Tuesday, November 15, 2011

Ginger Garlic Shrimp Stir-Fry

This is a quick and easy recipe. There's no veggies to chop (unless you prefer fresh), and you can easily substitute chicken instead of shrimp.

Ginger Garlic Shrimp Stir-Fry
4 servings

  • 3/4 cup canned chicken broth (less-sodium)
  • 3/4 cup Soy Vay Veri Veri teriyaki sauce
  • 3 teaspoons of corn starch
  • 2 teaspoons sesame oil or fire sesame oil
  • 1 lb bag frozen broccoli stir-fry mix (I used Birds' Eye brand)
  • 1 lb raw, peeled and deveined 30-40 count shrimp, thawed if necessary (I used frozen) OR boneless chicken pieces
  • 2 tablespoons "Gourmet Garden" ginger spice blend (in a tube in the produce section)
  • 1 tablespoon "Gourmet Garden" garlic spice blend
  • Jasmine Rice, cooked according to directions on bag
  • Whisk together chicken broth, teriyaki sauce and corn starch in a small bowl. Set aside.
  • In a large non-stick skillet or wok, heat oil over medium-high heat. 
  • Add frozen stir-fry mix and stir frequently, about 4-5 minutes. Be careful to not overcook. 

  • Add shrimp, garlic, and ginger and stir-fry for about 3-4 minutes or just until shrimp is opaque throughout.
  • Stir teriyaki mixture and pour into skillet. Bring to a slight boil. Boil about 2-3 minutes or until sauce is slightly thickened and shrimp and vegetables are thoroughly coated.

  • Serve over cooked rice.

1 comment:

  1. This sounds so yummy! Definitely going to hang on to this recipe :)