Cl Sichuan Shrimp Stir Fry With Broccoli Or Asparagus Recipes

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SZECHUAN SHRIMP RECIPE



Szechuan Shrimp Recipe image

Provided by Victor

Time 25m

Number Of Ingredients 23

1 lb large shrimp (de-veined and peeled, leaving tails attached)
1 Tbsp peanut (or plan cooking oil for stir-frying)
1/2 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1/4 tsp finely ground Szechuan (Sichuan peppercorns)
1/2 tsp Shaoxing wine (or sherry)
1 Tbsp corn starch
¼ cup peanut oil (you may also use canola oil)
2 Tbsp dried red pepper flakes
1 Tbsp peanut (or plan cooking oil for stir-frying)
1 Tbsp ginger (minced)
2 cloves of garlic (minced)
2 small shallots (thinly sliced)
1/2 each red (yellow and green bell peppers, cut into 1-inch pieces)
2 cups broccoli florets
3 green onions (scallions, cut into ½" pieces on the diagonal)
1 tsp finely ground Szechuan (Sichuan peppercorns)
1/2 Tbsp Shaoxing wine (or sherry)
1 Tbsp low sodium soy sauce
1/2 tsp sea or kosher salt
1/2 Tbsp honey
1 Tbsp sesame oil
1/2 Tbsp corn starch

Steps:

  • Combine shrimp marinade ingredients in a large bowl, add the shrimp, mix well and set aside.
  • Prepare hot chili oil by heating the oil in a sauce pan until it just starts to smoke, then pour the hot oil over dry chili flakes in a small glass or metal container. Let cool down then strain into a separate container. The hot chili oil can be prepared hours, even days in advance. If making ahead, let the chili flakes soak in oil for hours before straining - this will give you more flavor and heat.
  • Heat one tablespoon of peanut oil in a wok. Add the shrimp with the marinade and stir-fry, stirring frequently, until she shrimp just starts to turn pink, about 2-3 minutes. Do not overcook. Transfer the shrimp into a bowl and set aside.
  • In the same wok, heat another tablespoon of peanut oil. Add the ginger, garlic, shallots and one teaspoon (or more, see note) of hot chili oil. Saute for about 30 seconds, then add the broccoli, bell peppers and the stir fry sauce. Stir fry for about 3-5 minutes, until broccoli is cooked. Add the scallions, sesame oil and the shrimp and saute for another minute, mixing all the ingredients well.
  • Serve hot, as is or with a bowl of jasmine rice.

Nutrition Facts : ServingSize 1 g, Calories 297.3 kcal, Carbohydrate 21.5 g, Protein 26.8 g, Fat 13.3 g

SHRIMP AND BROCCOLI STIR-FRY



Shrimp and Broccoli Stir-Fry image

This colorful shrimp and broccoli stir-fry comes together quickly, when all the vegetables are prepared ahead of time.

Provided by Bibi

Categories     Shrimp Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 22

1 cup reduced-sodium soy sauce
½ cup low-sodium chicken broth
2 tablespoons orange juice
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon ginger powder
½ teaspoon Sriracha sauce, or to taste
½ teaspoon sesame oil
3 tablespoons peanut oil, or more as needed
1 tablespoon thinly sliced garlic
1 tablespoon thinly sliced ginger
1 (12 ounce) bag broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
⅔ cup onion, cut into long slices
⅔ cup red bell pepper, cut into long thin strips
⅔ cup carrots, cut diagonally into thin slices
⅔ cup fresh snow peas, trimmed
1 pound large shrimp (21-25 per pound), peeled and deveined
1 tablespoon cornstarch
2 tablespoons cold water
2 cups cooked rice, or to taste
2 teaspoons sesame seeds, or to taste

Steps:

  • Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
  • Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
  • Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
  • Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
  • Add stir-fried vegetables back to the skillet, and pour in sauce.
  • Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
  • Serve with hot, fluffy rice, and garnish with sesame seeds.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 40.3 g, Cholesterol 173 mg, Fat 13.5 g, Fiber 4.7 g, Protein 29.5 g, SaturatedFat 2.4 g, Sodium 532.1 mg

