October 28, 2015

Sweet + Spicy Shrimp and Green Bean Stirfry

This dish has to be the most requested one that I make for my family.  I have probably made some sort of variation of it once a week for the last few weeks.  Either swapping the green beans for broccoli or the shrimp for chicken thighs.  That's the beauty of having this sweet and spicy sauce in your recipe repertoire – you can modify the dish to your liking.  Adding in a medley of vegetables or ONLY using vegetables and vegetable broth to make this an entirely vegan veggie stir-fry is an awesome idea.  Whatever you decide to do, you won't be disappointed if you whip up this easy and flavorful dish!
 
Ingredients (Serves 4-6):
 
32 Large Shrimp, peeled and deveined
1/2 Cup Soy Sauce
1 Tablespoon Sesame Oil
1 Teaspoon Rice Wine Vinegar
1/2 Teaspoon Grated Fresh Ginger
3 Heaping Tablespoons Brown Sugar
1 Teaspoon Granulated Garlic
1 Teaspoon Red Pepper Flakes {or more depending on your desired spice level}
Black Pepper
3 Tablespoons Peanut Oil
1/2 Can Chicken Broth + 2 Tablespoons
2 Tablespoons Cornstarch
6 Cups Fresh Green Beans, flash steamed
Cooked rice or noodles, for serving
 
 


{In a large measuring cup {or small bowl}, mix the soy sauce, sesame oil, grated ginger, rice wine vinegar, brown sugar, onion powder, red pepper flakes and black pepper well to combine.}

{Add in your shrimp and let this marinate for about 15 minutes {but no more than 30!} while you get your rice or noodles started.}

{Remove the marinated shrimp with a slotted spoon and add to a separate bowl.  The key here let the shrimp drain as much as possible before adding it the oil so that the sauce coating the shrimp doesn't burn}
 

{Heat up the peanut oil over high heat in a large skillet.  You want the oil to be screaming hot so that the shrimp cook quickly and get golden brown without being overcooked.}


{Add your shrimp to the hot oil and cook for about 4 minutes.  Look at that delicious caramelization!}

{Once the shrimp are golden brown, remove from the pan and add them to a bowl while you finish the sauce.  You could pack these up right now and save them to be added to salads for lunch or dinners! Delicious!}
 
{After you remove the shrimp from the hot pan, dump the oil and wipe it out.  Return it to the heat and reduce the burner to low.  Add in your marinade and let it begin to bubble.}

{Pour in your chicken broth and let it reduce a bit for 2-3 minutes.}

{In a small bowl, mix 2 tablespoons of chicken broth with 2 tablespoons of cornstarch to make a slurry to thicken the sauce.}


{After simmering for 3-4 minutes, the sauce will have thickened beautifully. Season to taste – I added in a teeny more soy sauce and a sprinkle of brown sugar.}

{Add in your flash steamed green beans {steamed for 3 minutes, TOPS! Then submerged in iced water to retain crispness} and sautéed shrimp to the sauce.}

{Let this simmer for a minute more and serve!}

I served it with our favorite rice {jasmine!}.

{It was perfectly savory, sweet and spicy and was devoured in record time by my entire family. I have also served this with angel hair pasta, which is equally perfect.  I hope you'll give this one a try if it sounds and looks good to you! Everyone should experience this deliciousness. LOL! :)}
 
xoxo, thanks for reading! ♥
 
 
 
 

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