Shrimp and Vegetable Stir Fry Recipe

Shrimp and Vegetable Stir Fry Recipe

Pan-seared shrimp and vegetables are done in a sauce made with Chinese Tsingtao lager in this formula from Jaden Hair, writer of The Steamy Kitchen Cookbook . Different brands of lager, or wine or vegetable juices can be utilized instead of the Tsingtao brew.

All out: 17 mins - Prep: 10 mins - Cook: 7 mins - Yield: 3 servings

Ingredients

2 tablespoons cooking oil (separated)

8 ounces crude large shrimp (stripped and deveined)

1/2 container canned child corn (cut down the middle the long way)

1/2 container snow peas (cut down the middle longwise)

1/2 red chime pepper (cut daintily)

1 clove garlic (finely minced)

1 teaspoon new ginger (ground)

1/2 container brew (Tsingtao, if accessible)

1 tablespoon soy sauce

1/2 teaspoon cornstarch (+ 1 tablespoon cool water)

1 teaspoon sesame seeds (toasted)

Method

1-Heat a saute dish over high warmth.
At the point when the dish is hot, include only 1 tablespoon of the cooking oil and twirl to coat.

2-Add the shrimp and organize in one layer. Let cook undisturbed for 1 minute. Flip the shrimp and broil for a 30 seconds at that point promptly expel the shrimp to a plate. The shrimp ought to be singed outwardly yet at the same time somewhat uncooked within.

3-Wipe the dish clean with a paper towel. Return a similar saute dish to medium-high warmth. At the point when the skillet is hot, include the rest of the 1 tablespoon of cooking oil and whirl to coat.

4-Add the ringer peppers, infant corn and snow peas to the skillet and saute for 1 minute. Mix in the garlic and the ginger and saute until fragrant, around 30 seconds.

5-Pour in the Tsingtao brew and the soy sauce and let reach boiling point.

6-Add the shrimp once more into the skillet and pour in the cornstarch/water blend. Mix to coat the shrimp and let cook for an extra 1-2 minutes until the shrimp is cooked through.

7-Sprinkle with sesame seeds and serve over rice.