Monday, March 12, 2012

Honeyed Shrimp Stir-Fry

This is a great dish to make on busy week nights. It's quick, easy and healthy! Use whatever vegetables you have on hand. I like the combination of green (green beans, sugar snap peas or snow peas, broccoli) and red or orange (bell pepper, carrots).

I usually just bring the wok to the table, hence the less than glamorous shot above. Like I said, busy night, hungry family!

Serves 4
  • 1 lb shrimp, peeled = 450 g de crevettes, décortiquées
  • Black and Cayenne peppers = poivres noir et de Cayenne
  • 2 teaspoons sesame oil = 2 cuillères à café d'huile de sésame
  • 2 teaspoon grated ginger = 2 cuillères à café de gingembre râpé
  • 2 gloves garlic, minced = 2 gousses d'ail, émincées
  • 8 oz. green beans, blanched = 225 g d'haricots verts, blanchis
  • 1 bell pepper, cut into strips = 1 poivron, coupé en lamelles
  • 3 tablespoons honey = 3 cuillères à soupe de miel
  • 1 tablespoon soy sauce = 1 cuillère à soupe de sauce soja

Sprinkle black and Cayenne peppers on raw shrimp.

Coat a wok with sesame oil, heat at medium-high until hot. Add ginger and garlic and fry for 30 seconds. Add shrimp and stir-fry for about 3 minutes. Add green beans and bell pepper strips and continue stir-frying for 2 minutes.

Combine honey and soy sauce in a small bowl. Gradually add mixture to wok, stirring constantly. Cook for a couple of minutes. Serve immediately with jasmine rice. Enjoy!

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