Friday 3 January 2014

Shrimp Chop Suey

This is one of my favourite Chinese foods. Most take-out Chinese food places here do not cater to gluten-free people, so, I have had to developed my own Chinese recipes using gluten-free products. 

1 cup GF vegetable stock
1 tablespoon corn starch
1 tablespoon GF low-sodium soy sauce
1 tablespoon mirin
1 teaspoon fish sauce
1/2 teaspoon sesame oil
1 teaspoon finely grated ginger
1 clove garlic, pressed
fresh ground pepper, to taste
1 pound cooked shrimp
1 medium carrot, thinly sliced
1 stalk celery, thinly sliced
1 onion, chopped
1 bell pepper, chopped
2 cups bean sprouts
3 tablespoons vegetable oil

Whisk together the stock, corn starch, soy sauce, mirin, fish sauce, sesame oil, ginger, garlic and pepper; set aside.
Pour the vegetable oil into a wok or large skillet and bring to medium-high heat.
Add the carrots, celery, onion and bell pepper and cook until a la dente, about 10 to 12 minutes. (If veggies start to stick, add a bit of water, about a tablespoon at a time.)
Add the shrimp and bean sprouts and cook until shrimp is heated through.
Give the sauce a quick mix and pour into the wok or skillet; cook until thickened and sauce sticks to the vegetables.

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Have you tried this recipe?? Tell us how it turned out :)