Garlic And Ginger Shrimp Stir-Fry
Savor the zesty flavors of this Garlic and Ginger Shrimp Stir-Fry that'll have your taste buds dancing! This quick and easy dish is perfect for weeknight dinners, combining succulent shrimp with a medley of colorful veggies.
Instructions
- 1
In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
- 2
Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
- 3
In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
- 4
Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2–3 minutes. Season with the salt.
- 5
Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
- 6
Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
- 7
Enjoy!
Recipe from tasty.co
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Ingredients (20)
- •1 lb shrimp, 16/20-count peeled and deveined
- •2 teaspoons sesame oil
- •1 tablespoon Gourmet Gardens™ Garlic Paste
- •1 tablespoon Gourmet Gardens™ Ginger Paste
- •5 tablespoons sweet chili sauce
- •2 teaspoons soy sauce
- •2 teaspoons rice wine vinegar
- •2 tablespoons canola oil, divided
- •1 teaspoon sesame oil, divided
- •½ teaspoon red pepper flakes
- •kosher salt, to taste
- •½ yellow onion, thinly sliced
- •1 head broccoli, cut into small florets, including leaves
- •1 red bell pepper, seeded and thinly sliced
- •2 scallions, cut into 1-inch (2 1/2 cm) pieces
- •8 oz mushroom, such as cremini or shiitake, stemmed, thinly sliced
- •1 medium carrot, peeled and thinly sliced
- •½ head baby bok choy, bottom removed and larger leaves halved lengthwise
- •2 tablespoons salted peanut, chopped
- •2 scallions, thinly sliced