Stir Fried Shrimp in Garlic Sauce
Prep Time: About 30 minutes hands-on
Meal Notes: This spicy, savory recipe rivals any garlic sauce dish I’ve ever ordered for take-out. It’s also a flexible way to use up leftover vegetables; swap out the broccoli for whatever you have on hand - carrots, snap peas, stringbeans, baby corn, mushrooms, bell peppers, bean sprouts, you name it. If you prefer to tone down the heat, simply skip the dried chilis. Serve over steamed rice and you’ve got a full meal!
Source: Modified from Genius Kitchen
1 lb large shrimp
2 heads broccoli
1/3 cup chicken stock
1 Tablespoon rice wine vinegar
2 Tablespoon soy sauce
1 Tablespoon sesame oil
1 teaspoon chili paste (sambal oelek - or substitute sriracha )
1 Tablespoon sherry
1 1/2 Tablespoon vegetable oil
9 cloves garlic
2 teaspoons ginger
10 whole dried chiles (thai - or substitute cayenne)
1 Tablespoons corn starch
3 Tablespoons water
Prep Ingredients: Peal and devein the shrimp. Cut broccoli into florets. Mince garlic and ginger.
Make sauce and thickener: In a small bowl, combine chicken stock, rice wine vinegar, soy sauce, sesame oil, chili paste, and dry sherry. In a second small bowl, stir together corn starch and water.
Stir-fry vegetables: In large wok (or frying pan), heat oil over medium-high heat. Add ginger and garlic. Cook briefly, then add vegetables and dry chiles. Stir fry vegetables for approximately 3 minutes.
Finish: Add shrimp and cook until opaque or pink, about 2 minutes. Add the sauce and cook for one minutes, then stir in the corn starch thickener. Stir-fry for about 1 minute, until sauce thickens.