SHRIMP AND BROCCOLI LO MEIN



Shrimp and Broccoli Lo Mein image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
8 ounces whole-wheat spaghetti
4 teaspoons vegetable oil
2 tablespoons finely chopped scallions (white and light green parts only)
2 tablespoons minced peeled ginger
3 cloves garlic, minced
1 pound medium shrimp, peeled and deveined
1 bunch broccoli, cut into florets, stems peeled and thinly sliced
2 cups low-sodium mushroom or vegetable broth
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and transfer to a large bowl.
  • Meanwhile, heat a large nonstick skillet over medium heat. Add 2 teaspoons vegetable oil, then add half each of the scallions, ginger and garlic; stir-fry until the scallions are wilted, 1 to 2 minutes. Add the shrimp and stir-fry until just cooked through, about 5 minutes. Transfer the shrimp mixture to a plate using a slotted spoon.
  • Add the remaining 2 teaspoons vegetable oil to the skillet. Add the remaining scallions, ginger and garlic; stir-fry 1 to 2 minutes, then add the broccoli and cook, tossing to coat, 1 to 2 more minutes. Add 1/2 cup broth. Cover and cook until the broccoli is just tender, 5 to 7 minutes.
  • Whisk the cornstarch and 1 tablespoon water in a bowl, then whisk in the remaining 1 1/2 cups broth, the soy sauce and sesame oil. Return the shrimp to the skillet; add the broth mixture. Bring to a simmer and cook, stirring, until thickened, 1 to 2 minutes. Add the pasta and toss to coat.

Nutrition Facts : Calories 415 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 175 milligrams, Sodium 409 milligrams, Carbohydrate 49 grams, Fiber 9 grams, Protein 35 grams

CL SICHUAN SHRIMP STIR-FRY WITH BROCCOLI OR ASPARAGUS



CL Sichuan Shrimp Stir-Fry With Broccoli or Asparagus image

Make and share this CL Sichuan Shrimp Stir-Fry With Broccoli or Asparagus recipe from Food.com.

Provided by KateL

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 15

1 teaspoon dark sesame oil
4 cups small broccoli florets or 2 cups asparagus tips and 1 cup sliced red bell pepper and 1 cup pea pods
1 teaspoon dark sesame oil
2 lbs large shrimp, peeled and deveined
8 garlic cloves, minced
1 cup fresh shiitake mushroom, cleaned and sliced (optional)
1/3 cup sugar
1 tablespoon sugar (optional, to taste)
1/2 cup rice vinegar
1/4 cup ketchup
2 tablespoons cornstarch
1 tablespoon red chili paste
8 ounces can sliced water chestnuts, drained
3 cups hot cooked rice
1 1/2 tablespoons green onion tops, thinly sliced

Steps:

  • Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add broccoli (or asparagus and red bell pepper and pea pods). Sauté 4 minutes.
  • Add 1 teaspoon sesame oil, shrimp and minced garlic. (Add optional mushrooms, if using.) Sauté 4 minutes or until the shrimp are done.
  • Combine sugar, rice vinegar, ketchup, cornstarch and red chili paste. Add to skillet; cook 1 minute, stirring constantly.
  • Stir in sliced water chestnuts. Serve over rice. Sprinkle with thinly sliced green onion tops. (Serving is 1 cup shrimp mixture and 1/2 cup rice.).

SPICY SHRIMP AND BROCCOLINI STIR-FRY



Spicy Shrimp and Broccolini Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/4 to 1 1/2 cups grain-and-rice blend
1 tablespoon coconut oil
12 ounces large shrimp, peeled and deveined
1 red jalapeno pepper, seeded and thinly sliced
1 tablespoon grated peeled ginger
Kosher salt
2 bunches broccolini (about 1 pound), roughly chopped
3 scallions, thinly sliced
3/4 cup coconut water
2 tablespoons crunchy peanut butter
2 tablespoons chopped fresh cilantro
Juice of 1 lime

Steps:

  • Cook the grain blend as the label directs; set aside.
  • Heat the coconut oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until they just turn pink, about 1 minute per side; transfer to a plate and set aside. Add the jalapeno, ginger and 1/2 teaspoon salt to the skillet and cook until the jalapeno softens slightly, about 1 minute. Add the broccolini and scallions and cook, stirring occasionally, until slightly softened, 2 minutes.
  • Add the coconut water to the skillet and cook, stirring, until the broccolini is just tender, about 2 minutes. Add the peanut butter and cook, stirring, until the sauce thickens slightly, about 1 minute.
  • Return the shrimp to the skillet; cook until opaque and the sauce thickens, about 2 more minutes. Stir in the cilantro and lime juice. Serve over the grains.

