Shrimp Stir-Fry

One of the features in the newest food network magazine is about stir-fries. The recipe is set up so you can mix and match different proteins, vegetables and sauces to create your favorite stir-fry in five easy steps. It was very easy! Here is the tasty stir-fry I came up with:

1. Pick a Protein: Shrimp. ¾ of a pound, raw, peeled and deveined, no tails.

2. Marinate: Whisk 1 egg white, 1 tablespoon Chinese rice wine or dry sherry (I used dry sherry) and 1 tablespoon cornstarch. Toss with your protein; cover and refrigerate, 1 hour.


3. Prep 3 cups Vegetables: Whole Snow Peas, Edamame, Slice Baby Bok Choy


Fun Fact: When slicing bok choy, you use the all of it; the leafy lettuce like part as well as the celery looking part.


4. Choose a Sauce: Clear Sauce. Mix ¾ cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons Chinese rice wine or dry sherry, ½ teaspoon sesame oil, 1 teaspoon salt and ½ teaspoon sugar.

5. Stir-Fry. Drain the excess marinade from the protein. Place your sauce, vegetables and protein near the stove. Heat ¼ inch peanut oil or vegetable oil in a wok or skillet over medium heat (it is important to make sure the bottom of the pan is covered completely in oil, the egg from the marinade will cause your protein to stick to the wok or skillet if you don’t). Add the protein; slowly stir until almost opaque, 30 seconds to 1 minute. Transfer to plate; discard the oil and wipe out the pan.


Heat the pan over high heat, 1 to 2 minutes. Add 2 tablespoons oil, then 2 cloves minced garlic, 1 to 2 tablespoons minced ginger, 2 minced scallions and a pinch each of salt and sugar; stir-fry about 30 seconds.


Add the vegetables, starting with the ones that take the longest to cook; stir-fry until crisp-tender. I started with the edamame, then snow peas, then baby bok choy.




Add the protein and sauce and stir until the sauce is thick and the vegetables and protein are cooked through, about 3 minutes. I put the lid on the skillet to trap the heat and help thicken the sauce. Garnish with sliced scallions, peanuts, sesame seeds, or sliced cilantro. I used sliced scallions, sliced cilantro, and served over white rice.




I doubled the recipe (plus another half) and that fed 5 adults with little to spare. You can switch out the vegetables with others you may like more. Also, as far as the protein goes, you can use ¾ lb. of flank steak, pork tenderloin, skinless/boneless chicken breasts or thighs, or 12-ounce package extra-firm silken tofu, cubed.

This stir-fry was very good! It was a perfect mix of flavors. Not too salty, nor too sweet. The shrimp kept it light and the green veggies made it a refreshing dish with a nice, crisp texture. Everyone loved this stir-fry so I encourage you to make it and put your own twist on it!