Stir Fried Shrimp And Broccoli Recipe
Ingredients
| Frozen shrimp | 1 pound | |
| Red wine vinegar | 3 Tablespoon | |
| Soy sauce | 3 Tablespoon | |
| Water | 3 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Sugar | 1 1/2 Teaspoon | |
| Cooking oil | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Broccoli florets | 2 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs), sliced | |
| 1 small onion, halved lengthwise and sliced | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 2 cups hot cooked vermicelli, fusilli pasta, or rice | ||
Directions
Thaw shrimp or scallops, if frozen.
Peel and devein shrimp or cut any large scallops in half.
Rinse the shrimp or scallops; pat dry with paper towels.
Set aside.
For sauce, in a small bowl combine vinegar, soy sauce, water, cornstarch, and sugar; set aside.
Add oil to a wok or large skillet.
Preheat over medium-high heat (add more oil if necessary during cooking).
Stir-fry garlic in hot oil for 15 seconds.
Add broccoli, carrots, and onion.
Stir-fry for 3 minutes.
Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
Remove vegetables from wok.
Stir sauce; add to wok.
Bring to boiling.
Add shrimp or scallops and cook for 2 to 3 minutes or until shrimp or scallops turn opaque.
Return cooked vegetables to wok.
Stir all ingredients together to coat.
Heat through.
Serve immediately with hot cooked pasta or rice.
Peel and devein shrimp or cut any large scallops in half.
Rinse the shrimp or scallops; pat dry with paper towels.
Set aside.
For sauce, in a small bowl combine vinegar, soy sauce, water, cornstarch, and sugar; set aside.
Add oil to a wok or large skillet.
Preheat over medium-high heat (add more oil if necessary during cooking).
Stir-fry garlic in hot oil for 15 seconds.
Add broccoli, carrots, and onion.
Stir-fry for 3 minutes.
Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
Remove vegetables from wok.
Stir sauce; add to wok.
Bring to boiling.
Add shrimp or scallops and cook for 2 to 3 minutes or until shrimp or scallops turn opaque.
Return cooked vegetables to wok.
Stir all ingredients together to coat.
Heat through.
Serve immediately with hot cooked pasta or rice.
Chef
