Shrimp Stir-Fry

Author: Veena Azmanov

Prep Time: 5

Cook Time: 10

Total Time: 15

Diet : GF, Eggless, NF

Calories: 11

Adjust Servings Here: 4 servings

Description

This easy shrimp stir-fry flavored with garlic, honey, and veggies gets done in just 15 minutes. Use fresh or frozen shrimp and veggies. Serve over rice, noodles, or on its own.

Ingredients

For the stir-fry

2 cups (250 g) Shrimps cleaned, veined and shelled
2 cups (250 g) Bell peppers sliced into long strips
3 tbsp (45 ml) Canola oil (divided)
½ cup Green onions (or shallots) chopped
1 clove Garlic thinly sliced
½ inch (1 cm) Ginger thinly sliced
4 oz (113 g) Tofu sliced into long strips
¼ cup Parsley or cilantro chopped

For the sauce

2 tbsp Soya sauce
1 tbsp Dark soy sauce
1 ½ tbsp Honey
1 tbsp Fish sauce or 1 tsp Dashi powder
1 tsp Rice wine vinegar
1 tsp Sesame oil
1 tbsp Cornstarch
4 tbsp (60 ml) Water

Instructions

Clean, vein, shell, and pat dry the shrimps. Cut the peppers into long ¼ inch strips and set aside. Dice the tofu into long, thin pieces similar to the peppers.
Combine all sauce ingredients in the small bowl, and set aside.
Heat the wok on high and add one tablespoon of cooking oil. Add the shrimps and stir fry for 3 minutes until they turn pink and are almost cooked. Then, remove from the pan and set aside.
To the same wok, add another tablespoon of oil and lightly brown the tofu on all sides - remove and set aside.
Next, add another tablespoon of oil to the wok - saute ginger and garlic. Then, add the bell peppers. Stir-fry for two minutes on high.
Return the tofu and shrimp to the pan along with the sauce and green onions. Stir-fry for two minutes until everything is well combined.
Finally, sprinkle some fresh chopped cilantro. Garnish with more green onions.
Enjoy!

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you