Nutrition Facts : Calories 413 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 129 milligrams, Sodium 498 milligrams, Carbohydrate 44 grams, Fiber 14 grams, Protein 31 grams

CAYENNE SHRIMP STIR FRY



Cayenne Shrimp Stir Fry image

Make and share this Cayenne Shrimp Stir Fry recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 22m

Yield 6 serving(s)

Number Of Ingredients 10

1 teaspoon salt
1 teaspoon cayenne pepper
3/4 lb medium-sized peeled raw shrimp
1 tablespoon canola oil
3 cloves garlic
3/4 cup sliced green onion
1 1/2 cups snow peas, strings removed
4 cups chopped vegetables (such as red or green pepper, carrots,celery, brocolli)
2 tablespoons chicken broth or 2 tablespoons vegetable broth
1 tablespoon lemon, zest of

Steps:

  • Toss shrimp with salt& cayenne.
  • Heat oil, on high, in non-stick pan.
  • Saute shrimp, stirring often, about 2 minutes.
  • Remove shrimp.
  • In the same pan, saute garlic and green onions for about 1 minute.
  • Add peas, vegetables and chicken broth.
  • Reduce heat to medium and cook for about 3 minutes, until vegetables are crisp-tender.
  • Return shrimp to pan, with lemon zest and cook for 1 more minute.
  • Serve with rice.

SHRIMP AND BROCCOLINI STIR-FRY



Shrimp and Broccolini Stir-Fry image

Categories     Shellfish     Vegetable     Fry     Stir-Fry     Shrimp     Broccoli     Gourmet

Yield Makes 2 servings

Number Of Ingredients 9

2 tablespoons vegetable oil
3/4 lb large shrimp (15), peeled and deveined
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon minced garlic
1 bunch Broccolini (8 oz), cut into 1/4-inch-thick diagonal slices
1/2 cup water
3 tablespoons hoisin sauce
3 tablespoons soy sauce
1/2 teaspoon dried hot red pepper flakes

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook shrimp until golden and almost cooked through, about 1 minute on each side. Transfer shrimp to a dish. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté ginger and garlic, stirring, until golden. Add Broccolini, water, hoisin, soy sauce, and red pepper flakes and cook, stirring occasionally, until Broccolini is just tender, about 5 minutes. Stir in shrimp and cook until just heated through.

EASY SHRIMP VEGETABLE STIR FRY



Easy Shrimp Vegetable Stir Fry image

Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!

Provided by SaraJ

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 15

2 cups instant brown rice
1 ¾ cups water
6 tablespoons soy sauce
6 tablespoons water
¼ cup honey
2 tablespoons cider vinegar
2 tablespoons cornstarch
2 tablespoons olive oil
2 cloves garlic, chopped
2 cups broccoli florets
1 cup baby carrots
1 small white onion, chopped
½ teaspoon black pepper
1 cup sliced fresh mushrooms
1 ½ pounds uncooked medium shrimp, peeled and deveined

Steps:

  • Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
  • Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
  • Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
  • Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.

Nutrition Facts : Calories 317 calories, Carbohydrate 43 g, Cholesterol 172.6 mg, Fat 6.3 g, Fiber 3.3 g, Protein 23.8 g, SaturatedFat 0.9 g, Sodium 1135.1 mg, Sugar 14.2 g

SHRIMP STIR-FRY



Shrimp Stir-Fry image

I addapted this out of a children's cookbook. Everyone loved it so much that I have to make it once a week now, lol. You can just serve it with boil in the bag rice which is what the original recipe suggests.

