Friday, March 7, 2014

Shrimp Stir Fry


I love this Shrimp Stir Fry and it is so much better than take out.  First of all you can make it faster than ordering it from a take out restaurant and waiting for it to arrive.  Second, you know exactly what went into the dish and how much fat and sodium you want to use.   Third, it will cost you much less than take out.  Shrimp is always expensive at restaurants, but I buy it when it's on sale and always keep it in my freezer.  I love using shrimp because it's quick.  Shrimp can literally go from frozen to defrosted to cooked in minutes.  I also love the assortment of onions, peppers  and water chestnuts in this dish that compliment the shrimp perfectly.  The sauce also great because it is sweet, salty and nutty with the sesame oil. It's a dish I can make for a dinner party, on a week night for dinner (when I'm too tired to cook) or just for myself for lunch.  If you have this recipe in your arsenal you can forget about all those take out menus and save a lot of money in the process. 

1lb cleaned shrimp
1 small green bell pepper sliced
1 small red bell pepper or sweet chilies sliced
1 small white onion sliced
4-5 large button mushrooms sliced
1 can water chestnuts drained
red chili flakes (to taste)
2 cloves garlic grated
1 inch ginger grated

1/3 cup soy sauce
1/4 cup water
1 Tbs hoisin sauce
1 tsp sesame oil
1 Tbs cornstarch

  In a large wok style pan heat 1 Tbs canola oil.  Fry the onions and mushrooms.  Then add the garlic and ginger and fry for another minute.    Next add the bell peppers and shrimp and stir fry for another 2 minutes.

Finally add the sauce and water chestnuts.  Allow stir fry to simmer until shrimp is cooked through.  Taste for seasoning and serve over hot rice.  Enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.