In the mood for an Asian flavored dish? This shrimp stir-fry recipe is easy to do if you assemble all the ingredients ahead of time. You can even mix the sauce ingredients early in the day and refrigerate until cooking time. You can also do the same with the shrimp preparation. I usually prepare the vegetables early and let them sit in my colander. Dinner is on the table in no time at all.

4 servings

Ingredients

Shrimp

1 pound large shrimp (16 to 20 shrimp per pound), peeled and deveined
1 egg white
1/4 cup cornstarch
Pinch of salt
1 tablespoon water
1 tablespoon peanut oil

Garlic-Ginger Sauce

1/2 cup chicken broth
2 tablespoons rice vinegar
1/4 cup ketchup
3 tablespoons regular soy sauce
2 tablespoons dry sherry or Shaoxing wine
1 tablespoon Asian fish sauce
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
2 tablespoons Asian chili-garlic sauce
2 tablespoons brown sugar
2 teaspoons toasted sesame oil
1 ½ tablespoons cornstarch

Stir-fry Vegetables

1 tablespoon peanut oil
8 oz package of fresh bean sprouts
8 oz snow peas, ends trimmed and strings removed
1 cup shredded carrots
8 mini bell peppers (a mix of orange, red and yellow), seeded and quartered lengthwise
2 large scallions, sliced on the diagonal

Directions

For the sauce:

In a mixing bowl or large measuring cup whisk together all the ingredients for the garlic-ginger sauce and set aside.

For the shrimp:

Whisk together the egg white, cornstarch, salt and 1 tablespoon of water. Mix well and add the shrimp.Thoroughly coat in the batter.

In a large wok or skillet, heat 1 tablespoon of peanut oil and add the shrimp. Cook the shrimp until they turn pick on both sides – 2 to 3 minutes.

Remove to a plate and set aside.

For the stir-fry:

Heat 1 tablespoon of peanut oil and add all the vegetables except the scallions. Stir the vegetables until tender about 3-4 minutes.

Add the garlic-ginger sauce and bring to a boil, stirring until thickened. Add the shrimp. Toss and stir until well coated.

Stir in the sliced scallions and serve with rice or my recipe for Asian Flavored Cauliflower Rice.

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