Carolina AM Cooking: Shrimp & Vegetable Stir Fry
Carolina AM Cooking: Shrimp & Vegetable Stir Fry
Chef Jamie Saunders stops by the studio to whip up a delicious recipe just in time for summer!
The recipe is below:
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Shrimp & Vegetable Stir Fry
serves 3-4
Ginger Rice
Parboiled Rice 1 1/2 cups
Water 4 cups
Coriander 1/4 teaspoon
Kosher salt 1 teaspoon
Black pepper 1/4 teaspoon
Butter, unsalted 1 tablespoon
Ground Ginger 1/4 teaspoon
Stir Fry
Canola Oil 1 Tablespoon
Garlic Cloves 4 pieces
finely chopped
Broccoli 1 head
cut into florets
Mixed Vegetables 2 cups
mushrooms, bell peppers etc
Kosher Salt to taste
Black Pepper to taste
Shrimp (medium) 1 pound
deveined, cleaned, tail off
Teriyaki Sauce as needed
Chopped Cilantro if desired
- Prepare Rice: In a small sauce pot, bring 4 cups of water, coriander, salt, pepper and butter to a simmer, then stir in rice. Bring the rice to a gentle simmer, reduce heat to a low flame, just enough to hold the simmer, cover and allow to simmer for about 18-20 minutes, until tender. When it is ready, stir in the ginger, set aside covered. Fluff with a fork, when you are ready to serve.
- Heat the oil, over a medium heat, in a large skillet pan, and add the chopped garlic. Saute for a minute, add the broccoli and vegetables, season with a touch of salt and pepper and stir fry again for 2-3 minutes. Stir in the shrimp and cook over a medium high heat for 2-3 minutes until they starts turning pink.
- Once the shrimp is cooked through and the veggies start looking bright, add enough sauce to lightly coat the vegetable and the shrimp and keep stirring till it comes to a simmer. Add a little more water if the sauce is too thick. Simmer for a minute or two. Check for seasoning and add salt and pepper if desired and toss in cilantro right before removing from heat. Stir well and serve over rice.
