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Vegetable Shrimp Stir-Fry Recipe

Vegetable Shrimp Stir-Fry Recipe photo by Taste of Home

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Tossed in a wok or sizzled in a skillet, this stir-fry couldn't be simpler. Sesame oil and seeds add a delicate, nutty flavor to crisp vegetables and tender shrimp. —Athena M. Russell, Florence, South Carolina

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Vegetable Shrimp Stir-Fry Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

Ingredients

2 teaspoons cornstarch
2 tablespoons water
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
1-1/2 pounds uncooked medium shrimp, peeled and deveined
4 teaspoons canola oil, divided
2 green onions, sliced
1/2 pound fresh snow peas, trimmed
1 can (8-3/4 ounces) whole baby corn, drained
1 garlic clove, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame seeds, toasted
Thick rice noodles, optional

Directions

In a small bowl, combine the first six ingredients until smooth; set aside.
In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm.
Stir-fry the onions in remaining oil for 3 minutes. Add the peas and corn; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add garlic and gingerroot; cook 1 minute longer.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with sesame seeds. Serve with rice noodles if desired. Yield: 6 servings.

Nutritional Facts 1 cup (calculated without rice noodles) equals 179 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 676 mg sodium, 11 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Vegetable Shrimp Stir-Fry in Country Woman April/May 2008, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Vegetable Shrimp Stir-Fry

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(1-1) of 1 reviews

Reviewed on Apr. 11, 2010 by tkarinas

I would definitely make this recipe again, just not when my third son is home, as he is deathly allergic to seafood. The rest of us love this recipe and will be making it as often as we can.