Almost everyone who likes Asian food likes stir fry because it is quick to make and the vegetables stay brightly colored, are crisp and retain their flavor and vitamins. There is no reason not to order or better yet – may your own – sweet and sour version of your favorite stir fry at home. It’s simple – tasty – healthy and beautiful to look at, too!
Serve it with brown rice for a nice added nutty flavor or a bit more of a chewy texture, a crisp white wine and you have dinner ready in a flash. Perfect for al fresco dining on these warm Spring evenings.
PS: You can make this with skinless, boneless chicken as well! Just cook the chicken a few minutes little longer to ensure it is fully cooked (no pink).
Sweet & Sour Shrimp Stir Fry
- 1 tsp. sesame oil
- 1/4 c thinly sliced celery
- 1/4 c chopped red bell pepper
- 1/4 c chopped green onions
- 1/4 tsp. ground ginger
- 1 tsp. soy sauce (light or low sodium OK)
- 1 tsp. fresh lemon juice
- 1 tsp. sugar (Whey Low or Splenda) or 1/8 tsp. other sugar substitute
- 1 Lb. medium raw shrimp, peeled and deveined
Heat oil in large, nonstick skillet, over medium heat. Add celery, bell pepper, onion and ginger. Cook and stir 5 to 7 minutes until vegetables are crisp tender and brightly colored.
In small glass measuring cup, combine soy sauce, lemon juice and sugar. Mix well to dissolve sugar. Add to skillet and cook and stir 1 minute. Add shrimp and stir-fry 3 minutes or just until all shrimp have just turned pink and tender. (Overcooking makes shrimp tough.) Serve with brown or jasmine rice.
Tip from the Toque: To peel shrimp, remove the leg gently pulling them off the shell. Loosen the shell with your fingers, then slide it off. To devein shrimp, using the tip of a paring knife, make a shallow cut along the outside rim of the shrimp and remove the black vein. Rinse shrimp and dry on paper towels.