I really like this recipe for shrimp stir fry, and it is very easy to make.
I started using Jasmine rice because I really like the nutty flavor. Of course you may substitute white rice or even brown rice, but I personally prefer the Jasmine rice.
I hope you like this recipe too.
- 2 cups water
- 1 cup uncooked jasmine rice
- 1 pound medium shrimp, peeled and de-veined
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
- 1/4 teaspoon ground black pepper
- 2 tablespoons sesame oil
- 1 red bell pepper, sliced into thin strips
- 1 medium onion, sliced into thin slices
- 3 green onions, sliced
- 3 tablespoons teriyaki sauce
- 1/2 pound sugar snap peas
- 1/2 cup of broccoli florets
- 1/8 cup cornstarch
- 3/4 cup chicken broth
- 1/4 teaspoon salt
- In a medium saucepan, bring salted water to a boil.
- Add rice, reduce heat, cover and simmer for 20 minutes.
- While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag.
- Allow to marinate in the refrigerator for about 30 minutes.
- Heat sesame oil in a large wok or skillet.
- Add red bell pepper, sliced onions, broccoli and green onions; saute 3 to 4 minutes to soften slightly
- Add teriyaki sauce.
- Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are pink (opaque).
- Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils.
- Taste for correct seasonings.
- Serve shrimp stir fry over jasmine rice.
- I like to use Jasmine rice but you may use white rice or any other kind of rice you desire.
- Jasmine rice, sometimes known as Thai fragrant rice, is a long-grain variety of rice that has a nutty aroma and a subtle flavor. Jasmine rice is originally from Thailand.
- Find a good brand of jasmine rice, from Thailand if possible (I use Golden Phoenix).
- Rinse the rice once, moving your fingers through the rice, until the water runs pure without any milkiness. Drain.
- After the rice has cooked....remove the rice from the heat and allow to sit, still covered, for at least 10 minutes. Fluff with a fork.