SESAME SHRIMP STIR-FRY
This quick and tasty main dish has a double hit of sesame oil and seeds that add nutty flavor to crisp peppers and shrimp.
Provided by Debbie
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
- While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
- Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
- Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 172.9 mg, Fat 9.3 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.5 g, Sodium 885.3 mg, Sugar 3.4 g
SHRIMP STIR-FRY
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®
Time 40m
Yield 4
Number Of Ingredients 10
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, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
SESAME-GINGER SHRIMP AND VEGETABLE STIR-FRY
Simple stir-fries, like this quick blend of frozen vegetables and fresh shrimp flavored with prepared sauce, are an easy supper solution.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Cook rice in water as directed on package.
- Meanwhile, heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add vegetables; cook and stir 3 minutes. Add shrimp; cook and stir an additional 3 to 4 minutes or until shrimp turn pink and vegetables are crisp-tender.
- Add seasoning sauce to shrimp and vegetables; cook and stir 1 to 2 minutes or until thoroughly heated. Serve over rice.
Nutrition Facts : Calories 375, Carbohydrate 60 g, Cholesterol 120 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1/4 of Recipe, Sodium 2430 mg, Sugar 6 g
STIR-FRIED SESAME SHRIMP AND SPINACH
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of "Stir-Frying to the Sky's Edge," is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water. If you don't eat salt, then just rinse the shrimp with plain water. I recommend bunch spinach for this; you don't have to stem it, just cut away the base of the leaves and rinse well.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.
- Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
- Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 733 milligrams, Sugar 1 gram, TransFat 0 grams
GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY
Here's what you need: shrimp, sesame oil, Gourmet Gardens™ Garlic Paste, Gourmet Gardens™ Ginger Paste, sweet chili sauce, soy sauce, rice wine vinegar, Gourmet Gardens™ Ginger Paste, canola oil, sesame oil, red pepper flakes, kosher salt, yellow onion, broccoli, red bell pepper, scallions, mushroom, medium carrot, baby bok choy, kosher salt, salted peanut, scallions
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 22
Steps:
- In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
- Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
- In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
- Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
- Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
- Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 772 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 10 grams, Protein 58 grams, Sugar 25 grams
EASY SESAME GINGER SHRIMP STIR-FRY RECIPE
Easy to make Sesame Shrimp Stir-fry that's loaded with veggies and serviced over brown rice.
Provided by Rena
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- To make the sauce, whisk the honey, tamari, rice vinegar, sesame oil, and chili garlic sauce in a medium bowl and set aside.
- In a small bowl, stir together the tapioca starch and water to form a slurry and set aside.
- Heat a very large skillet or wok over medium-high heat. When the pan is hot, add one tablespoon of the oil.
- Once the oil is shimmering, add the white parts of the scallions and cook for 1-2 minutes, stirring frequently. Add the ginger and garlic and cook for 30 more seconds.
- Add the carrots, peas, and bok choy stems and stir-fry for 2-4 minutes until somewhat softened. Stir in the bok choy leaves, radishes, and about half of the green parts of the scallions, reserving the remainder for serving.
- Stir-fry until the bok choy leaves are just wilted. Transfer the vegetables to a plate.
- Add the remaining tablespoon of oil to the pan. When it shimmers, add the shrimp. Cook for about 2 minutes per side, or until just cooked through. Return the vegetables to the pan, add the sauce, and stir.
- Add the starch and water mixture and continue to stir-fry until the sauce is thickened.
- Serve over rice topped with sesame seeds and the remaining scallions.
Nutrition Facts : Calories 284 kcal, Carbohydrate 22 g, Protein 25 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 1504 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
SESAME SHRIMP AND ASPARAGUS STIR-FRY
Stir-fries are very quick to put together, especially if you plan ahead and have all your favorite ingredients on hand. And, if made with lean protein like shrimp and lots of veggies, stir-fries make for a well-balanced dinner.
Provided by Food Network Kitchen : Cooking Channel
Categories main-dish
Time 25m
Yield 4 main dish servings
Number Of Ingredients 10
Steps:
- Meanwhile, in a small bowl, stir together the soy sauce, rice vinegar and ginger. Set aside. In a 12-inch skillet over medium-high heat, toast the sesame seeds until golden, about 4 minutes. Transfer to a small bowl. In the same skillet, heat the vegetable oil over medium-high heat until hot. Add the asparagus and cook until tender-crisp, stirring frequently, about 5 minutes. Add the tomatoes and cook 2 minutes, stirring frequently. Stir the soy sauce mixture and shrimp into the asparagus mixture. Cook 1 minute to heat through. Remove the skillet from the heat, and stir in the sesame oil. To serve, spoon the rice onto 4 dinner plates, top with the shrimp mixture and sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 370, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 221 milligrams, Sodium 455 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 31 grams
SPICY SESAME SHRIMP AND VEGGIE STIR FRY
A delicious and spicy recipe for sesame shrimp and veggies mixed together into a filling and nutritious stir fry the whole family will love.
