Prep 15 mins
Cook 7 mins
This has a great garlic flavor and tastes delicious with or without the heaters!
Make and share this Stir-Fried Shrimp in Garlic Sauce recipe from Food.com.
- 1 lb large shrimp, cleaned and deveined
- 3 1⁄2 cups assorted fresh vegetables, chopped (your choice)
- 1⁄3 cup chicken broth
- 1 teaspoon rice wine vinegar
- 2 tablespoons light soy sauce
- 1⁄2 teaspoon sesame oil
- 1 teaspoon chili paste (sambal oelek) (optional)
- 1 tablespoon dry sherry or 1 tablespoon sake
- 1 1⁄2 tablespoons vegetable oil
- 9 cloves garlic, minced
- 1 1⁄2 teaspoons minced ginger
- 10 Thai chiles, stemmed and left whole (optional)
- 1 tablespoon cornstarch
- 3 tablespoons water
- hot steamed rice
- In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
- In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
- Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
- Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
- Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
- Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
- Serve with hot cooked rice.
This was a hit! I used fresh string beans and zuchini, added some crushed red pepper (couldn't find the Thai chilies), served with white rice. Thanks for another great recipe Sue :-)
Sorry, but this was just edible. Boring, bland and extremely plebeian. Anyone who has had Chinese food from a real Chinese restaurant would find this recipe extremely American in nature?an American trying to make Chinese food. Nice try, but it struck out big time.
Excellent recipe. Wasn't too hard to time consuming to prepare (though having all the ingredients on hand might be a little bit of a challange.) I would suggest at least doubling the ingrediants for the sauce though, as I did not have enough to adaquetly coat the rice.