Mirin, a sweetened Japanese cooking wine, adds a sweet accent to the fresh flavors of this shrimp and vegetable stir-fry. Carrots and turnips are good cool-weather substitutes for the zucchini and peppers.

Perla Meyers
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Ingredients

Directions

  • Heat 1 1/2 teaspoons oil in a large cast-iron or nonstick skillet over medium heat. Add bell pepper and zucchini; cook until barely tender, about 2 minutes. Transfer to a dish and reserve.

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  • Add 1 tablespoon oil to the pan and increase heat to medium-high. When oil is hot but not smoking, add shrimp and jalapeno; saute until the shrimp are nicely browned, 1 to 3 minutes. Transfer to a dish and set aside.

  • Add the remaining 1 1/2 teaspoons oil to the pan, then add shallot, ginger and garlic; saute until the mixture is soft but not brown, 1 to 2 minutes. Pour in wine and lime juice; boil until reduced to a glaze, 3 to 5 minutes. Pour in stock (or broth) and mirin (or sherry); boil until reduced to 2 tablespoons, about 5 minutes. Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes.

  • Dissolve cornstarch in water in a small bowl; whisk into simmering mixture and cook, stirring, until the sauce thickens slightly, about 1 minute. Reduce heat to low, add scallions, cilantro, the reserved vegetable mixture and shrimp (with their juices) to the pan and just heat through. Season with salt and pepper.

Tips

Note: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients.

Cream sherry is a fortified wine used to flavor sauces. Find it near other fortified wines in your wine or liquor store. Opened bottles will keep in a cool, dry place for months.

Nutrition Facts

188 calories; 6.2 g total fat; 143 mg cholesterol; 769 mg sodium. 11.2 g carbohydrates; 17.5 g protein; Full Nutrition

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