Butterflied Shrimp and Vegetable Stir-Fry

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

Ingredients

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

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