|Nutritional Guidelines (per serving)|
|Servings: 3 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Stir-fried shrimp and vegetables are finished in a sauce made with Chinese Tsingtao beer in this recipe from Jaden Hair, author of The Steamy Kitchen Cookbook and SteamyKitchen.com. Other brands of beer, or wine or vegetable broth can be used in place of the Tsingtao beer.
- 2 tablespoons cooking oil (divided)
- 8 ounces raw jumbo shrimp (peeled and deveined)
- 1/2 cup canned baby corn (cut in half lengthwise)
- 1/2 cup snow peas (cut in half lengthwise)
- 1/2 red bell pepper (sliced thinly)
- 1 clove garlic (finely minced)
- 1 teaspoon fresh ginger (grated)
- 1/2 cup beer (Tsingtao, if available)
- 1 tablespoon soy sauce
- 1/2 teaspoon cornstarch (+ 1 tablespoon cool water)
- 1 teaspoon sesame seeds (toasted)
Heat a saute pan over high heat. When the pan is very hot, add just 1 tablespoon of the cooking oil and swirl to coat.
Add the shrimp and arrange in one layer. Let cook undisturbed for 1 minute. Flip the shrimp and fry for an 30 seconds then immediately remove the shrimp to a plate. The shrimp should be seared on the outside but still a little uncooked on the inside.
Wipe the pan clean with a paper towel. Return the same saute pan to medium-high heat. When the pan is hot, add the remaining 1 tablespoon of cooking oil and swirl to coat.
Add the bell peppers, baby corn and snow peas to the pan and saute for 1 minute. Stir in the garlic and the ginger and saute until fragrant, about 30 seconds.
Pour in the Tsingtao beer and the soy sauce and let come to a boil.
Add the shrimp back into the pan and pour in the cornstarch/water mixture. Stir to coat the shrimp and let cook for an additional 1-2 minutes until the shrimp is cooked through.
Sprinkle with sesame seeds and serve over rice.