Provided by Perfect Pixie

Categories     One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

500 g large shrimp, peeled and deveined (i used allready cooked shrimp)
3 tablespoons soy sauce
1 garlic clove, finely chopped
2 tablespoons vegetable oil
1 small red bell pepper, coarsely chopped (capsicum)
1 small onion, coarsely chopped
16 snow peas, ends trimmed and rinsed (mangetouts)
2 tablespoons water
1 pinch pepper
2 (200 g) straight to wok rice (unsure about size but i used 2 packets, can just have this on boiled or steamed rice)

Steps:

  • combine shrimp, 2tbsp of the soy sauce and the garlic - stir with a wooden spoon until evenly coated and set aside for ten minutes.
  • add vegetable oil to wok / large frypan and set over a medium-high heat.
  • when oil is hot add red pepper and onion.
  • cook stirring constantly until the pepper is slightly softened , about 3 minutes.
  • at this point i added my straight to wok rice an heated through, if you are not doing this skip to the next step.
  • add the snow peas and shrimp mixture.
  • continue stirring and turning until shrimp turn pink and are cooked through ( i used allreay cooked shrimp) and the snow peas are tender but still crisp about 3 minutes more.
  • remove from heat and add remaining tbsp of soy sauce, water and the pepper.
  • serve imediately (on a bed of rice if you have not used straight to wok rice).

Nutrition Facts : Calories 878.6, Fat 9.3, SaturatedFat 1.4, Cholesterol 157.5, Sodium 1465.9, Carbohydrate 160.6, Fiber 3.9, Sugar 2.3, Protein 32.1

TERIYAKI SHRIMP AND VEGETABLE STIR-FRY



Teriyaki Shrimp and Vegetable Stir-Fry image

Shrimp, bok choy, broccoli, and zucchini are happy together in a stir-fry that makes its own teriyaki sauce. Serve over rice or noodles for a tasty meal.

Provided by Marcia

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 11

2 heads baby bok choy
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger root
½ pound uncooked medium shrimp, peeled and deveined
1 cup broccoli florets
1 cup sliced zucchini
2 tablespoons soy sauce
2 tablespoons sweet vermouth
2 tablespoons brown sugar
2 teaspoons rice vinegar
1 tablespoon cornstarch

Steps:

  • Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part, keeping both parts separated.
  • Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
  • Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
  • Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until leaves start to wilt and the sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 13.9 g, Cholesterol 86.3 mg, Fat 7.5 g, Fiber 1.5 g, Protein 11.5 g, SaturatedFat 1.2 g, Sodium 595.9 mg, Sugar 8.8 g

CHICKEN, ASPARAGUS, AND BROCCOLI STIR-FRY



Chicken, Asparagus, and Broccoli Stir-Fry image

Provided by George Hendrix

Categories     Chicken     Onion     Poultry     Vegetable     Stir-Fry     Kid-Friendly     Quick & Easy     Dinner     Lunch     Asparagus     Broccoli     Sesame     Bon Appétit     Colorado     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons Asian sesame oil, divided
2 garlic cloves, chopped
2 cups 1 1/2-inch pieces asparagus
2 cups small broccoli florets
6 tablespoons low-salt chicken broth, divided
1 1/4 pounds skinless boneless chicken breast halves, thinly sliced crosswise
4 large green onions, chopped
3 tablespoons hoisin sauce*
1 tablespoon oyster sauce

Steps:

  • Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add asparagus, broccoli, and 4 tablespoons broth. Cover and cook until vegetables are crisp-tender, about 3 minutes. Transfer vegetables to bowl.
  • Add remaining 1 tablespoon oil to skillet. Sprinkle chicken with salt and pepper; add chicken and green onions to skillet. Stir-fry until chicken is just cooked through, about 3 minutes. Mix in hoisin sauce, oyster sauce, vegetables, and remaining 2 tablespoons broth. Toss until heated through and sauce coats evenly, about 1 minute. Season to taste with salt and pepper. Transfer to bowl.
  • *Available in the Asian foods section of many supermarkets and at Asian markets.

SHRIMP AND ASPARAGUS STIR FRY



Shrimp and Asparagus Stir Fry image

This is a Cambodian recipe called Pa-con char tapeng P'rang. It is very simple and uses common ingredients, well if you call oyster sauce common.

