Stir-fried shrimp in garlic sauce

Dinner tonight, April 17, 2014
Dinner tonight, December 29, 2013
Quick and easy Asian dinner, do note that do NOT use 10 chilis if you don’t like too hot, as in hot hot !
3-4 Servings

  • 1 lb. large shrimp, cleaned and deveined
  • 3 ½ cups assorted fresh vegetables, chopped (your choice)
  • cup chicken broth
  • 1 teaspoon rice wine vinegar
  • 2 tablespoons light soy sauce
  • ½ teaspoon sesame oil
  • 1 teaspoon chili paste (sambal oelek) (optional)
  • 1 tablespoon dry sherry or 1 tablespoon sake
  • 1 ½ tablespoons vegetable oil
  • 9 cloves garlic, minced
  • 1 ½ teaspoons minced ginger
  • 10 Thai chiles, stemmed and left whole (optional)
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • hot steamed rice

1) In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.

In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.

Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).

Stir-fry vegetables for approximately 3 minutes, then add the shrimp.

Cook the shrimp 2 minutes or until it curls and turns opaque or pink.

Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.

Serve with hot cooked rice.

Nutritional notes:
Calories per serving 216.5

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