Shrimp and Vegetable Stir-Fry
Shrimp and Vegetable Stir-Fry
Ingredients
- 1/4 cup (60 ml) chicken broth
- 2 tablespoons (30 ml) hoisin sauce
- 2 tablespoons (30 ml) honey
- 1 1/2 tablespoons (22 ml) grated fresh ginger
- 2 cloves garlic, finely chopped
- 2 green onions, chopped
- 2 tablespoons (30 ml) peanut oil
- 1 red bell pepper, cut into strips
- 4 cups (1 litre) sliced mushrooms
- 125 g snow peas
- 1/4 cup (60 ml) water chestnuts, thinly sliced
- 375 g peeled raw shrimp
- Salt and pepper
- 1/4 cup (60 ml) cilantro, chopped
- 1 teaspoon (5 ml) sesame oil
- Rice vermicelli, cooked
Instructions
- In a bowl, combine the chicken broth, hoisin sauce, honey, ginger, garlic and green onions. Set aside.
- In a wok or large skillet, heat the peanut oil. Stir-fry the bell pepper, mushrooms, snow peas and water chestnuts for about 1 minute.
- Stir in the chicken broth mixture and shrimp. Sauté until the shrimp have changed color. Season with salt and pepper.
- Add the cilantro, sesame oil and serve over the rice vermicelli.
Shrimp and Vegetable Stir-Fry