Spicy Shrimp Stir-Fry
Recipe: #12470
April 30, 2014
Categories: Shrimp, Asian, Birthday Fathers Day, Mothers Day, Romantic Dinner, Sunday Dinner, Valentine's Day, Wok/Stir-Fry, Spicy, more
"This simple stir fry is big on taste. It has just the right amount of heat for me. For gluten free use a gluten free oyster sauce."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (370.7 g)
- Calories 524.7
- Total Fat - 22.6 g
- Saturated Fat - 3.7 g
- Cholesterol - 157.2 mg
- Sodium - 574.6 mg
- Total Carbohydrate - 52.5 g
- Dietary Fiber - 4.6 g
- Sugars - 4.3 g
- Protein - 28.9 g
- Calcium - 183.8 mg
- Iron - 3.4 mg
- Vitamin C - 72.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Whisk together the stock, oyster sauce, corn starch, rice vinegar and Sriracha sauce; set aside.
Step 2
Bring 1 tablespoon of the oil to medium-high heat in a large non-stick skillet or wok, toss in the peppers and onions and cook for 3 minutes.
Step 3
Add the remainder of the oil and toss in the shrimp, ginger, garlic and mushrooms and cook for 3 minutes.
Step 4
Add the bok choy and bean sprouts.
Step 5
Whisk the sauce and add to pan; cook until all the vegetables are cooked and sauce is thickened, about 3 minutes.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Use fresh, high-quality ingredients for the best flavor and texture.
- For a different flavor, substitute the shiitake mushrooms with other types of mushrooms.
- Substitute the oyster sauce with tamari sauce for a gluten-free option. The benefit of this substitution is that it allows the dish to remain gluten-free, while still providing a savory flavor.
- Substitute the Sriracha sauce with gochujang for a spicier flavor. The benefit of this substitution is that it adds a more complex flavor to the dish, while still providing a bit of heat.
Thai Basil Stir-Fry Replace the bok choy and bean sprouts with 1/2 cup of Thai basil leaves. Add 1 tablespoon of fish sauce to the sauce mixture and 1 teaspoon of sugar. Cook the vegetables until they are tender and the sauce has thickened.
Coconut Rice - This fragrant, creamy rice is the perfect accompaniment to the spicy shrimp stir-fry. The sweetness of the coconut pairs well with the heat of the Sriracha, creating a balanced and flavorful meal.
Spicy Green Beans: This flavorful side dish is the perfect complement to the coconut rice and spicy shrimp stir-fry. The crunchy green beans are cooked in a savory garlic-ginger sauce, providing a burst of flavor that will brighten up the entire meal. The beans are a great source of vitamins and minerals, making this a healthy and delicious option.
FAQ
Q: How long do I need to cook the shrimp?
A: The shrimp should be cooked for about 3 minutes, until they are just starting to turn pink. Be careful not to overcook them.
Q: What is the best way to store shrimp?
A: Shrimp should be stored in an airtight container in the refrigerator for up to two days. Be sure to keep them in a cold environment to prevent spoilage.
1 Reviews
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Fun facts:
This Spicy Shrimp Stir-Fry dish is inspired by classic Chinese cuisine. It was popularized in the United States by celebrity chef, Bobby Flay, who often serves it at his restaurant, Mesa Grill.
The Sriracha sauce used in this recipe is a type of hot chili sauce made famous by the Huy Fong Foods company, founded by Vietnamese immigrant David Tran in 1980.