I like this recipe a lot because the sauce is so versatile. It tastes good with tofu, shrimp, and chicken. This time I used tofu and shrimp for the stir-fry and it turned out very well. The fresh ginger and basil provide great flavor to the sauce. Since I used tofu this time I decided to use the foreman grill and grill the tofu with a few teaspoons of the sauce. Grilling the tofu improved the texture and gave it some extra flavor before I started stir-frying. I would like to try this recipe with beef at some point. I bet it would be delish!
Stir-Fried Shrimp with Ginger and Basil
(Makes 2 Servings)
Printable Version
Ingredients:
- 1 bag stir fry mixed vegetables (snap peas, carrots, red pepper, water chestnuts, baby corn)
- a few handfuls of broccoli florets
- 8 Shrimp
- 2 cups tofu (optional)
- Rice (optional)
- Onion (coarsely chopped)
- A few extra tablespoons of Canola (for stir frying)
- 2 tsp fresh ginger, minced
Sauce:
- 5 Tbsp. Soy Sauce
- 3 Tsp. Cornstarch
- 4 Tbsp. Canola Oil
- 4-5 cloves Minced Garlic
- 1 1/2 Tbsp. Honey
- 2 tbsp fresh ginger, minced (or 3 Tsp. Ground Ginger)
- 1/4-1/2 Tsp. Cayenne
- 4 large leaves of fresh Basil, minced
- Squeeze of Fresh Lime
- Coarse Ground Pepper
Directions:
- Wisk together sauce ingredients until smooth. Place in refrigerator.
- Microwave veggie mix in a container with water until soft, about 6 minutes.
- In a pan, heat 2 tablespoons of canola oil and add the chopped onion and 2 tsp. fresh ginger. Cook until onions are soft. Then, stir in the veggies and sauce and cook on medium high heat until veggies are cooked and flavorful.
- In a separate pan, heat a few teaspoons of canola oil. Add protein, cut into small pieces (like tofu or chicken), stir in a little of the sauce. Cook until nicely browned. This will only take a few minutes for shrimp, and longer for tofu.
- Turn off the heat and mix in the chicken, tofu, beef, or shrimp with the vegetables.