Gluten-free Sesame Shrimp Stir-Fry
Celiac.com 05/23/2017 – Want a quick, tasty stir-fry that is almost certain to please? This recipe combines tender, juicy shrimp with sesame oil, spices, vegetables, and teriyaki sauce, to make a delightful gluten-free meal.
- 2 cups water
- 1 cup uncooked white rice
- 1 pound medium shrimp, peeled and deveined
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
- ¼ teaspoon ground black pepper
- 2 tablespoons sesame oil
- 1 red bell pepper, sliced into thin strips
- 3 green onions, sliced
- 3 tablespoons teriyaki sauce
- ½ pound sugar snap peas
- 2-3 brown or Shitake mushrooms, fresh, cut to bite sized pieces
- 2-3 stalks of asparagus, cut to bite sized pieces
- ⅛ cup cornstarch
- ¾ cup chicken broth
- ¼ teaspoon salt
Prepare rice according to directions.
In a large plastic food storage bag, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper.
Allow to marinate for about an hour, and up to 8 hours, in the refrigerator.
Heat sesame oil in a large wok or skillet.
Add red bell pepper, asparagus, mushrooms and green onions, and sauté 3 to 4 minutes, until soft.
Add teriyaki sauce.
Add peas and shrimp with seasoning, and sauté a few minutes, or until shrimp are opaque.
Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils.
Season to taste with salt.
Serve over rice.
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Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Published at Tue, 23 May 2017 15:30:00 +0000