Shrimp and Ginger Stir Fry

Serves 4; Prep time: 30 minutes; Total time: 30 minutes

This stir-fry is good with cooked rice, or try it over a bed of shredded Napa
cabbage.

3 tablespoons finely grated fresh ginger
3 tablespoons soy sauce
1 tablespoon white-wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
coarse salt and ground pepper
1 1/2 pounds peeled and deveined medium shrimp, tails removed
4 tablespoons vegetable oil
2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
8 scallions, cut into 2-inch pieces, white and green parts separated

Press out ginger juice (see below); whisk in soy sauce, vinegar, sugar,
cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
Season shrimp with salt and pepper. Heat 2 tablespoons oil in a large nonstick
skillet over medium-high heat. Cook half the shrimp, turning once, until just
opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat
with remaining shrimp. Set shrimp aside.
Add remaining tablespoon oil to pan; cook bell peppers and white parts of
scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until
thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated
with sauce, 30 seconds more. Serve immediately

Note: pressing fresh ginger: Place finely grated ginger in a fine-mesh sieve set
over a small bowl. With a spoon, press down firmly until juices are released.
Discard the solids.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/