Friday, January 18, 2013

shrimp stir fry with garlic ginger sauce

This was so yummy.  I had some shrimp and scallops in the freezer so went looking for the right recipe.  This was it.  Next time I will throw in some bok choy or spinach.

shrimp stir fry with garlic ginger sauce (adapted from
1 1/2 pounds fresh shrimp, peeled and deveined (I used shrimp and scallops)
olive oil
2 yellow squash, sliced
1 cup chopped peppers
2 stalks celery, sliced on diagonal
2 tablespoons cornstarch
1 tablespoon brown sugar
3 tablespoons soy sauce
1 can chicken broth
2 cloves garlic, minced
1/2 teaspoon ground ginger

Coat a large skillet with olive oil and place over medium high heat until hot.  Add seafood and stir fry 2 minutes.  Remove from heat and set aside.
Combine vegetables and stir fry 6 minutes.  
Combine cornstarch, brown sugar, soy sauce, chicken broth, garlic and ginger.  Add to vegetables and saute until thick.  Add seafood and cook until heated through.  Serve over rice.  Serves 6.

Note to self:  Instead of using 1 tablespoon brown sugar I used 1/2 tablespoon brown sugar and 1 packet of Splenda.

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