Shrimp and Ginger Stir Fry

Everyday Food, 2004
Makes 4 servings
    3 tablespoons fresh grated ginger                              
    3 tablespoons soy sauce                                        
    1 tablespoon white wine vinegar                                
    2 teaspoons sugar                                              
    1 tablespoon cornstarch                                        
    Salt and pepper                                                
    1 1/2 pounds peeled, deveined shrimp no tails                  
    4 tablespoons vegetable oil                                    
    2 red bell peppers cut into 1 1/2 in. pieces                   
    8 scallion cut into 2 in. pieces        
                     
PREP TIME: 30 MINUTES/TOTAL TIME: 30 MINUTES

This stir-fry is good with cooked rice, or try it over a bed of shredded Napa cabbage.

PRESSING FRESH GINGER:
Place finely grated ginger in a fine-mesh sieve set over a small bowl. With a spoon, press down firmly until juices are released. Discard the solids.

Press out ginger juice; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.

Season shrimp with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once: until just opaque. 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.

Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.

Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring. until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce. 30 seconds more, Serve immediately.

per serving (without rice):
355 calories; 17.2 grams fat; 36.8 grams protein; 14 grams carbohydrates: 2.1 grams fiber

MY NOTE: Don't worry about the ginger juice.  Just use grated (use zester).

MXF