Provided by threeovens

Categories     Cambodian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb shrimp, peeled and de-veined
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons water
1 tablespoon sugar
1 tablespoon oyster sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 garlic cloves, minced
1 onion, sliced
1 lb asparagus, cut into 2-inch pieces
1 green onion, chopped

Steps:

  • In a large bowl, place shrimp, seasoning with salt and pepper; set aside.
  • In a smaller bowl, mix the water with the sugar, oyster sauce, and corn starch; set aside.
  • Heat your wok, or skillet, over high heat; stir fry oil, garlic, onion, and shrimp.
  • Once shrimps become opaque and a pink color, add asparagus.
  • Stir in cornstarch mixture and stir until sauce thickens; remove from heat and stir in green onion.
  • Serve with hot white rice as desired.
  • .

Nutrition Facts : Calories 202.5, Fat 8.2, SaturatedFat 1.1, Cholesterol 142.9, Sodium 1073.8, Carbohydrate 14.6, Fiber 2.9, Sugar 5.9, Protein 18.7

SHRIMP LO MEIN WITH BROCCOLI



Shrimp Lo Mein with Broccoli image

Making a delicious Chinese dish is super easy. For better searing results, use a seasoned wok.

Provided by Anonymous

Categories     World Cuisine Recipes     Asian     Chinese

Time 35m

Yield 2

Number Of Ingredients 14

1 (8 ounce) package spaghetti
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
2 teaspoons fish sauce
½ teaspoon garlic powder
½ teaspoon ground ginger
2 teaspoons vegetable oil
1 pound uncooked medium shrimp, peeled and deveined
1 cup chopped broccoli
¼ yellow onion, thinly sliced
3 crimini mushrooms, sliced
2 cloves garlic, minced
2 large eggs

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
  • Mix soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ground ginger in a bowl until the sugar dissolves.
  • Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they start to change color, 1 to 2 minutes. Add broccoli, onion, and mushrooms; cook until just beginning to soften, 3 to 5 minutes. Stir garlic through the vegetable mixture. Push the vegetables to one side of the pan. Cook the eggs in the clear space in the pan, scrambling lightly, until no longer moist, 3 to 5 minutes. Stir the cooked egg with shrimp and vegetables. Add the cooked noodles and the sauce; cook and stir until hot and evenly mixed, about 2 minutes more. Serve immediately.

Nutrition Facts : Calories 833.8 calories, Carbohydrate 109.5 g, Cholesterol 531.2 mg, Fat 14.3 g, Fiber 7.6 g, Protein 63.9 g, SaturatedFat 3.3 g, Sodium 2240 mg, Sugar 17.7 g

SHRIMP STIR-FRY WITH BOK CHOY, MUSHROOMS & PEPPERS



Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers image

Make and share this Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 39m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon canola oil
16 large shrimp (shelled and deveined)
2 tablespoons minced garlic
3 bell peppers, one each of red,yellow and green,seeded and diced
6 large shiitake mushrooms, stemmed and sliced
1 small bok choy, trimmed of outer leaves and chopped
1 cup sliced canned water chestnut
2 tablespoons soy sauce
1 cup chicken stock
4 scallions
1 teaspoon ground ginger
1/4 teaspoon red pepper flakes
2 tablespoons chopped cilantro
2 tablespoons freshly squeezed lemon juice

Steps:

  • Heat the canola oil in a large wok or saute pan.
  • When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.
  • Remove the shrimp from the pan and set aside.
  • Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
  • Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
  • Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.
  • Serve immediately.

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From rasamalaysia.com


TERIYAKI SHRIMP AND ASPARAGUS STIR-FRY - COOKING CLASSY
Add asparagus and saute until tender, about 4 - 5 minutes. Transfer to a plate. Heat remaining 1 Tbsp oil in skillet, add shrimp. Cook on first side about 1 1/2 minutes then flip and cook on opposite side until cooked through, about 1 1/2 minutes. Add in asparagus, pour in teriyaki sauce and toss everything to evenly coat.
From cookingclassy.com


SICHUAN-STYLE SHRIMP RECIPE | EATINGWELL
Swirl in 1 tablespoon oil; add garlic and ginger and stir-fry for 10 seconds. Add the remaining 1 tablespoon oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute. Add bell pepper and salt and stir-fry for 30 seconds. Swirl in the reserved sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve ...
From eatingwell.com


