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Categories:
shrimp sherry gingerroot cornstarch salt soy sauce rice wine vinegar ketchup sugar dark sesame oil ground red pepper vegetable cooking spray walnuts peanut oil fresh spinach clove garlic sweet red pepper water green onions
Viewed: 8 - Published at: 5 years agoIngredients
- 1 pound unpeeled large fresh shrimp
- 3 tablespoons dry sherry, divided
- 1 tablespoon peeled, grated gingerroot
- 2 teaspoons cornstarch
- 1/3 cup canned no-salt-added chicken broth, undiluted
- 2 tablespoons reduced-calorie soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons low-sodium ketchup
- 2 teaspoons sugar
- 1 teaspoon dark sesame oil
- 1/4 teaspoon ground red pepper
- Vegetable cooking spray
- 2 tablespoons chopped walnuts
- 1 teaspoon peanut oil
- 1 (10-ounce) package fresh spinach
- 1 large clove garlic, minced
- 1 large sweet red pepper, cut into 1/2-inch strips
- 2 tablespoons water
- 6 green onions, cut into 1-inch pieces
Method
- Peel, devein, and butterfly shrimp. Combine shrimp, 1 1/2 tablespoons sherry, and gingerroot. Cover and marinate in refrigerator 30 to 45 minutes.
- Combine remaining 1 1/2 tablespoons sherry, cornstarch, chicken broth, soy sauce, and vinegar; stir well. Add ketchup and next 3 ingredients. Set aside.
- Coat a wok or large nonstick skillet with cooking spray. Heat at medium-high (375°) until hot. Add walnuts, and stir-fry 30 seconds. Remove walnuts from wok, and set aside.
- Drizzle peanut oil around top of wok, coating sides. Add spinach to wok; stir-fry 2 minutes. Remove to a serving platter; keep warm.
- Add garlic to wok; stir-fry 10 seconds. Add sweet red pepper and 2 tablespoons water; stir-fry 2 minutes. Add shrimp mixture and green onions; stir-fry 3 to 4 minutes. Add cornstarch mixture; stir-fry until mixture is slightly thickened and bubbly. Spoon over spinach, and sprinkle with walnuts. Serve immediately.
