Here’s a quick and easy stir fry recipe that will please the shrimp lovers in your home. Use large shrimp and, to save even more time, buy them already peeled and deveined.
For this version, I used Ponzu sauce, which, according to Wikipedia, is “a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color.” I like it for its tangy, citrusy flavor, but regular soy sauce will also work.
Ingredients (2-4 servings)
- 1 cup chicken broth
- 2 tablespoons citrus Ponzu Sauce (I used Kikkoman)
- 1 tablespoon cornstarch
- 3-4 garlic cloves, pressed
- 1 tablespoon grated fresh ginger
- 3 tablespoons hot chili sesame oil
- 1 package (24 ounce) frozen stir fry vegetables
- 1 lb. (21-25 count) shrimp, peeled and deveined
- 1 cup cashew halves
- Sesame seeds for garnish
- Cooked rice or noodles (optional)
In a large bowl, whisk together chicken broth, Ponzu sauce, cornstarch, garlic and ginger.
Heat sesame oil in a wok or large skillet to medium-high. Add vegetables and stir until they begin to soften, about 3-5 minutes.
Add shrimp and stir until they start turning pink.
Add the cashews and pour the chicken broth mixture over the shrimp and vegetables, coating them well. Stir until the sauce begins to thicken.
Garnish with sesame seeds.
Serve over rice or noodles if desired.
Eat, drink and be merry!
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