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Sesame shrimp stir-fry

89

  • Prep Time10 mins
  • Total Time30 mins
  • Makes4 servings
Sesame shrimp stir-fry

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 1 cup long-grain white rice

  • 1 tbsp sesame oil, divided

  • 450 g large frozen shrimp, thawed and peeled

  • 2 tbsp chopped ginger

  • 3 garlic cloves, minced

  • 4 baby bok choy, quartered

  • 1/2 cup water

  • 3 tbsp oyster sauce

  • 3 tbsp rice vinegar

  • 2 tbsp toasted sesame seeds

  • 1/3 cup chopped cilantro, plus more for garnish

Instructions

  • COOK rice following package directions, about 15 min.

  • HEAT 2 tsp sesame oil in a large non-stick frying pan over medium-high. Add shrimp, ginger and garlic and cook, stirring often, until pink, 2 to 3 min. Transfer to a bowl.

  • ADD bok choy to same pan and cook, stirring often, until tender-crisp, about 2 min.

  • ADD water, oyster sauce, vinegar and shrimp mixture. Bring to a boil, then stir in sesame seeds and remaining sesame oil.

  • STIR cilantro into rice. Divide rice among 4 plates and top with shrimp mixture. Garnish with more cilantro.


Chatelaine Quickies: Cold Noodles with shrimp and peaches


Nutrition (per serving)

Calories 362, Protein 27g, Carbohydrates 44g, Fat 9g, Fibre 2g, Sodium 552mg.
Excellent source of vitamin A.

Kitchen tip: Toast sesame seeds in a small frying pan over medium-high, stirring often, until golden and fragrant, about 3 min.

Kitchen tip: When cutting bok choy, slice only through the firm pale bulb, then gently pull apart, to keep leaves intact.

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