Makes:
4 - 1.5 cup servings
Utensil:
12" Chef's Gourmet Skillet
Contributed By:
Diana Valenciano
Ingredients
Recipe Description:
Who doesn't like a good stir-fry? No need to order take out, we have you covered! This recipe is fast, simple and jam-packed with flavor without all the fat and carbs of regular stir-fry's. Easy to make and all in your 12" Chef's Gourmet Skillet!
1⁄2
cup
chicken or vegetable stock
(118
ml)
1⁄4
cup
hoisin sauce
(64
g)
1
tbsp
soy sauce
(16
g)
2
tsp
cornstarch
(5
g)
3
cloves
garlic, minced
1
tsp
fresh ginger, minced
1
lb
jumbo shrimp, shelled and deveined
(1/2
kg)
2
medium
bell peppers, red & yellow, sliced
2
carrots, shredded, use Cone #1
2⁄3
cup
red onion, sliced, use Cone #3
1
cup
snow peas
(135
g)
2
medium
zucchini, cut into noodles/spiralized
1
green onion, sliced, for garnish
1
tbsp
sesame seeds, for garnish
salt and pepper (optional)
Directions:
- Preheat skillet over medium-high heat until several drops of water sprinkled in pan skitter and dissipate, approximately 5 - 7 minutes.
- Add onions to the skillet and saute until they become translucent.
- Add shrimp, salt and pepper (optional) and saute until the shrimp turns slightly pink, approximately 3 mins.
- Remove shrimp and onions from the skillet and place in a bowl.
- Add bell pepper, carrots and snow peas to skillet. Place cover on skillet and cook for 5 mins. When Vapo-Valve™ begins to click steadily, reduce heat to low.
- While vegetables are cooking, combine the chicken/vegetable stock hoisin sauce, soy sauce and corn starch into a small bowl and whisk until combined to make the sauce.
- Add the sauce to the vegetables and stir until the sauce thickens.
- Add the cooked shrimp and the zoodles (zucchini noodles) and combine. Place cover on skillet and cook for 5 mins until zucchini is cooked through.
- Serve and garnish with green onions and sesame seeds.
Directions
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