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Shrimp Stir-Fry With Vermouth

  • Prep:
  • Total Time:
  • Servings: 2

Photography: Bryan Gardner

Source: Martha Stewart Living, March 2016


  • 2 tablespoons soy sauce
  • 1/4 cup dry vermouth
  • 1 teaspoon packed light-brown sugar
  • 1 teaspoon chili sauce, such as sambal oelek
  • 2 tablespoons safflower oil
  • 4 ounces shiitake mushroom caps, quartered
  • Coarse salt
  • 8 ounces large shrimp, peeled
  • 1 tablespoon minced scallion, plus scallion greens for serving
  • 1 tablespoon minced fresh ginger (from a 1-inch piece)
  • 1 cup thinly sliced celery (from 2 stalks)
  • Cooked rice and lime wedges, for serving


  1. In a small bowl, whisk together soy sauce, vermouth, brown sugar, and chili sauce.

  2. Heat a large nonstick or cast-iron skillet over high; swirl in oil. Add mushrooms and a pinch of salt; cook, stirring occasionally, until brown, about 5 minutes. Add shrimp, scallion, and ginger; cook until shrimp is opaque and golden brown in spots, 2 to 3 minutes.

  3. Add soy mixture and celery; toss to coat. Serve, with rice, scallion greens, and lime wedges.


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