Stir-Fried Shrimp with Garlic and Chile Sauce

During these warm months, softball has ruled our lives as it usually does...Our largest trip this summer to date was to the Denver Colorado area.  This trip was important to me because I really got a chance to bond with the players and parents on our team, especially with Cathy, my softball BF.  We watched a lot of softball, took in some beautiful scenery, and there was even time to catch a Rockies vs. White Sox game.  I was extremely stoked about this because we all know that the White Sox are my second favorite team.  Although I have thoroughly enjoyed watching Kylie do her thing on the mound, on first base and in the batters box, I have really missed my time in the kitchen.  We had almost a whole week at home with no games so I have been going through my "to-try" pile of recipes.  Since I had some frozen shrimp in the freezer, I chose Cooking Light's Stir-Fried Shrimp with Garlic and Chile Sauce for an easy Monday night dinner.   


Stir-Fried Shrimp with Garlic and Chile Sauce

Adapted from: Cooking Light, January, 2009

Ingredients

• 1/2 cup fat-free, lower-sodium chicken broth
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 2 teaspoons Shaoxing (Chinese rice wine) or dry sherry
• 2 teaspoons lower-sodium soy sauce
• 1/4 teaspoon white pepper
• 1 tablespoon canola oil
• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons minced garlic
• 1 1/2 teaspoons minced peeled fresh ginger
• 1 jalapeño pepper, seeded and finely chopped
• 1/2 cup (1-inch) slices green onions
• 1/2 teaspoon dark sesame oil
• Cilantro sprigs (optional)

Preparation

1. Combine first 6 ingredients in a small bowl, stirring with a whisk.

2. Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink. Add garlic, ginger, and jalapeño; stir-fry 1 minute. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly. Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.

Nutritional Information (per serving, as written in the original CL recipe)

• Calories: 244
• Fat: 7.1g
• Saturated fat: 0.9g
• Monounsaturated fat: 2.9g
• Polyunsaturated fat: 2.4g
• Protein: 35.4g
• Carbohydrate: 6.8g
• Fiber: 0.8g
• Cholesterol: 259mg
• Iron: 4.5mg
• Sodium: 371mg
• Calcium: 109mg

Combine first 6 ingredients in a small bowl, stirring with a whisk (I made an extra half batch of the sauce to coat the extra vegetables I added to the recipe).

Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink (I only used 3/4 pounds of shrimp but also added in about a cup of cooked, shredded chicken).

Add garlic, ginger, and jalapeño; stir-fry 1 minute.

Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly.

(At this point I added about a cup and a half total of steamed broccoli and sauteed red pepper and mushrooms).

Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.

Cooking Light's Stir-Fried Shrimp with Garlic and Chile Sauce, was served over a bed of oven baked brown rice.  It was simple to make and absolutely delicious.  This dish is reminiscent of a popular menu choice at Yang Ming Restaurant in Orange, which I absolutely adore.  Of course I made some changes because for whatever reason, I can rarely make a recipe as written.  Terry is getting used to eating shrimp and seems to like it, but I didn't want to overwhelm him so I cut the shrimp amount in half and added around a cup of shredded, pre-cooked chicken.  Because I am such a vegetable lover it was natural for me to add in some extra veggies, but they could have easily been served along side.  About a cup and a half total of steamed broccoli and sauteed red pepper and mushrooms were added after the sauce was poured into the pan and thickened.  To coat the vegetables I made an extra half batch of the sauce.  The jalapeno called for in the recipe did not add much heat, I may add two next time.  Lunch the past two days has been leftovers and this recipe seems to improve more and more as the flavors meld together.  This one will work it's way into our rotation...that is once we have a regular rotation again...dare I say I am excited for school to start?

-Heather