Provided by Davida Lederle
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Make rice according to package instructions and set aside.
- In a large bowl combine, garlic cloves, minced ginger, 1 tbsp sesame oil, rice vinegar, soy sauce/tamari and gochujang paste and whisk to combine.
- In a small bowl combine tapioca starch with 1 tsp of warm water and whisk together. Add to the large bowl with remaining stir fry sauce.
- Add in your shrimp and coat in sauce. Place in fridge to marinate while you cook your veggies.
- Add remaining 1 tbsp of sesame oil to a large pan or wok over medium heat. Add snap peas and bell pepper to pan and cook for 5 minutes or until slightly browned and cooked through. Remove from pan and set aside.
- Add your shrimp and stir fry mixture to the pan and cook shrimp for 1-2 minutes per side or until shrimp has turned opaque and curled inwards.
- Add your veggies back to pan and simmer until sauce has thickened to desired preference.
- Sprinkle with salt and pepper, to taste and 1-2 tbsp of white sesame seeds.
- Divide rice evenly and top with shrimp stir fry.
- Will keep in fridge for up to 3 days but best served fresh.
SESAME BEEF STIR FRY WITH GINGER SOY SAUCE
Sesame Beef Stir Fry in a fantastic ginger soy sauces is a low-carb, 30 minute, one-dish meal that's better than takeout.
Provided by Marjory Pilley
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Combine soy sauce (or coconut aminos,) sugar, garlic and ginger in a small bowl and set aside.
- Heat canola oil in skillet over medium-high heat.
- Add beef to skillet in batches and cook for about 3 minutes or until browned and cooked through.
- Remove beef from pan and set aside.
- Add vegetables, white parts of green onion and sauce to skillet and cook over medium high heat for about 5 minutes or until vegetables are crisp tender.
- Return beef to skillet, stir in sesame oil and stir to coat with sauce.
- Top with remaining green onions and sesame seeds.
Nutrition Facts : Calories 291 kcal, Carbohydrate 16 g, Protein 30 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 69 mg, Sodium 653 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
SESAME SHRIMP STIR-FRY
Make and share this Sesame Shrimp Stir-Fry recipe from Food.com.
Provided by OceanIvy
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In plastic food storage bag, mix shrimp, ginger, red pepper, garlic, sesame seeds, black pepper.
- Put rice in heatproof serving bowl.
- Bring 2 1/2 cups water to boiling in saucepan, then pour over rice, cover with foil-set aside.
- In large wok or skillet heat the oil, sweet pepper and scallions.
- Sauté for 3 or 4 minutes to slightly soften.
- Add teriyaki sauce, then peas, shrimp, and seasoning.
- Sauté for 4 minutes, until shrimp are opaque.
- Stir the cornstarch and broth in small bowl; add to wok/saucepan.
- While stirring cook until bubbly and thickened.
- Add salt.
- With a fork, fluff the rice and spoon shrimp mixture over rice; serve.
SESAME GINGER SHRIMP AND VEGETABLE PACKETS
Here's a recipe I modified from one of those Reynolds foil ads. It's quick and healthy. Whatever you do (unless you know you don't like it!), don't leave out the fresh ginger. To me, it makes the recipe! Add brown or white rice, soy sauce for a condiment, and you have a meal!
Provided by erinBOberrin
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to med-high or oven to 450 degrees.
- Use either foil cooking bags, or pieces of aluminum foil to make a cooking pouch.
- Add shrimp and vegetables, top with garlic, ginger and oil.
- To grill: Place foil pouch on grill rack, cook for 15-20 minutes, or until shrimp is no longer pink.
- To bake in oven: Place pouch in cake pan or cookie sheet with sides.
- Bake 25-30 minutes, or until shrimp is no longer pink.
GINGERY SESAME SHRIMP STIR FRY
Provided by Heather Christo
Time 15m
Yield 4
Number Of Ingredients 36
Steps:
- Whisk together the stir-fry sauce in a medium bowl and add the shrimp and toss with the sauce.
- In a large heavy sauté pan over high heat add the vegetable oil. Add the red onion and cook, while stirring often for about 1 minute. Add the rest of the vegetables and cook for one minute, stirring often.
