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Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

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.

Cooking Light JANUARY 2009

  • Yield: 4 servings (serving size: 1 cup)
  • Total: 17 Minutes

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.

Nutritional Information

Amount per serving
  • 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
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