Hoisin Shrimp Stir Fry Recipes
HOISIN SHRIMP & BROCCOLI
This is a healthy dish with a savory sauce that enhances the fresh flavor of the broccoli. It looks great and is easy to prepare. Try it-you'll love it! Mary Kisinger - Calgary, AB
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 289 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 524mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
ASIAN STIR FRIED SHRIMP AND RICE NOODLES
Steps:
- Bring about 6 cups of water to a boil in a saucepan. Place the rice noodle in a large bowl, pour the water over, and use tongs or a fork to move the noodles about, stirring every minute or so until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
- Meanwhile, in a container combine the cornstarch in water, broth, soy sauce, sherry, sugar, and chili garlic sauce. Shake to combine well.
- Heat the oil in a wok, and add the garlic, ginger, and shrimp. Stir-fry for 2 minutes until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens about 3 minutes.
- Serve hot with chives on top.
Nutrition Facts : Calories 208 kcal, Carbohydrate 12 g, Cholesterol 227 mg, Fiber 0 g, Protein 29 g, SaturatedFat 1 g, Sodium 1318 mg, Fat 5 g, ServingSize 6 to 8 Servings, UnsaturatedFat 4 g
SHRIMP WITH HOISIN SAUCE
Make and share this Shrimp With Hoisin Sauce recipe from Food.com.
Provided by CJAY8248
Categories < 30 Mins
Time 18m
Yield 1 recipe, 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove shells from shrimp. De-vein and rinse. Pat dry on paper towels. Mix water, cornstarch, soy sauce and hoisin sauce in a small bowl. Set aside. Heat oil in wok; add ginger and garlic. Add shrimp and stir fry until they change to a pink color (about 5 minutes). Add scallions and stir fry for 1 minute; add sauce mixture and cook for 2 minutes.
Nutrition Facts : Calories 329.1, Fat 16.7, SaturatedFat 2.3, Cholesterol 173.8, Sodium 1190.5, Carbohydrate 18.5, Fiber 1.3, Sugar 9.2, Protein 25.4
HOISIN SHRIMP STIR FRY
from "stephanie cooks" - http://stephaniecooks.blogspot.com/2010/12/hoisin-shrimp-stir-fry.html
Provided by ellie3763
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a wok or large skillet, heat your oil. Add the carrots and garlic. Cook over medium heat for about 3 minutes.
- Add the mushrooms and snap peas. Cook until everything is tender.
- Remove the veggies from the pan. Add the shrimp. Allow to cook on one side, then flip.
- Sprinkle the flour over the shrimp and stir well until the flour lightly coats the shrimp.
- Return the veggies to the pan.
- Add the sauces, stir well to combine. Allow to heat for 1-2 minutes.
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- Add 1/3 cup sherry, hoisin sauce, chili-garlic sauce, soy sauce, and sherry vinegar to a small bowl. Whisk to combine.
- Heat 1 Tbsp olive oil in a large non-stick skillet over high heat. When the oil is hot, add the broccoli and 2 tablespoons of the sherry-hoisin mixture to the skillet. Stir to coat the broccoli. Cover the skillet and cook the broccoli for 4 minutes, stirring about halfway through. Transfer the broccoli to a bowl and set aside.
- When the broccoli is done, add 1 tablespoon of olive oil to the skillet along with the ginger, red pepper flakes, and garlic. Cook and stir for about 30 seconds. Add remaining sherry-hoisin mixture to the skillet and stir to combine. When this mixture comes to a simmer, reduce the heat to medium-low and add the shrimp. Stir to coat the shrimp and cover. Cook for about 3-4 minutes until the shrimp are just cooked through.
- While the shrimp is cooking, combine the remaining 2 tablespoons of sherry with cornstarch and whisk to combine.
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- Bring a large pot of water to a boil. Add the soba noodles and cook until tender, 4-5 minutes. Drain the noodles and rinse them with cold water.
- Meanwhile, heat 2 teaspoons oil in a wok or large skillet over medium high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the shrimp and cook, stirring often, until they just turn opaque, 2-3 minutes. Transfer the shrimp to a plate.
- Heat the remaining 2 teaspoons oil in the wok. Add the bell pepper, scallions (reserve some for garnish), and edamame. Cook 2-3 minutes, stirring often, until vegetables are crisp tender. Add the shrimp back to the wok along with the sauce. Cook until the sauce is heated through, about 1 minute, and then add the sesame oil and noodles. Toss to mix all of the ingredients together. Garnish with reserved scallions before serving.
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- Heat a wok over medium-high heat. Add cooking oil and then broccoli and bell peppers. Saute until tender and turning light brown in spots, 4 to 5 minutes. (If you like a more tender broccoli, add a splash of water or stock and cover with a lid. Steam, covered, for 2 minutes.)
- Add shrimp and sauce to stir-fry and cook everything together until shrimp is cooked through and sauce coats other ingredients, 4 to 5 minutes.
- Set aside 1 cup / 158 g of cooked rice (for 4 servings; adjust if customizing) for Wednesday’s meal. If remaining rice was made ahead, reheat in the microwave.
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