Shrimp Stir Fry (Print Version)
# Ingredients:
01 -
1 pound and a half (700g) of shrimp, deveined and peeled, with or without the tail.
02 -
1 cup snow peas, trimmed.
03 -
6 mushrooms, thinly sliced.
04 -
1 orange bell pepper, cut into strips.
05 -
6 cloves of garlic, finely minced.
06 -
1 tablespoon of chopped ginger.
07 -
4 tablespoons of vegetable oil, divided.
08 -
3 tablespoons of dark soy sauce.
09 -
2 tablespoons of oyster sauce.
10 -
Juice squeezed from one lime.
11 -
1 tablespoon of rice vinegar.
12 -
1 and a half teaspoons of brown sugar.
13 -
1 tablespoon sesame oil.
14 -
1 tablespoon cornstarch.
15 -
1 tablespoon of water.
# Instructions:
01 -
Mix together soy sauce, lime juice, oyster sauce, rice vinegar, brown sugar, sesame oil, cornstarch, and water in a small dish. Put it aside for later.
02 -
Warm 2 tablespoons of oil in a big skillet over medium-high heat. Add shrimp, cook until they turn pink (about 2-3 minutes), then set the shrimp on a plate.
03 -
In the same skillet, pour in the remaining 2 tablespoons of oil. Stir in the minced garlic and chopped ginger, cooking them gently on medium heat for about 30 seconds.
04 -
Throw in the snow peas, bell pepper, and mushrooms. Let them cook for about 2-3 minutes until they're tender but still have a little crunch.
05 -
Pour the sauce mixture into the skillet, stirring to blend it evenly and let it thicken a bit.
06 -
Put the cooked shrimp back into the skillet, stirring so they're coated with the sauce.
07 -
Dish up while it's hot, and pair it with steamed rice for a complete meal.
# Notes:
01 -
This delicious shrimp stir-fry is loaded with fresh veggies and succulent shrimp, a perfect quick meal for a busy evening.
02 -
Pair it with some plain rice or noodles for a hearty dish.
03 -
Store leftovers in a sealed container and refrigerate for up to 2 days.