10 BEST ASPARAGUS BROCCOLI STIR FRY RECIPES | YUMMLY
2022-04-27 Chicken, Asparagus, and Broccoli Stir-Fry Epicurious. broccoli florets, sesame oil, low salt chicken broth, skinless boneless chicken breast halves and 5 more.
From yummly.com


SHRIMP AND ASPARAGUS STIR-FRY RECIPE | BON APPéTIT
2017-04-25 Step 3. Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add shrimp mixture and arrange in a single layer …
From bonappetit.com


10 BEST LOW CARB SHRIMP STIR FRY RECIPES | YUMMLY
2022-04-28 Spicy Teriyaki Shrimp Stir Fry – Chili Pepper Madness soy sauce, water, pepper, jalapeno pepper, minced garlic, fresh ginger and 14 more Thai …
From yummly.com


SZECHUAN SHRIMP STIR FRY - ANDIE MITCHELL
In a large nonstick skillet or wok, heat the oil over high heat. Add the garlic, ginger, scallions, and shrimp, and cook, stirring constantly, until the shrimp are just translucent (not gray any longer, but not bright pink), 1 minute. Add the sauce, stir to coat the shrimp, and cook for 1 minute longer. Remove the pan from heat and transfer the ...
From andiemitchell.com


CL SICHUAN SHRIMP STIR FRY WITH BROCCOLI OR ASPARAGUS ...
Cl sichuan shrimp stir fry with broccoli or asparagus is the best recipe for foodies. It will take approx 28 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make cl sichuan shrimp stir fry with broccoli or asparagus at your home.. The ingredients or substance mixture for cl sichuan shrimp stir fry with broccoli or asparagus recipe that are …
From webetutorial.com


SHRIMP AND BROCCOLI STIR-FRY RECIPE - LOS ANGELES TIMES
2000-07-12 Blanch florets in boiling water 30 seconds; drain well and set aside. Heat medium-sized skillet over high heat and add oil. Add shrimp and stir-fry until they start to turn pink, 15 seconds. Add ...
From latimes.com


CHINESE CHILI GARLIC SHRIMP - OMNIVORE'S COOKBOOK
2020-04-17 Combine all the sauce ingredients in a bowl and stir until the brown sugar is dissolved. Set aside. Heat 4 tablespoons of oil (or just enough to cover the bottom of the pan) in a medium-sized skillet until hot. Meanwhile, add the cornstarch and all-purpose flour to the bowl with the shrimp.
From omnivorescookbook.com


PONZU SHRIMP STIR FRY : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


ASIAN-INSPIRED SHRIMP RECIPES | ALLRECIPES
2021-05-18 Here's one for the shrimp lovers! We scoured the globe to bring you a dozen of our favorite Asian-inspired shrimp recipes, featuring spicy Szechwan shrimp, Thai-style grilled shrimp, flavorful Indian curries, shrimp fried rice, and more. Many of these recipes are ready in 40 minutes or less. If you're not keen to peel a pile of fresh shrimp ...
From allrecipes.com


SICHUAN SHRIMP AND SCALLION STIR FRY RECIPE | CDKITCHEN.COM
2012-07-12 Put oil in a large skillet, and turn heat to high. A minute later add shrimp and a large pinch of salt, and cook, stirring only occasionally, until shrimp are uniformly pink, 3 to 5 minutes. Turn heat to low, and add chopped scallions and cilantro. Stir, then stir in scallion puree. Taste and adjust seasoning, and serve.
From cdkitchen.com


HEALTHY SHRIMP AND VEGETABLE STIR FRY - IFOODREAL.COM
2022-03-22 Set aside. Preheat large ceramic non-stick skillet or wok on medium-high heat and add 1 tbsp of oil. Add half amount of garlic and ginger and cook for 30 seconds, stirring frequently. Add shrimp and cook for 3-5 minutes or until not opaque and pink, stirring occasionally. Remove onto a plate and set aside.
From ifoodreal.com


