Reviews (1)        Add Rating & Review             Martha Stewart Member     Rating: Unrated       12/24/2009   The heading of the email said Pumpkin Pasta???

Back to Shrimp and Ginger Stir-Fry All Reviews for Shrimp and Ginger Stir-Fry - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Shrimp and Ginger Stir-Fry Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist 3 tablespoons finely grated fresh ginger 3 tablespoons soy sauce 1 tablespoon white-wine vinegar 2 teaspoons sugar 1 tablespoon cornstarch Coarse salt and ground pepper 1 1/2 pounds peeled and deveined medium shrimp, tails removed 4 tablespoons vegetable oil 2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces 8 scallions, cut into 2-inch pieces, white and green parts separated

Cook’s Notes To make ginger juice, place finely grated ginger in a fine-mesh sieve set over a small bowl. With a spoon, press down firmly until juices are released. Discard the solids.

Gallery Shrimp and Ginger Stir-Fry

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Shrimp and Ginger Stir-Fry

Shrimp and Ginger Stir-Fry

Shrimp and Ginger Stir-Fry

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Recipe Summary

prep: 30 mins total: 30 mins

Servings: 4

prep: 30 mins

total: 30 mins

prep:

30 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 3 tablespoons finely grated fresh ginger 3 tablespoons soy sauce 1 tablespoon white-wine vinegar 2 teaspoons sugar 1 tablespoon cornstarch Coarse salt and ground pepper 1 1/2 pounds peeled and deveined medium shrimp, tails removed 4 tablespoons vegetable oil 2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces 8 scallions, cut into 2-inch pieces, white and green parts separated

Directions

Press out ginger juice; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.

Season shrimp with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.

Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.

Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately.

Cook’s Notes To make ginger juice, place finely grated ginger in a fine-mesh sieve set over a small bowl. With a spoon, press down firmly until juices are released. Discard the solids.

Cook’s Notes

To make ginger juice, place finely grated ginger in a fine-mesh sieve set over a small bowl. With a spoon, press down firmly until juices are released. Discard the solids.

Reviews (1)

 Add Rating & Review     

   Martha Stewart Member     Rating: Unrated       12/24/2009   The heading of the email said Pumpkin Pasta???

Reviews (1)

Add Rating & Review

Add Rating & Review

  Martha Stewart Member     Rating: Unrated       12/24/2009   The heading of the email said Pumpkin Pasta???  

 Martha Stewart Member

Rating: Unrated 12/24/2009

The heading of the email said Pumpkin Pasta???

Rating: Unrated

All Reviews for Shrimp and Ginger Stir-Fry

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Shrimp and Ginger Stir-Fry

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest