Stir Fry Shrimp with Clear Sauce

★★★★★ 4 Reviews
janenov46 avatar
By Jane Whittaker
from Massena (now in FL), NY

This is another of the Food Network mag recipies. I have mead this many times and honestly the sauce makes it fab.

serves 4
prep time 20 Min
cook time 20 Min
method Stir-Fry


  • 1 lb
    medium to large shrimp, cleaned and shelled
  • marinade::
  • 1 lg
    egg white
  • 1 Tbsp
    rice wine vinegar
  • 1 Tbsp
  • you will want to marinade the shrimp for one hour before cooking
  • sauce:
  • 3/4 c
    chicken broth
  • 1 Tbsp
  • 2 Tbsp
    rice wine vinegar
  • 1/2 tsp
    sesame oil
  • 1 tsp
  • 1/2 tsp
  • stir fry ingredients:
  • 3 c
    or more your choice veggies, whole snow peas, sliced asparagus, edamame, sliced carrots, sliced celery, bell peppers, red sweet peppers, mushrooms, shallots, onions, bok choi
  • 2 clove
    minced garlic
  • 1 tsp
    minced ginger
  • 2 Tbsp
    minced scallions, green part too
  • pinch
    each salt and sugar

How To Make

  • 1
    Drain excess marinade from shrimp. Place all your ingredients by stove, this will cook fast.
  • 2
    Heat 1/4 inch of peanut oil in a wok or skillet, add shrimp, cook until shrimp are pink and firm, do not over cook.
  • 3
    Remove shrimp, cover and keep warm, wipe out pan.
  • 4
    Add 2 tablespoons of oil to pan, heat med high and add garlic ginger, scallions, and a pinch of salt and sugar
  • 5
    Add the veggies, the ones that cook the longest add first, stir fry until tender crisp.
  • 6
    Add shrimp and sauce, stirring until sauce is thickened and shrimp is hot.
  • 7
    Serve over hot cooked rice

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