Butterflied Shrimp and Vegetable Stir-Fry

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

Ingredients

  • 2 ½ tablespoons peanut oil, divided
  • ¾ cup (1/4-inch-thick) diagonally cut carrot
  • 1 teaspoon dark sesame oil
  • 4 cups hot cooked wide lo mein or udon noodles (about 8 ounces uncooked pasta)
  • 4 teaspoons honey, divided
  • 2 tablespoons minced peeled fresh ginger
  • 2 tablespoons cornstarch, divided
  • + 25 more ingredients
    • 3 tablespoons sake (rice wine), divided
    • 1 pound large shrimp
    • 1 cup (1/4-inch-thick) red bell pepper strips
    • 2 teaspoons chile paste with garlic
    • 1 pound large shrimp
    • 2 tablespoons minced peeled fresh ginger
    • 1 teaspoon dark sesame oil
    • 3 tablespoons sake (rice wine), divided
    • 1 cup (1/4-inch-thick) red bell pepper strips
    • 1 cup (1-inch) slices green onions
    • 2 teaspoons chile paste with garlic
    • 4 garlic cloves, thinly sliced
    • 3 tablespoons low-sodium soy sauce, divided
    • 3 tablespoons low-sodium soy sauce, divided
    • 1 ½ cups snow peas, trimmed (about 4 ounces)
    • 1 ¼ cups fat-free, less-sodium chicken broth
    • ¾ cup (1/4-inch-thick) diagonally cut carrot
    • 2 tablespoons cornstarch, divided
    • 4 teaspoons honey, divided
    • 2 ½ tablespoons peanut oil, divided
    • 1 cup (1-inch) slices green onions
    • 1 ¼ cups fat-free, less-sodium chicken broth
    • 4 garlic cloves, thinly sliced
    • 4 cups hot cooked wide lo mein or udon noodles (about 8 ounces uncooked pasta)
    • 1 ½ cups snow peas, trimmed (about 4 ounces)

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network