Sunday, January 22, 2017

Sesame Shrimp and Vegetable Stir Fry

You don't always have to go out for good Chinese takeout. It's easy to make at home and has the added benefit of being good for you too, with fresh vegetables and no preservatives. Sesame seeds and sesame seed oil give this stir fry dish a rich nutty flavor.


  • 12 jumbo shrimp, raw, peeled and deveined
  • 1/2 cup red bell pepper, thinly sliced
  • 1/2 cup carrot, julienned
  • 1/2 small onion, thinly sliced
  • 1/2 cup frozen broccoli florets
  • 1/2 cup frozen cauliflower florets
  • 2 Tblsp. oil for cooking, peanut, canola or vegetable
  • 1 tsp sesame seed oil (it has a rich flavor so a little goes a long way)

For the sauce:

  • 3/4 cup chicken broth
  • 1 Tblsp. soy sauce
  • 1 Tblsp. oyster sauce
  • 2 Tblsp. cornstarch
  • 1/8 tsp. cayenne pepper (more if you dare)
  • 2 tsp. sesame seeds.  Reserve 1 tsp. to sprinkle on finished dish

In a small bowl, combine ingredients for the sauce, set aside until ready to use.

Heat oil in a large skillet or wok over medium high heat. Add pepper, carrots and onion. Cook 3 or 4 minutes until tender but not brown.

Add frozen broccoli and cauliflower. Cook 3 or 4 minutes. Stirring occasionally.

Add 1 tsp. sesame seeds. Cook 1 minute.

Add raw shrimp. Whisk sauce ingredients in the bowl so that the cornstarch blends with liquids. Add to skillet. Cook until shrimp are cooked and sauce is bubbly. About 5 or 6 minutes.

Serve with boiled rice and chow mein noodles. Sprinkle remaining sesame seeds over top.
Serves 2.


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