Teriyaki Zucchini Fried Noodles With Shrimp Recipe 465

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TERIYAKI SHRIMP AND VEGETABLE STIR-FRY



Teriyaki Shrimp and Vegetable Stir-Fry image

Shrimp, bok choy, broccoli, and zucchini are happy together in a stir-fry that makes its own teriyaki sauce. Serve over rice or noodles for a tasty meal.

Provided by Marcia

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 11

2 heads baby bok choy
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger root
½ pound uncooked medium shrimp, peeled and deveined
1 cup broccoli florets
1 cup sliced zucchini
2 tablespoons soy sauce
2 tablespoons sweet vermouth
2 tablespoons brown sugar
2 teaspoons rice vinegar
1 tablespoon cornstarch

Steps:

  • Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part, keeping both parts separated.
  • Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
  • Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
  • Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until leaves start to wilt and the sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 13.9 g, Cholesterol 86.3 mg, Fat 7.5 g, Fiber 1.5 g, Protein 11.5 g, SaturatedFat 1.2 g, Sodium 595.9 mg, Sugar 8.8 g

TERIYAKI ZUCCHINI FRIED NOODLES WITH SHRIMP RECIPE - (4.6/5)



Teriyaki Zucchini Fried Noodles with Shrimp Recipe - (4.6/5) image

Provided by jab120638

Number Of Ingredients 17

Olive oil cooking spray
3/4 cup broccoli florets (about 5)
1 egg, beaten
3 teaspoon sesame oil
1/2 teaspoon ginger, freshly minced
1 teaspoon garlic, minced
1/2 red onion, sliced lengthwise into 1/2-inch thick "strips" (fajita-style)
1 small red bell pepper, sliced into 1/2-inch thick "strips" (fajita-style)
salt and pepper, to taste
1/4 teaspoon (or one small pinch) of red pepper flakes
3 tablespoon soy sauce
1 teaspoon honey
1 teaspoon rice vinegar
3-4 jump shrimp, defrosted, peeled and deveined
1.5 medium zucchini, sliced (Blade C)
1/4 teaspoon white sesame seeds
Noodles

Steps:

  • Place a large skillet (or wok) over medium heat and coat lightly with cooking spray. Add in the broccoli and cook for about 3 to 4 minutes, tossing frequently. While the broccoli is cooking, place a small skillet over medium-low heat. Once the pan heats, add in the egg and scramble. Set aside. Add in garlic, red onion, red bell pepper, ginger and 2 teaspoons of the sesame oil. Cook for about 2 minutes or until bell pepper begins to soften. Season all the vegetables with salt, pepper and red pepper flakes. Toss to combine. While the mixture is cooking, combine the soy sauce, last tsp of sesame oil, rice vinegar and honey in a bowl and whisk to combine. Set aside. Add the shrimp to the skillet and let cook for 2 minutes, flip over, and add in the soy sauce mixture, zucchini noodles and scrambled egg. Toss to combine and stir frequently for about 2 minutes, or until the shrimp are cooked through and the zucchini noodles have softened and absorb teriyaki sauce. Make noodles to your liking. Pour out the stir fry mixture into a bowl or plate and top with white sesame seeds. Enjoy!

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