Shrimp and Cilantro Root Stir-Fry
Leftover cilantro? Here’s how to use it.
Ingredients
- 6 cilantro roots with stems, washed thoroughly and coarsely chopped (about 1/2 cup)
- 4 garlic cloves, halved
- 1 green onion, cut into pieces
- 1/2 tsp sugar
- 1/4 tsp peppercorns
- 2 tbsp (30 ml) oyster sauce
- 2 tbsp (30 ml) soy sauce
- 1 1/2 lb (675 g) medium-sized shrimp, peeled, deveined and patted dry
- 2 tbsp (30 ml) vegetable oil
Instructions
- In a small food processor, finely chop the cilantro, garlic, green onion, sugar and peppercorns. Stir in the sauces. Set aside.
- In a large non-stick skillet over high heat, stir-fry half the shrimp at a time in the oil, about 2 minutes. Drain on paper towels. Add the cilantro sauce to the skillet and cook for 30 seconds or until syrupy. Return the shrimp to the skillet and toss to coat.
- Serve with white rice and garnish with cilantro leaves, if desired.
Leftover cilantro? Here’s how to use it.