- Add the shrimp and all of the sauce and cook, stirring the whole time for about 2-3 minutes until the shrimp are just cooked through and the sauce has thickened. Season with kosher salt to taste. Sprinkle with sesame seeds and serve immediately.
- Whisk together the stir-fry sauce in a medium bowl and add the shrimp and toss with the sauce.
- In a large heavy sauté pan over high heat add the vegetable oil. Add the red onion and cook, while stirring often for about 1 minute. Add the rest of the vegetables and cook for one minute, stirring often.
- Add the shrimp and all of the sauce and cook, stirring the whole time for about 2-3 minutes until the shrimp are just cooked through and the sauce has thickened. Season with kosher salt to taste. Sprinkle with sesame seeds and serve immediately.
SESAME GARLIC SHRIMP STIR FRY.
Sesame garlic shrimp stir fry, once marinated only need 15 minutes to cook. You'll love this Asian shrimp recipe with its sticky, mildly sweet ginger garlic soy marinade. With a minimum amount of pantry ingredients and cooked over a stovetop, this sesame shrimp recipe is going to be your favorite for a quick dinner side dish.
Provided by jehan yusoof
Categories Shrimp / Prawn Recipes
Time 23m15S
Number Of Ingredients 11
Steps:
- Place a small pan over low fire, add the sesame seeds(1 tbsp), gently toast between 1-2 minutes until they slightly darken in color. Frequently move the pan to avoid burning them. Set aside. In a small bowl, add ginger(1 tbsp), garlic(1 tbsp), sugar(1 tbsp), rice vinegar(2 tbsp), dark soy sauce(1/4 cup). Combine well until the sugar melts. Set aside. Place the prawns in a medium-sized bowl and pour in the ginger-garlic marinade. Mix well into the shrimp(prawns) and let it marinate for 30-45 minutes. If you live in a humid country, cover with a lid or cling film and refrigerate. Once you've marinated the shrimp, remove it from the refrigerator. Drain the marinade into a smaller bowl and set it aside to use later. How to cook sesame garlic shrimp(prawn)stir fry.Place a pan over a low medium fire and pour in the oil(1 tbsp). When the oil is warm, swirl the pan for the oil to spread, and add the shrimp. Spread the shrimp around the pan and cook each side for 1 minute. This will help you keep the shrimp from turning rubbery. You need to be careful here as the oil tends to splatter. Once the shrimp is done, switch off the stove and move the shrimp to a bowl. Do not throw away any remaining liquid in the pan. To the same pan, add the leftover marinade. Cook until the sauce is reduced. As you cook the garlic soy sauce, you can taste and make necessary adjustments to it by adding a little more soy sauce, or sweetness. Slow simmer until all the liquid evaporates and you are left with a thick sauce. Add the shrimp and toss them until they are coated well. You can slow simmer for another 1-2 minutes(not more than the recommended time) to let the marinade turn thicker and coat the shrimp. Remove the pan from the stove. Garnish with chopped scallions and toasted sesame seeds.
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SHRIMP-VEGETABLE STIR-FRY WITH SESAME-GINGER SAUCE …
From health.com
Servings 4Calories 285 per servingTotal Time 45 mins
- Whisk together soy sauce, mirin, vinegar, sesame oil, sriracha, if desired, and cornstarch mixture in a bowl.
- Warm a large skillet over medium-high heat. Add grapeseed oil. When it shimmers, add mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and just begin to brown, about 8 minutes. Add bell pepper, carrots, snow peas, and scallions and cook, stirring often, until just tender, about 1 minute. Stir in bok choy; cook, stirring, for 30 seconds.
- Stir in ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Push vegetables to one side of skillet, add shrimp to skillet, and stir-fry until just opaque, 1 to 2 minutes. Add 2 to 3 Tbsp. water to skillet and quickly stir to loosen any browned bits from bottom of skillet. Stir-fry, mixing all ingredients, just until water evaporates.
- Reduce heat to medium. Quickly whisk sauce and pour into skillet. Cook, stirring, just until sauce begins to thicken and coat shrimp-vegetable mixture, 1 to 2 minutes. Divide rice among 4 shallow bowls, if desired. Spoon sir-fry mixture on top. Sprinkle with reserved dark scallion greens and sesame seeds, if desired.
SESAME-GINGER VEGETABLE STIR-FRY - HOW TO MAKE SESAME ...
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5/5 (1)Total Time 25 mins
- Season with salt. In a small bowl, stir together soy sauce, water, sesame oil, brown sugar, and cornstarch.
