Teriyaki Shrimp Stir Fry

Teriyaki Shrimp Stir Fry

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1/4 cup, plus 2 teaspoons cornstarch
2 egg whites
1 pound uncooked large shrimp, peeled, deveined
3 tablespoons canola oil, divided
3 cloves garlic, minced
1 tablespoons chopped, fresh ginger
3 to 4 cups fresh stir fry vegetables
1/4 cup peanuts or cashews (optional)
1/2 cup teriyaki sauce
1/4 cup dry white wine
Pinch red pepper flakes

Whisk 1/4 cup cornstarch and egg whites together in a large bowl until smooth. Add shrimp; toss to coat. Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes. Transfer shrimp to plate. Whisk together teriyaki sauce, wine, and remaining 2 teaspoons cornstarch together. Add remaining 1 tablespoon oil to wok. Add vegetables and stir-fry until vegetables are crisp-tender. Add shrimp, teriyaki sauce mixture and red pepper and cook 1 minute or until sauce starts to thicken a bit. Add nuts if desired. Serve over hot cooked rice.

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