Dinner: Shrimp and Ginger Stir-Fry

This stir-fry is fantastic with cooked rice or over a bed of shredded Napa cabbage.

Ingredients

3 tbsp. finely grated fresh ginger
3 tbsp. soy sauce
1 tbsp. white-wine vinegar
2 tsp. sugar
1 tbsp. cornstarch
Coarse salt and ground pepper
1 1/2 lb. peeled and deveined medium shrimp
4 tbsp. vegetable oil
2 red bell peppers
8 scallions

Instructions

Press out ginger juice (see note); whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
Season shrimp with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately.

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