Recently I made a very colorful and flavorful shrimp stir-fry using whatever veggies I had on hand that seemed to be compatible with the shrimp.
I didn’t have the usual suspects such as snow peas or sugar snaps that we so often pair with stir fried shrimp.
However, I did find purple cabbage, red pepper, and carrots in the fridge drawer. Of course, I’m never without onions, and I found a started bag of edamame in the freezer.
I needed a sauce to pull it all together.
I subscribe (free) online to the New York Times Cooking site and regularly get their recipe postings. I had remembered seeing a shrimp stir-fry recipe on there so went back to check it out.
This is a great basic sauce to have in your repertoire for either a chicken or shrimp stir-fry. And, you most likely have the ingredients on hand.
Stir- Fried Shrimp with Veggies and Ginger
(adapted from Stir-Fried Shrimp With Snow Peas and Ginger, by Julia Moskin)
Ingredients
1 tablespoon plus ½ teaspoon salt
1 pound large shrimp, peeled and deveined
2/3 cup chicken broth
1 tablespoon plus 1 teaspoon rice wine or dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
1 and ½ teaspoon sugar
¼ teaspoon freshly ground pepper (white or black)
2 tablespoons vegetable, canola or grapeseed oil, divided
3 tablespoons minced garlic
2 teaspoons minced ginger
½ small purple cabbage, sliced
several carrots, sliced on the diagonal
1 medium red pepper, cut into ½ inch slices and then the slices cut into small triangles
½ white sweet onion sliced into smaller pieces
2 scallions, sliced on the diagonal including the green, optional
½ -¾ cup frozen edamame beans, not thawed
Step 1
In s large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes.
Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
Step 2
In a bowl, combine broth, wine, soy sauce, cornstarch,sugar and pepper.
Step 3
Heat a wok or large skillet over high heat. To test heat flick a few drops of water into the pan. When water vaporizes within 2 seconds, it is hot.
Swirl in 1 tablespoon oil around bottom and sides of pan.
Add shrimp, spreading them in a single layer, so they have contact with hot metal.
Stir-fry for 2-3 minutes or just until pink, tossing them with a spatula.
Remove the shrimp to a plate and set aside.
Add the remaining tablespoon of oil, garlic, and ginger, and stir-fry 5 seconds.
Add the veggies, (except the edamame and the scallions), and the remaining ½ teaspoon salt, and stir-fry a couple minutes more till crisp tender.
Return the shrimp to the pan, with the edamame beans, and scallions, if using.
Step 4
Stir the cornstarch mixture, swirl it in around the sides of the pan, and bring to a boil. Stir-fry just until the shrimp are cooked through and the sauce has thickened, about 30 seconds more.
Serve immediately over rice.
