Shrimp With Tofu Stir-Fry

Recipe by JMigs0
READY IN: 22mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 13
    lb shrimp, Cleaned and deveined (leave the shell or at least tail on for best flavor)
  • 1
    green onion, chopped into 1-inch pieces
  • 1
    inch gingerroot, 6 very thin slices
  • 3
    tablespoons oil, for cooking
  • 12
    tablespoon sesame oil (omit if you don't have any)
  • (1)
  • 1
    teaspoon cooking wine (Rice wine, Sherry or Mirin)
  • 14
    teaspoon salt
  • 1
    egg white
  • (2)
  • 1 12
    cups chicken broth or 1 1/2 cups water
  • 1 14
    teaspoons salt (use less salt if broth is used)
  • 1 14
    teaspoons sugar
  • 1
    dash pepper
  • (3)
  • 2
    cups firm tofu, cut into 1-inch square (one pkg)
  • 1
    tomatoes, diced
  • 13
    cup mushroom (button, straw, shitake)
  • 13
    cup green peas or 1/3 cup snow peas
  • 13
    cup carrot, diced
  • (4)
  • 1 12
    tablespoons cornstarch
  • 2
    tablespoons water
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DIRECTIONS

  • Mix ingredients in #1 and marinate the shrimp for about 5 minutes.
  • Heat up wok or skillet and add cooking oil. Stir-fry the shrimp until pink and just cooked and remove.
  • Use oil left in pan and sauté the ginger root and green onions until fragrant.
  • Add the broth #2 and bring to a boil, then add #3, bring it back to a boil again and cook for 2 minutes.
  • Add shrimp back in and #4 to the stir to thicken. (Make sure to mix the cornstarch and water throughly before adding, it tends to settle if left for even a few seconds).
  • Add sesame oil and transfer right away to a serving dish (the sesame oil is to enhance the flavor not used to cook the dish).
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