1. In a large bowl, whisk the garlic, ginger, sugar, soy sauce, sake or vinegar and water, and 1 tablespoon of the peanut oil. Add the shrimp and let sit for 15 minutes. 2. In a large saucepan ...

1. Make the stir-fry sauce: In a small bowl, whisk together the soy sauce, oyster sauce, vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch, and Sriracha, if desired; set aside. 2. Heat ...

1. Season the shrimp with salt and pepper. 2. In a 12-inch skillet over medium, heat the oil until shimmering. Add the garlic, shallots and curry leaves (if using); cook, stirring, until slightly ...

Simply stir-fry a few aromatics and spices until fragrant, toss in the shrimp, and dinner is on the table in 20 minutes. Weeknight ease married to plump texture and briny sweetness.

Stir in garlic and ginger, then add shrimp and snow peas. Stir-fry for 2-3 minutes before adding kimchi and cooking for 1 more minute. Finally, add cooked rice along with soy sauce, and fry for a ...

Ingredients:1 lb peeled shrimp (uncooked)14 cup dry white wine2 tablespoons soy sauce2 tablespoons olive oil1 tablespoon fresh ginger, peeled and minced1 cup fresh mushrooms, sliced12 lb snow peas ...

Transfer leftover chicken stir fry to an airtight container and refrigerate up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Diners may also create their own stir-fry selection, starting around $7.60, by choosing a base of egg white noodles, whole wheat noodles, rice noodles, kale or brown rice, along with other ...