INGREDIENTS
1/4
cup ketchup
2
tablespoons reduced-sodium chicken broth
1
tablespoon dry sherry
1
tablespoon rice vinegar
1
tablespoon reduced-sodium soy sauce
1
teaspoon brown sugar
2
green onions with tops
1
tablespoon peanut oil or vegetable oil
2
cloves garlic, minced
1/8
to 1/4 teaspoon red pepper flakes
3/4
pound medium or large shrimp, peeled and deveined
1/3
cup dry roasted peanuts
Hot cooked Chinese egg noodles
Cucumber fan for garnish
PREPARATION:
- Combine ketchup, broth, sherry, vinegar, soy sauce and brown sugar in small bowl; set aside.
- Cut onions diagonally into 1/2-inch pieces; set aside.
- Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add garlic and red pepper; stir-fry 30 seconds.
- Add shrimp; stir-fry 3 to 5 minutes or until shrimp turn pink and opaque. Add ketchup mixture and onions; stir-fry about 1 minute or until sauce boils and thickens.
- Stir in peanuts. Serve over noodles. Garnish, if desired.
Note
Rice vinegar is a light, mellow and mildly tangy vinegar brewed from rice. Do not use brands that are not brewed or that are seasoned with salt and sugar. Cider vinegar can be used as a substitution.
This recipe appears in:
Asian
