparation

1. Combine first 6 ingredients in a small bowl, stirring with a whisk.

2. Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink. Add garlic, ginger, and jalapeño; stir-fry 1 minute. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly. Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.

Note:

Nathan Fong,

January 2009