Shrimp and Ginger Stir-Fry - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This stir-fry is fantastic with cooked rice or over a bed of shredded Napa cabbage.
Ingredients
- 3 tbsp. finely grated fresh ginger
- 3 tbsp. soy sauce
- 1 tbsp. white-wine vinegar
- 2 tsp. sugar
- 1 tbsp. cornstarch
- Coarse salt and ground pepper
- 1 1/2 lb. peeled and deveined medium shrimp
- 4 tbsp. vegetable oil
- 2 red bell peppers
- 8 scallions
Instructions
- Press out ginger juice (see note); 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.
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