Rating: 4.5 stars
23 Ratings
  • 5 star values: 17
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3

The peppery flavor of ginger in this shrimp stir-fry complements the spiciness of the chile paste and sweetness of the rice wine. Serve with jasmine rice and melon slices.

Charlene Dy, Vancouver, British Columbia
Recipe by Cooking Light November 2008

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper; toss well. Let stand 5 minutes.

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  • Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.

  • 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.

  • Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately.

Nutrition Facts

192 calories; calories from fat 31%; fat 6.7g; saturated fat 0.8g; mono fat 2.9g; poly fat 2.3g; protein 23.8g; carbohydrates 7.2g; fiber 0.8g; cholesterol 172mg; iron 3mg; sodium 594mg; calcium 82mg.
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