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.
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)
How to Make It
Combine first 6 ingredients in a small bowl, stirring with a whisk.
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.
I loved everything about this recipe when I read it. I didn't like much about it when I tasted it. I just didn't think the sauce and shrimp worked well together. I would try it again but substitute chicken for the shrimp. I made the vegetable fried rice to go with it. The rice was pretty good.
Quick and easy. It seemed to us that the garlic stood out and we like garlic. Nothing special. I did not substitute anything. I did miss that it was for a buffet and had cut the recipe in half which ended up not being enough for two for dinner. I served it with rice. I wouldn't make again.
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