Butterflied Shrimp and Vegetable Stir-Fry

Butterflied Shrimp and Vegetable Stir-Fry
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons cornstarch, divided
  • 1 ¼ cups fat-free, less-sodium chicken broth
  • 3 tablespoons sake (rice wine), divided
  • 3 tablespoons low-sodium soy sauce, divided
  • ¾ cup (1/4-inch-thick) diagonally cut carrot
  • 1 ½ cups snow peas, trimmed (about 4 ounces)
  • 4 garlic cloves, thinly sliced
  • + 9 more ingredients
    • 1 cup (1-inch) slices green onions
    • 2 ½ tablespoons peanut oil, divided
    • 1 pound large shrimp
    • 1 teaspoon dark sesame oil
    • 1 cup (1/4-inch-thick) red bell pepper strips
    • 2 teaspoons chile paste with garlic
    • 4 teaspoons honey, divided
    • 2 tablespoons minced peeled fresh ginger
    • 4 cups hot cooked wide lo mein or udon noodles (about 8 ounces uncooked pasta)

Combine the broth, 1 1/2 tablespoons cornstarch, 2 tablespoons soy sauce, 2 tablespoons sake, 2 teaspoons honey, chile paste, and sesame oil, stirring with a whisk; set aside. Peel shrimp, leaving the tails intact. Starting at the tail end, butterfly each shrimp, cutting to, but not through, unde...

View full recipe at My Recipes

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