53 minutes ago
Wednesday, February 11, 2009
That bag of frozen shrimp in my freezer always comes in handy for last minute dinner ideas.
I had some leftover shrimp and scallops in the freezer so decided to make an easy stir fry.
I added some walnuts to the pan and served the stir fry over jasmine rice. It was better than Chen's down the street.
Shrimp Stir Fry w/ Broccoli & Walnuts
~ half a pound of frozen shrimp (I used half a bag of frozen large shrimp), defrosted, shell and tail removed (if shrimp are large, cut them in half)
~ I also added sea scallops, cut in half
~ 1 cup of fresh broccoli florets, cut into small pieces, steamed (I steam them in the microwave for 2 minutes w/ a bit of water)
~ handful of scallions, chopped
~ 1 small onion, halved and cut into thick slices
~ 4 cloves of garlic, chopped
~ 1 knob of ginger, peeled and sliced thin (optional)
~ handful of walnuts
~ peanut oil for frying
~ 1/2 cup chicken broth
~ 3 Tbsp. lite soy sauce
~ 2 tsp. sesame oil
~ 2 Tbsp. hoisin sauce
~ 1 Tbsp. cornstarch
In a small bowl, mix together your sauce ingredients until blended.
Heat oil in a large heavy skillet. Add chopped onions, scallions, garlic and cook 3 minutes until garlic starts to soften.
Now add your broccoli and walnuts and stir fry with the onion garlic mixture for about 4 minutes.
Remove vegetables from the pan and set aside.
Add some more oil to your pan and stir fry your shrimp & scallops for about 5 minutes until seafood is cooked thru. The scallops will have a bit of nice brown edges on them.
Put your vegetables back into the skillet or wok with the seafood and add sauce. Simmer about 2 more minutes and serve over rice.