Thursday 5 March 2020

Shrimp Stir Fry

This quick and east stir fry recipe is one we enjoy often. The ginger comes through perfectly and blends well with all the ingredients.

2 tablespoons GF soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
2 teaspoons ginger paste
1 teaspoon spicy chili garlic sauce
2 tablespoons vegetable oil
340 gram package shelled frozen shrimp
1 onion, chopped
1 bell pepper, chopped
4 ounces chopped mushrooms
3 tablespoons cashews
2 tablespoons water
1 tablespoon cornstarch

Whisk together the soy sauce, honey, rice vinegar, ginger paste and chili garlic sauce and set aside.
Heat the oil in a large skillet or wok and add the frozen shrimp, onion, bell pepper and mushrooms; cook until bell peppers begin to soften but are still a la dente.
Stir in the soy sauce mixture and cook for a couple of minutes or until liquid is slightly bubbling.
Mix together the water and cornstarch and pour this into wok; stir until everything is coated and sauce is thickened.
Top with cashews and serve.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

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