Spicy Shrimp Stir-Fry

4
Servings
30m
Prep Time
10m
Cook Time
40m
Ready In


"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 recipe yields 4 servings
OK

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.

Luvcookn

Excellent stir fry! I made this for my friend's birthday dinner and everyone loved it. I used one package of dried shitake mushrooms and augmented with button mushrooms. Used tiger prawns that I sautéed in butter and lemon juice. Will definitely be making this for my family when they visit! Thanks Bea for another awesome recipe! Made for Billboard Recipe Tag.

review by:
(31 May 2014)