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From cookstr.com
Category Cookstr RecipesEstimated Reading Time 1 min
- In a small saucepan, heat the oil until shimmering over high heat. Add the ginger and red pepper flakes and cook until fragrant, about 1 minute. Stir the broth mixture, add it to the pan, and bring to a boil. Reduce the heat to medium and simmer until thickened and glossy, about 1 minute longer. Off the heat, stir in the sesame oil.
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5/5 (21)Total Time 15 minsCategory Mains, SideCalories 95 per serving
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5/5 (8)Calories 171 per servingCategory Entrees
- Combine the brown jasmine rice and water in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 40 minutes. Remove from the heat and let rest for 10 minutes. Fluff with a fork. Keep warm.
- Heat 1 teaspoon oil in a large nonstick skillet set over medium-high heat. Add the shrimp and cook, stirring, until just cooked through, about 1 minute. Transfer to a plate and set aside.
- Add the zucchini and snap peas. Cook, stirring constantly, for 2 minutes. Add the last teaspoon of oil, along with the red bell pepper and garlic. Cook for 1 to 2 minutes, or until the vegetables are just tender.
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From healthyrecipesblogs.com
5/5 (137)Calories 375 per servingCategory Main Course
- Prepare the sauce: In a small bowl, whisk together the soy sauce, corn starch, garlic, ginger, and red pepper flakes.
- Heat the avocado oil in a wok or in a large, deep skillet over medium-high heat, about 2 minutes.
- Add the shrimp and the vegetables and stir-fry until the vegetables are tender and the shrimps are cooked, 5-10 minutes, depending on the shrimps’ size. Larger shrimp and frozen veggies will take longer to cook.
- Lower the heat to medium. Give the sauce another stir, then add it to the skillet. Stir-fry until the sauce thickens, about 1 minute.
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Category Healthy Stir Fry RecipesCalories 246 per servingTotal Time 20 mins
- Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. Meanwhile, in a small bowl whisk together the water, hoisin sauce, soy sauce, and Asian chili sauce; set aside.
- In a 12-inch skillet heat 1 tablespoon of the canola oil over medium-high heat. Add shrimp, garlic, and ginger to hot oil. Stir-fry about 2 minutes or until shrimp are opaque. Remove shrimp from skillet; cover with foil set aside. Meanwhile, drain and rinse the noodle substitute; pat dry with paper towels.
- Heat the remaining 1 tablespoon canola oil in the skillet. Add vegetables to hot oil; stir-fry 3 to 4 minutes or until crisp-tender. Add noodle substitute and hoisin sauce mixture to the vegetables in skillet; stir to coat. Return shrimp to skillet; toss together until heated through. Divide among four bowls. If desired, sprinkle with sliced green onions. Drizzle with sesame oil. Serve immediately (sauce will thin as it stands).
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Cuisine Asian, SouthwesternTotal Time 25 minsCategory Dinner
- In bowl, stir together potato starch, garlic powder, salt and pepper. In another shallow bowl, whisk eggs. Divide this mixture among two shallow bowl. Place whisked eggs in third shallow bowl.
- Dip shrimp, a couple at a time, in potato starch mixture, then in egg mixture, then in second bowl of potato starch mixture.
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4.2/5 (26)Total Time 21 minsCategory EntreeCalories 230 per serving
- In a medium-sized bowl whisk together orange juice, vegetable broth, soy sauce, apple cider vinegar, and red chili flakes.
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- To prepare sauce, combine the first 11 ingredients in a large bowl, stirring with a whisk. Set aside.
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5/5 (6)Total Time 25 minsServings 4Calories 472 per serving
- In a small bowl, whisk together broth, orange juice, soy sauce, cornstarch and sugar; set aside.
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5/5 (3)Total Time 20 minsCategory SeafoodCalories 342 per serving
- Mix all ingredients for the sauce in a small bowl or glass measuring cup. Set aside. Make sure all other ingredients are prepped (veggies chopped, shrimp peeled, etc.) before moving on to the next step, as this recipe moves quickly.
- Heat oil (2 tablespoons) in a large heavy skillet or wok over medium heat. Add the white and light green parts of the green onions, the minced garlic (4 cloves), and chopped fresh ginger (2 tablespoons). Sauté for one minute, until garlic becomes fragrant and slightly toasted.
- Turn heat to medium-high. Add the vegetables (4 cups) and the salt and pepper (1/2 teaspoon each) to the skillet. Sauté until vegetables are starting to brown and soften, stirring occasionally (about 3-5 minutes)
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- In a large nonstick skillet, heat 2 teaspoons of the canola oil over medium-high heat. Add the shrimp and cook, stirring frequently, until pink and opaque throughout, about 3 minutes. Transfer to a plate.
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