CHINESE TAKE-OUT SHRIMP WITH GARLIC RECIPE | ALLRECIPES
There is a great garlic flavor to this with an underlying heat that is fabulous served over rice!
Provided by KMOMMYZ
Categories World Cuisine Asian Chinese
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
- Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.
Nutrition Facts : Calories 225.5 calories, CarbohydrateContent 16.1 g, CholesterolContent 172.6 mg, FatContent 8.3 g, FiberContent 2.8 g, ProteinContent 21.4 g, SaturatedFatContent 0.8 g, SodiumContent 1089.7 mg, SugarContent 3.2 g
CHINESE SHRIMP CURRY RECIPE - FOOD.COM
Make and share this Chinese Shrimp Curry recipe from Food.com.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine cornstarch, curry and sugar. Mix in soy sauce, vinegar and chicken broth. Set aside.
- In wok or heavy skillet, heat 1 teaspoon oil over high heat. Add carrots, pepper, peas, ginger and garlic. Stir-fry until vegetables are brightly colored, about 1 minute. Transfer onto plate with slotted spoon.
- Place remaining oil in pan and set over high heat. Add shrimp and stir-fry until pink, about 1 minute.
- Return vegetables to pan. Stir sauce mixture and pour into pan. Simmer gently until shrimp are white in center, 2-3 minutes. Serve immediately over rice.
- Makes 4 servings.
Nutrition Facts : Calories 305.2, FatContent 5.9, SaturatedFatContent 0.7, CholesterolContent 107.4, SodiumContent 641, CarbohydrateContent 46.3, FiberContent 5.5, SugarContent 3.8, ProteinContent 16.6
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