Stir-Fried Shrimp with Fresh Vegetables, Asian Preparation
Recipe by Michele Urvater
- Difficulty: Easy
- Servings: 2
- Nutrition Facts Per Serving (1 of 2): Calories 362 | Total Fat 9 g | Saturated Fat 1 g | Carbohydrates 19 g | Dietary Fiber 5 g | Sugar 9 g | Protein 52 g | Cholesterol 368 mg | Sodium 904 mg
- Time Required: 45 minutes
- Preparation Time: 30 minutes
- Cooking Time: 15 minutes
Ingredients
- 1 teaspoon fish paste
- 1 tablespoon tamari or soy sauce
- 1 teaspoon granulated sugar
- 1/4 cup vegetable or chicken stock
- Crushed red chili peppers
- 1 tablespoon combination of vegetable oil and toasted sesame oil
- 1 cup cored crimson bell peppers, chopped into 1 inch pieces
- 1 green onion, pale parts thinly sliced, green tops sliced into thin rings, set aside separately
- 1 pound cleaned and deveined shrimp, split in half
- 1 clove pressed garlic
- 1 cup defrosted frozen green peas
- 1/4 cup each julienne-cut fresh mint and fresh basil
Instructions
Whip up this vibrant, flavor-packed Stir-Fried Shrimp with Fresh Vegetables in just 45 minutesperfect for a quick, healthy weeknight dinner that bursts with Asian-inspired zest and tender shrimp!
Step 1: Mix fish paste, tamari, sugar, stock, and crushed red chili peppers to taste for a savory sauce. Heat vegetable and sesame oils in a wok or skillet. Stir-fry red peppers and green onion whites for 1 minute. Add shrimp and cook 1 more minute. Stir in garlic for 15 seconds until fragrant.
Step 2: Add the sauce, peas, and half the mint and basil. Simmer 1-2 minutes until shrimp are cooked and veggies are tender-crisp.
Step 3: Taste and adjust seasoning. Serve over steamed rice, garnished with remaining herbs and green onion tops. Your kitchen will smell irresistibledig in![1][4]
