97% would make again
Garlic And Ginger Shrimp Stir Fry
February 26, 2020
Ingredients
for 2 servings
Garlic and Ginger Shrimp
- 1 lb shrimp (455 g), 16/20-count peeled and deveined
- 2 teaspoons sesame oil
- 1 tablespoon Gourmet Gardens™ Garlic Paste
- 1 tablespoon Gourmet Gardens™ Ginger Paste
Sweet Ginger Chili Sauce
- 5 tablespoons sweet chili sauce
- 2 teaspoons soy sauce
- 2 teaspoons rice wine vinegar
- 1 tablespoon Gourmet Gardens™ Ginger Paste
Stir Fry
- 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 (225 g), 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
- kosher salt, to taste
For Serving
- 2 tablespoons salted peanut, chopped
- 2 scallions, thinly sliced
Nutrition Info
- Calories 749
- Fat 34g
- Carbs 55g
- Fiber 14g
- Sugar 23g
- Protein 61g
Estimated values based on one serving size.
Preparation
- In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
- 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.
- 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.
- 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.
- Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
- Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
- Enjoy!
Ingredients
for 2 servings
Garlic and Ginger Shrimp
- 1 lb shrimp (455 g), 16/20-count peeled and deveined
- 2 teaspoons sesame oil
- 1 tablespoon Gourmet Gardens™ Garlic Paste
- 1 tablespoon Gourmet Gardens™ Ginger Paste
Sweet Ginger Chili Sauce
- 5 tablespoons sweet chili sauce
- 2 teaspoons soy sauce
- 2 teaspoons rice wine vinegar
- 1 tablespoon Gourmet Gardens™ Ginger Paste
Stir Fry
- 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 (225 g), 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
- kosher salt, to taste
For Serving
- 2 tablespoons salted peanut, chopped
- 2 scallions, thinly sliced
Nutrition Info
- Calories 749
- Fat 34g
- Carbs 55g
- Fiber 14g
- Sugar 23g
- Protein 61g
Estimated values based on one serving size.
Preparation
- In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
- 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.
- 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.
- 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.
- Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
- Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
- Enjoy!
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