We've laid off the stir-frys for a while- afterall it is nearly summer and grilling season is already in full swing. But I did have to try one last stir-fry before I hang up the frying pan for the season.
INGREDIENTS
- 3 tablespoon(s) sesame seeds (white,
black, or a mix)
- 2 large egg whites
- 1/4 cup(s) cornstarch
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper
- 1 pound(s) (21-25 per pound) peeled and
deveined raw shrimp
- 2 tablespoon(s) canola oil,
divided
- 1 1/4 cup(s) orange juice
- 1/2 cup(s) dry sherry (or white wine)
- 4 tablespoon(s) reduced-sodium soy sauce
- 2 teaspoon(s) sugar
- 1 scallion, thinly sliced
DIRECTIONS
Whisk sesame seeds, egg
whites, cornstarch, salt, and pepper in a large bowl. Add shrimp and toss
to coat.Heat 1 tablespoon oil in a
large nonstick skillet over medium heat.
Add half the shrimp and cook
until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with
the remaining 1 tablespoon oil and the rest of the shrimp.
Tip: Place each shrimp into the pan with a pair of tongs. LEAVE THEM THERE until they easily turn over. Do not keep monkeying with them in the pan or the breading will all fall off. And turn into shrimp-scrambled-eggs.
Add orange juice, sherry, soy sauce, and sugar to the
pan. Bring to a boil and cook, stirring occasionally, until slightly thickened
and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to
coat with the sauce.
Serve immediately, with scallion sprinkled on top. Serve over rice or pasta
VERDICT
I cooked endamame and peppers in the skillet first- the veggies were a nice addition to the dish. As for the shrimp- you really have to leave them alone and let them cook or the breading will fall off.
The dish has a very orangey flavor- you may wish to cut back on the orange juice. Overall, we were pleasantly surprised!
NUTRITION
Calories
|
232
|
Total Fat
|
10g
|
Saturated Fat
|
1g
|
Cholesterol
|
168mg
|
Sodium
|
488mg
|
Total Carbohydrate
|
12g
|
Dietary Fiber
|
1g
|
|
|
Protein
|
21g
|
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