Asian Shrimp Stir Fry
2-4
Servings
Servings
20m PT20M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #34214
January 30, 2020
Categories: Dinner, Main Dish, Shellfish, Shrimp, Vegetables, Asian, Easy/Beginner Cooking, Quick Meals, Gluten-Free, No Eggs, Non-Dairy, Spicy more
"This quick and east stir fry recipe is one we enjoy often. The ginger comes through perfectly and blends well with all the ingredients."
Original recipe yields 2-4 servings
Ingredients
Nutritional
- Serving Size: 1 (399.7 g)
- Calories 572.6
- Total Fat - 32.1 g
- Saturated Fat - 6.9 g
- Cholesterol - 241.9 mg
- Sodium - 2925 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 2.3 g
- Sugars - 21 g
- Protein - 36.7 g
- Calcium - 125.7 mg
- Iron - 2.2 mg
- Vitamin C - 24.9 mg
- Thiamin - 0.4 mg
Step 1
Whisk together the soy sauce, honey, rice vinegar, ginger paste and chili garlic sauce and set aside.
Step 2
Heat the oil in a large skillet or wok and add the frozen shrimp, onion, bell pepper and mushrooms; cook until bell peppers begin to soften but are still a la dente.
Step 3
Stir in the soy sauce mixture and cook for a couple of minutes or until liquid is slightly bubbling.
Step 4
Mix together the water and cornstarch and pour this into wok; stir until everything is coated and sauce is thickened.
Step 5
Top with cashews and serve.
Tips & Variations
No special items needed.
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