In Chinese or Asian cooking, we always stir fry the garlic and ginger to bring out the aroma. Then add the shrimps or any other meat. Perhaps add some chili garlic sauce would be better too.
Stir-Fried Shrimp with Garlic and Chile Sauce
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.
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- Calories: 244
- Fat: 7.1g
- Saturated fat: 0.9g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 2.4g
- Protein: 35.4g
- Carbohydrate: 6.8g
- Fiber: 0.8g
- Cholesterol: 259mg
- Iron: 4.5mg
- Sodium: 371mg
- Calcium: 109mg
- 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)
- 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.
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