Sweet and Savory Peking Shrimp Stir-Fry
Indulge in the rich flavors of Sweet and Savory Peking Shrimp, a delightful dish that combines succulent shrimp, crisp vegetables, and a luscious sauce that's both sweet and savory. This recipe comes together quickly, making it perfect for weeknight dinners or special occasions alike. Inspired by a contest-winning recipe from Janet Edwards of Beaverton, Oregon, it pairs wonderfully with brown rice, though any variety of cooked rice will work. This dish not only delivers great taste but also showcases the vibrant colors of fresh ingredients, making it a feast for the eyes as well!
4
Servings
145
Calories
12
Ingredients
Ingredients
Cornstarch
1 tablespoon (none)
Water
1/4 cup (none)
Corn Syrup
1/4 cup (none)
Reduced Sodium Soy Sauce
2 tablespoons (none)
Sherry Wine or Chicken Broth
2 tablespoons (none)
Garlic Clove
1 (minced)
Ground Ginger
1/4 teaspoon (none)
Green Pepper
1 small (cut into 1-inch pieces)
Canola Oil
2 tablespoons (none)
Medium Shrimp
1 lb (uncooked, peeled and deveined)
Medium Tomato
1 (cut into wedges)
Cooked Rice
to serve (hot, cooked)
Instructions
1
In a small bowl, mix the cornstarch and water until smooth and free of lumps.
2
Add the corn syrup, soy sauce, sherry or chicken broth, minced garlic, and ground ginger into the cornstarch mixture. Stir well to combine and set aside.
3
Heat the canola oil in a nonstick skillet or wok over medium-high heat. Add the green pepper and stir-fry for about 3 minutes, until slightly tender.
4
Introduce the uncooked shrimp into the skillet. Continue to stir-fry for an additional 3 minutes or until the shrimp turn pink and are cooked through.
5
Pour the cornstarch mixture into the skillet, stirring constantly. Bring the mixture to a boil and cook for approximately 2 minutes, or until the sauce has thickened.
6
Gently fold in the tomato wedges, allowing them to heat through in the sauce.
7
Serve the Peking shrimp stir-fry over hot, cooked rice, and enjoy this delicious blend of flavors!
Nutrition Information
2.5g
Fat
16.5g
Carbs
10.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Sweet and Savory Peking Shrimp Stir-Fry?
The main protein used in this recipe is 1 lb of medium, uncooked, peeled, and deveined shrimp.
What vegetables are included in this shrimp stir-fry?
The recipe includes one small green pepper cut into 1-inch pieces and one medium tomato cut into wedges.
How many servings does this Peking shrimp recipe make?
This recipe yields 4 servings.
What is the calorie count per serving?
Each serving contains approximately 145 calories.
What type of rice is recommended to serve with this dish?
It is recommended to serve the dish over hot, cooked rice, such as brown rice or any other variety.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is described as a quick-to-prepare dish that is perfect for weeknight dinners.
What is the fat content per serving?
The fat content is 2.5g per serving.
Can I substitute the sherry wine in the sauce?
Yes, you can use chicken broth as a substitute for the sherry wine.
How much corn syrup is used in the sauce?
The sauce requires 1/4 cup of corn syrup.
Who is the inspiration behind this recipe?
The recipe is inspired by a contest-winning dish from Janet Edwards of Beaverton, Oregon.
How long should you stir-fry the green pepper?
The green pepper should be stir-fried for about 3 minutes until slightly tender.
What size of shrimp is best for this stir-fry?
The recipe calls for medium shrimp.
How should the garlic be prepared?
One garlic clove should be minced before being added to the sauce.
What type of soy sauce is used?
The recipe specifies using 2 tablespoons of reduced sodium soy sauce.
What is the preparation for the tomato?
The tomato should be cut into wedges and gently folded in at the end.
How much protein is in each serving?
There are 10.5g of protein per serving.
How do you thicken the stir-fry sauce?
The sauce is thickened by bringing a mixture of cornstarch and water to a boil for about 2 minutes.
How long does it take to cook the shrimp?
The shrimp should be stir-fried for about 3 minutes or until they turn pink and are cooked through.
What kind of oil is used for the stir-fry?
The recipe uses 2 tablespoons of canola oil.
How much ground ginger is needed?
The recipe requires 1/4 teaspoon of ground ginger.
What is the carbohydrate content per serving?
Each serving contains 16.5g of carbohydrates.
What are the first ingredients to mix for the sauce?
The first step is to mix 1 tablespoon of cornstarch and 1/4 cup of water until smooth.
Does the recipe contain any fiber?
The provided nutritional information indicates that fiber content is null or not specified.
What category does this recipe fall under?
The recipe is categorized under 'Rice' dishes.
How many total ingredients are used in the recipe?
There are 12 ingredients in total.
When should the tomato wedges be added?
The tomato wedges are folded in after the sauce has thickened and just before serving.
Is the shrimp used fresh or frozen?
The recipe calls for 1 lb of uncooked, peeled and deveined shrimp; they can be fresh or thawed from frozen.
What temperature should the skillet be?
The skillet or wok should be heated over medium-high heat.
How is the sauce flavor described?
The sauce is described as a luscious blend of sweet and savory flavors.
What is the purpose of the cornstarch?
Cornstarch is used to create a slurry with water to thicken the sauce once it reaches a boil.