GARLIC STIR FRY RECIPE RECIPES
ALL-PURPOSE STIR-FRY SAUCE (BROWN GARLIC SAUCE) RECIPE ...
Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
- Dissolve the cornstarch in 1/4 cup water.
- Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
- Add the soy sauce mixture; bring to a boil.
- Reduce heat to medium and cook for 1 minute.
- Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Nutrition Facts : Calories 212.5, FatContent 10.4, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 2777.8, CarbohydrateContent 19.5, FiberContent 0.5, SugarContent 11.9, ProteinContent 6
GARLIC SHRIMP STIR-FRY RECIPE: HOW TO MAKE IT
This entree tastes wonderful and is pretty enough to serve to company. Most of the preparation can be done in advance. Tender shrimp, colorful sweet peppers and crunchy snow peas give it a variety of interesting textures and flavors. -Irene Lalevee, River Vale, New Jersey
Provided by Taste of Home
Categories Dinner
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute garlic in butter until tender. Add the shrimp, peas, peppers, basil, parsley, salt and pepper. stir-fry for 5 minutes or until shrimp turn pink and vegetables are crisp-tender. Add broth. Cook 1 minute longer or until heated through. Serve with rice.
Nutrition Facts : Calories 205 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 188mg cholesterol, SodiumContent 563mg sodium, CarbohydrateContent 8g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat
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