Shrimp and Broccoli Stir Fry with Peppers Recipe
Ingredients
| Reduced-sodium soy sauce -€“ 2 tablespoons | ||
| Rice vinegar | 1 Tablespoon | |
| Corn starch | 1 1/2 Tablespoon | |
| Medium shrimp -€“ ¾ pound, peeled and deveined | ||
| Chicken stock | 3/4 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Canola oil | 2 Tablespoon | |
| Garlic | 3 Clove (5gm) | |
| Ginger | 1 Tablespoon, chopped | |
| Celery -€“ 1 stalk, sliced diagonally | ||
| Broccoli -€“ 2 cups, florets | ||
| Red pepper - 1, cut into 2-inch strips | ||
| Sugar | 1 1/2 Cup (16 tbs) | |
| Snow peas | 1 Cup (16 tbs), trimmed | |
Directions
GETTING READY
1. In a bowl, marinate shrimp in a tablespoon soy sauce, rice vinegar, ½ tablespoon corn starch for about 15 minutes.
2. Separately in another bowl, ass ¼ cup stock with remaining soy sauce, corn starch and sugar.
MAKING
3. In a wok, heat 1 tablespoon oil, add marinated shrimps and stir fry until pink, remove from wok onto a plate.
4. In the same wok, add remaining oil, add garlic, ginger, cook and add celery, broccoli, peppers and further stir fry for about 2 minutes, add remaining stock, cover and cook for 3 minutes.
5. Add snow peas, cover and cook further for 2 minutes, until tender.
6. Add in the corn starch mix, stir and add the cooked shrimps and cook for another minute until thoroughly heated.
SERVING
7. Serve hot.
1. In a bowl, marinate shrimp in a tablespoon soy sauce, rice vinegar, ½ tablespoon corn starch for about 15 minutes.
2. Separately in another bowl, ass ¼ cup stock with remaining soy sauce, corn starch and sugar.
MAKING
3. In a wok, heat 1 tablespoon oil, add marinated shrimps and stir fry until pink, remove from wok onto a plate.
4. In the same wok, add remaining oil, add garlic, ginger, cook and add celery, broccoli, peppers and further stir fry for about 2 minutes, add remaining stock, cover and cook for 3 minutes.
5. Add snow peas, cover and cook further for 2 minutes, until tender.
6. Add in the corn starch mix, stir and add the cooked shrimps and cook for another minute until thoroughly heated.
SERVING
7. Serve hot.
Chef
