Asian Shrimp and Spinach Stir Fry

Last night, I really was in no mood to cook.  So, I looked around for something I could throw together quickly with minimum effort.  A stir fry is always quick, but they usually have a ton of chopping and prep work.  Then I saw a bag of ready to use cleaned spinach.  I don't usually add spinach to a stir fry, but why not give it a try.  I also turned to some cans of Chinese water chestnuts and straw mushrooms to help make this stir fry substantial.  Opening a few cans was just my speed last night too. : )  I was so happy how quick, easy, light, healthy and delicious it turned out.  This is what I call a perfect busy weeknight meal or at least the perfect "I'm in no mood to cook" meal.

Ingredients:


1lb cleaned shrimp (See Note)
1 medium onion sliced
1 can of water chestnuts (sliced or diced)
1 can of straw mushrooms (or fresh button mushrooms)
1 bell pepper, or some sweet chilies sliced into strips
1-2 green chilies (jalapenos or serranos) sliced
2-3 large handfuls of cleaned spinach leaves
1-2 Tbs of ginger-garlic-paste or 2 cloves of garlic and 1 inch of ginger
1Tbs of cornstarch mixed with 2 Tbs of cold water

Note:  To make this shrimp stir fry come together even faster, use shelled and cleaned shrimp.   I used frozen shrimp and the best way to defrost them quickly is to put them in a colander under cold running water for a few minutes.  

The Stir Fry Sauce:
1/2 cup of chicken stock or water/bullion equivalent
2-3 Tbs of soy sauce
1 Tbs of oyster sauce
1 Tbs of Chinese Rice Wine or Dry Sherry
1 tsp of sesame oil
1 tsp of brown sugar
red chili flake to taste




 Directions:
Note:  Prep all your food first and make the sauce.  You want everything ready to go because the stir fry takes about 5 minutes and it goes quickly.



Heat 1Tbs of canola oil in a large wok pan on high heat.  Then add your sliced onions and cook for 1 minute.  Next add your ginger/garlic and saute for another 30 seconds.







Next add your peppers and chiles and stir fry for another 30-45 seconds.


Add your drained cans of water chestnuts and straw mushrooms now and stir fry for another 30-45 seconds. 






Now add your cleaned shrimp and stir fry for 1 minute.


Then add your prepared stir fry sauce and stir fry for another minute.








Add your cornstarch and water slurry (that's the two mixed together into a water paste).  Allow the gravy to boil and thicken for 1 minute. Your shrimp should be cooked now.  Finally add your fresh spinach and toss with the hot stir fry for a few seconds to wilt.  Turn stove off.



 Serve over steam brown or white rice.  Enjoy.  Serves 4.







Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Post Title

→

Asian Shrimp and Spinach Stir Fry

Post URL

→

https://jessica-dorrell-pictures.blogspot.com/2011/11/asian-shrimp-and-spinach-stir-fry.html

Visit Jessica Dorrell for Daily Updated Wedding Dresses Collection