Miso Sesame Shrimp Stir Fry Recipes

SESAME SHRIMP STIR-FRY

Steps:

• In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
• While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
• Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
• Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

MISO-HONEY SHRIMP STIR FRY

Steps:

• In a medium bowl, whisk together the miso, honey, soy sauce and sriracha. Set aside.
• Place a large skillet over high heat with the oil. Add the shrimp to the skillet and stir-fry until the shrimp just begin to turn pink, 2 to 3 minutes. Add the garlic, bell pepper, carrots and snow peas to the pan and continue stir-frying until the vegetables just begin to tenderize, about 1 minute. Add the reserved sauce to the skillet and stir-fry until the shrimp is cooked through and the sauce has thickened, 2 to 3 minutes.
• Adjust the seasoning with soy sauce and sriracha. Serve the stir-fry over the steamed rice garnished with the bean sprouts.

MISO SESAME SHRIMP STIR FRY

Steps:

• In bowl, stir together shrimp and 1/4 cup grilling sauce, cover, refrigerate for 30 min. Preheat grill and stir fry pan In another bowl, stir together mushrooms and 1 tbs oil. Grill until softened and browned. In the same bowl stir together sugar snap peas and snow peas and 1 tbs. oil. Add to grilling pan with mushrooms. Cook until peas are crisp-tender.Add 1/2 cup grilling sauce and toss together. Transfer to serving bowl. Grill shrimp. Baste with 1/4 cup grilling sauce and toss to coat. Top vegetables with shrimp, sprinkle on green onion and serve with rice.

SESAME SHRIMP

Steps:

• In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.

MISO STIR-FRY

Steps:

• FOR THE STIR-FRY:.
• Chop the onion and press the garlic. Let them sit for 5-10 minutes to bring out their health promoting benefits.
• Rinse and soak the hijiki or arame seaweed in 3/4 cup of hot water, and chop up the rest of your veggies.
• After 10 minutes, squeeze the hijiki out and save the liquid.
• Heat 1 tablespoons of the saved seaweed liquid in a large wok or saute pan and add the onions and carrots. Stir fry in the liquid over medium high for 2 minutes. Stir constantly.
• Add the garlic and ginger. Continue to stir constantly. The ginger might stick but don't worry, it will be fine when more liquid is added.
• After 2 minutes add the broccoli, stir fry for 2 more minutes.
• Add the cabbage. Dissolve the miso in 2 tablespoons of the seaweed water. Add the tamari, rice wine vinegar, hijiki or arame, and tofu.
• Continue stir frying for another 2 minutes, stirring constantly. Add the salt and pepper.
• Remove from the saute pan and put in a nice dish with the gravy if using.
• Sprinkle with the sesame seeds and serve.
• FOR THE GRAVY(IF USING):.
• Mix one tablespoons of arrowroot flour with one cup cold water. Bring the left over liquid that is in the saute pan to a boil and add 1 teaspoons honey . Add the arrowroot flour liquid and using a whisk stir until thickened.
• Pour over the top of the sir-fry before you add the sesame seeds.
• Rice would be great with this dish.
• Bon Appetit!

SESAME SHRIMP STIR-FRY SKILLET

Steps:

• In large microwavable bowl, mix broth, rice and salt. Cover with plastic wrap; microwave on High 5 minutes. Then microwave on Medium (50%) 15 minutes. Let stand covered 5 minutes. Carefully uncover. Stir. Keep warm.
• In small bowl, mix dressing, water, cornstarch, soy sauce and chile garlic sauce; beat with fork until smooth. Set aside.
• In 12-inch skillet, heat oil over medium-high heat. Add vegetables; cook 2 minutes, stirring constantly. Add shrimp; cook 4 to 6 minutes, stirring frequently, until shrimp are pink and vegetables are crisp-tender.
• Stir dressing mixture into shrimp mixture; heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Sprinkle with sesame seed. Serve with rice.

SESAME SHRIMP STIR-FRY

Steps:

• In plastic food storage bag, mix shrimp, ginger, red pepper, garlic, sesame seeds, black pepper.
• Put rice in heatproof serving bowl.
• Bring 2 1/2 cups water to boiling in saucepan, then pour over rice, cover with foil-set aside.
• In large wok or skillet heat the oil, sweet pepper and scallions.
• Sauté for 3 or 4 minutes to slightly soften.
• Add teriyaki sauce, then peas, shrimp, and seasoning.
• Sauté for 4 minutes, until shrimp are opaque.
• Stir the cornstarch and broth in small bowl; add to wok/saucepan.
• While stirring cook until bubbly and thickened.
• Add salt.
• With a fork, fluff the rice and spoon shrimp mixture over rice; serve.