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Vietnamese-Style Shrimp and Watercress Stir-Fry

Vietnamese-Style Shrimp and Watercress Stir-Fry
Photo by © Kana Okada

Ingredients

  • Rice, for serving
  • Rice, for serving
  • 3 shallots, thinly sliced
  • 1 teaspoon cornstarch
  • Freshly ground pepper
  • 5 tablespoons vegetable oil
  • 1 ¼ pounds shelled and deveined medium shrimp
  • + 19 more ingredients
    • 1 tablespoon fresh lime juice
    • 5 tablespoons vegetable oil
    • 1 ¼ pounds shelled and deveined medium shrimp
    • ¼ cup Asian fish sauce
    • 1/3 cup salted peanuts, chopped
    • 1/3 cup salted peanuts, chopped
    • 2 tablespoons sugar
    • 2 tablespoons sugar
    • 1 6-ounce bunch watercress, large stems discarded and leaves coarsely chopped
    • Freshly ground pepper
    • ¼ cup Asian fish sauce
    • ½ cup chicken stock or low-sodium broth
    • ½ cup chicken stock or low-sodium broth
    • 1 6-ounce bunch watercress, large stems discarded and leaves coarsely chopped
    • 3 tablespoons minced fresh ginger
    • 3 tablespoons minced fresh ginger
    • 3 shallots, thinly sliced
    • 1 teaspoon cornstarch
    • 1 tablespoon fresh lime juice

In a small bowl, whisk together the stock, fish sauce, sugar and cornstarch. In a large skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over high heat, turning once, until just white throughout, about 1 minute per side. Transfer to a plate. Add the remaining 3 tablespoons of oil t...

View full recipe at My Recipes

Comments

Variations on Vietnamese-Style Shrimp and Watercress Stir-Fry

  • Vietnamese-Style Shrimp and Watercress Stir-Fry
    • 1 6-ounce bunch watercress
    • 0.5 cup(s) chicken stock or low-sodium broth
    • Freshly ground pepper
    • 2 tablespoon(s) sugar
    • +8 other ingredients


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