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Chinese Take-Out Shrimp with Garlic

By: KMOMMYZ  
"There is a great garlic flavor to this with an underlying heat that is fabulous served over rice!"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 161 people have saved this

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons canola oil
  • 10 cloves garlic, chopped
  • 1 teaspoon minced fresh ginger root
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 cup snow peas
  • 1 cup small white button mushrooms
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 pound peeled and deveined jumbo shrimp
  • 1/2 cup chicken broth
  • 1 tablespoon rice vinegar
  • 2 tablespoons fish sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Directions

  1. Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
  2. Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

Footnotes

  • Cook's Note
  • If you really like it spicy, add up to 1 teaspoon additional crushed red pepper flakes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 228 | Total Fat: 8.4g | Cholesterol: 173mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by Sterling 
Very flavorfull! For the garlic lover! MORE

 
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