Honey Ginger Shrimp Stir-fry

"This simple recipe tastes like something you'd get in your local Chinese. It can be spiced up with the addition of red pepper flakes, to taste. Prep time does not include marinating."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
20mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • Mix together 1 1/2 TBS of the oil, the honey, sherry, soy sauce, five-spice powder, garlic and ginger in a bowl.
  • Add the shrimp, making sure to coat them evenly with the marinade; cover and marinate for at least an hour or up to 8 hours in the refrigerator.
  • Remove the shrimp from the marinade, reserving the marinade.
  • Heat a wok over high heat until it smokes, and then add the remaining 1 1/2 TBS oil.
  • Heat the oil for a couple of seconds, then add the shrimp and stir-fry for a minute, or until they have turned pink.
  • Pour in the reserved marinade and the water.
  • Cook briskly, stirring constantly and coating the shrimps with the sauce, for about two minutes.
  • Remove the shrimps from the wok, and continue cooking the sauce until it is well-reduced and syrupy, a matter of just a minute or so.
  • Serve sauce over the shrimps.

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Reviews

  1. this was really delicious and easy to prepare. i made it as is, except i added some cornstarch with the water to thicken. dh loved it, i think i would have preferred the added red pepper, i did serve mine with hot chili sauce. very tasty.
     
  2. This was delicious! I doubled the sauce ingredients and added about 3 cups of assorted vegtables I needed to use up. When it was almost done I thickened it with a little cornstarch. We enjoyed it very much. Thanks for this wonderful and easy recipe.
     
  3. I thought the Chinese five spice powder was a bit too strong for me. The recipe was fine - it was more my dislike of this ingredient.
     
  4. Very tasty. I've found that many times in other recipes calling for Chinese 5 Spice that it overpowers, but the flavors really complement one another in this yummy dish. I added a boneless, skinless chicken breast and 2 bags of frozen stir fry veggies and also a dash of crushed red pepper. I also thickened the sauce using about 2-3 T. of cornstarch to make the marinade more of a sauce. LOVED it. Served it to company who also really enjoyed it. Thanks for sharing.
     
  5. Very good but I do suggest to marinate over night. I only had time to marinate for an hour and felt the flavours didn't intensify as I would have liked them too. Next time I would also add some green onions. Thanks FlemishMinx!
     
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RECIPE SUBMITTED BY

I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home. I think cooking is one of the nicest things a person can do for someone they love (including themself!) I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
 
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