Recipe by Coastiewife0719
"An easy, low-calorie, but tasty dish made with fresh ginger and vegetables. Use whatever vegetables you have on hand and adjust the heat to your liking!"
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2 1/2 teaspoons
Asian (toasted) sesame oil
red pepper flakes
thin slice fresh ginger root
1 small head
broccoli, broken into florets
red bell pepper, sliced
onion, halved and sliced
yellow squash, sliced
hot cooked rice
Ok, my thoughts: 1) Ketchup? Sounded gross but turned out to be a nice addition to the flavor. 2) Needed more honey for my taste, but that's personal preferrence. 3) Sesame oil: you don't need it if you don't have it, but what starts out as overpowering really mellows and adds to the flavor as you cook it. I didn't have fresh ginger so I added ground ginger to the sauce. I added different veggies (see my photos) but you really can throw in anything you like. For prepping, rather than stir fry the veggies, then add the sauce and shrimp and let everything get soggy while trying to cook the shrimp, I did the following: make the sauce to taste earlier in the day. (Flavors get better the longer they sit). I only used 1.5 tsp corn starch, which gave the perfect thickness to the sauce. Toss the shrimp in to marinate. If it's not cooked, cook it, then toss it in. Later, as you are stir frying your veggies, re-heat the sauce/shrimp separately. When the veggies are done (about 5 minutes) toss in the shrimp/sauce mixture, quickly stir and put into bowls. This keeps the veggies from boiling in the sauce and getting soggy. I had already cooked brown rice and just added the stir fry to that. IMHO, the amount of liquid from the recipe was perfect for 2. I would make more if you have more than 2-3 people. Overall a very good dish and I would certainly make it again. Thanks Coastiewife!
Just ok, seemed bland. I added spinach, mini corn, bean sprouts, water chestnuts but still something seemed lacking.
Very tasty and easy. I used a full pound of raw shrimp instead of cooked for more flavor and followed the recipe exactly. I think using cooked shrimp would result in overcooked shrimp at the end. Unlike some of the comments, I could not taste the ketchup specifically at all and when I asked my husband what the sauce tasted like, he couldn't identify it either and was surprised when I told him.
As promised, this was done in 45 min ( including prep) and easy. The pepper flakes gave it a nice bite as well. Pre-cooked shrimp, while convenient, just doesn't have much flavor, so drags this down a bit. No fault of the recipe, just a case of taste vs. speed & convenience.
I did not care for this recipe. I could't get past the ketchup flavor. I should have trusted my gut and not tried it in the first place. My kids liked it though.
Made this with a bag of spring veggies instead of chopping a bunch, plus added a can of water chestnuts & baby corn. Didn't have any sesame oil so I skipped that but it still turned out amazing!!
This was such a great meal! I switched out a few vegetables for what I had on hand, but it didn't change the flavor. I think it is the sauce that totally makes this meal!!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Shrimp Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 88
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