GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY

Garlic And Ginger Shrimp Stir Fry Recipe by Tasty image

Provided by Tasty

Categories Lunch

Yield 2 servings

Number Of Ingredients 22

1 lb shrimp, 16/20-count peeled and deveined
2 teaspoons sesame oil
1 tablespoon Gourmet Gardens™ Garlic Paste
1 tablespoon Gourmet Gardens™ Ginger Paste
5 tablespoons sweet chili sauce
2 teaspoons soy sauce
2 teaspoons rice wine vinegar
1 tablespoon Gourmet Gardens™ Ginger Paste
2 tablespoons canola oil, divided
1 teaspoon sesame oil, divided
½ teaspoon red pepper flakes
kosher salt, to taste
½ yellow onion, thinly sliced
1 head broccoli, cut into small florets, including leaves
1 red bell pepper, seeded and thinly sliced
2 scallions, cut into 1-inch (2 1/2 cm) pieces
8 oz mushroom, such as cremini or shiitake, stemmed, thinly sliced
1 medium carrot, peeled and thinly sliced
½ head baby bok choy, bottom removed and larger leaves halved lengthwise
kosher salt, to taste
2 tablespoons salted peanut, chopped
2 scallions, thinly sliced

Steps:

In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
Enjoy!

Nutrition Facts : Calories 772 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 10 grams, Protein 58 grams, Sugar 25 grams