shrimp, mango stir fry

shrimp, mango stir fry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    pound shrimp, shelled (I used 26 to 31 count)

  • 1

    sweet red pepper, cut into thin strips about 2" in length

  • ½

    pound asparagus cut into 2" lengths

  • 2

    heads of baby bok choy, leaves separated and larger leaves split lengthwise

  • ½

    mango, diced into ½" pieces

  • 1

    clove garlic, minced

  • 1

    '" piece of ginger, minced

  • ½

    tablespoon soy sauce

  • 1

    tablespoon oyster sauce

  • 1

    tablespoon dry sherry

  • ½

    cup chicken broth

  • 1

    heaping teaspoon of corn starch dissolved in 1 tablespoon of broth

Directions

1. Sprinkle the shrimp with 1/2 teaspoon of salt and 1/2 teaspoon of sugar. Let it stand for 15 minutes, then pat the shrimp dry. 2. Heat your wok until you see wisps of smoke coming from the wok, then add 1 tablespoon of oil to the wok by pouring it around the side of the wok and letting it run to the bottom. When the oil is shimmering and moving, add the shrimp in a single layer. Let them sit without tossing them for about 1 minute. You are trying to sear them and get some color on them. Then flip them, let them cook briefly on the other side, then remove them from the wok to a plate. They aren't going to be done at this point but you will cook them further at the end. 3. Add the baby bok choy to the wok, again in a single layer with the stalk end towards the bottom of the wok. You're trying to keep the part that will take the longest to cook in the hottest part of the wok. Again, cook these without moving them for at least 30 seconds, until they have some browned areas. Then remove to a plate. 3. You will need to add more oil to the wok at this point, then add the ginger and garlic, and then right away, the asparagus. Toss the asparagus for about 30 seconds and then add the peppers. Continue to toss until they have begun to soften. 4. Add the bok choy back to the wok and add the soy sauce and oyster sauce. Stir and toss, then add the sherry. Stir and toss, then add the chicken stock. When the chicken stock starts to simmer, add the cornstarch dissolved in the chicken broth. Then add the shrimp and stir. As soon as the sauce comes to a boil it will start to thicken. Stir until the sauce thickens and becomes glossy which happens very quickly. Add the mango, cook about another 30 seconds, then serve over rice. Serves two.


Nutrition

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