SHRIMP STIR FRY WITHOUT SOY SAUCE RECIPES

GARLIC-GINGER SHRIMP STIR-FRY RECIPE | MYRECIPES

Garlic-Ginger Shrimp Stir-Fry Recipe | MyRecipes image

Family traditions often vary classic recipes. In this case, there's no soy sauce in the stir-fry-rather, the shrimp is salted first, a fantastic adaptation that causes the shrimp to become a little firmer, almost crisper over the heat.

Provided by Bruce Weinstein and Mark Scarbrough

Yield 4 servings (serving size: 1 1/2 cups stir-fry and 3/4 cup rice)

Number Of Ingredients 11

Ingredients

1?¼ pounds large shrimp, peeled and deveined
1 teaspoon salt
1 tablespoon dark sesame oil
1?½ tablespoons minced peeled fresh ginger
5 garlic cloves, thinly sliced
1?½ cups coarsely chopped red bell pepper
3 tablespoons Shaoxing (Chinese rice wine) or dry sherry
2 tablespoons rice vinegar
1 cup orange sections (about 2 large oranges)
3 cups hot cooked short-grain rice
1 cup (1-inch) cut green onions

Steps:

Place shrimp in a bowl; sprinkle with salt, tossing well. Let stand 10 minutes.
Combine oil, ginger, and garlic in a wok or large nonstick skillet. Place over medium-high heat; cook 4 minutes or until ginger and garlic begin to brown. Add shrimp; stir-fry 2 minutes. Add bell pepper; stir-fry 2 minutes. Add wine and vinegar; bring to a simmer. Cook 1 minute or until wine mixture is syrupy. Gently stir in orange sections. Serve over rice; sprinkle with onions.

Nutrition Facts : Calories 417 calories, CarbohydrateContent 53.8 g, CholesterolContent 215 mg, FatContent 6.5 g, FiberContent 4.8 g, ProteinContent 33.4 g, SaturatedFatContent 1.1 g, SodiumContent 814 mg

SHRIMP STIR-FRY | ALLRECIPES

Shrimp Stir-Fry | Allrecipes image

Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons cornstarch
1?¾ cups Swanson® Chicken Stock
1 tablespoon soy sauce
½ teaspoon sesame oil
2 tablespoons vegetable oil
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
4 cups cut-up fresh vegetables (see Note)
½ teaspoon ground ginger
? teaspoon garlic powder
4 cups hot cooked regular long-grain white rice

Steps:

Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

Nutrition Facts : Calories 428.4 calories, CarbohydrateContent 58.4 g, CholesterolContent 172.6 mg, FatContent 9.1 g, FiberContent 2.8 g, ProteinContent 26.9 g, SaturatedFatContent 1.6 g, SodiumContent 653.1 mg, SugarContent 4.6 g

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