The last time I went out for Chinese, I ordered a saucy shrimp stirfy almost identical to the one I made here. It was gingery and garlicky. Spicy, salty, and sweet. It hit all the flavors I craved at once. Every sticky, glazed bite was fantastic. I sipped from my hot tea cup and read about being born in the year of the ox.
All was good and fine and greasy, but really, I just couldn’t wait to crack open my cookie at the end of the meal.
Once I did, I stared blankly at my fortune. It read,
And I thought aloud,
But then, I went out to eat again. This time, my fortune read,
And I thought aloud,
Working on it.
This shrimp stirfry is as good as the kind you’d order in a Chinese restaurant, with all the gingery, garlicky flavor and about half the calories. And it comes together in just 15 minutes, which is impossible to beat! Make it tonight and let me know what you think!
This ginger shrimp stir-fry will become your weekly staple. It's quick, easy, and always packed with flavor!
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
4 teaspoons canola oil
1 ½ pounds large shrimp, peeled and deveined
1 medium red onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 cup sliced mushrooms
2 garlic cloves, minced
2 tablespoons finely chopped fresh ginger
1 jalapeño pepper, cored, seeded, and finely chopped
In a small bowl, whisk together the soy sauce, vinegar, sugar, sesame oil, and cornstarch.
In a large nonstick skillet, heat 2 teaspoons of the canola oil over medium-high heat. Add the shrimp and cook, stirring frequently, until pink and opaque throughout, about 3 minutes. Transfer to a plate. Add the remaining 2 teaspoons of the canola oil to the now-empty pan and add the onion, red pepper, green pepper, and mushrooms, and cook, stirring frequently, until tender but still crisp, about 3 minutes. Add the garlic, ginger, and jalapeño and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add the soy sauce mixture, bring to a boil, and then reduce the heat to medium and simmer until thickened, 1 to 2 minutes. Return the shrimp to the pan and stir to coat in the sauce. Serve immediately.
Nutrition Information & Notes:
Nutrition Information: Calories 260, Total Fat 9g, Carb 11g, Fiber 2g, Sugars 2g, Protein 34g