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Shrimply Delicious Stir-Fry
Betsy Porter, Bismarck, ND

6 1/2-ounce can small shrimp, rinsed and drained
Juice of one lemon
1 cup soy sauce
1 cup water
2 tablespoons dry sherry
1 tablespoon grated ginger
1 1/2 cups chopped green onions, divided
1 small garlic clove
2 teaspoons sesame oil
1 pound rotini, cooked according to package directions
1-2 tablespoons cooking oil
2 cups shoestring cut carrots
2 cups celery cut into 1/2 inch slices
1 green bell pepper cut into bite-size pieces
1 red bell pepper cut into bite-size pieces
2 cups sliced mushrooms

In small bowl toss shrimp with lemon juice. Cover tightly and refrigerate while preparing other ingredients. Prepare ginger sauce by whisking together soy sauce, water, sherry, ginger, 1/2 cup green onions, garlic and sesame oil. Let stand for a least 15 minutes to mix flavors.

Cook pasta according to package directions. Drain, then rinse in hot water and drain again. Keep in tightly covered pan while preparing stir-fry.

Heat the cooking oil in a heavy skillet or wok. Add 1 cup onions and stir-fry until soft but not browned. Add carrots and celery. Stir-fry until tender but still slightly crisp. Add peppers and mushrooms and stir-fry until tender. Toss shrimp and lemon juice again and add to stir-fry vegetables.

Heat ginger sauce. Serve stir-fry over the rotini and pass the ginger sauce.

Serves 4-6.