From omnivorescookbook.com

Tomato Shrimp Stir Fry

3 servings · 10 min prep · 5 min cook

Ingredients

For the shrimp marinade

• 1 lb shrimp, peeled and deveined
• 2 tsp ginger, minced
• 2 tbsp Japanese sake or Shaoxing wine
• 1 tbsp potato starch or cornstarch
• 1/2 tsp salt

For the tomato sauce

• 1 can (6 oz) diced tomatoes
• 1 tbsp rice vinegar
• 2 tbsp honey

For cooking

• 1 tbsp oil
• 1/2 onion, chopped
• 1 cup fresh or frozen snow peas
• 1 cup fresh or frozen green peas

Steps

1. Combine 1 lb shrimp, 1 tsp ginger, 1 tbsp sake and 1 tbsp potato starch in a small bowl. Mix well and let marinate for 5 minutes.

   5 min

2. Add diced tomato, 1 tbsp vinegar, 1 tbsp sake, 2 tbsp honey, and ¼ tsp salt in a bowl. Mix well.
3. Heat 1 tbsp oil in a large skillet over medium high heat until hot. Add ½ onion. Cook and stir until slightly browned. Add 1 tsp ginger. Stir a few times. Move all the ingredients to one side of the pan with a spatula.

   3 min

4. Add 1 lb shrimp, with all the marinade, onto the empty side of the pan. Immediately spread, so the shrimp cover the pan evenly. Let cook without stirring for 30 seconds to 1 minute, until the bottom is slightly browned. Stir to combine everything, until the surface of the shrimp is cooked.

   1 min

5. Add the tomato sauce mixture. Stir to mix well.
6. Add 1 cup snow peas and 1 cup green peas. Continue cooking and stirring until the snow peas start to turn tender, and the 1 lb shrimp are cooked through. Carefully taste the sauce and adjust seasoning if necessary. Transfer everything to a plate.

   2 min

7. Serve warm over steamed 1 tbsp rice.

Nutrition

Per serving

kcal

283

protein

18.9 g

carbs

40.2 g

fat

4.7 g

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