Dry-Fried Shrimp with Ginger
Yield
6 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
peanut oil
|
|
| 2 | pounds |
shrimp
peeled and de-veined |
|
| 2 | tablespoons |
garlic
minced |
|
| 1 | teaspoon |
ginger root
minced fresh |
|
| 4 | tablespoons |
scallions, spring or green onions
coarsely chopped |
|
| 2 | tablespoons |
rice wine
chinese, or dry sherry |
|
| 2 | tablespoons |
soy sauce, light
|
|
| ½ | teaspoon |
soy sauce, dark
|
|
| 1 | pinch |
salt
|
*
|
| ¼ | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
peanut oil
|
|
| 907.2 | g |
shrimp
peeled and de-veined |
|
| 3E+1 | ml |
garlic
minced |
|
| 5 | ml |
ginger root
minced fresh |
|
| 6E+1 | ml |
scallions, spring or green onions
coarsely chopped |
|
| 3E+1 | ml |
rice wine
chinese, or dry sherry |
|
| 3E+1 | ml |
soy sauce, light
|
|
| 2.5 | ml |
soy sauce, dark
|
|
| 1 | pinch |
salt
|
*
|
| 59 | ml |
chicken broth
|
|
Directions
Heat a wok over a high flame.
Add the oil, and when it is hot, stir-fry the shrimp quickly until they turn pink.
Add the remaining ingredients.
Continue stirring until the shrimp are cooked, about 3 minutes.
