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Under 30 Minutes

Shrimp and Ginger Stir-Fry

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

  • Prep:
  • Total Time:
  • Servings: 4
Shrimp and Ginger Stir-Fry

Source: Everyday Food, December 2004


  • 3 tablespoons finely grated fresh ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon white-wine vinegar
  • 2 teaspoons sugar
  • 1 tablespoon cornstarch
  • Coarse salt and ground pepper
  • 1 1/2 pounds peeled and deveined medium shrimp, tails removed
  • 4 tablespoons vegetable oil
  • 2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
  • 8 scallions, cut into 2-inch pieces, white and green parts separated


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

  2. 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.

  3. 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.

  4. 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.

Cook's Note

To make ginger juice, 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.

Reviews (1)

  • owlover1 24 Dec, 2009

    The heading of the email said Pumpkin Pasta???

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