Shrimp Stir-Fry with Green Beans and Corn
Recipe
- 1 ½ pounds medium shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 2 tablespoons sesame oil
- 2 tablespoons oyster sauce
- 4 tablespoons vegetable oil
- 1 tablespoon minced fresh ginger
- 1 cup sliced green onion, including tops
- 2 cloves garlic finely chopped
- 1 pound green beans, ends trimmed, snapped into bite-size pieces
- 1 can baby corn, drained
- salt
- freshly ground black pepper
- cooked rice (optional)
In a small bowl, combine soy sauce, sherry, sesame oil and oyster sauce. Set aside. Heat 1 tablespoon vegetable oil in a large skillet. Add shrimp to skillet. Stir-fry until shrimp turn pink, about 2 to 3 minutes. Remove shrimp. Add remaining oil to skillet and heat. Add ginger, onion and garlic and stir-fry about 1 minute. Add green beans and corn to skillet. Cook 2 to 3 minutes. Stir in sauce, cover and steam until crisp tender, about 2 minutes. Return shrimp to pan and combine. Season with salt and pepper to taste and stir-fry until heated through, about 1 minute. Serve over rice, if desired.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
You can catch up to 48 quarts of shrimp (head on) with a cast net or 30 quarts with the heads off, per person, per day.
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