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Sunday, March 21, 2010

Sweet/Sour Shrimp Stir Fry

Spring is finally here...and  my favorite ingredients were on sale.  That's right....SHRIMP AND ASPARAGUS!     Time to dream up something for supper.  

Sweet Sour Shrimp Stir Fry with Rice Noodles

I started with the basic sweet sour sauce I use for MOST applications.   This recipe was from a friend and I have added and subtracted ingredients for my taste.   You may need to adjust also. 

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Sweet And Sour Sauce

Oriental, sauces

1/4 cup sugar or Splenda
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in
4 tablespoon water

To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water.  Add together and whisk to eliminate any lumps.

Bring to a boil for a dipping sauce or add directly to stir fry for a cooking/finishing sauce.

Notes:  ©WHStoneman

Yield: 4 servings

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I do not have a wok...but use a Lodge Cast Iron 12" pan.  I love the weight of the pan and when it is "white hot", nothing will stick when you add to the pan.   After adding shrimp, saute for 3-4 minutes.   Add grated ginger to taste.   Add chopped garlic to taste.  Add red pepper flakes to taste.   Add blanched asparagus and mushrooms and stir to combine.   Immediately add Sweet Sour Sauce and stir until sauce thickens.  Add finely sliced scallions after plating.   Serve with rice noodles, brown or white rice.


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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017