Shrimp with Peanuts
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Shrimp with Peanuts
YIELD Makes 4 servings
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INGREDIENTS
| 1/4 | cup ketchup |
| 2 | tablespoons reduced-sodium chicken broth |
| 1 | tablespoon dry sherry |
| 1 | tablespoon rice vinegar |
| 1 | tablespoon reduced-sodium soy sauce |
| 1 | teaspoon brown sugar |
| 2 | green onions with tops |
| 1 | tablespoon peanut oil or vegetable oil |
| 2 | cloves garlic, minced |
| 1/8 | to 1/4 teaspoon red pepper flakes |
| 3/4 | pound medium or large shrimp, peeled and deveined |
| 1/3 | cup dry roasted peanuts |
| Hot cooked Chinese egg noodles | |
| Cucumber fan for garnish | |
PREPARATION:
- Combine ketchup, broth, sherry, vinegar, soy sauce and brown sugar in small bowl; set aside.
- Cut onions diagonally into 1/2-inch pieces; set aside.
- Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add garlic and red pepper; stir-fry 30 seconds.
- Add shrimp; stir-fry 3 to 5 minutes or until shrimp turn pink and opaque. Add ketchup mixture and onions; stir-fry about 1 minute or until sauce boils and thickens.
- Stir in peanuts. Serve over noodles. Garnish, if desired.
Note
Rice vinegar is a light, mellow and mildly tangy vinegar brewed from rice. Do not use brands that are not brewed or that are seasoned with salt and sugar. Cider vinegar can be used as a substitution.
This recipe appears in:
Asian
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