Spicy Shrimp Stir-Fry
Servings
Prep Time
Cook Time
Ready In
Recipe: #12470
April 30, 2014
Categories: Dinner, Main Dish, Shellfish, Shrimp, Asian, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Wok/Stir-Fry, Spicy, Spring 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."
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 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 & Variations
No special items needed.
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