Shrimp & Peppers Stir Fry
photo by DearMissDear
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
-
Sauce
- 1⁄2 cup chicken stock
- 4 tablespoons soy sauce
- 3 tablespoons dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1⁄2 teaspoon rice vinegar
- 2 tablespoons oil
- 1 lb shrimp, peeled, veined (30 count)
- 3 green onions, sliced, all the white, some green
- 1 tablespoon garlic, minced
- 2 tablespoons oil
- 1 red bell pepper, julienne
- 1 green bell pepper, julienne
- 1⁄2 lb mushroom, thickly sliced
directions
- Combine the first 7 Sauce ingredients, set aside.
- Heat the wok.
- Add Oil, swirl to coat.
- Add the shrimp and stir fry 1 1/2 minutes.
- Add Green Onions and Garlic, cook 30 seconds more.
- Empty the wok, scrape the good stuff and save.
- Reheat the wok, Add Oil, Swirl to coat.
- Add the Bell Peppers, stir fry 2 minutes.
- Add the mushrooms, stir fry 1 more minute.
- Push the peppers to the sides of the wok.
- Pour the Sauce into the center of the wok, stir 'til thick and bubbly.
- Return the shrimp, stir with vegetables and sauce 'til heated through.
- Serve.
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Reviews
-
Eating this right now. Pretty good, will make again. Did tweak a bit with some fresh pineapple,and cilantro at end. Added about half cup more water, more garlic, and about I T crushed, red pepper for some zing. I used jumbo, wild, Argentinian shrimp...fantastic! Next time, I might throw in some cherry tomatoes also!
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Another Pierre Dance winner. This makes up beautifully, with shrimp as well as in a shrimp/chicken combo.The ingredients combine to make for a company quality meal. The sesame oil and rice vinegar makes for a special touch. Love that it tastes as good as it looks. Served on a white platter- makes for awesome presentation. One of those recipes that one keeps close at hand. Thank you Pierre.
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I was looking for something to do with a bag of large shrimps that I had in my freezer, and came across this recipe.I even went out and bought a large bottle of dry sherry (they didn't have a smaller bottle) So I will just have to make this again and again and again. I made this in my wok exactly as written , only I added a couple more splashes of the chicken broth. Served with rice. I can't wait to have this again. By the way the sauce was perfect and I will use that as a base for many other stir-frys.
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Tweaks
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Great tasting and easy dinner. Awesome stir-fry sauce! I added 1/2 tsp crushed red pepper flakes for a little kick. I also added 2 tsp. fresh minced ginger to the shrimp and substituted 1 cup snow peas for the green pepper. I chopped the leftover green onion tops for a garnish to make a beautiful (and tasty!) dish. I will try the sauce in many more stir-frys!
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.