Braised Chinese Shrimp
Stir-frying is a great cooking method for quick and delicious meals. This shrimp recipe can be done in less than 30 minutes!
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- Prep time
- 15 min
-
- Cook time
- 10 min
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- Servings
- 2 Servings
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- Serving size
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5 ounces shrimp, 4 cups vegetables, 1/2 cup rice, 1 Tbsp. sauce, 1 Tbsp. nuts
Ingredients
- microwave brown rice (to make 1 cup cooked rice)
- 1 package
- 1 package
- low-sodium soy sauce
- 1 tbsp
- 1 tbsp
- dry sherry
- 1/4 cup
- 1/4 cup
- sesame oil
- 4 tsp
- 4 tsp
- Chinese (napa) cabbage (sliced)
- 3 cup
- 3 cup
- cucumber(s) (peeled and sliced)
- 2 cup
- 2 cup
- garlic (minced)
- 3 tsp
- 3 tsp
- fresh ginger or 2 Tsps.. ground ginger (chopped)
- 2 tbsp
- 2 tbsp
- Cornstarch
- 2 tsp
- 2 tsp
- peeled shrimp
- 3/4 lbs
- 340 g
- fresh bean sprouts
- 3 cup
- 3 cup
- freshly ground black pepper
- 1/4 tsp
- 1/4 tsp
- green onion (scallion) (sliced (about 2/3 cup))
- 4
- 4
- unsalted peanuts (sliced)
- 2 tbsp
- 2 tbsp
- sugar substitute (Sugar substitute equivalent to 2 Tsps.. Sugar)
- 2
- 2
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Directions
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Microwave brown rice according to package instructions. Measure out 1 cup and save remaining rice for another meal.
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Mix the soy sauce, sherry, and sugar substitute together and set aside.
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Heat oil in a wok or large skillet over high heat until smoking. Add the cabbage, cucumber, garlic, ginger and cook 2-3 minutes.
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Mix the cornstarch into the soy sauce mixture and add to the wok with the shrimp and bean sprouts. Cook 3-4 minutes. Stir in the brown rice. Sprinkle with black pepper.
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Divide shrimp, rice and vegetables between 2 dinner plates and pour sauce over top. Sprinkle scallions and sliced peanuts on top.
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Cook’s Tip: Slice all vegetables in a food processor and then chop the ginger in the processor.