Shrimp Stir Fry
Recipe courtesy of Bruno Massuger, Executive Chef, El Niguel Country Club (Laguna Niguel, Calif.)
Ingredients
- canola oil - 2 Tbsp.
- green onions - 3 ea., thinly sliced, white and green parts separated from dark green parts
- garlic cloves - 4 ea., minced
- ginger - 2 Tbsps., fresh, chopped
- mixed vegetables (red bell pepper, asparagus, carrots) - 4 cups, fresh or frozen
- kosher salt - .5 tsp.
- black pepper - .5 tsp.
- black shrimp - 1 lb., peeled and deveined, tail off, fresh or frozen
- rice, quinoa or noodles (optional) - .5 cup, cooked
- Ingredients for the sauce:
- chicken broth, vegetable broth or water - .5 cup
- soy sauce - 1.5 Tbsp.
- honey - 2 tsp.
- toasted sesame oil - 1 tsp.
- cornstarch - 1 Tbsp.
- fresh lime juice - 1 Tbsp.
- chili garlic sauce or Sriracha (optional) - 1 tsp.
- sesame seeds (optional) - 1 tsp.
Instructions
- Mix all ingredients for the sauce in a small bowl or glass measuring cup. Set aside. (Chef’s note: Make sure all other ingredients are prepped before moving onto the next step.)
- Heat oil in a large heavy skillet or wok over medium heat. Add the white and light green parts of the onions, garlic and ginger. Sauté for 1 minute until garlic becomes fragrant and slightly toasted.
- Turn heat to medium-high. Add vegetables, salt and pepper. Sauté until vegetables start to brown and soften, stirring occasionally (3-5 minutes).
- Add shrimp and sauté until almost completely cooked through, stirring occasionally (2-3 minutes).
- Turn the heat down to medium or medium-low. Pour in the sauce and stir to coat everything. Continue heating and stirring until sauce has thickened (1-2 minutes). Top with the reserved dark green parts of the onions.
