Easy Shrimp and Fresh Plum Stir-Fry
This Easy Shrimp and Fresh Plum Stir-Fry will have you in and out of the kitchen and eating fast.
Servings 3 people
- 1 lb shrimp, peeled and deveined (you can also use chicken)
- 5 scallions (green and white pieces) cut into 1" pieces
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger paste
- 2 ripe plums, sliced
- 2 tbsp dry sherry
- 2 tbsp brown sugar
- 2 tbsp ketchup
- 2 tbsp low-sodium soy sauce
- 2 tbsp fresh lime juice
- 2 tsp toasted sesame oil
- 1/2 tsp cayenne
- 2 tsp cornstarch
- 2 tbsp peanut or vegetable oil
Prepare shrimp, scallions, garlic, ginger and plums. Make sure to keep each of these items separate. Set aside until you are ready to stir-fry.
In a medium bowl, combine sherry, brown sugar, ketchup, soy sauce, lime juice, sesame oil, cayenne and cornstarch. Set aside.
Heat oil in a large (12") saute pan or wok over med-high heat until you see oil shimmering. Add ginger and garlic and stir-fry for about 15 seconds, stirring constantly (do not burn). Add shrimp and stir-fry until opaque, 2-3 minutes. Add liquid mixture, scallions and plums; simmer until liquid thickens, about 2-3 minutes.
Serve on top of steamed rice.
Each serving is approximately 1-1/3 cups.
When it comes to ingredients, like ginger and garlic, I prefer to use fresh ginger paste in a recipe like this. I find it incorporates better and it's very handy to keep in the fridge. I also prefer the already minced garlic (found in the produce section) in a large jar. It's a great thing to keep in the fridge too. Having these items around also cuts way down on preparation time which I love.
Calories: 381kcal | Carbohydrates: 27.7g | Protein: 38.4g | Fat: 12.8g | Saturated Fat: 2.1g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 5.5g | Cholesterol: 285.8mg | Sodium: 718.6mg | Potassium: 684.2mg | Fiber: 2.4g | Sugar: 16g | Vitamin A: 17.9IU | Vitamin C: 21.6mg | Calcium: 24.8mg | Iron: 6.2mg