Family traditions often vary classic recipes. In this case, there's no soy sauce in the stir-fry-rather, the shrimp is salted first, a fantastic adaptation that causes the shrimp to become a little firmer, almost crisper over the heat.
1 1/4 pounds large shrimp, peeled and deveined
1 teaspoon salt
1 tablespoon dark sesame oil
1 1/2 tablespoons minced peeled fresh ginger
5 garlic cloves, thinly sliced
1 1/2 cups coarsely chopped red bell pepper
3 tablespoons Shaoxing (Chinese rice wine) or dry sherry
2 tablespoons rice vinegar
1 cup orange sections (about 2 large oranges)
3 cups hot cooked short-grain rice
1 cup (1-inch) cut green onions
How to Make It
Place shrimp in a bowl; sprinkle with salt, tossing well. Let stand 10 minutes.
Combine oil, ginger, and garlic in a wok or large nonstick skillet. Place over medium-high heat; cook 4 minutes or until ginger and garlic begin to brown. Add shrimp; stir-fry 2 minutes. Add bell pepper; stir-fry 2 minutes. Add wine and vinegar; bring to a simmer. Cook 1 minute or until wine mixture is syrupy. Gently stir in orange sections. Serve over rice; sprinkle with onions.
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Simple & easy to make. I liked the blandness of sauce, it allowed flavors of food to come through. Added chopped celery & broccoli; at end stirred in bean sprouts. Topped with toasted slivered almonds. Will try this with chicken next, and follow the suggestion of adding water chestnuts & mandarin oranges.
I haven't made this, but thought I would add a tip: reduce the salt on the shrimp and add soy sauce and/or oyster sauce to the sauce mixture. I'm sure this change would something to the flavor the recipe currently lacks.
After all of the wonderful reviews, have to say that we were disappointed. I thought the vinegar taste was overpowering. We missed the traditional soy sauce flavor, but that's just a matter of personal taste. On the positive side, salting the frozen shrimp really brought them back to life. They were plump and cooked up succulently, and this will be a step that I'll always use for frozen shrimp.
This has possibilities . . . prepared according to recipe except I used a can of mandarian oranges. Also added some Shricha chile sauce to spice up a bit per reviews that said it was bland. Next time will add some broccoli, water chestnuts or peas. Served over brown rice.
I made this for the first time yesterday and it was wonderful! I will definitely make it again. I stuck to the recipe except instead of using the Chinese rice wine or sherry, I used some pinot grigio I had in the fridge. Great dish!
Made it for the first time last weekend and it turned out very bland. Would like to try it again and use more ginger, garlic and red pepper flakes, as another poster suggested, to make the flavor really come to life. Liked the freshness and healthiness of ingredients.