Rating: 4 stars
27 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 6
  • 4 star values: 7
  • 5 star values: 11

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.

Nathan Fong
Recipe by Cooking Light January 2009

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

total:
17 mins
Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a small bowl, stirring with a whisk.

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  • 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.

Nutrition Facts

244 calories; fat 7.1g; saturated fat 0.9g; mono fat 2.9g; poly fat 2.4g; protein 35.4g; carbohydrates 6.8g; fiber 0.8g; cholesterol 259mg; iron 4.5mg; sodium 371mg; calcium 109mg.
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