|
Seafood Stir-Fry with Plum and Sweet Chili Sauce |
|
|
The secret to this delicious stir-fry is the contrasting texture of the asparagus, baby corn and water chestnuts. Substitute scallops for the shrimp if you like; cut into bite- sized pieces. The sweet-sour sauce works equally as well with chicken, pork or tofu. Serve over rice or noodles.
| 1/3 cup corn syrup |
2 tsp vegetable oil |
| 1/3 cup plum sauce |
1 cup coarsely chopped onion |
| 3 Tbsp rice vinegar |
2 cups asparagus cut into 1/2 -inch pieces |
| 2 Tbsp sweet chili sauce or ketchup |
1 cup canned baby corn, drained and chopped |
| 2 Tbsp low-sodium soy sauce |
1/2 cup sliced water chestnuts |
| 1 1/2 tsp minced fresh garlic |
16 oz raw shrimp, peeled and deveined |
| 1 tsp minced fresh ginger |
1/4 cup chopped fresh cilantro or parsley |
| 1 1/2 tsp cornstarch |
1 Tbsp chopped toasted cashews |
- To make the sauce, combine the corn syrup, plum sauce, vinegar, chili sauce, soy sauce, garlic, ginger and cornstarch in a bowl. Whisk until the cornstarch is dissolved. Set aside.
- Spray a non-stick wok with cooking oil, add the vegetable oil and place over medium heat. Add the onion and stir-fry for 5 minutes. Add the asparagus, corn, and water chestnuts and stir-fry for 2 minutes or until the asparagus begins to turn bright green. Add the shrimp and stir-fry just until it turns pink, approximately 2 minutes.
- Add the sauce and cook until it thickens, about 1 minute. Transfer to a serving platter and sprinkle with cilantro and toasted cashews.
|
Nutritional Analysis
per Serving
| Calories |
130 |
| Protein |
7.6 g |
| Fat |
4g |
| Saturated Fat |
0.3 g |
| Carbohydrates |
20 g |
| Cholesterol |
43 mg |
| Sodium |
490 mg |
| Fiber |
1.5 g |
Prep Time: 15 minutes Cook Time: 10 minutes
Make Ahead: Prepare the sauce up to 3 days in advance and refrigerate.
Serves 4
|
|
0 Comments