EASY SHRIMP AND BROCCOLI - OMNIVORE'S COOKBOOK
2021-08-17 Add 1/4 cup water into a large skillet and heat over medium high heat until bringing to a boil. Add the broccoli, cook covered until cooked through, about 1 minute. Transfer the broccoli into a plate and wipe the pan with kitchen paper towels. Add the oil and heat over medium high heat. Add the marinated shrimp and spread into one layer.
From omnivorescookbook.com


SHRIMP AND ASPARAGUS STIR-FRY RECIPE | MYRECIPES
Step 1. Cook farro according to package directions, omitting salt and fat; drain. Advertisement. Step 2. Combine soy sauce and crushed red pepper in a bowl. Stir in cornstarch with a whisk until smooth. Step 3. Heat a large wok or skillet over high heat. Add 1 1/2 tablespoons oil; swirl to coat.
From myrecipes.com


ZUCCHINI AND SHRIMP STIR-FRY (BEST ASIAN RECIPE) - RASA ...
2021-04-01 Mix all the ingredients in the Brown Sauce, stir well and set aside. Heat up your pan/skillet/wok and add the oil. When the oil is heated, add the ginger and stir-fry until aromatic, follow by the shrimp. Stir-fry the shrimp until the surface turns opaque, then add in the zucchini, carrots, and mushrooms. Toss and stir-fry for about 30 seconds.
From rasamalaysia.com


GARLIC BUTTER SHRIMP RECIPE WITH ASPARAGUS – BEST SHRIMP ...
2022-05-09 Directions. 1. To prepare the garlic butter shrimp recipe with asparagus: place a large non-stick skillet with 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the asparagus and season to taste. Saute the asparagus until crisp-tender, 4-6 minutes. Remove sauteed asparagus from the pan and set aside.
From eatwell101.com


SHRIMP AND BROCCOLI STIR-FRY RECIPE | CDKITCHEN.COM
Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan. Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.
From cdkitchen.com


CURRIED SHRIMP AND BROCCOLI RECIPE - PILLSBURY.COM
2011-03-20 Stir in broccoli, broth and curry powder; heat until bubbly. Cover; simmer 5 to 8 minutes or until broccoli is crisp-tender. In small bowl, combine milk, cornstarch and salt; add mixture to skillet. Bring to a boil. Cook 1 to 2 minutes or until thickened, stirring constantly.
From pillsbury.com


RECIPE ASIAN SHRIMP AND BROCCOLI STIR-FRY - JOY BAUER
Preparation: For the sauce. Combine all the sauce ingredients in a bowl and whisk until smooth. Set aside. For the stir-fry. Liberally coat a large skillet with oil spray and warm over medium-high heat. Add the shrimp and allow to cook for 2 minutes undisturbed. Then, flip and continue to cook for another 2 to 3 minutes, or until shrimp are ...
From joybauer.com


STIR-FRIED SHRIMP WITH GARLIC AND CHILE SAUCE RECIPE ...
Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink. Add garlic, ginger, and jalapeño; stir-fry 1 minute. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly. Remove from heat; stir in onions and sesame oil.
From myrecipes.com


SZECHUAN SHRIMP STIR FRY WITH FRIED RICE - AVERIE COOKS
2020-04-21 Remove from heat and place food on plates. Fried Rice – Drizzle wok or skillet with oil (it’s okay and preferable if there is leftover Szechuan sauce remnants in the skillet for flavor) add the rice, vegetables, crack the egg and stir. Cook for 3 to 5 minutes or until egg is done and the rice has begun to brown a bit. Serve immediately.
From averiecooks.com


HOW TO COOK SHRIMP AND BROCCOLI STIR-FRY | MYRECIPES
1.5. 2. . Playing on Chromecast. Serve an Asian-inspired dish that's sure to make your family's repeat list. Get the Recipe: Shrimp and Broccoli Stir-Fry.
From myrecipes.com


CHIMICHURRI SHRIMP BROCCOLI SKILLET - PRIMAVERA KITCHEN
2021-06-12 Add all the Chimichurri ingredients in a food processor and process on low. For about 1-3 minutes. Let it rest for about 15 minutes. In a bowl, add shrimp, salt and pepper. Mix everything well. In a cast iron skillet add 2 tablespoon of olive oil or grass-fed Ghee butter over medium heat. Add garlic and sauté for 30 seconds.
From primaverakitchen.com


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