Mongolian Shrimp
Mongolian Shrimp - healthier, cheaper and so much tastier with the addition of onions and red pepper.
Servings 3 -4
Calories 594kcal
Ingredients
- 1 tablespoon vegetable oil
- 1/2 teaspoon ginger minced
- 1 tablespoon garlic chopped
- ¼ cup reduce sodium soy sauce
- 1/2 -1 cup chicken broth
- ¼ cup hoisin sauce
- ½ medium onion sliced
- 1 small red pepper sliced
- 1 or more teaspoon sriracha
- ½-1 pound noodles
- Vegetable oil for frying (about ½ cup)
- 1 lb. shrimp peeled and deveined
- 1/4 cup cornstarch
- 2 large green onions sliced on the diagonal into one-inch lengths
Instructions
- Heat up a saucepan or work to medium heat (the oil should not too hot) with about 1 tablespoon of oil, and then add ginger and garlic sauté for about 1-2 minutes making sure the garlic does not burn – add onions and sriracha.
- Stir in soy sauce, chicken broth, and hoisin sauce to the mixture. Bring to a boil and simmer for about 3 minutes, add red pepper remove from heat. Set aside.
- Mix shrimp with the cornstarch. Remove from cornstarch, shake off and let it rest for about 5 minutes.
- Heat up the Wok with about 2-3 tablespoons oil, and then add shrimp let it rest for about 30 seconds before stirring. Cook for 2-3 minutes or until shrimp reaches desired doneness, stir the shrimp around a little so that it cooks evenly. Remove and keep warm. Transfer shrimp to a plate and remove any excess oil from the saucepan.
- Next, return saucepan to medium heat. Then add the soy sauce mixture and shrimp. Bring to a boil, continually stirring for about 2 minutes,
- Finally add scallions, stir- Adjust seasonings and thickness.
Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition
Calories: 594kcal | Carbohydrates: 83g | Protein: 42g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 381mg | Sodium: 2260mg | Potassium: 487mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1320IU | Vitamin C: 60.6mg | Calcium: 261mg | Iron: 5.1mg